NEW! PIZZA WITH EASIEST FOCACCIA RECIPE + PRO-LEVEL ITALIAN TOPPINGS ua-cam.com/video/7NFsFNjYigo/v-deo.html Pair with: ITALIAN ZUCCHINI CREAM ua-cam.com/video/vDX0Kp7Q_EI/v-deo.html ITALIAN BASIL CREAM ua-cam.com/video/qmvV852-vHk/v-deo.html It is possible to add less oil according to preferences. It is possible to give the dough a 12h cold fermentation. It is possible to bake at a lower temperature - please read description box. It is possible to use 4-6 g active dry yeast. Baking tray size at 4:06. This recipe can't be used for pizza crust.
I would say that best results come after about 48h of cold ferment, the time allows for really amazing flavours and smell to develop. I've also had a dough with 72h ferment and it didn't make that much of a difference versus the 48h one.
@stopkaz While you are correct a 48 hour cold "ferment" optimizes flavor development, this recipe is presented as relatively quick and easy. If you want it the same day this recipe is great, but if you have plenty of time to plan ahead you are spot on!
I made this with 3-1/2 cup flour 1 tsp salt 1-1/2 cup water, 110 degree F 1 tap sugar 1 package dry yeast (1-1/4 tsp) 1/4 cup olive oil Put sugar and yeast in warm water, let sit til slightly frothy Measure flour and salt Add water yeast mix Mix in olive oil Mix and cover bowl, let rise an hour Press onto tray, let rise again for 40 mins Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
add garlic flakes , oregano , parseley flakes , and green onion flakes , and crumbeled feta cheese , and parmasian cheese , and kalamata olives , a treate from heaven
She is not exaggerating. I've made dozens of focaccias with complicated one or two day rising schedules, with poolish or biga, souring - you name it. But this was the best of all. Follow the directions and timing carefully! It was so good I'm going to make it again next Friday as the main dish when my Priest and an old friend will be here for supper. Many thanks.
Thanks will try it. My past focaccia attempts fail to rise after folds and come out hard and flat. Sounds like you keep "fish fridays" that many of us grew up with and some still maintain.
So, i've never baked a single thing in my life. Gave this a go today and i honestly can't believe what i've just produced, an absolutely gorgeous, bubbly and very tasty focaccia. Mind is blown, thank you so much!
Years ago, working for Marriott, I would make focaccia everyday for the dinner patrons. Mine was pretty good -(I used a small percentage of milk in mine). THIS is WAY better than anything I've ever made. This is my new go-to recipe! Thank you!
When I posted this recipe, I never imagined that it would receive so many views and, above all, that so many people would write to tell me it's the best focaccia they've ever made. I shared this recipe to provide an easy way for people to successfully bake in their kitchens without the pressure to be the best. It has truly exceeded my expectations. Instead of people thanking me for the recipe, I say thank you to all of you for making this video a success!
I have a focaccia dough fermenting in my fridge as well speak. Close enough to your recipe to try your methods .. I can hardly wait now … Ty for sharing 👍🏼
Thank you! I just saw this. I live in the US but I went to visit family in Canada, and I had to try to impress then with your recipe, in a new kitchen temperature, using a new oven, electric, not gas, with ingredients in not used to, with people looking over my shoulder... The pressure of an amateur baker! Ayayayay. 😆. I have to make it again, it was very good. Looking forward to your next recipe.
I am from Genoa, the birthplace of focaccia and just tried this recipe. It's fantastic!! Thank you for sharing it. I have used 50% manitoba flour and 50% normal bakers flour. I have also added towards the end chopped sage to make Sage Focaccia, that we missed so much living in Australia. The result was incredible. Thank you again for sharing this beauty! My hubby was super happy!
Thank you so much for your feedback, I'm glad to know that you liked the recipe a lot and you were both super happy with it! Sage focaccia... a dream!!! I can understand you, food is what I miss the most about Italy! Great to hear that this video has reached beautiful Australia! Kind regards 💖
I made your recipe. Was totally surprised at an oven temperature 530°. I thought for sure everything would burn down but it doesn't and I wish I could send you a picture cuz I'm really proud of myself. It doesn't mine. Doesn't look as air bubbly as yours. It's a little bit denser but it's not bad. Thank you for sharing this recipe
Yes, I know many people are concerned about the oven temperature. Smaller air bubbles don't necessarily mean a lack of quality or that you did something wrong, so don't worry about that. I'm sure your focaccia is beautiful. I will soon improve my community with social media so you can share pictures of your creations with me! I'll pin this comment if you don't mind, so others can find answers to their doubts. Thank you, and it's such a beautiful feeling to hear that you are proud of yourself
@@berniespeirs6918 I usually buy flour from a local mill, but for many recipes, including this one, I'm using a brand called 'Gallo.' I think it's a Spanish brand, quite easy to find here, but I have absolutely no idea if you can find it outside of Spain."
Absolutely superb recipe and so easy. Thank you. To the genius Mr. Know-it-all who commented it's so frustrating to hear liquids measured in grams a little research would have told him the density of water is defined as exactly 1, the mass of 1 mL of water has a mass of 1 g therefore 400 ml of cold water is 400 grams ie a gram is a millilitre. Much more accurate than the dubious measurements on glass jars tbh. Not rocket science. For Europeans dealing with US recipes in cups is just as frustrating. Get over it and learn that the world is not America. It is wonderfully enriching because it is so different.
