Ingredients: 825g bread flour 150g whole wheat flour 830g water (37 C) 7g yeast Mix on slow for 10 minutes Add salt Mix on medium for 10 mins Add 30g olive oil Mix for 5 more minutes Grab and fold for 2 minutes Place in greased container and fridge for 48-72 hours Proof in baking tray 2-3 hours Drizzle with olive oil Bake as hot as possible (500 F) for 20-25 minutes
Joshua: "I'm gonna be using grams, because that's how it's supposed to be!" Also Joshua: "Fahrenheit." Edit: Ok, holy cow... It's been over a year... Ignore my stupid joke and it's replies...
I'm sure if Imperial actually had a unit of measurement that allowed for a similar accuracy to the gram, people would use it as well, but seeing as the smallest common weight measurement in imperial is the ounce (not to be confused with the fluid ounce, of course) most Americans like me who cook appreciate the gram. Have you ever heard of the drachm (aka dram, 1/16 of an ounce or roughly 1.7718 grams) or the grain (64.79891 mg)? If this stubborn country would switch we'd all be much better off
Focaccia was the first thing I made at the very beginning of lockdown and while getting it out of the oven the tray slipped and badly burnt my arm, so all throughout quarantine I’ve been measuring how long things have been going on for by how healed my focaccia tray burn is
I'm after my first 5 day chemotherapy session. Can't look at food, people, sun, water... anything really. But when I saw that sandwich I thought "...I'd tap that, devour it whole". This, my friends, is just how good Joshua is at what he does. Love your stuff, hope I'll be able to continue doing your recipes for my family. Thanks!
Made this for a get together last night. Started it on Thursday evening. Baked Saturday at noon. Only had regular All purpose flour and couldnt do the mix as recommended. Was amazing anyways. This will be my new "go to" for potluck style gatherings. Thank you for this amazing recipe!
Some of his videos do come off as pretentious, but he’s a talented chef and decent educator. Many of his recipes are out of the reach of the average person though, whether due to ingredients, equipment or time involved.
You can use all purpose but he is just being extra. It won't turn out exactly the same but it will be almost and the difference will probably be unnotacibld.
"If you've never made focaccia before, this will be the greatest focaccia you ever make" I laughed so hard at this sentence because that's just simply factual LOL
OMG. Followed exactly... Za.'atar, truffle mozz... Everything except I could only get spring mix lettuce... Both bread and sandwich came out beautiful! My mouth had a tastegasm! THANK YOU JOSHUA! HAPPY 2021!
@@cryochus4074 I think you missed the joke that he shouldn't be giving all of his measurements in weights. But he's still giving the weights in grams, which is metric, and the U.S. uses the Imperial system.
Papa, you have really outdone yourself. I made this for my family and it was an absolute smash. Someone said it reminded them exactly of a focaccia they had in Athens a couple years ago! I did alter the technique a bit. 1) I put my dough to rest in the same pan I planned to bake in rather than move it after its resting time. 2) I dimpled the dough to create more of that classic asthetic and I think it worked out since I hadn't moved or transferred the dough at all since the get-go. 3) I topped it with your za'atar & rosemary, but I also added tomato halves. I skipped the salt,, but after it baked I finished it with black truffle salt and some olive oil. It was AMAZING!
I made gourmet sandwiches in Nola for like five years and I’ve gotta say, that sandwich looks absolutely amazing. The colors, the textures, I can imagine the perfectly balanced flavors and the light crunch of the top of the focaccia giving way to the tender cloudy pillows of its bread flesh. Huh, that ended up going to strange places.
In my experience you can short cut quite a bit of this recipe with no discernable difference by just mixing all ingredients in your mixer right off the bat. You can also skip the slap and fold part and just proof it right in the mixer bowl without turning it out at all. I like to get my fermentation process started at room temp for a few hours or until I start to see a bit of action before transferring to the fridge.
I agree with this. In my case the dough ends up more like a batter after the mixer anyways, so the slap and fold only seems to make a mess vs giving the dough any real structure. Since it final proof and bakes in a baking pan, the lack of structure really doesn't make much of a difference in my experience any ways.
@@MrR0b3rt He's using grams because it's more accurate than the imperial system, but the only difference between Fahrenheit and Celsius is which one a person's oven is set to. I like that he gives temperatures in both systems so that more of his audience can follow the recipes themselves.
