Looks delicious. I add black olives to mine and tomatoes, typically. When I feel like making a pretty focaccia bread, I get morel mushrooms, oxeye daisy, and multi-colored cherry tomatoes and then I make a pretty scene. I also drizzle my bread with olive oil, rosemary, and oregano and sometimes minced garlic.
You are amazing. Can’t wait to try this bread. Can’t wait till next bread is out. I will make this later today. The only bad thing about learning about freshly milled bread and making them is everyone wants some all the time. My brother in law always loved my sour dough bread and said he would never try it. I made cinnamon rolls one day he ate some. His reaction was priceless!!!! He took a loaf of bread home and now fusses if anyone eats a slice!!! Love ya girl.
Oh finally I can get the foccacia I grew up with! My mother used to break cherry tomatoes and press them in to create the dimples, with sprinkled oregano/rosemary, and of course, salt. Now I've got to go find me some hard white and soft wheat. It's harder to come by up here.
@@GrainsandGrit I'm just proofing some bread, but once that gets used up, I'm definately making this using all hard red. It's the grain I can get directly from the organic farmer out here. Organic wheat berries are more than$3/lb out here. Sometimes close to $4. When buying directly from the farmer, you do well, and the organic farmers are few and far between. I'm even going to do pue crust with hard red as well.
Too funny that I stumbled upon your channel while researching grain mills to purchase and found you, another "Felicia!" :-) I am in the process of purchasing a manual grain mill and was going to purchase the "Country Living," but saw your video on the "Wonder Jr." Since that one can make nut butters, I've decided on that one. Thanks for the video and I'll be watching all of your videos on how to use my grains for baking. :-)
OMG I made this as soon as you posted it to have with the spaghetti I was making for dinner and OMG it turned out incredible!! So delicious! Thank you so much! I'm can't wait for your artisan bread recipe! I haven't been able to find one that works well with freshly ground berries.
@@GrainsandGrit question - I've made this focaccia recipe 5 times. It's my hubby's favorite. When I do the stretch and folds, the dough breaks. It's not very stretchy is this normal?
I’ve Ben wanting to make focaccia bread for a while now. I’m making lasagna for dinner today, so what better time to make this. Thank you for sharing the recipe 😊
Hi, thank you for all your videos. I’ve been watching you for a few months as I’m trying to learn how to bake w FMF. Do you have a focaccia recipe where you use FMF and sourdough starter?
Any chance you would try a Irish soda bread recipe? Quicker than yeasted breads and apparently the secret of great soda bread is whole meal flour. Sounds excellent if freshly milled flour is used.
I realize that this is taboo on here but what about a quickie recipe for a bread machine using fresh milled flour? Im transitioning to your processes but it would still be nice to have that one super fast bread machine recipe. 😊
Perfect timing! Our daughter just asked if I could make some focaccia bread! (I'm a newbie at fresh milled bread making.) How would you get bigger holes in the bread - what would you have to have done differently? Thanks so much for this video! 🙂
QUESTION: would it be OK to press in the halved cherry tomatoes b4 the last rise? And what if you don't press in little dimples? What is the difference? My mother never did that when baking hers with AP flour. I wonder if we can do without that step?
Question...the difference between spring and winter wheats? I know now about hard and soft. Great looking bread by the way and I love your "you all" I'm from frozen Wisconsin today is -25 wind chill 🥶 so today is chili and bread...buns, bread, and sourdough😉
lol pretty sure when this video was posted it was in the 70s here in Florida. Wowza -25! I can't imagine. Honestly, I haven't noticed much difference in spring vs winter wheat. All that means is when it was either planted or harvested (can't remember which) and that sometimes can affect how the wheat berries turn out. But I have never paid attention to it and, so far, haven't had a problem :-) It's way more important to pay attention to the wheat being a hard wheat or soft wheat!
Do you have the recipe for one loaf bread? Not able to down load your chart on one loaf. As a newbie I don’t want to make mistakes on 3 loafs. Thank you.
I think using hard red would turn out a slightly different flavor. You may or may not notice it. I also think hard red may not be AS soft so I would maybe even add an extra stretch and fold + rest time to get as soft as a dough as possible.
No I do not. Not for this recipe. I do sift for biscuits but when I say “sift” I am NOT making white flour. There is still quite a bit of bran and germ left, it just airs out the flour a bit and takes maybe 10% of the bran out. Bran and germ are the most nutritious part so you don’t want to sift on a regular basis!