I've been watching tons of bread videos over the past few years, and my takeaway for getting the kind of texture I like best are all the things you employ (more than any actual recipe of ingredients): fairly wet dough, stretch and folds, plus the coil fold at the end (what you refer to as kneading), treating it fairly delicately at the end so you don't knock out all the air bubbles you've worked hard to achieve (although with focaccia, we do have to do the dimpling). And of course, fermenting it for the appropriate amount of time, sometimes overnight in the fridge if desired. This seems like a really superior focaccia that I can't wait to try. Obviously, different types of bread don't all want to be made with sticky doughs, but it works really well for so many.
Thank you for you beautiful comment, and thank you for teaching me a term (coil fold) which I wasn't familiar with. I hope you enjoyed making the focaccia!
I've made this a few times and finally perfected it. I was baking it in a glass Pyrex dish and finally tried a baking tray The bread stuck in the glass Still delicious but a bit of a bother to remove to the rack With the metal tray it slid straight out 100 % success at last My husband loves it!
Just made this last night and it came out perfect! I struggle with bread making and this was as much a joy to make as it was to eat! Thank you so much!
I hope this encourages you to try other bread recipes, as with the right tips, anyone can become a skilled home baker . I'm very happy that you liked the recipe ♥️
I've tried at least 10 different focaccia recipes, some good, some not so good. But this one is the best. I don't know why, but this method worked perfectly and made the best focaccia I've ever eaten.
I'm glad to hear that! A year after its upload, people still write to me saying it's the best focaccia they've ever tried, no matter how much the recipe has been changed, copied, or repurposed. That makes me very proud. Thanks for your feedback!
I just made this recipe and it turned out Amazing! I have tried so many focaccia recipes even from Italian people and even tho they were all mostly good, this one is a complete different level of deliciousness! I made 2 and added cherry tomatoes, olives and sprinkled dry oregano to the second one ! This recipe is a winner! Thanks.
I tried out your recipe yesterday and it turned out so amazing! I added some cherry tomatoes and rosemary, very similar to what I ate last summer in Italy. Thank you so much for sharing the recipe, I will use it many more times. I also really liked that you showed how the consistency of the dough should be like, super helpful.
Wonderful! I'm glad to hear that you enjoyed the recipe and experienced a bit of the taste of Italy! Thank you so much for your kind words and for your appreciation!
i've made this three times now and it is fantastic every time. I typically add some Italian seasoning and a bit of garlic salt (instead of salt), and the family loves it. Great recipe. Thanks for sharing :-)
Thank you for trying this focaccia, I'm happy that you liked it. Thanks for sharing your feedback about the oven temperature, it's going to be helpful to other viewers 🥰
@@LinaP hi thanks, I'll give it a try! I have a small convection oven and I'm really struggling with artisan breads since almost every bread requires atleast 220°C
Works like a charm and this is my very first try to make Focaccia ever. I just use bulk flour from Costco (because that is the only one I got) and the result is still very good. One thing I would add is that if you have doubt about your cooking pan's non-stick power then cover the pan + wall with parchment paper. Mine kinda stuck to the non-stick pan even I did apply quite a bit of EVOO.
Best focaccia recipe I’ve ever tried. Light crispy on the outside and chewy yet soft on the inside. Dead easy too! Thank you so much for sharing this with us.
Thank you for this recipe. I began making this focaccia weekly months ago. With great success I’ve put many various toppings on it that pleases everyone. Again, much thanks🤗
I just made this today. I’ve never made focaccia before and this was AMAZING 🤩 🤤 I only have AP flour and it was fine. I topped mine with salt, fresh rosemary and freshly grated Parmesan. Soooo delicious 😋🇨🇦
I just got back from Rome where I fell in love with the focaccia bread I enjoyed from the Taverna Rossini restaurant. Last Sunday for our weekly family dinner I made a creamy Pecorino Spaghetti and this bread topped with some rosemary and Cavender's all purpose Greek Seasoning. There wasn't a crumb left, thank you so much for posting this. It tastes so much better than what I find at our local bakery plus your home will smell so delish when it's baking.
Sounds absolutely mouthwatering! Thank you for the feedback; it’s always such a nice feeling for me to imagine a family around a table, spending quality time and sharing food. Blessings.
I have tried quite few foccacia recipes so far but yours is one of the best !!!! I made it today, and my family loved it. Next time I'll have to make two foccacias ......one isn't enough 😊.....Thank you for the recipe 👍
I made this in my cosori dual blaze airfryer turned out perfectly i cooked on 180c for 12 mins no need to turn over as it browns lovely on bottom and top as it has the heating element on bottom as well as the top just cook it in the drawer without the crisper tray im really impressed. THANKS FOR THIS AMAZING RECIPE ❤
I made this 2 days ago and your instructions were perfect 😊. It was super easy and came out Perfect!!! The family just Loved it !!! I added roasted garlic and finely chopped fresh rosemary, sooo gooood 😊 Thank you so much!
Hello Beverly, I am sooo glad to hear that!!! 🥰 Your topping sounds delicious and I am sure it added a special twist to your focaccia! Thank you so much for leaving your comment ♥️
Just taken my first bite….wow. 430 strong(13.7%protein bread fl. 50g rice flour and20g whole wheat. First class result. Thank you. Cheers from Tel Aviv ❤️❤️❤️❤️❤️
That sounds like a great and delicious combination! I'll try something similar next time. I'm glad to hear that you loved it! Thanks for your comments ❤️❤️❤️
I just made this and it came out amazing! It was crunchy on the outside and soft and pillowy on the inside. I've never been successful in making bread before so this is a huge boost of confidence. Thank you so much! I'll be browsing your channel to find more recipes to try 😊 Subscribed ❤
I don't really bake bread at home so I was worried if I could make it. The result turned out to be perfect. it's a great recipe even for beginners! I think you've covered all the key steps that make foccacia airy and fluffy. Gonna make another one tomorrow for the family. Everyone loves it! Thank you for sharing this❤
I just made this with bread flour that is at 12.7gms protein. It was SO GOOD! Thank you for this video! It's the 3rd time I've ever made bread and turned out amazing.