@@amchez97 I am not debating which system is better, I simply lack the knowledge about the imperial system to do that. So I believe what you are saying, I was merely pointing out that Joshua starts of by implying that the metric system is better and following by only telling the imperial Fahrenheit setting for your oven. :)
I’ve made that sandwich for lunch for last two days and it is possibly one of the best sandwiches I’ve ever eaten. So. Damn. Great! I forgot to fry the prosciutto the first time but got it the next day and it made it so much better. Make the sandwich
Salt in bread salt on bread salt on tomatoes salt in mayonnaise salt in prosciutto *salt* in salami salt in pickels Sodium alone be like: *Na* Imma bout to end this man's whole career.
I know this is a joke but u do really have to season every layer and element of the thing you're making or else it'll be bland. It doesn't turn out as salty as u think
I saw this joke, didn't think much of it, scrolled back up to watch the video, stopped, realized how genius of a joke this is, remembered how much I hate chemistry, and now I'm studying for my chem midterm. Thanks Aryan
I made this yesterday and everyone LOVED it I didnt have any special flour so i just used all purpose and it turned out amazing anyway the only problem i had were the sides sticking so make sure u guys oil it rly well!
But baking is super cheap! Yeah, the sandwich would cost a bit, but you can make that focaccia for well under $5 worth of ingredients (less than $2 with the cheapo stuff I use). Give it a try!
@@lelandunruh7896 Less than $2? More like less than $1 if you buy in bulk. Yes, even with the olive oil. The cost comes in on the stand mixer, large plastic fermentation container and those sheet pans, and a mill for fresh milled whole wheat flour ( I recommend the Mockmill attachment for the KA Stand Mixer for infrequent users of fresh milled flour). The nice thing is though, that baking gear, especially the KA Stand mixer and a pair of those half-sheet pans will last a decade or two and you will use them *all the time*. My wife uses our stand mixers 3 or 4 times a week; during holiday season, far more than that. As important as a microwave.
Some of have hard red wheat berries and a Mockmill attachment for a KA Stand Mixer. So yes, I had it on hand. As fresh as it can get. The only thing I didn't have on hand was za'ater. I now have it on hand, too :)
Used this dough recipe for a dinner last night. I only had 24 hour for fermentation so decided to guesstimate and adjusted yeast quantity (+1 gr) and fridge oom temp times. It turned out fantastic! She's a keeper.
I was looking for a comment like this - glad to know you can rush the fermentation step by adjusting the yeast - I need to bake this for a party Saturday, but I’ll be using starter. Going to get some frozen bread, just in caseeeeeee 🤞
I'm just happy he knows what it is. For those that don't, and wanna try it - bread, olive oil, and zaatar. Tear a little piece of bread and dip it in the olive oil, then into the zaatar. If you like the taste, you can expand from there! Simple and delicious.
No wonder you have 2 and a half million subscribers. You are entertaining, thorough, easy to follow and the food..... OH YUM! I thought I was making focaccia....for years. I was not.
Everything I search, I inevitably find on your channel,(thank god) because you do a fantastic job with everything, especially the cooking part.🙏 Much appreciated!
Made this, baked it after 48 hours. First time I have ever slapped and folded anything and my god turned out just like yours. Superb. I mean woah I also fainted. Great job!!
Visto che sei italiano, mi puoi spiegare se nella versione con il lievito madre esso va messo così come è o va fatto il levain come nella ricetta del pane di joshua
@@alessandrolevante7212 In realtà ne so poco o nulla, di solito il lievito si compra giá pronto (Translated: we're lazy and we usually buy it so i don't know how to help you)
Man, I love watching cooking videos but being English and following American Recipes its such a pain trying to work out cups etc into grams THIS is one the many reasons why I love your channel, thank you! #gramlife
It really is the best focaccia. I put in 5% rye and 1% diastatic malt. Sourdough plus 2g yeast . 15h later got great rise open crumb and very crispy top and bottom. Baked small loaf and will bake over next few days to Keep it Fresh. Use steel pan us you have. Bake to dark crisp.
@@mariamsaadeh1734 Told and they forgive you . LOL Oh, and they will wive you an A ... or else ..... LOL EDIT : I see you edited ! Huge applause from me !!! 🤣🤣
Ok, I made this today, and it was fucking awesome. And I must note: if you are the type of person who sometimes wakes up in the night with a craving for something salty and fatty- a cold piece of the leftover bread hits the spot in the most perfect way. 10/10
Joshua: "So if you have a problem with it you can turn 360˚ and leave. Uhhh, I love that joke. See it's funny because if you turn 360 you would be facing the same, uh, yeah." Joshua: Turns the container only 180˚ to visually explain it.