@GrainsandGrit for a beginner, weighing works better than guessing. Plus, the cost of good quality ingredients is high to as a beginner is not cost effective. Everyone has to do what works for them best. Thanks away.
![[UNCUT] บอสพอล แผลงฤทธิ์ บอสพระ-นักร้อง ก. โดนแฉยับ! I คนดังนั่งเคลียร์ I 21 ต.ค. 67](http://i.ytimg.com/vi/XKf6HeftoPI/mqdefault.jpg)
Looks delicious. I add black olives to mine and tomatoes, typically. When I feel like making a pretty focaccia bread, I get morel mushrooms, oxeye daisy, and multi-colored cherry tomatoes and then I make a pretty scene. I also drizzle my bread with olive oil, rosemary, and oregano and sometimes minced garlic.
Oh that sounds so good!!!
Seriously mouthwatering
Definitely going to try this! Thanks
Hope you like it! It's so yummy!
Well I made mine tonight it is freakin awesome. Thanks girl for the recipe. Big hit
Score!!
You are amazing. Can’t wait to try this bread. Can’t wait till next bread is out. I will make this later today. The only bad thing about learning about freshly milled bread and making them is everyone wants some all the time. My brother in law always loved my sour dough bread and said he would never try it. I made cinnamon rolls one day he ate some. His reaction was priceless!!!! He took a loaf of bread home and now fusses if anyone eats a slice!!! Love ya girl.
Haha, it's meant to be shared!
I made this focaccia today. It turned out GREAT! And it was very easy.
Wonderful!
Oh finally I can get the foccacia I grew up with! My mother used to break cherry tomatoes and press them in to create the dimples, with sprinkled oregano/rosemary, and of course, salt. Now I've got to go find me some hard white and soft wheat. It's harder to come by up here.
If you just have hard red you can use that with the soft white wheat or just use all hard red and see how that turns out! 😀
@@GrainsandGrit I'm just proofing some bread, but once that gets used up, I'm definately making this using all hard red. It's the grain I can get directly from the organic farmer out here. Organic wheat berries are more than$3/lb out here. Sometimes close to $4. When buying directly from the farmer, you do well, and the organic farmers are few and far between. I'm even going to do pue crust with hard red as well.
Been waiting on February for T.H.I.S., girrrrl! Thank you so much!! Love all you do to help us out with fresh milled baking!
Lol you’re not the only one who has been anxiously waiting! 😀 Glad this is helpful!
I tryied this and is so easy and no fail bread. I've also add pizza toppings and makes a great pizza.
I've thought about trying it for pizza myself, but I haven't yet. Good to know it works well!
Too funny that I stumbled upon your channel while researching grain mills to purchase and found you, another "Felicia!" :-) I am in the process of purchasing a manual grain mill and was going to purchase the "Country Living," but saw your video on the "Wonder Jr." Since that one can make nut butters, I've decided on that one. Thanks for the video and I'll be watching all of your videos on how to use my grains for baking. :-)
Welcome aboard!
Love you!! I love everything you do!!! Thank you for a newbie you are the best!!
Aww, thank-you :-)
This is such a good recipe thank you , it was so chewy inside and crunchy on the outside. We really enjoyed the bread.
My pleasure 😊
Been wanting to make focaccia bread with added green olives!! Yum!!
OMG I made this as soon as you posted it to have with the spaghetti I was making for dinner and OMG it turned out incredible!! So delicious! Thank you so much!
I'm can't wait for your artisan bread recipe! I haven't been able to find one that works well with freshly ground berries.
So glad you love it!!!
Just took mine out of the oven... Yum! Thank you Felicia! ❤️
Hope you enjoy
@@GrainsandGrit question - I've made this focaccia recipe 5 times. It's my hubby's favorite. When I do the stretch and folds, the dough breaks. It's not very stretchy is this normal?
Love your channel! Bought my grain mill because of you. Thank you.❤
You are so welcome!
Can’t wait to try this!
I’ve Ben wanting to make focaccia bread for a while now. I’m making lasagna for dinner today, so what better time to make this. Thank you for sharing the recipe 😊
Perfect timing!! And this really goes great with all Italian food!