Was looking for an easy recipe, with a clear set of instructions, and got exactly that! Great video, and such a confident and calm approach. You got yourself another subscriber!
Ok. I admit. I was a doubting Thomas but wow! I tried this recipe/ method today and I am a convert. Crispy on the outside, soft and fluffy on the inside. I halved the recipe and it was divine. Definitely a keeper
Thank you! Yes, it's the new way... but I spent my childhood watching my grandma and parents knead dough with their hands covered in flour, and often, I still prefer doing it that way :)
Thank you very much! This was a huge hit with the family. The kids loved it and couldn't get enough. This will be a keeper to add to our family recipes.
@wildflowers.recipes just made it for the third time tonight! 😊 i was having issues with it sticking to the bottom of the pan despite using a lot of olive oil. Tonight I put down parchment paper and it slid right off the paper. May have been the type of pan I was using. The air bubbles in the crumb were huge. Goal!
@@adamv4951 I received some feedback from someone having the same issue. Try putting less energy when you make the dimples, as If you press too much the oil can shift and the dough can stick to the pan. Parchment paper works as well 👍😉
Wow! This is such a great video and a fantastic recipe! I made it last night, and it turned out just like yours. The only thing I did differently was proof my yeast in warm water with a pinch of sugar before adding it. *I had pan seared tuna steaks the night before and had cooked enough for leftover tuna salad with homemade tartar sauce. The tuna salad paired perfectly for tuna sandwiches! *This morning, I cut a big slice of the Facoccia bread in half and toasted it, and it crisped up so nicely in my toaster - some Kerrygold butter ams raspberry jam was also a perfect pairing!! ❤ Thank you for making such a fantastic video!!🎉😊
There's no food in 5 minutes, my dear; it's just pure sad, misleading clickbait. The only thing you can get in 5 minutes is a bag of salad from the supermarket. :) Thank you for appreciating my honesty! Best regards!
I have used many focaccia recipes (like 10), and yours is the best. I have never achieved such a light crumb with a crispy crust (and bottom before). Thank you. I have saved this video.
This is a GREAT recipe!! I have made it twice and my daughter has made it once. Great instructions, easy to do and EVERYONE LOVES IT (and Me 😅) thank you so much 😊
Love the recipe I have made this three times now and have added sundried tomatoes, and Greek olives to the doe and I love it. Great vid thanks for the recipe
Thank you so much for posting this. I have been looking at a lot of focaccia recipes here and yours looks the best. I can't wait to make it! Thank you!
Thank you very much for this recipe!!!I have been learning how make a focaccia for the last two months and this is the best and last!!Am here to stay,my focaccia came out delicious❤you are the best🙏!!
Thank you so much for your kind words and for trying out the recipe! I'm thrilled to hear that your focaccia turned out delicious! Your support means a lot, thank you! ❤️
I have never baked any kind of bread before and I was a little hesitant to try baking focaccia. Also I honestly didn't have the time to wait a whole day, so I tried this recipe. I can not express how good it turned out! The whole family loved it so much that I'm making a second one today 😊 I didn't have honey so I added a teaspoon of sugar instead but it still came out perfect! Thank you so much for this recipe!!!
I'm glad to hear that! I can proudly say that this focaccia has successfully initiated many people into baking. I hope you enjoy many wonderful moments with your family eating this again and again! Kind regards ❤️
BRILLIANT! I have a fan oven that only goes to 220°c and it cooked perfectly after 15 minutes! Could've had 5 minutes longer but I wanted the crust abit softer
This recipe came out perfect. I have never made it before. The most delicious sandwiches were enjoyed by all. Thank you for sharing this with us. They do keep begging for more.! ❤🎉
I'm so happy to hear that the recipe turned out perfectly and that everyone enjoyed the delicious sandwiches. It sounds like you'll be making another one very soon! 😄
Good Morning Fantatic Teacher to the world, I wondered if I can make this with Maida (Indian All Purpose Flour or regular all purpose flour…..instead of Bread Flour….I have Wheat Gluten or Malt Powder that I can use to add Gluten to all purpose flour……”many blessing Maestra for your tried and true Focaccia Recipe” you should be an internet star with your recipes!😊
@@carmelahowcroft2163 Hi, sorry for my delayed reply. I didn't get your notification. Using all-purpose flour for this recipe isn't something I usually recommend, but I have received a lot of feedback from people trying it with various types of flour. You could give it a try, being careful with the water addition, but I can't guarantee you will get the same crumb and bubbles. Thank you for your kind words! I hope to be an internet star one day, but the path is tough!
This is exactly how I make focaccia. We only eat focaccia for our bread. Makes great sandwich or hamburger buns. I love a slice with cappuccino for breakfast. My favorite part is tasting the EVOO. ❣
Hello, i baked today my foccacia. I prefer to keep in the fridge overnight for the last 1h from the recipe. Proceed like you teach and its the best bread I ever baked. Easy, flavourful, beautiful... Thank you so much from Brasil🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🌹
Great move! Actually, you can let the dough rise overnight and bake the focaccia the next day, just like I showed in my recent sheet pan pizza video. I'll pin this comment so that other viewers are aware of this option and can make their choice. Anyhow, thank you! I'm really pleased that you enjoyed it so much! ❤️
@@wildflowers.recipeshi, if I let it rise overnight in the fridge, do you mean that I do not have to proof it further after removing the dough from the fridge? Does it have to be at room temperature before baking?