Heads up: for incorporating doughs that have a tendency to not come together neatly with a hook, swap the hook out for a paddle if you have one! For extremely wet doughs, mixing them in their entirety (incorporation to development) with a paddle works beautifully =D
looks fantastic! Just a quick tip for extra crunch of the bottom. if you sprinkle some semolina or polenta on the try instread of oil it will come out lovely and crunchy and won't stick at all!
110% agree about seasoning sandwich tomatoes. Where I’m from we eat tomato mayonnaise sandwiches and it’s just not the same if the tomatoes weren’t salted first. No question.
Did you have to make it *EXACTLY* how he did it? Because if I actually had to make it *exactly* how made it, I would be in my local grocery store for more than 3 hours trying to find all of those ingridients, if it even had all of those ingredients.
I love how Josh just assumes everyone has yeast in their pantry. I mean I do because I'm constantly baking bread but I mean the average person I feel doesn't have yeast lol
This looks great for sandwich bread. For anyone that prefers a more dinner style vs sandwich style focaccia, try dialing back the hydration a bit to be in the 65-75% range, vs the ultra-high 85% found in this recipe. You could keep everything else the same and mess with hydration to see what works best for you. Possibly pull back the bake time a few minutes depending on the browning on the bottom of the bread (peak at it by lifting a few minutes early to check on it). Also, if you don't have a Kitchen-Aid, don't worry about it. The long fridge time will develop the gluten and there really isn't a need for the extended mixer time. The slap and folds or a few spaced out stretch and folds every 25 minutes will be more than adequate.
My nonna would make this from scratch all the time but she would season with rosemary, olive oil, salt and pepper. She also always would rub a sliced garlic clove on the bread when it came out of the oven. She said that was her secret. Did the same for garlic bread. I miss my nonna. :/
![[#2024MAMA] BIGBANG (빅뱅) - 뱅뱅뱅 (BANG BANG BANG) + FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/EQsYfiPR9uM/mqdefault.jpg)
Hey you should make a book called a weissman once said
Harrison you got the from the subreddit. You ain’t slick
Gold.
I like Food wrong, I got top comment two videos ago
I like Food Lol, you got shut down.
F
Harrison well shit, someone stole your idea and posted it on reddit and got awards off of it.
Me: I am trying to reduce my bread intake
Joshua: No you're not.
😭😭😭😭😭right
I switched from bread to donuts. Helped reducing the bread intake !!
@@General_Li_Shin Aww yes, I remember when I needed to reduce my bacon intake so I got pork belly :P
TechYK I remember when I wanted to reduce my sugar intake and started eating molasses instead
Reduce your crap bread intake. Eat fancy bread.
The entire video:
“Just a bit more olive oil”
little bit more olivoil
Gordon, get out of his body!
@@nachomegafart3835 splash of OLIVOL
ollywol*
just a drizzle of olive oil
Ingredients:
825g bread flour
150g whole wheat flour
830g water (37 C)
7g yeast
Mix on slow for 10 minutes
Add salt
Mix on medium for 10 mins
Add 30g olive oil
Mix for 5 more minutes
Grab and fold for 2 minutes
Place in greased container and fridge for 48-72 hours
Proof in baking tray 2-3 hours
Drizzle with olive oil
Bake as hot as possible (500 F) for 20-25 minutes
is it ok to bake it at 350? thats the top temp of my small electric oven
@@kanacucumberthat’s too low. Anything lower than 450 won’t work
@@kanacucumberit'll probably end up a bit too chewy...
It'll be fine
@aoutsky I just want to know what kind of oven has a max temp of 350F… they’d be better off using a camp fire.
btw zaatar is a middle eastern spice made of dried thyme, sumac and sesame seeds, usually we eat it with olive oil and yogurt (labneh)
This is the way
Joshua: "I'm gonna be using grams, because that's how it's supposed to be!"
Also Joshua: "Fahrenheit."
Edit: Ok, holy cow... It's been over a year... Ignore my stupid joke and it's replies...
