Well, yes, but to be fair to Ramsay, that's a part of why his show is so popular - not because he is a chef or shows how to cook but because he berates people :( So they turned that aspect of it to 11 and made it his "brand". It is really a TV entertainment/reality show that only incidentally touches food. The other thing is that restaurant kitchens have more in common with army bootcamps than polite discourse between colleagues in an office. There is a a strict hierarchy, orders being barked out, constant time pressure - and also yelling, otherwise nothing would get done. Of course, that doesn't mean it can't or shouldn't be civil but if you aren't doing your job you are going to be told rather quickly and without sugar coating it because you are holding everyone back. So I wouldn't compare. That said, I really do enjoy Chef Jean-Pierre's work here - but I am coming here to get inspiration what to cook for dinner and learn something new, not to watch a reality show.
@@JanCiger I understand it often is yelling at Ramsay`s restaurants & Co, but that is not civil, and I hear many cooks leave, if not to a civil chef, then at least to a one with less barking. I would have none of that - as an employer, or employee. It`s embarrassing, inelegant, godless.
You are correct. That is the most beautiful focaccia I've ever seen. Just wow! And thank you for sharing this and all of your recipes. What separates your channel is your instruction. You don't go 1000 miles per minute. You teach thoroughly, using accessible, but fantastic ingredients (no sea urchin tongue in scrambled eggs like I read on the net today). Step by step directions, humble, fantastic sense of humor. Thank you so much! And it is my classical music training that begs the use of the word maestro for you. You are indeed a master!
I am a retired chemical engineer and and after two years of serious boredom decided to enroll in cooking classes at my local community college. I found your channel by accident about six months ago. I wish I found it years ago. I know a great recipe when I liberate (steal) one. This focaccia recipe landed me an A grade. More importantly, it impressed my wife. Thank you for this awesome channel.
Chef JP, addicted to your channel, even have to watch to reruns because I save them to watch later. Not are u awesome Chef, good looking & funny as he'll! You are as Amazing as your cooking! Thank you Chef! & Jack!
Bread on my cheat day!!!! How did Chef know. My mom always made fresh bread for me and my brother. Never with anything in it. I love onions and Camembert.. I am making this. Looks delish and very simple to make. Thanks to Jack for converting the measurements, links to his other videos, the camera zooms of Chef's expressions, and the hilarious intermissions. They work wonderfully together.
As skilled and talented as you are, your filming crew is just as talented and humorous as you, and that is why you have the greatest TH-cam cooking channel of all time. thank you all.
I put my bread dough either in the oven under the light with the door closed or under the lights under the cabinet and it does the trick. I just love those plastic scrapers, so handy. I’ve tried regular AP flour vs bread flour and I really don’t see the difference. Using the mixer really helps not having to knead by hand, exhausting! I just don’t get manufactures sometimes. There shouldn’t be any problem making a glass bowl for ANY of these mixers. It really helps to see the mixture. Momma Mia!
I brought this to an Elks potluck dinner tonight, and 3-4 ladies came up to me afterwards to ask for the recipe. I directed them to your channel. You, Chef, are apparently a big hit with the Benevolent & Protective Order of Elks.
Hello my dear Chef. I am severely in your debt as I have created several of your recipe's shown here on the youtube channel including the eggplant parmesan pie, the creme brulee and the lava cake. I truly believe that it might have saved my marriage! Last week, I cooked up your recipe for the best tomato bisque that I have ever tasted and as a follow up, today I made your focaccia bread recipe as an elevated "toasted cheese sandwich" to accompany the soup. My wife said that it was the best dinner she ever had and I am happy to think that as long as I keep watching and cooking your recipes, that she will have no option other than to stick around and await our latest creations. Thank you!
If the house is a bit too cool to proof my bread, I use my dryer. Turn it on to the warm cycle for 5 minutes or so, shut if off and put the bread bowl in until it has risen as much as you want it to. Works like a charm, every time.
I had to watch this twice just to see you’re battle with the mixer & other funny moments! 😂😂😂 Thanks for the laughs & another great recipe!! Love focaccia! Can’t wait to try this!!