Good point, at school and at the NASA labs , the measuring unit is the gram, centigram, milligram, kilo etc.. and the measurement standard is 1 mil of water equals 1 Gr it has to cold water at sea level.
Thank you! I hope you like it! Yes, the oil enhances the fluffiness of the bread, but also the flavour, that's why it's important to use a good quality extra virgin olive oil. Thanks for leaving your comment!
Just delicious! I added some crushed rosemary on top. This bread was crispy and chewy and I will definitely be making it again. Thank you for the recipe.
NEW!
PIZZA WITH EASIEST FOCACCIA RECIPE + PRO-LEVEL ITALIAN TOPPINGS
ua-cam.com/video/7NFsFNjYigo/v-deo.html
Pair with:
ITALIAN ZUCCHINI CREAM
ua-cam.com/video/vDX0Kp7Q_EI/v-deo.html
ITALIAN BASIL CREAM
ua-cam.com/video/qmvV852-vHk/v-deo.html
It is possible to add less oil according to preferences. It is possible to give the dough a 12h cold fermentation. It is possible to bake at a lower temperature - please read description box. It is possible to use 4-6 g active dry yeast. Baking tray size at 4:06. This recipe can't be used for pizza crust.
Thanks, I will bake my second sheet this weekend, make a Instagram so I can share my foccacia ❤
@@confeiteiromarxista you're right! I need social media! Coming soon!
I would say that best results come after about 48h of cold ferment, the time allows for really amazing flavours and smell to develop.
I've also had a dough with 72h ferment and it didn't make that much of a difference versus the 48h one.
@@Endzior Good to know. Thanks for your feedback!
@stopkaz
While you are correct a 48 hour cold "ferment" optimizes flavor development, this recipe is presented as relatively quick and easy. If you want it the same day this recipe is great, but if you have plenty of time to plan ahead you are spot on!
I made this with
3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins.
It came out good! Thanks.
Sounds great! Thanks for sharing!
Thanks!
Thanks for transporting to American measurements so we can at least try this one’s at home
@@ladyleaner200Get yourself a digital scale and do it right.
Why don't you let @lotstodo do things her way, and you do it your way? Pretty simple, eh?
add garlic flakes , oregano , parseley flakes , and green onion flakes , and crumbeled feta cheese , and parmasian cheese , and kalamata olives , a treate from heaven
OMG I love feta cheese and kalamata olives 😱
Made this twice already and this is legit! Guaranteed amazing focaccia when you follow her recipe in grams! God bless! ❤
Thank you sweetheart, glad you liked it! God bless you too ❤️
She is not exaggerating. I've made dozens of focaccias with complicated one or two day rising schedules, with poolish or biga, souring - you name it. But this was the best of all. Follow the directions and timing carefully! It was so good I'm going to make it again next Friday as the main dish when my Priest and an old friend will be here for supper. Many thanks.
Thank you for your beautiful comment! I'm really happy that you liked this focaccia so much and you are going to make it again! God bless you!
This is the best focaccia recipe that I've ever tried as well.
@@novelist99 thanks a lot!!!
Question: She said to use the highest oven temp, without being specific. My oven reaches 500 degrees. Would you recommend cooking at that temp?
Thanks will try it. My past focaccia attempts fail to rise after folds and come out hard and flat. Sounds like you keep "fish fridays" that many of us grew up with and some still maintain.
This is the quickest, most straightforward focaccia recipe I've seen on UA-cam. My mouth is watering - can't wait to try it! Thanks so much.😊
Thank you so much! I hope you enjoy!
"you can also do this step on the counter, but i'm too lazy to clean it up." real and a mood.
Let's be real, who likes cleaning up!!!
So, i've never baked a single thing in my life. Gave this a go today and i honestly can't believe what i've just produced, an absolutely gorgeous, bubbly and very tasty focaccia. Mind is blown, thank you so much!
Great job, and welcome to the club of successful beginners! I'm so proud of all of you!!!
Years ago, working for Marriott, I would make focaccia everyday for the dinner patrons. Mine was pretty good -(I used a small percentage of milk in mine). THIS is WAY better than anything I've ever made. This is my new go-to recipe! Thank you!
When I posted this recipe, I never imagined that it would receive so many views and, above all, that so many people would write to tell me it's the best focaccia they've ever made. I shared this recipe to provide an easy way for people to successfully bake in their kitchens without the pressure to be the best. It has truly exceeded my expectations. Instead of people thanking me for the recipe, I say thank you to all of you for making this video a success!
I have a focaccia dough fermenting in my fridge as well speak. Close enough to your recipe to try your methods .. I can hardly wait now … Ty for sharing 👍🏼
You do a great job. Keep making pizza and similar Italian baking videos. Looks wonderful. My focaccia came out great!
@@perotinofhackensack2064 thank you for your constant encouragement... whoever you are. I'm glad to hear that your focaccia came out great!
Thank you! I just saw this. I live in the US but I went to visit family in Canada, and I had to try to impress then with your recipe, in a new kitchen temperature, using a new oven, electric, not gas, with ingredients in not used to, with people looking over my shoulder... The pressure of an amateur baker! Ayayayay. 😆. I have to make it again, it was very good. Looking forward to your next recipe.
I am from Genoa, the birthplace of focaccia and just tried this recipe. It's fantastic!! Thank you for sharing it. I have used 50% manitoba flour and 50% normal bakers flour. I have also added towards the end chopped sage to make Sage Focaccia, that we missed so much living in Australia.