I'm sure if Imperial actually had a unit of measurement that allowed for a similar accuracy to the gram, people would use it as well, but seeing as the smallest common weight measurement in imperial is the ounce (not to be confused with the fluid ounce, of course) most Americans like me who cook appreciate the gram. Have you ever heard of the drachm (aka dram, 1/16 of an ounce or roughly 1.7718 grams) or the grain (64.79891 mg)? If this stubborn country would switch we'd all be much better off
Dont forget that he said inches
@@yavuz1779 haha, yeah. But at least, he's in the right path. Soon...
@@basilavenue7719 Calm down..
Us Americans love our freedom units
YES JOSH - Europe approves of your unit of measurement.
5 minutes later: turn your offen to 500°F
Yes! Very much so!
Brazil also approves!! 🙌
Brazil too, right? ❤️ just drop the F part, please. We also love Celsius. For God sake 🤷🏼♀️
Except 'grams of water'. Wth Josh.
Focaccia was the first thing I made at the very beginning of lockdown and while getting it out of the oven the tray slipped and badly burnt my arm, so all throughout quarantine I’ve been measuring how long things have been going on for by how healed my focaccia tray burn is
I'm after my first 5 day chemotherapy session. Can't look at food, people, sun, water... anything really. But when I saw that sandwich I thought "...I'd tap that, devour it whole".
This, my friends, is just how good Joshua is at what he does. Love your stuff, hope I'll be able to continue doing your recipes for my family.
Thanks!
Made this for a get together last night. Started it on Thursday evening. Baked Saturday at noon. Only had regular All purpose flour and couldnt do the mix as recommended. Was amazing anyways. This will be my new "go to" for potluck style gatherings. Thank you for this amazing recipe!
Josh: not to flex but
Me: its okay every videos a flex
@@JK23315 Why are you so heavily promoting some kids singing a song out of tune? Are you one of the kids in the first frames?
Heeeeyyyy Oren😁
It's your cousin, methuselah
Some of his videos do come off as pretentious, but he’s a talented chef and decent educator. Many of his recipes are out of the reach of the average person though, whether due to ingredients, equipment or time involved.
Josh: "Pesto Mayo"
Me, an intellectual: "Peyo"
Pestaise, or mayosto as the Italians like to call it
PEYO hahahaha
@@JK23315 are you Rick rolling?
Peyo Peyo Tutris
I lol'd at this
Josh: makes Focaccia
Josh’s Sourdough Starter in the back of the fridge: remember me?
Joshua: you probably already have the ingredients
also Joshua: flour that isn't all purpose
Me: turns 360 degrees and leaves
You can use all purpose but he is just being extra. It won't turn out exactly the same but it will be almost and the difference will probably be unnotacibld.
You turned 360 degrees and left? lol
@@akshayramji3282my dumbass was like.... "unnotacibld" what a fancy word. let me look up what it means
@@afhostie 360 means he is in the same direction
also Joshua: uses Kitchenaid stand mixer. Me: Well, fuck.
"If you've never made focaccia before, this will be the greatest focaccia you ever make"
I laughed so hard at this sentence because that's just simply factual LOL
That titillating tautology
"have ever made" would be factual, but if you ever make more, there's always a chance you might one-up it.
“It’s gonna go night night really soon when I crunch down on it’s flesh.”
Damn that’s dark
Dark, but a work of art
Josh pronouncing "Zaatar": Za Atar
Josh pronouncing "Car": CA Aar
😂😂😂 it's zaatar
👏 DO 👏
👏 NOT 👏
👏 DIVIDE 👏
👏 IT👏
Thank you (arabic person)😊
made me laugh
blacksilver why are you spamming this video
@@JK23315 appreciate that
white people man... why tf do they be making all our food rich people food like bro wtf
"Now that is probably the best cross-section we have ever seen on this show"
Josh, your beginning to sound like Babish.
You copy those you love.
OMG. Followed exactly... Za.'atar, truffle mozz... Everything except I could only get spring mix lettuce... Both bread and sandwich came out beautiful! My mouth had a tastegasm! THANK YOU JOSHUA! HAPPY 2021!
you had me at "I refuse to give you any other measurements other than in grams". From the bottom of my heart- I LOVE YOU
I'm going to take this as a "Pizza Hut Bread Sticks, but Better."
"And now we'll make some Mayo, first.... you'll need a third cup of Mayo"
Me: *takes notes*
Tireless Lets make toast. First, grab a piece of toast...
I think you mean 162.73 grams since he doesn't understand that nobody else is measuring liquids in grams.
Carbonated Turtle he’s an American (also an American) channel so he would use what measurements are familiar to him.