This was a hit! Amazing recipe Chef. Only critique I got was "more filling." I may test the limits next time on how close to the edge I can stuff the bread. I told my family the risk of it leaking cheese or falling apart without leaving the extra space, but they said the brie and carnalized onions were so good they don't care how elegant or uniform it turns out, or maybe I'll make extra dough and use a bigger pan. I get like you often where I can't help but take the extra time to be elegant. My wife laughs endearingly every time she catches me tidying a plate with kitchen tweezers. I wound up pairing this with your grilled chicken salad for a complete meal. The Dijon vinegarette came out great. I actually used some left-over sundried tomatoes, basil and parmesan cheese in with the emulsion. Left over onions will be used for the tomato pie. I already had the steak and blue cheese multiple times with them. I actually like to combine it with the green peppercorn sauce for the ultimate steak experience. Thank you and Jack for all that you do.
Hi !! Chef Happy Friday Awww we thank God for Jack he is a great camera man . This bread looks amazing not hard to make just alot of steps . I like olives 🫒 to this was a delicious recipe. Thsnk you for sharing. 💛💛💛💛💛💛💛💛💛💛💯💯💯🙌🙌💙🙏🙏🙏
First, we need to get Jack on camera! He seems like such a an enigma. More Jack! (Wait, that sounded really weird). Second, this is a critique from an amateur to a master chef. Ice baked hundreds and hundreds of loaves. There is no reason to add sugar. *Nerd alert* alpha and beta amalase, natural enzymes will cut the long starch molecules into sweet sugars, given the right environment. I typically make a slurry of just water and flour. Heat it to 140F, which encourages the conversion, then add that to the dough. 2.5% salt by weight, and ferment your dough in the fridge
Avec des racines italiennes et françaises, pas surprenant que tout ce que vous cuisinez soit si bon et savoureux. Depuis que je vous suis, je me rends compte que ma manière de cuisiner ressemble à la vôtre, j'adore la cuisine italienne et avec Julia Child je redécouvre la cuisine française. Alors grand merci Chef Jean-Pierre pour tous vos trucs et tout ce que vous partagez gracieusement avec nous. Bonne et belle journée!
The only thing more beautiful than this glorious Focaccia bread recipe… is your ability and generosity in sharing your wonderful expertise with us all… and giving us the faith that we too can emulate your cooking mastery ❤ As always much love from New Zealand JP 💕💕
Made it today and it was truely amazing! Only one thing that came up is that at 3:45 the chef says to add two tablespoons of salt and the recipe says two teaspoons. I chose something in between and it was great.
Was watching a french bakery in Japan !!… Strange mixture😁huh?? He made a bread with two Lovely slice of bacon inside😋😋 Dough might be similar??!!!🤷🏼♂️
I’ve been exploring really slack (wet) doughs for ciabatta, wet doughs not only work great in a mixer, the mixer makes it easy. Without..it’s really not easy. The dough also tells you when it’s ready by stopping sticking, it climbs the sides and it clears the bottom and slaps the sides. The other big trick is to use higher speeds, which the dough being wet, it makes it easy on the mixer too. You don’t have to add flour to knead which screws up the recipes..all around, it’s so much easier w a mixer.
This is so good, Jean does it again, I solved the no butter problem, when it comes out of the oven, I brushed butter on top instead of the olive oil, better with butter.
Wow Chef; that looks delicious! My mouth was watery when you were tasting it! May God bless you always for all the delicious recipes. This particular recipe I shared it with my Italian friend! Hope she makes it. ❤
Ok chef, I made this a few hours ago and just cut into it.....I had to sit down! Sweet fancy Moses is this good!!!! I did make a slight change. My wife is not a fan of onyo, so I used dry wild mushrooms. I reconstituted them, sauteed in a little clarified butter (with a hint of onyo, she never noticed) garlic and thyme. So delicious!!! I'm gonna experiment with different stuffings. Excellent recipe, and pretty simple really!!! Thank you so much!!!!!
Ok I made this today, I put caramelized onion relish in from Aldi and put brie in in one and mild goat cheese in the other. I used fast action dried yeast as that's all I had and oh my goodness the recipe is fantastic. Really was sceptical as I had to improvise but yet again chef comes up Trump's! I doubled the recipe and put the in square tins as I find that easier to share out. It's amazing guys really the best. I have tried focaccia before and it turned out nothing like this. So just saying, this recipe is a keeper!!!