The result was incredible. Thank you again for sharing this beauty! My hubby was super happy!
Thank you so much for your feedback, I'm glad to know that you liked the recipe a lot and you were both super happy with it! Sage focaccia... a dream!!! I can understand you, food is what I miss the most about Italy! Great to hear that this video has reached beautiful Australia! Kind regards 💖
Very easy to understand from my side!
I made this yesterday, and the results were as advertised Delicious! It was easy and I added some black olives and roasted red peppers.
I'm very happy to hear that you are satisfied with the recipe! Your topping sounds rich and yummy!
I made your recipe. Was totally surprised at an oven temperature 530°. I thought for sure everything would burn down but it doesn't and I wish I could send you a picture cuz I'm really proud of myself. It doesn't mine. Doesn't look as air bubbly as yours. It's a little bit denser but it's not bad. Thank you for sharing this recipe
Yes, I know many people are concerned about the oven temperature. Smaller air bubbles don't necessarily mean a lack of quality or that you did something wrong, so don't worry about that. I'm sure your focaccia is beautiful. I will soon improve my community with social media so you can share pictures of your creations with me! I'll pin this comment if you don't mind, so others can find answers to their doubts. Thank you, and it's such a beautiful feeling to hear that you are proud of yourself
That kind of temp is hard on your oven. I cooked mine at 450, and it came out perfect.
Can u recommend a brand of flour?
@@berniespeirs6918 I usually buy flour from a local mill, but for many recipes, including this one, I'm using a brand called 'Gallo.' I think it's a Spanish brand, quite easy to find here, but I have absolutely no idea if you can find it outside of Spain."
@@novelist99that’s what ovens are for. It’s not like you use those temps on daily use .great video beautiful focaccia.
Absolutely superb recipe and so easy. Thank you. To the genius Mr. Know-it-all who commented it's so frustrating to hear liquids measured in grams a little research would have told him the density of water is defined as exactly 1, the mass of 1 mL of water has a mass of 1 g therefore 400 ml of cold water is 400 grams ie a gram is a millilitre. Much more accurate than the dubious measurements on glass jars tbh. Not rocket science. For Europeans dealing with US recipes in cups is just as frustrating. Get over it and learn that the world is not America. It is wonderfully enriching because it is so different.
THANK YOU. Great comment. 💯💪🏻❤️❤️❤️
I've been watching tons of bread videos over the past few years, and my takeaway for getting the kind of texture I like best are all the things you employ (more than any actual recipe of ingredients): fairly wet dough, stretch and folds, plus the coil fold at the end (what you refer to as kneading), treating it fairly delicately at the end so you don't knock out all the air bubbles you've worked hard to achieve (although with focaccia, we do have to do the dimpling). And of course, fermenting it for the appropriate amount of time, sometimes overnight in the fridge if desired. This seems like a really superior focaccia that I can't wait to try.
Obviously, different types of bread don't all want to be made with sticky doughs, but it works really well for so many.
Thank you for you beautiful comment, and thank you for teaching me a term (coil fold) which I wasn't familiar with. I hope you enjoyed making the focaccia!
Never made bread before. Followed this recipe and it was great! Wife loved it. Beginners luck...maybe. Second run is in the oven right now.
You have no idea how happy I am when I read comments like yours 🥳 can we say... 50% diligent student 50% good teacher? 😁 enjoy and thank you!
Best Focaccia recipe I’ve tried. Air are guaranteed and it’s not focaccia without it right. This recipe has it all. Love it!
Thank you!!! 🥰
I've made this a few times and finally perfected it.
I was baking it in a glass Pyrex dish and finally tried a baking tray
The bread stuck in the glass
Still delicious but a bit of a bother to remove to the rack
With the metal tray it slid straight out
100 % success at last
My husband loves it!
Just made this last night and it came out perfect! I struggle with bread making and this was as much a joy to make as it was to eat! Thank you so much!
I hope this encourages you to try other bread recipes, as with the right tips, anyone can become a skilled home baker . I'm very happy that you liked the recipe ♥️
I've tried at least 10 different focaccia recipes, some good, some not so good. But this one is the best. I don't know why, but this method worked perfectly and made the best focaccia I've ever eaten.
I'm glad to hear that! A year after its upload, people still write to me saying it's the best focaccia they've ever tried, no matter how much the recipe has been changed, copied, or repurposed. That makes me very proud. Thanks for your feedback!
Thanks, I too have not found the perfect recipe and technique, wil give this a try.
I just made this recipe and it turned out Amazing! I have tried so many focaccia recipes even from Italian people and even tho they were all mostly good, this one is a complete different level of deliciousness! I made 2 and added cherry tomatoes, olives and sprinkled dry oregano to the second one ! This recipe is a winner! Thanks.
Glad you liked it!! Thanks for your feedback! Yummy toppings!! ❤️
I tried out your recipe yesterday and it turned out so amazing! I added some cherry tomatoes and rosemary, very similar to what I ate last summer in Italy. Thank you so much for sharing the recipe, I will use it many more times. I also really liked that you showed how the consistency of the dough should be like, super helpful.
Wonderful! I'm glad to hear that you enjoyed the recipe and experienced a bit of the taste of Italy! Thank you so much for your kind words and for your appreciation!
This is the best focaccia bread I have ever made. Easy instructions, easy to make. Delish!!!
Thank you ❤
i've made this three times now and it is fantastic every time. I typically add some Italian seasoning and a bit of garlic salt (instead of salt), and the family loves it. Great recipe. Thanks for sharing :-)
Sounds great! Thank you!
its great how you talk about sort of the chemistry of the ingredients. it makes putting it together at home a lot easier.