@@cryochus4074 I think you missed the joke that he shouldn't be giving all of his measurements in weights. But he's still giving the weights in grams, which is metric, and the U.S. uses the Imperial system.
@@CarbonatedTurtle i you think no
Papa, you have really outdone yourself. I made this for my family and it was an absolute smash. Someone said it reminded them exactly of a focaccia they had in Athens a couple years ago! I did alter the technique a bit. 1) I put my dough to rest in the same pan I planned to bake in rather than move it after its resting time. 2) I dimpled the dough to create more of that classic asthetic and I think it worked out since I hadn't moved or transferred the dough at all since the get-go. 3) I topped it with your za'atar & rosemary, but I also added tomato halves. I skipped the salt,, but after it baked I finished it with black truffle salt and some olive oil. It was AMAZING!
I made gourmet sandwiches in Nola for like five years and I’ve gotta say, that sandwich looks absolutely amazing. The colors, the textures, I can imagine the perfectly balanced flavors and the light crunch of the top of the focaccia giving way to the tender cloudy pillows of its bread flesh.
Huh, that ended up going to strange places.
In my experience you can short cut quite a bit of this recipe with no discernable difference by just mixing all ingredients in your mixer right off the bat. You can also skip the slap and fold part and just proof it right in the mixer bowl without turning it out at all. I like to get my fermentation process started at room temp for a few hours or until I start to see a bit of action before transferring to the fridge.
I agree with this. In my case the dough ends up more like a batter after the mixer anyways, so the slap and fold only seems to make a mess vs giving the dough any real structure. Since it final proof and bakes in a baking pan, the lack of structure really doesn't make much of a difference in my experience any ways.
Joshua: I refuse to give you anything else than metric units
Also Joshua: Turn your oven to 550 Fahrenheit
he didn't say metric, he said grams.
@@sketroux4580 point is that he's mixing both systems ;)
@@MrR0b3rt He's using grams because it's more accurate than the imperial system, but the only difference between Fahrenheit and Celsius is which one a person's oven is set to. I like that he gives temperatures in both systems so that more of his audience can follow the recipes themselves.
@@MrR0b3rt yeah all good american chefs do that. F isn't a bad system since it''s way more sensitive than C meanwhile the rest of imperial is dogshit.
@@amchez97 I am not debating which system is better, I simply lack the knowledge about the imperial system to do that. So I believe what you are saying, I was merely pointing out that Joshua starts of by implying that the metric system is better and following by only telling the imperial Fahrenheit setting for your oven. :)
“2020 can’t get any worse”
Josh: “I will not call the book “a weissman once said”
2020: ______
\
\
\
I don’t get it
Wait so the curve is flattening? That’s good
Nooooooooooooo
I mostly followed this but made 25% of the total weight dark rye flour and added caraway seeds. It came out incredible.
I’ve made that sandwich for lunch for last two days and it is possibly one of the best sandwiches I’ve ever eaten. So. Damn. Great! I forgot to fry the prosciutto the first time but got it the next day and it made it so much better. Make the sandwich
Salt in bread
salt on bread
salt on tomatoes
salt in mayonnaise
salt in prosciutto
*salt* in salami
salt in pickels
Sodium alone be like: *Na* Imma bout to end this man's whole career.
I know this is a joke but u do really have to season every layer and element of the thing you're making or else it'll be bland. It doesn't turn out as salty as u think
I saw this joke, didn't think much of it, scrolled back up to watch the video, stopped, realized how genius of a joke this is, remembered how much I hate chemistry, and now I'm studying for my chem midterm. Thanks Aryan
I see what you did there
I can imagine Joshua making something like this just for youtube and eating instant ramen few times a week
Yeah that makes sense
"The greatest cross section this show has ever seen!"
**Laughs in Babish**
"you have no power here"
Netflix: are you still watching?
Someone’s daughter: 4:20
Underrated comment
WolfangOPGaming Criminality underrated.
Woooooooow. It was really right at 4:20. Just wow.
Nice.
Or someone’s son
When he said za’ater I died😂 as an Arab I appreciate that he tried
With all his cooking experience and knowledge, I was surprised at his pronunciation as well.
@@sandrasears3981 Za-A-Tar :')
Me too😂😂😂
Facts 💀💀💀
I made this yesterday and everyone LOVED it
I didnt have any special flour so i just used all purpose and it turned out amazing anyway the only problem i had were the sides sticking so make sure u guys oil it rly well!
