Patrick Ryan's Focaccia Romana
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- Опубліковано 15 гру 2022
- Wondering what to do with your left over ham this Christmas then check out Patrick's Focaccia Romana recipe this is the perfect bread for sandwiches.
Golden in colour with a light and airy crumb, Patrick Ryan’s Focaccia Romana is a delicious Italian classic that’s perfect served with salads, pasta dishes, or as a flavoursome appetiser.
This recipe is from Patrick's brand ambassador role with Kenwood Ireland. You can find the recipe here realcooks.co.uk/patrick-ryan/... - Навчання та стиль
What a beautiful Focaccia !
I adore high-hydration doughs and this looks delicious! Thank you.
Yum. Looks fantastic. Can't wait to try this out. 😋
My mouth is watering watching this 😋
Waiting for my organic bread flour to arrive so I can make this delicious looking focaccia! Thanks Patrick for sharing another wonderful sandwich bread! Always inspired by your recipes!❤
I can't wait to try this!
This is incredible beautiful and I bet delicious. Patrick, you’re the reason I became a sourdough baker and for that I’m forever thankful ! Cheers from Canada 🇨🇦!
Looks amazing I try most of your stuff this is a must 🇦🇺
You are simple the Best. Very well explained that poolish
To the best master, the chef ❤❤🌹🌹💙💙💚💚💝💜💐💐👏🏼👏🏼👏🏼
You are the best chef at making any tips for bread dough.
I make this your recipe dough. I love it.
Your recipes are all simple and easy to follow and understand. Thank you, Chef Patrick
ohhhh this looks amazing! I'm definitely going to try making it! Thank you =)
It was sooo good!
Lovely
Such great videos.
Got to do it.
You are a great teacher. Your baguette video changed my world in the best way since I live in a place where the best baguette I can get is from Costco. What brand of oven is that, please? The door that goes back under so that it is not sticking out in one's way is brilliant!
I mixed my dough for an extra 2 or 3 minutes afterwards on medium-high speed so it would come together enough that I could lift it out of the bowl onto a tray. It was still pretty wet and never came together the way Patrick’s did in the video even after the stretch and folds but once baked it was the most amazing, delicious focaccia we had ever had! Super light with a beautiful crisp crust! Will definitely be making this again! Thank you so much Patrick for sharing this!
Did you use fresh or dry yeast? I’ve had the same issue as you with dry yeast. Im wondering if fresh is sort of a paste which helps bind the dough together or something
@@RootinRichy I use dry active yeast. I’ve made this a few more times and it’s still pretty wet though maybe not as much as when I first gave it a go. The end result is such a delicious bread that I am happy to work with what it is 😊
for all his detail he leaves things out that I think are absolutely mandatory like protein content and temperatures, he never tells you anything about the flours he's using. You don't know anything about the temp of the room or the water he uses. These are all deadly important variables.
Thank you…. ❤❤❤
I’m in the process now with this great recipe it’s very nice dough. My question is what size is the pan you use. Is it 13 x 9 inch ?
PLEASE POST MORE
💛
OMG! This looks so good. But 95% hydration is frightening! I will give it a go though. Can it be coated in garlic oil and thinly sliced onions? Or does it have to be plain?
Is the water at room temp or warmer?
Using Einkorn flour and your exact measurements, will that method for making the dough change the outcome? Ms. Carlucci's method recommends not using a mixer. I'm wondering if the Einkorn flour is the exception.
I love your posts . All your recipes that I've tried have been successful. And! Delicious! Just wondering about the treatment difference with Einkorn.
Hand definitely. The 90 year old grandma's of Italy ALWAYS mix and knead by hand, the key is to mix in your ingredients then claw the dough heavily to create air pockets before a final quick prove.
@@jac9301 Thank you! 🙂
What pan size is needed for this focaccia bread?
I had to knead a bit longer. An extra 10 minutes, just fyi for anyone else marking this.
Also when I tried to spread it out on the final pan, it just pulled back like crazy. When I tried to pull it out like Patrick it starting tearing holes in it….
@@ZwienerZ The flour?
About to stick mine in the oven. I needed an extra 2 or 3 minutes of kneading at max also
@@ZwienerZ Sounds like the gluten was massively overworked and became tight, if your kitchen is more warm to hot you'll tend to have better results. It seems like he's emphasising time, technique and patience.
How was the finished result ?
@@jac9301 My kitchen was definitely on the cooler side. The reason I had to knead for 20+ minutes is the dough just wasn’t coming together. It eventually did, but maybe you’re right, it was overworked. The focaccia came out fine. My wife and I ate the whole loaf over 3 days. I’m going to make it again. Maybe let it rest longer when I try to stretch it out?
Could you use sourdough starter instead of yeast?
Lovely, never mind all the so called quick or no knead methods, this is the way
I have I have tried Patrick’s baguette and this recipe. Both recipes I ended up with a soupy mixture. I carefully weighted every ingredient. I used King Arther bread flour that has 11.7% protein. Could it be the flour?
I kneaded mine on the machine at the speeds he mentioned for over 20 minutes.
What happened to your steam oven? Was it not working as hoped?
could you use a white flour sourdough?
i would love to know this also!!
Actually, I had to incorporate more flour, after 25’ of machine, it was still very runny..
Un consiglio usate il gancio a foglia
Something very wrong. I followed the recipe to a t, and it was way too wet. What the heck?
blow them out of the..... please say water.... park.. damn
you did the stretch anf folds only because that's what the people watching seem to prefer these days,,, otherwise you'd have let it come together in the mixer - - - yes?