Thanks. I'm glad you enjoy my explanation!
You finally showed me how to make a bread with an airy crumb. I've searched for years trying to find out how to do it. So many thanks!
I'm very happy that you like the recipe and you find this video helpful! Enjoy your focaccia! Thanks for your comment ♥️
The salt is what makes the dough honey comb when you bake it .
Thank you for sharing this. My oven likes it at 400 degrees for about 15-18 min. Bubby and light just like you said. Perfect recipe!
Thank you for trying this focaccia, I'm happy that you liked it. Thanks for sharing your feedback about the oven temperature, it's going to be helpful to other viewers 🥰
Is your oven compact? Because my oven can only go till 400° and my breads usually come out as rocks.
@@arulwalde4110 I'd suggest putting a pan of water at the bottom of your oven. Steam will help with that.
@@LinaP hi thanks, I'll give it a try! I have a small convection oven and I'm really struggling with artisan breads since almost every bread requires atleast 220°C
Baked this today. This is the best Focaccia bread recipe, simple and easy to follow. Thanks so much for the great recipe♥️
Glad you liked it!! Thank you for the feedback!
Works like a charm and this is my very first try to make Focaccia ever. I just use bulk flour from Costco (because that is the only one I got) and the result is still very good. One thing I would add is that if you have doubt about your cooking pan's non-stick power then cover the pan + wall with parchment paper. Mine kinda stuck to the non-stick pan even I did apply quite a bit of EVOO.
Glad you enjoyed it! I will add your suggestion in description box.
You are so detailed and strict and I love all of that! This is real cooking here! Thank you
You can be certain that this will never change :) Thank you for the kind words 💖
This one is definitely a keeper. Recipe card made and filed. This is by far the best bread i have made. Thank you so very much.
Glad you liked it!!! 🥳
Best focaccia recipe I’ve ever tried. Light crispy on the outside and chewy yet soft on the inside. Dead easy too! Thank you so much for sharing this with us.
Thank you ❤️
Thank you for this recipe. I began making this focaccia weekly months ago. With great success I’ve put many various toppings on it that pleases everyone. Again, much thanks🤗
Sounds great! I'm very happy to hear that! ♥️🥳
I just made this today. I’ve never made focaccia before and this was AMAZING 🤩 🤤 I only have AP flour and it was fine. I topped mine with salt, fresh rosemary and freshly grated Parmesan. Soooo delicious 😋🇨🇦
Im falling in love with a video, a voice and a bread. Thank you so much.
Glad you enjoyed it!
I just got back from Rome where I fell in love with the focaccia bread I enjoyed from the Taverna Rossini restaurant. Last Sunday for our weekly family dinner I made a creamy Pecorino Spaghetti and this bread topped with some rosemary and Cavender's all purpose Greek Seasoning. There wasn't a crumb left, thank you so much for posting this. It tastes so much better than what I find at our local bakery plus your home will smell so delish when it's baking.
Sounds absolutely mouthwatering! Thank you for the feedback; it’s always such a nice feeling for me to imagine a family around a table, spending quality time and sharing food. Blessings.
It looks soooo gorgeousness, I would eat a whole tray of it
I have tried quite few foccacia recipes so far but yours is one of the best !!!! I made it today, and my family loved it. Next time I'll have to make two foccacias ......one isn't enough 😊.....Thank you for the recipe 👍
I'm glad to hear that you enjoyed so much!!! Thanks for your kind words ❤️
I really like the way you show the consistency of the dough after each step in the process. I'm on the way baking.
Thank you so much ♥️! I hope you enjoy it! Happy baking!
I made this in my cosori dual blaze airfryer turned out perfectly i cooked on 180c for 12 mins no need to turn over as it browns lovely on bottom and top as it has the heating element on bottom as well as the top just cook it in the drawer without the crisper tray im really impressed. THANKS FOR THIS AMAZING RECIPE ❤
Thank you so much for you feedback, I'm glad you enjoyed! ❤️
I made this 2 days ago and your instructions were perfect 😊. It was super easy and came out Perfect!!! The family just Loved it !!! I added roasted garlic and finely chopped fresh rosemary, sooo gooood 😊 Thank you so much!
Hello Beverly, I am sooo glad to hear that!!! 🥰 Your topping sounds delicious and I am sure it added a special twist to your focaccia! Thank you so much for leaving your comment ♥️
Yummy just like rain forest Cafe
Super recipe. Thanks for sharing it with us. This is the best ever recipe of Focaccia Bread.
I'm glad you like it! Thanks a lot!
me and my bestfriend made your recipe today and it was the best thing ive ever made :) thank you for this recipe
I'm so happy to hear that 🥰 and thank you so much for leaving your comment! ♥️
Just taken my first bite….wow. 430 strong(13.7%protein bread fl. 50g rice flour and20g whole wheat. First class result. Thank you. Cheers from Tel Aviv ❤️❤️❤️❤️❤️
That sounds like a great and delicious combination! I'll try something similar next time. I'm glad to hear that you loved it! Thanks for your comments ❤️❤️❤️
Making today on a rainy day looks fantastic!
Thanks! I hope you enjoyed!
I just made this and it came out amazing! It was crunchy on the outside and soft and pillowy on the inside. I've never been successful in making bread before so this is a huge boost of confidence. Thank you so much! I'll be browsing your channel to find more recipes to try 😊 Subscribed ❤
I don't really bake bread at home so I was worried if I could make it. The result turned out to be perfect. it's a great recipe even for beginners! I think you've covered all the key steps that make foccacia airy and fluffy. Gonna make another one tomorrow for the family. Everyone loves it! Thank you for sharing this❤
Yay 🎉🥳🎊 another successful initiation to baking! I'm glad you're enjoying this focaccia with your family! Merry Christmas!