I don’t have za’atar did you use that spice? If not what did you substitute.
@@shayp3558 im soo sorry for the late reply... i actually used thyme instead!!
"But you probably already have the ingredients in your pantry"
Me a college student: *cries in broke*
If you have some method for baking you can in fact dress up a can of premade biscuits and make this. I've done it. You do need oil and seasoning .
I always keep truffle mozzarella in the fridge
But it’s literally so cheap? It’s just flour, salt, olive oil, and hefe. It’s the base ingredients for lots of cheap foods you can make at home.
But baking is super cheap! Yeah, the sandwich would cost a bit, but you can make that focaccia for well under $5 worth of ingredients (less than $2 with the cheapo stuff I use). Give it a try!
@@lelandunruh7896 Less than $2? More like less than $1 if you buy in bulk. Yes, even with the olive oil. The cost comes in on the stand mixer, large plastic fermentation container and those sheet pans, and a mill for fresh milled whole wheat flour ( I recommend the Mockmill attachment for the KA Stand Mixer for infrequent users of fresh milled flour). The nice thing is though, that baking gear, especially the KA Stand mixer and a pair of those half-sheet pans will last a decade or two and you will use them *all the time*. My wife uses our stand mixers 3 or 4 times a week; during holiday season, far more than that. As important as a microwave.
“You probably already have most of these ingredients”
Ah...yes... let me just quickly grab my stone ground wheat flour I keep on hand
It's delicious without .. I rarely use wheat flour for focaccia and no one seems to mind, it still vanishes!
Some of have hard red wheat berries and a Mockmill attachment for a KA Stand Mixer. So yes, I had it on hand. As fresh as it can get. The only thing I didn't have on hand was za'ater. I now have it on hand, too :)
all purpose flour is also perfectly fine. I'm not sure but I think my nonna just uses durum wheat semola, the same she uses for pasta dough
I actually had a bag on hand for some reason lol. I was so happy
3:49 oh that pepper looks like a good addition
Josh: “Zaatar”
Me: What?
I think you mean "Za-Atar" ahaha
Only one of the most delicious spice mixes on the planet!
@@WilfredPaduasOtherNumberOneFan no
It's a common spice mix in the middle east that goes with baked goods along with cream cheese, labneh or simply just extra virgin olive oil
@@zaneyousif4288 It was joke chill haha, I know he butchered the pronounciation
That’s really cool that you featured za’atar in the recipe, I’m from the Middle East myself and we have this stuff A LOT.
Used this dough recipe for a dinner last night. I only had 24 hour for fermentation so decided to guesstimate and adjusted yeast quantity (+1 gr) and fridge
oom temp times. It turned out fantastic! She's a keeper.
I was looking for a comment like this - glad to know you can rush the fermentation step by adjusting the yeast - I need to bake this for a party Saturday, but I’ll be using starter. Going to get some frozen bread, just in caseeeeeee 🤞
Does this strategy work? I hate having to plan 48 hours ahead. I wondered if letting it prove on the counter would allow you to do it overnight.
Joshua: What more do you want?
Me: Realizing he didn’t toast the focaccia for the sandwich.😳
He didn't even put butter, and worse - he used store bought mayo!
Tbh i wouldn't either... Changes the texture of the focaccia, which is the most important thing about it in my opinion
Fresh focaccia is never toasted. It's just one of "those things" 😀
no one:
joshua: *deep throats a focaccia slice*
I almost peed myself laughing at this moment :D
Should have mature content warning
teach him to deep throat something else hahaha
Day 473: still trapped in the cupboard, becoming very worried I will never get out but I was given focaccia today, which was nice
W h e n w i l l w e g e t o u t ?
I’m middle eastern and I’m appreciating the way u say zaatar so much man good job dude 👏🏼👏🏼👏🏼
THIS FOCACCIA IS SO BEAUTIFUL BOTH WHOLE AND AS A SANDWICH. WHAT A QUEEN!
Can you make a video showing us what you cook/eat on a regular basis. Cause there’s no way your always eating these fancy foods!
Instructions unclear,
Now I'm swimming in olive oil.
3:51 me,an arab,laughing at josh cuz of how bad he pronounced ”zaatar”
I'm just happy he knows what it is. For those that don't, and wanna try it - bread, olive oil, and zaatar. Tear a little piece of bread and dip it in the olive oil, then into the zaatar. If you like the taste, you can expand from there! Simple and delicious.
