Still the best focaccia recipe, (though tbh I haven't tried any others after finding this one!) but I preferred the previous video. Graphics with speed settings & timings were better (but ideally they'd be in the description anyway) & told me all I need to know in nearly half the time 🙂
Hi Alan! Thanks so much for your constructive feedback. We are always experimenting with different formats to see what our viewers (and UA-cam) seem to prefer. We're looking at releasing 'quick step' versions of our baking videos in the future. Thanks again for watching!
Can the dough be made the day ahead and refrigerated overnight? I have seen some information online that allows for the first rise in the fridge for 12-48 hours and then the second rise at room temperature?
Hi Alyssa: Rather than making the dough the day before with this recipe, we typically just make the focaccia itself early, then reheat it. Or, freeze it and reheat it when we are ready to serve it. For dough recipes intended for a long rise, we typically adjust the yeast and flour recommendations accordingly. For instance, see our pizza dough recipe: ua-cam.com/video/EnmpN8H-_HY/v-deo.html Or, try our other (no knead) focaccia recipe: ua-cam.com/video/Z0jNeULv5-Y/v-deo.html Be sure to look at the video description for the flour and yeast recommendations. Hope that helps!
Thanks for using the mixer! 😊
My mouth is watering! Thank you for sharing this recipe. I am going to make this with very soon.
Still the best focaccia recipe, (though tbh I haven't tried any others after finding this one!) but I preferred the previous video. Graphics with speed settings & timings were better (but ideally they'd be in the description anyway) & told me all I need to know in nearly half the time 🙂
Hi Alan! Thanks so much for your constructive feedback. We are always experimenting with different formats to see what our viewers (and UA-cam) seem to prefer. We're looking at releasing 'quick step' versions of our baking videos in the future. Thanks again for watching!
Ottima presentazione, ma soprattutto, ottima la focaccia
Can the dough be made the day ahead and refrigerated overnight? I have seen some information online that allows for the first rise in the fridge for 12-48 hours and then the second rise at room temperature?
Hi Alyssa: Rather than making the dough the day before with this recipe, we typically just make the focaccia itself early, then reheat it. Or, freeze it and reheat it when we are ready to serve it.
For dough recipes intended for a long rise, we typically adjust the yeast and flour recommendations accordingly. For instance, see our pizza dough recipe: ua-cam.com/video/EnmpN8H-_HY/v-deo.html
Or, try our other (no knead) focaccia recipe: ua-cam.com/video/Z0jNeULv5-Y/v-deo.html
Be sure to look at the video description for the flour and yeast recommendations. Hope that helps!
Need to check whether the dough is clear or window panel ? As I didn’t see this step in the video
Please put a link to where to buy the Blue Iron Pan ....thank you.
The one used in this video was purchased in Italy, but we'll look to see if the same pan or a similar one is available on Amazon.com
How do u know if the kneading is done ..... ? X
If you knead for 10-15 minutes, you should have a great result.
@@PiattoRecipes ok thank you ! X
😋👏
Lovely recipe, minus the sugar though!