I just made this with bread flour that is at 12.7gms protein. It was SO GOOD! Thank you for this video! It's the 3rd time I've ever made bread and turned out amazing.
I'm glad to hear that! Great job! 😋🥰
Was looking for an easy recipe, with a clear set of instructions, and got exactly that! Great video, and such a confident and calm approach. You got yourself another subscriber!
Glad you enjoyed it! Thank you so much for your nice words and your support! 💖
Ok. I admit. I was a doubting Thomas but wow! I tried this recipe/ method today and I am a convert. Crispy on the outside, soft and fluffy on the inside. I halved the recipe and it was divine. Definitely a keeper
I'm glad to hear you're a convert! Thank you so much for trying this recipe!
excellent video ! it's the new way to do dough, no kneading necessary, high hydration, perfectly done !
Thank you! Yes, it's the new way... but I spent my childhood watching my grandma and parents knead dough with their hands covered in flour, and often, I still prefer doing it that way :)
THIS IS MY FAVORITE RECIPE ❤❤❤❤
Thank you!
Thank you very much! This was a huge hit with the family. The kids loved it and couldn't get enough. This will be a keeper to add to our family recipes.
Wonderful! I'm very happy to hear that! 🥳
@wildflowers.recipes just made it for the third time tonight! 😊 i was having issues with it sticking to the bottom of the pan despite using a lot of olive oil. Tonight I put down parchment paper and it slid right off the paper. May have been the type of pan I was using. The air bubbles in the crumb were huge. Goal!
@@adamv4951 I received some feedback from someone having the same issue. Try putting less energy when you make the dimples, as If you press too much the oil can shift and the dough can stick to the pan. Parchment paper works as well 👍😉
Wow! This is such a great video and a fantastic recipe! I made it last night, and it turned out just like yours. The only thing I did differently was proof my yeast in warm water with a pinch of sugar before adding it.
*I had pan seared tuna steaks the night before and had cooked enough for leftover tuna salad with homemade tartar sauce. The tuna salad paired perfectly for tuna sandwiches!
*This morning, I cut a big slice of the Facoccia bread in half and toasted it, and it crisped up so nicely in my toaster - some Kerrygold butter ams raspberry jam was also a perfect pairing!! ❤
Thank you for making such a fantastic video!!🎉😊
You are very good in explain without promising a bread in “just five minutes”! 😅 Thank you 😊
There's no food in 5 minutes, my dear; it's just pure sad, misleading clickbait. The only thing you can get in 5 minutes is a bag of salad from the supermarket. :) Thank you for appreciating my honesty! Best regards!
J'ai fait cette recette et c'est vraiment la meilleur Focaccia que j'ai mangé. Bravo. Je vous regarde depuis le Québec.
Merci beaucoup, je suis ravi que la focaccia t'ait plu et qu'elle ait répondu à tes attentes!
My favorite bread. Thank you for sharing with us. Super presentation. 🥰😇
Thank you ♥️
I have used many focaccia recipes (like 10), and yours is the best. I have never achieved such a light crumb with a crispy crust (and bottom before). Thank you. I have saved this video.
Thank you 🥰 Happy new year!
Best Fucaccia or any bread EVER! Thank so much for a wonderful perfect easy recipe! 🏆
Glad you liked it!! Thanks! ♥️
Thanks it looks wonderful. Kind regards, from New Zealand.
Thank you! Cheers!
THIS BREAD SAVED MY LIFE
♥️
This is a GREAT recipe!! I have made it twice and my daughter has made it once. Great instructions, easy to do and EVERYONE LOVES IT (and Me 😅) thank you so much 😊
Wonderful! Glad everyone enjoyed it! Thank you!
Thank you God bless you ❤️
God bless you too ♥️ thank you
I made this 3 times in a week, my friends love it.
Awesome! I'm glad to hear that!
Looks yummu thanks for wonderful recipe of foccaia bread.
Thanks for visiting and leaving your comment!
I made this recipe and it was so good and easy. I added some italian seasoning, tomatos and pepperonis and it was delicious
Sounds great!
Looks lovely, I shall give it a go.
Love the recipe I have made this three times now and have added sundried tomatoes, and Greek olives to the doe and I love it. Great vid thanks for the recipe
Sounds great, thanks for your feedback!
looks magnificent! thanks, I will try it.
Thank you so much! I hope you like it!
Hello from Nova Scotia, Canada. Thank you so much for sharing this easy to make amazing recipe. It's my go to now for Focaccia and a family favourite.
I'm glad to hear that! Thank you ❤
Thank you so much for posting this. I have been looking at a lot of focaccia recipes here and yours looks the best. I can't wait to make it! Thank you!
Thanks a lot for your kind words. I hope you enjoy it!
I woke up craving some - saw your recipe - and just made it
And.it's.fabulous!!
I used the only flour I had and it's perfect
Thank you 😊
I'm glad to hear that! Thank you!
Hi. this is the best FOCACCIA I look up in the UA-cam Thank you so much!
Thanks for leaving your comment!
Thank you very much for this recipe!!!I have been learning how make a focaccia for the last two months and this is the best and last!!Am here to stay,my focaccia came out delicious❤you are the best🙏!!
Thank you so much for your kind words and for trying out the recipe! I'm thrilled to hear that your focaccia turned out delicious! Your support means a lot, thank you! ❤️
Beautiful, thankyou...