I'm happy he even used zaatar on an olive oil bread
@Abdul Mourad Oh yes...the recipe where the meat version isn't automatically the best version. It has to fight zaatar for the #1 spot.
Lmao same here, he made it sound like a World of Warcraft boss. but hey I'm glad he uses it in his recipes.
same
Buddy guy. I found you while looking for a good Puff Pastry video, and bam, now found my new favorite channel. You're a culinary genius.
No wonder you have 2 and a half million subscribers. You are entertaining, thorough, easy to follow and the food..... OH YUM! I thought I was making focaccia....for years. I was not.
Joshua: "Easy sandwich"
Also Joshua: "Truffle mozzarella!"
Well I guess it's easy if you're not broke like me
My friend ,”Can u show me Jesus’s life in 4 seconds ?” Me: 6:17
Yes and also those pipes tho. Damn....
Me: Takes a swig of coffee
Josh: Shoves focaccia down his thrussy
Me: Places mouth coffee on the keyboard
Everything I search, I inevitably find on your channel,(thank god) because you do a fantastic job with everything, especially the cooking part.🙏 Much appreciated!
Made this, baked it after 48 hours. First time I have ever slapped and folded anything and my god turned out just like yours. Superb. I mean woah I also fainted. Great job!!
me, an italian, while watching the vid: ok this isn't actually as bad as i expected
he: *puts mayo and pesto together*
Me: EXCUSE ME-
Visto che sei italiano, mi puoi spiegare se nella versione con il lievito madre esso va messo così come è o va fatto il levain come nella ricetta del pane di joshua
Its atrocious. Max heat oven to CHAR it? Heaven help us.
I was searching for this comment 🤣🤣🤣
@@alessandrolevante7212 In realtà ne so poco o nulla, di solito il lievito si compra giá pronto
(Translated: we're lazy and we usually buy it so i don't know how to help you)
Josh: just a "bit" of olive oil.
*Chef Ramsay has entered the chat*
I thought that was a massive cake slice in the thumbnail and instantly clicked, now I must turn 360 degrees and leave
M. E. You are damn right
@@nio1763 r/woooosh
Crius Nio bruh have you even watched the video?
Crius Nio bruh. Issa joke. He literally explained it in the damn video
@@nio1763 r/whooooosh
Man, I love watching cooking videos but being English and following American Recipes its such a pain trying to work out cups etc into grams THIS is one the many reasons why I love your channel, thank you! #gramlife
I tried this recipe its the most amazing bread that you could put in your mouth
Neglected Sourdough Starter in the back of the fridge: *"I thought we were friends😢 "*
lets be honest here
most of the world is using gram, meter, and celcius.
America is America and refuses to
Yes thank you
@@theluckygamer10 Very true but I hope that baking is the way to sneak it in the back door. (I'm American and I love the metric system.)
They are, but not for fucking water.
Not only the most of the world, but 191 of 194 countries on earth. So yes, it's pretty stupid not to
“Papas always watching” 💀😂
This is the best olive oil recipe ever. And you get some bread as a side effect too 10/10 oil lovers rejoice
It really is the best focaccia. I put in 5% rye and 1% diastatic malt. Sourdough plus 2g yeast . 15h later got great rise open crumb and very crispy top and bottom. Baked small loaf and will bake over next few days to Keep it Fresh.
Use steel pan us you have. Bake to dark crisp.
Netflix - "Are you still watching?"
.
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Someone's daughter - "4:22"
Haaaaaa
Everyone: make a book called a Weissman once said
Josh: hmmmmmmmmmmmmmm no
Yet you make that comment...
The Arab in me when Josh pronounced Za’atar incorrectly: “Papa no” 😭😔🥺 I’m not mad, I’m disappointed.
Sameeee. It's زعتر in Arabic.
The American in me when you spelled Incorrectly : incorrect . " Lord what now " 🤣🤣 I'm not mad , I'm disappointed . Not really though .
HANDS ON WITH BLG I don’t proof read tell my teachers that for me.
@@mariamsaadeh1734 Told and they forgive you . LOL Oh, and they will wive you an A ... or else ..... LOL
EDIT : I see you edited ! Huge applause from me !!! 🤣🤣
Za at her what's that?
Ok, I have to agree that this is the greatest focaccia. I just made it and it will definitely be my go to from now on.