Chef Jean-Pierre, you gave me the confidence to cook. I go through your videos, pick a video, get the ingredients and cook with you. Everything has been perfect. You are a great teacher. Thank you Chef!
Holy cannolis that looks incredible! Once you added the Kalamata olives I was thinking, oooooh, feta cheese would be good inside too. My artsy fartsy brain and my love for cooking and watching this video has given me a bazillion ideas for trying Focaccia bread for the first time! I've always wanted to make it but just never tried. I'm thinking roasted red peppers, red onion, feta, olives... like a greek style Focaccia! Yummmmmy!
Well hello there friends, when I hear that is just like seeing an old friend about to give me the best gift chef jp can give a real cooking lesson so I can create a great meal for my family
This just looks superb. I really wish I had one right in front of me right now with a nice chilly white wine. Yum. I would eat and eat. Thank you, Chef.
I just made this with my daughter. It is excellent! We did. It add a lot of the topping sue to not having it. We added cheese in the middle and on top. Great tasting. Thank you Chef!
What a beautiful focaccia bread. I used to make the flat one. But you are right, chef, this round one is more dramatic and beautiful. Thank you for sharing this recipe. ❤
The method of poaching the onions before you caramelize them is a stroke of genius, but what else would I expect? I made this focaccia and it turned out great, thanks again Chef.
I start every day watching Chef Pierres videos and it puts me in a great mood all day... So much cheaper then a therapist.
men/women will literally watch @ChefJeanPierre instead of going to therapy 🤣
I agree.. So upbeat & sincere…😊 👍
I love this chef. Gordon ramsay yelling at everyone, Iron chefs pursuing perfection. This chef teaches you while making you laugh and smile.
🙏🙏🙏❤️
100% with you. For in-depth learning Chef Jean-Pierre is where it is at!
Well, yes, but to be fair to Ramsay, that's a part of why his show is so popular - not because he is a chef or shows how to cook but because he berates people :( So they turned that aspect of it to 11 and made it his "brand". It is really a TV entertainment/reality show that only incidentally touches food.
The other thing is that restaurant kitchens have more in common with army bootcamps than polite discourse between colleagues in an office. There is a a strict hierarchy, orders being barked out, constant time pressure - and also yelling, otherwise nothing would get done. Of course, that doesn't mean it can't or shouldn't be civil but if you aren't doing your job you are going to be told rather quickly and without sugar coating it because you are holding everyone back.
So I wouldn't compare. That said, I really do enjoy Chef Jean-Pierre's work here - but I am coming here to get inspiration what to cook for dinner and learn something new, not to watch a reality show.
Agree, Bedroom.
@@JanCiger I understand it often is yelling at Ramsay`s restaurants & Co, but that is not civil, and I hear many cooks leave, if not to a civil chef, then at least to a one with less barking. I would have none of that - as an employer, or employee. It`s embarrassing, inelegant, godless.
This guy is such a special soul. When I was training to become a Chef, I wish I could have worked for him.
You are correct. That is the most beautiful focaccia I've ever seen. Just wow! And thank you for sharing this and all of your recipes. What separates your channel is your instruction. You don't go 1000 miles per minute. You teach thoroughly, using accessible, but fantastic ingredients (no sea urchin tongue in scrambled eggs like I read on the net today). Step by step directions, humble, fantastic sense of humor. Thank you so much! And it is my classical music training that begs the use of the word maestro for you. You are indeed a master!
Well said Will!! Mainly cuz I called him a master too....🤭. Chef JP is certainly second to none!
@@daveyk44 you're my new friend!
When the French and Italians get together it's a beautiful thing.
I am a retired chemical engineer and and after two years of serious boredom decided to enroll in cooking classes at my local community college. I found your channel by accident about six months ago. I wish I found it years ago. I know a great recipe when I liberate (steal) one. This focaccia recipe landed me an A grade. More importantly, it impressed my wife. Thank you for this awesome channel.
This recipe is elegant but you have simplified it so that anyone can make it. That’s the sign of a great humble chef
"wet flour" had me giggling as much as the bedroom being the warmest room in his house! :)
Props to Jack for the editing and Chef for recipe. This looks like it would be nice for a stuffed pizza, too
Yes Jack doesn’t get enough credit for his added humour here. Jack just needs to take over Chef’s Instagram. Please 🙏🏻
YUMMO!!