Going to try my best to make this tonight! Thanks 😊
Just got my first mill and my berries are on their way…very excited
Thank you so much for doing this challenge! I have learned so much from you about milling my own grains at home.
So glad these videos have been helpful!!
@@GrainsandGrit, you are a wonderful teacher!
Thanks so much for this video! Can’t wait to make this!
YES! Thank you Felicia, so much for this right here! Been waiting on this one, and gonna be making it today!
It’s so good!!!
Thank you for this video
I’ve been wanting to make focaccia bread, so thank you for making this video!
You are so welcome!
Thank you for this recipe
Most welcome 😊
Hi, thank you for all your videos. I’ve been watching you for a few months as I’m trying to learn how to bake w FMF. Do you have a focaccia recipe where you use FMF and sourdough starter?
Any chance you would try a Irish soda bread recipe? Quicker than yeasted breads and apparently the secret of great soda bread is whole meal flour. Sounds excellent if freshly milled flour is used.
Great suggestion! I'll look into it.
I realize that this is taboo on here but what about a quickie recipe for a bread machine using fresh milled flour? Im transitioning to your processes but it would still be nice to have that one super fast bread machine recipe. 😊
Perfect timing! Our daughter just asked if I could make some focaccia bread! (I'm a newbie at fresh milled bread making.) How would you get bigger holes in the bread - what would you have to have done differently? Thanks so much for this video! 🙂
To get bigger holes I would let it rise more and be as gentle as possible with the stretch and folds.
Ah! Thank you!! 😍
QUESTION: would it be OK to press in the halved cherry tomatoes b4 the last rise? And what if you don't press in little dimples? What is the difference? My mother never did that when baking hers with AP flour. I wonder if we can do without that step?
You probably could. I think the dimples are just a “look.” And yes if I was to press in tomatoes I would do it on the final rise.
Question...the difference between spring and winter wheats? I know now about hard and soft. Great looking bread by the way and I love your "you all" I'm from frozen Wisconsin today is -25 wind chill 🥶 so today is chili and bread...buns, bread, and sourdough😉
lol pretty sure when this video was posted it was in the 70s here in Florida. Wowza -25! I can't imagine.
Honestly, I haven't noticed much difference in spring vs winter wheat. All that means is when it was either planted or harvested (can't remember which) and that sometimes can affect how the wheat berries turn out.
But I have never paid attention to it and, so far, haven't had a problem :-) It's way more important to pay attention to the wheat being a hard wheat or soft wheat!
How fine is this milled flour?
Do you have the recipe for one loaf bread? Not able to down load your chart on one loaf. As a newbie I don’t want to make mistakes on 3 loafs. Thank you.
Uh, please describe the problem you're having with downloading the freebie. You can email me at admin@grainsandgrit.com.
At what percentage do you mix your berries? Is 10% soft too much or not enough?
I think that will be just fine!
Do I have to use any soft white?
Each grain has its own special properties; there are only a few instances when you can substitute.
Can you use hard red wheat? Or does it hav to be white??
I think using hard red will not make it AS soft but it’ll still work. The flavor will be slightly different as well.
What is the purpose of the folding and stretching as opposed to merely kneading for several minutes as is typical?
It’s a more gentle method. You’re trying to go for air pockets in the bread and that comes about through a more gentle method.
Could I use red hard wheat in place of the hard white wheat? Would it turn out correct?
I think using hard red would turn out a slightly different flavor. You may or may not notice it. I also think hard red may not be AS soft so I would maybe even add an extra stretch and fold + rest time to get as soft as a dough as possible.
What settings do you use on your mill?
All depends on the grain mill you have. You just want to mill a typical fine flour for bread baking.
Do you sift your milled flour to get the bran out?
The bran and germ is the most nutrient part.
No I do not. Not for this recipe. I do sift for biscuits but when I say “sift” I am NOT making white flour. There is still quite a bit of bran and germ left, it just airs out the flour a bit and takes maybe 10% of the bran out.
Bran and germ are the most nutritious part so you don’t want to sift on a regular basis!
How many grams total did the flour measure out, too? Same for the water? 😅
Here's why I don't weigh ingredients: th-cam.com/video/F57OMGIjD9o/w-d-xo.html
@GrainsandGrit for a beginner, weighing works better than guessing. Plus, the cost of good quality ingredients is high to as a beginner is not cost effective. Everyone has to do what works for them best. Thanks away.