Ok, I made this today, and it was fucking awesome. And I must note: if you are the type of person who sometimes wakes up in the night with a craving for something salty and fatty- a cold piece of the leftover bread hits the spot in the most perfect way. 10/10
Joshua: "So if you have a problem with it you can turn 360˚ and leave. Uhhh, I love that joke. See it's funny because if you turn 360 you would be facing the same, uh, yeah."
Joshua: Turns the container only 180˚ to visually explain it.
0:50
Americans: Nooo you cant just ignore population of your country and use metric system
Europeans(me): Huzzaah! The man of the Quality
Josh: *dies*
Also Josh: *ascends while harmonizing*
6:32 Vickram's salivating while he's eating. That's solid proof of one good sandwich.
I’ve tried many recipes online including this one. But the slow rise in fridge gives the fluffiest foccacia.
Josh: rants that grams are the only unit you should use
Also Josh: uses Fahrenheit
more importantly, he used grams for liquids... you know, something that should be measured in volumes?
“Not to be confused with Gorlami” I lost it. I appreciate this so much
You know it's real when he breaks out the Sicilian accent
I don't know why, but I super appreciate that you said Ta'atar correctly and didn't just say "Zatar".
Minus the zaatar, I actually just did this and it is fantastic! Didn't even need to kneed or use a dough hook. Autolyse already took me there:)
Can we take a moment to appreciate the BUCKET of flaky salt on the counter behind him
“Pappa’s always watching” will follow me to the grave...😂
everyone: talking about the bread or Josh
Me: *oOh TiNy WhIsK*
Heads up: for incorporating doughs that have a tendency to not come together neatly with a hook, swap the hook out for a paddle if you have one!
For extremely wet doughs, mixing them in their entirety (incorporation to development) with a paddle works beautifully =D
looks fantastic! Just a quick tip for extra crunch of the bottom. if you sprinkle some semolina or polenta on the try instread of oil it will come out lovely and crunchy and won't stick at all!
*Josh starts mixing*
me: oh ok i could prob do that by hand
*30min of mixing later*
me: ..............
“Salami, not to be mistaken with Gorlami” nice reference 👍
Hey, can you make a book called: A Weissman Once Said
"It's juicy, it's loosey, and it's goosey" made me sub. Thanks, bud.
110% agree about seasoning sandwich tomatoes. Where I’m from we eat tomato mayonnaise sandwiches and it’s just not the same if the tomatoes weren’t salted first. No question.
Josh: "Plus an easy sandwich"
Me: *Goes to 50 different grocery stores to find "Truffle mozzarella"*
Wasn't as easy as you made it seem Josh 😓
Ask for truffle burrata. Italian gourmet shop, a specialty cheese shop or - available at Whole Foods.
Did you have to make it *EXACTLY* how he did it? Because if I actually had to make it *exactly* how made it, I would be in my local grocery store for more than 3 hours trying to find all of those ingridients, if it even had all of those ingredients.
him: “you can turn 360 degrees and leave”
my dumb ass: celsius or fahrenheit?
Glad I wasn’t the only one.
Same
So every time I heard “this is the way” in The Mandalorian, they were just talking about fried prosciutto?
as an Arab i'm so impressed about the way you pronounced zaatar (زعتر)
I’m really happy for these guys..
Applies lettuce twice to a sandwich : my kindred spirit
*in a strong, inaccurate italian accent* LETS-A FOCCACI-A
I love how Josh just assumes everyone has yeast in their pantry. I mean I do because I'm constantly baking bread but I mean the average person I feel doesn't have yeast lol
This looks great for sandwich bread. For anyone that prefers a more dinner style vs sandwich style focaccia, try dialing back the hydration a bit to be in the 65-75% range, vs the ultra-high 85% found in this recipe. You could keep everything else the same and mess with hydration to see what works best for you. Possibly pull back the bake time a few minutes depending on the browning on the bottom of the bread (peak at it by lifting a few minutes early to check on it).
Also, if you don't have a Kitchen-Aid, don't worry about it. The long fridge time will develop the gluten and there really isn't a need for the extended mixer time. The slap and folds or a few spaced out stretch and folds every 25 minutes will be more than adequate.
My nonna would make this from scratch all the time but she would season with rosemary, olive oil, salt and pepper. She also always would rub a sliced garlic clove on the bread when it came out of the oven. She said that was her secret. Did the same for garlic bread. I miss my nonna. :/