Deep dish Chicago Style pizza.
@@kscptv I-1/4 cup====maths! 10 oz is not funny(are We having fun yet?)
Jack is awesome, he has such a great sense of humor. 💜💜
I tell my husband all the time I have to watch my boyfriend Jean-pierre. he always makes my day better.
You heard the chef, "relax everybody, we gonna have some fun."
It would be nice to see Jack and the crew enjoying some of your dishes at the end of the videos. I'm sure they'd like it too 👍
You are the king of cooking
Chef Jean Pierre is AMAZING. I could watch him for 17 years!!
Chef JP, addicted to your channel, even have to watch to reruns because I save them to watch later. Not are u awesome Chef, good looking & funny as he'll! You are as Amazing as your cooking! Thank you Chef! & Jack!
I just wanna say good job Jack, I don't think this would've happened without you
Bread on my cheat day!!!! How did Chef know. My mom always made fresh bread for me and my brother. Never with anything in it. I love onions and Camembert.. I am making this. Looks delish and very simple to make. Thanks to Jack for converting the measurements, links to his other videos, the camera zooms of Chef's expressions, and the hilarious intermissions. They work wonderfully together.
He says
‘it’s perfuming the studio…’
ode de’ focaccia 🎉
This man never disappoints!
As skilled and talented as you are, your filming crew is just as talented and humorous as you, and that is why you have the greatest TH-cam cooking channel of all time. thank you all.
I put my bread dough either in the oven under the light with the door closed or under the lights under the cabinet and it does the trick. I just love those plastic scrapers, so handy. I’ve tried regular AP flour vs bread flour and I really don’t see the difference. Using the mixer really helps not having to knead by hand, exhausting! I just don’t get manufactures sometimes. There shouldn’t be any problem making a glass bowl for ANY of these mixers. It really helps to see the mixture. Momma Mia!
Hallelujah!... thank you so much for answering my prayers!!!!... appreciate it!...
I brought this to an Elks potluck dinner tonight, and 3-4 ladies came up to me afterwards to ask for the recipe. I directed them to your channel. You, Chef, are apparently a big hit with the Benevolent & Protective Order of Elks.
Hello my dear Chef. I am severely in your debt as I have created several of your recipe's shown here on the youtube channel including the eggplant parmesan pie, the creme brulee and the lava cake. I truly believe that it might have saved my marriage! Last week, I cooked up your recipe for the best tomato bisque that I have ever tasted and as a follow up, today I made your focaccia bread recipe as an elevated "toasted cheese sandwich" to accompany the soup. My wife said that it was the best dinner she ever had and I am happy to think that as long as I keep watching and cooking your recipes, that she will have no option other than to stick around and await our latest creations. Thank you!
You are always such a joy! Great recipes! ❤😊
MAMMA MIA THAT LOOKS DELICIOUS!!!!!!! I'm going to have to make this one, thanks Chef!!!!
If the house is a bit too cool to proof my bread, I use my dryer. Turn it on to the warm cycle for 5 minutes or so, shut if off and put the bread bowl in until it has risen as much as you want it to. Works like a charm, every time.
You can do it in the oven, turn it on 350° wait like 10 seconds (depends on your oven) then shut it off, it’ll be slightly warm
Great idea
I had to watch this twice just to see you’re battle with the mixer & other funny moments! 😂😂😂 Thanks for the laughs & another great recipe!! Love focaccia! Can’t wait to try this!!
Chef JP is the best thing that has ever happened to TH-cam. And the world.
This was a hit! Amazing recipe Chef. Only critique I got was "more filling." I may test the limits next time on how close to the edge I can stuff the bread. I told my family the risk of it leaking cheese or falling apart without leaving the extra space, but they said the brie and carnalized onions were so good they don't care how elegant or uniform it turns out, or maybe I'll make extra dough and use a bigger pan. I get like you often where I can't help but take the extra time to be elegant. My wife laughs endearingly every time she catches me tidying a plate with kitchen tweezers. I wound up pairing this with your grilled chicken salad for a complete meal. The Dijon vinegarette came out great. I actually used some left-over sundried tomatoes, basil and parmesan cheese in with the emulsion. Left over onions will be used for the tomato pie. I already had the steak and blue cheese multiple times with them. I actually like to combine it with the green peppercorn sauce for the ultimate steak experience. Thank you and Jack for all that you do.