Excellent instruction. Can’t wait to make it. I like to add olives and grated parmesan.
Sounds yummy 😋 Happy baking!
This looks amazing...will make it this weekend. Thank you.
Thanks! I hope you like it!
I have never baked any kind of bread before and I was a little hesitant to try baking focaccia. Also I honestly didn't have the time to wait a whole day, so I tried this recipe. I can not express how good it turned out! The whole family loved it so much that I'm making a second one today 😊 I didn't have honey so I added a teaspoon of sugar instead but it still came out perfect! Thank you so much for this recipe!!!
I'm glad to hear that! I can proudly say that this focaccia has successfully initiated many people into baking. I hope you enjoy many wonderful moments with your family eating this again and again! Kind regards ❤️
Ilove focasha thanks
❤ i never knew it could be so easy
Thanks for your comment ❤️
BRILLIANT! I have a fan oven that only goes to 220°c and it cooked perfectly after 15 minutes! Could've had 5 minutes longer but I wanted the crust abit softer
The great thing about this recipe is that you can adjust the consistency to your liking. I agree that even softer it's very good!
I made this and it turned out amazing!
Very glad to hear that! Thanks for your comment
Looks easy enough. Looks fantastic. Ill try it tomorrow
Thanks! I hope you enjoyed!
My dough is rising now I will update you and let you all know how it turns out. I watched a bunch of videos and this is by far my favorite.
Thank you ❤️
@@wildflowers.recipes it turned out amazing!! I put garlic on one half and fresh herbs on the other and it's sooo good! Thank you 😊
I have made this focaccia 3 times and no other can even compare!! Thank you so much for this recipe!!
Thank you! It feels amazing to hear that even after a year, people who baked it still say it's the best focaccia ever!
This recipe came out perfect. I have never made it before. The most delicious sandwiches were enjoyed by all. Thank you for sharing this with us. They do keep begging for more.! ❤🎉
I'm so happy to hear that the recipe turned out perfectly and that everyone enjoyed the delicious sandwiches. It sounds like you'll be making another one very soon! 😄
Good Morning Fantatic Teacher to the world, I wondered if I can make this with Maida (Indian All Purpose Flour or regular all purpose flour…..instead of Bread Flour….I have Wheat Gluten or Malt Powder that I can use to add Gluten to all purpose flour……”many blessing Maestra for your tried and true Focaccia Recipe” you should be an internet star with your recipes!😊
@@carmelahowcroft2163 Hi, sorry for my delayed reply. I didn't get your notification. Using all-purpose flour for this recipe isn't something I usually recommend, but I have received a lot of feedback from people trying it with various types of flour. You could give it a try, being careful with the water addition, but I can't guarantee you will get the same crumb and bubbles. Thank you for your kind words! I hope to be an internet star one day, but the path is tough!
I've tried a few recipes and this has given the best texture by far. Thanks souch!
Great to hear! Thank you!
Absolutely spectacular! Great instructions.
Thank you so much!
Just tried this recipe in a tiny village on the east coast of Taiwan. It works! I added local small dried fish and olives.
I'm glad you enjoyed it!
Sounded fine to me. Enjoyed vid will try tomorrow 😊
Hope you enjoyed!
Best recipe out there, hands down, i just baked a beautiful bread, many thanks 🍞
Glad you liked it!! Thank you so much!
This is exactly how I make focaccia. We only eat focaccia for our bread. Makes great sandwich or hamburger buns. I love a slice with cappuccino for breakfast. My favorite part is tasting the EVOO. ❣
You're right, great sandwiches and burgers buns! EVOO is a must!
Just the recipe I was looking for. I made it yesterday. Delicious, crunchy and big bubbles as advertised.
Wonderful! Glad to hear that!
Hello, i baked today my foccacia.
I prefer to keep in the fridge overnight for the last 1h from the recipe.
Proceed like you teach and its the best bread I ever baked.
Easy, flavourful, beautiful... Thank you so much from Brasil🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🌹
Great move! Actually, you can let the dough rise overnight and bake the focaccia the next day, just like I showed in my recent sheet pan pizza video. I'll pin this comment so that other viewers are aware of this option and can make their choice. Anyhow, thank you! I'm really pleased that you enjoyed it so much! ❤️
@@wildflowers.recipeshi, if I let it rise overnight in the fridge, do you mean that I do not have to proof it further after removing the dough from the fridge? Does it have to be at room temperature before baking?
Good point, at school and at the NASA labs , the measuring unit is the gram, centigram, milligram, kilo etc.. and the measurement standard is 1 mil of water equals 1 Gr it has to cold water at sea level.
I made this today and it turned out amazing. Best focaccia recipe I have tried. Thank you!!!
Thank you! I'm very happy that you liked it!
AWESOME...LOOKS GORGEOUS!! I will try this recipe. THX!!
It looks great! I am going to try it!
Thank you! I hope you like it!
This Is an amazing recipe, I used over and over again. Thank You Miss Wild Flower❤
I'm glad to hear you like it! Thank you 🥰❤💕
Looks like a “perfect” focaccia , can’t wait to make it. I think the olive oil enhances the fluffiness of the bread. Thank you
Thank you! I hope you like it! Yes, the oil enhances the fluffiness of the bread, but also the flavour, that's why it's important to use a good quality extra virgin olive oil. Thanks for leaving your comment!
Just delicious! I added some crushed rosemary on top. This bread was crispy and chewy and I will definitely be making it again. Thank you for the recipe.
Thank you! Glad you liked it!!
I love that you provide measurements in grams. It’s do much more accurate.
Thank you! It's the best way to succeed.