👍👍👍😊
THAT is a thing of Beauty!
I clicked immediately when you said "caramelized Onyon". 🥰
I combine a workout of my smile muscles and my salivary glands when I watch these videos.
You very good cef thanks good luck 🤞
👍👍😎 I like the very end of the video😊
Jack is the best. He doesn’t have any problems following you!!
It's SUCH a pleasure to see you enjoy the food you have made. Makes my day!! Thanks so much, chef!
You and Jack Chef are a perfect combination,, both very talented at your crafts, gifted, humorous and lovable to your audience
This channel is addicted. So much to learn, laugh and make good eats
My spouse is a huge bread eater and 1300 miles away at this moment, so I sent this to him. I know what I’ll be making when he gets back home!!
Love it! More bread recipes, chef!
Thank you dear Chef Jean-Pierre once again! So very informative and enjoyable!
Love this man, best teaching chef ever
I wait for the Thursday vid to know what I am doing for the weekend! Thank you Chef
a focaccia pie, thats a great idea for a sunday's meal !
God! I love the way he says look at dis😂❤. So much positivity❤
Imma make this!!
i love jacks editing skills
Hi !! Chef Happy Friday Awww we thank God for Jack he is a great camera man . This bread looks amazing not hard to make just alot of steps . I like olives 🫒 to this was a delicious recipe. Thsnk you for sharing. 💛💛💛💛💛💛💛💛💛💛💯💯💯🙌🙌💙🙏🙏🙏
That might be my favorite thing you have showed us!🤙
Thanks, chef, you know how to make me happy. Be blessed.
🙏🙏🙏👍
Thank you Chef Jean-Pierre for this lovely Focaccia recipe!
Vos videos sont juste "amazing". J'adore. Merci beaucoup.......
First, we need to get Jack on camera! He seems like such a an enigma. More Jack! (Wait, that sounded really weird). Second, this is a critique from an amateur to a master chef. Ice baked hundreds and hundreds of loaves. There is no reason to add sugar. *Nerd alert* alpha and beta amalase, natural enzymes will cut the long starch molecules into sweet sugars, given the right environment. I typically make a slurry of just water and flour. Heat it to 140F, which encourages the conversion, then add that to the dough. 2.5% salt by weight, and ferment your dough in the fridge
Avec des racines italiennes et françaises, pas surprenant que tout ce que vous cuisinez soit si bon et savoureux. Depuis que je vous suis, je me rends compte que ma manière de cuisiner ressemble à la vôtre, j'adore la cuisine italienne et avec Julia Child je redécouvre la cuisine française. Alors grand merci Chef Jean-Pierre pour tous vos trucs et tout ce que vous partagez gracieusement avec nous. Bonne et belle journée!
He embodies take your craft seriously but yourself lightly
The only thing more beautiful than this glorious Focaccia bread recipe… is your ability and generosity in sharing your wonderful expertise with us all… and giving us the faith that we too can emulate your cooking mastery ❤ As always much love from New Zealand JP 💕💕
Iam gonna try
Made it today and it was truely amazing! Only one thing that came up is that at 3:45 the chef says to add two tablespoons of salt and the recipe says two teaspoons. I chose something in between and it was great.
That was great. Just like you.
I love Chef🤗❤️🤗
Was watching a french bakery in Japan !!… Strange mixture😁huh??
He made a bread with two Lovely slice of bacon inside😋😋
Dough might be similar??!!!🤷🏼♂️
I believe this is the first yeast bread I've see the Chef make. It's a keeper.
Me too
I’ve been exploring really slack (wet) doughs for ciabatta, wet doughs not only work great in a mixer, the mixer makes it easy. Without..it’s really not easy. The dough also tells you when it’s ready by stopping sticking, it climbs the sides and it clears the bottom and slaps the sides. The other big trick is to use higher speeds, which the dough being wet, it makes it easy on the mixer too. You don’t have to add flour to knead which screws up the recipes..all around, it’s so much easier w a mixer.
Good morning Chef 👨🍳 ☺️. You always chere me up
This is so good, Jean does it again, I solved the no butter problem, when it comes out of the oven, I brushed butter on top instead of the olive oil, better with butter.
That's the word I was thinking, WOW! Love it Jean-Pierre. 😎🥂❣👌👍
Wow Chef; that looks delicious! My mouth was watery when you were tasting it! May God bless you always for all the delicious recipes.
This particular recipe I shared it with my Italian friend! Hope she makes it.
❤
Ok chef, I made this a few hours ago and just cut into it.....I had to sit down! Sweet fancy Moses is this good!!!! I did make a slight change. My wife is not a fan of onyo, so I used dry wild mushrooms. I reconstituted them, sauteed in a little clarified butter (with a hint of onyo, she never noticed) garlic and thyme. So delicious!!! I'm gonna experiment with different stuffings. Excellent recipe, and pretty simple really!!! Thank you so much!!!!!
JACK, you are the perfect match for Jean-Pierre! Love both!!!!!!
Speaking as a fellow Floridian finding somewhere warm is not a problem
Ok I made this today, I put caramelized onion relish in from Aldi and put brie in in one and mild goat cheese in the other. I used fast action dried yeast as that's all I had and oh my goodness the recipe is fantastic. Really was sceptical as I had to improvise but yet again chef comes up Trump's! I doubled the recipe and put the in square tins as I find that easier to share out. It's amazing guys really the best. I have tried focaccia before and it turned out nothing like this. So just saying, this recipe is a keeper!!!
Chef Jean-Pierre, you gave me the confidence to cook. I go through your videos, pick a video, get the ingredients and cook with you. Everything has been perfect. You are a great teacher. Thank you Chef!
OMGGGG I LOVE CHEF JEAN PIERRE HIS EXPRESSIONS ARE THE BEST!!! FOCACCIA LOOKS AMAZING!!!❤❤❤👌👌👌
First!! Love you Chef ONYO! I will make today!!!
Put in the oven with the lights on...i did that ..tqvm Chef. Lov this recipe..
Holy cannolis that looks incredible! Once you added the Kalamata olives I was thinking, oooooh, feta cheese would be good inside too. My artsy fartsy brain and my love for cooking and watching this video has given me a bazillion ideas for trying Focaccia bread for the first time! I've always wanted to make it but just never tried. I'm thinking roasted red peppers, red onion, feta, olives... like a greek style Focaccia! Yummmmmy!
Well hello there friends, when I hear that is just like seeing an old friend about to give me the best gift chef jp can give a real cooking lesson so I can create a great meal for my family
There’s an Italian deli in my town that has Alfonso olives, they’re marinated in red wine….so delicious.
I’ll make this with Fontina cheese.
Thank you, you are best! I will be making this for a couple celebrating their anniversary! Thank you Chef.
Wow!Can’t wait to cook this !God bless you Jean Pierre🙏I am really enjoying your videos and thank to your Jack to bring the smile on our faces 🌹✌️❤️👌
This just looks superb. I really wish I had one right in front of me right now with a nice chilly white wine. Yum. I would eat and eat. Thank you, Chef.
Thank you chef! You always brighten my day
I bake bread every week .! I'll make this today thanks Jean
That bread looks stellar. Adding onions is a fantastic way to elevate the flavor. 👍
Im drooling! So glad I just found you!!!🥰
A perfect warm place is the oven with the light on.
Wow!
I love the boxing match between the mixer and Chef!
Thank you again my freind
Love the outros. You guys make cooking fun.
I just made this with my daughter. It is excellent! We did. It add a lot of the topping sue to not having it. We added cheese in the middle and on top. Great tasting. Thank you Chef!
What a beautiful focaccia bread. I used to make the flat one. But you are right, chef, this round one is more dramatic and beautiful. Thank you for sharing this recipe. ❤
OMG! That looks absolutely amazing!
Mr wonderful! You did it again!❤❤❤❤❤❤❤
Jean Pierre, you out did yourself! Great Job
Amazing!!!
That looks absolutely beautiful!! My mouth is watering! 😊❤❤
Very generous in giving tips to us homemakers. My great appreciation …❤️
Oooh, ummm, wow! Looks amazing Chef, thanks for all your joy & enthusiasm! God bless😊
The method of poaching the onions before you caramelize them is a stroke of genius, but what else would I expect? I made this focaccia and it turned out great, thanks again Chef.