@@techguy67 I am assuming you took it out of the oven because it had gotten a brown outside. But it is quite possible that it got cooked quickly, try cooking at a little lower temperature. You can always get the brown color by increasing the temperature for the last 4-5 mins.
- 335g of water warmed to 110F - 9g of yeast with spoon of floor - 450g AP flour - 9g salt - 9g olive oil Rest 20, stretch and fold, rest 30 minutes between 4 sets 9x13 baking pan with a lot of oil Work dough into pan, rest if needed Proof 60 minutes Dimple then add olive oil water mixture (20g each) Add toppings 450 F degree oven for about 25 minutes I’m sure there are comments that already have these instructions but this helps me. Thanks Ethan!
Can you just be the ONLY person showing/walking us through ALL the breads-ALL THE BREADS. You are awesome at explaining and I want to say thank you for creating this video!
LOVE this recipe! We use it all the time. We like to add 1-2 cloves of minced garlic to the 20g of oil when we start making the dough. That way, the garlic infuses the oil and it is super good when we drizzle it on at the end before baking.
Never ever have I followed a recipe to the T as I followed this. And it’s a success. I am giddy with excitement. It came out beautifully crispy. It kind of got stuck to the pan but it’s ok. Will make one more tomorrow and add garlic and start praying. Thank you oh good sir. 🙏🏼
I messed up the first time (measured the water wrong and ended up with waayyy too much hydration), but the second time i made it, the end product was p e r f e c t Thank you for the recipe
I made it and it’s really good. It’s certainly will test your patience. My first proof did not come out stretchy, but I suspect it’s the quality of my flour because after the third proof the dough was much better. This is my go to recipe for focaccia going forward. Thank you!
I would also add that this bread freezes wonderfully! I cut it into pieces and when we’re ready to eat it, I just pop into into toaster oven (or real oven) at 450 for @5-6 mins. Tastes just as it did when fresh. SO good!
First time making focaccia, I was nervous as heck but this recipe turned out perfect! I didn't use enough olive oil on the bottom so mine did stick to the pan a bit but overall it turned out amazing! Crunchy on the outside, nice and full of air on the inside, it was yummy. Such an awesome, easy recipe thank you!
Enjoy your videos. I’ve had some great success with the few recipes I’ve tried. I made this focaccia and it turned out to be an oily brick. I measured everything, used same ingredients. Not sure what I could have done differently.
Why am I awake at 4 am watching bread making on TH-cam? I’m making this today, I have to. I can’t unsee it. Cant wait to see how it comes out. Thank you for this easy to follow recipe!
I wondered what that emulsion was all about! I've seen brine poured into the dimples (like in a Ligurian style) and just olive oil on top, but never a mix with plain water. Will try! 👍
Thanks bro. Just made it today. Followed your recipe with extra bit of olive oil and it turned out amazing. Thin and crusty outside with pillowy and fluffy inside. Simple and easy recipe with a perfect result. This recipe is a keeper!
I made this with white whole wheat flour, so of course the flavor and texture are different than white flour, and it turned out pretty good! I thought I had drenched the bottom of my pans in olive oil, but apparently not as it was cemented to the bottom. If you think you’ve used enough oil in the pan, add more!
This is easy and comes out great every time. You can make it even better if you do a long, cold rise. I use a little extra yeast, and stick the dough bucket in the refrigerator. I give it a fold once per day. Today's was half pepperoni pizza and half Mediterranean focaccia. Got rave reviews.
Made this few weeks ago and came out perfect. Made two versions, one was rosemary and the other was tomatoes and pesto. Making a bunch of them as Christmas gifts. Cheers
try it and its the exact same! so crusty outside and soft inside. 450 f is 230 C but my oven's max was 200 C so it took 10 minutes longer, but still was as gold as in the picture of the recipe. Thank you Ethan!
Tried this recipe yesterday and I can honestly say this is the best recipe out there. I have tried other methods and this is by far the easiest with the best result. This recipe is a keeper!
I never really bake anything because it’s just too exacting but this looks so good I had to try it. I bought a kitchen scale for this project and WOW! This was amazing! Great job Ethan. This is going to be a staple in our house. Thank you.
I have been making this for the last two weeks. Super easy and delicious. My kids use it as sandwhich bread for school. They are normally pretty picky. Thank you
This is delicious! Even though, I didn’t have a scale (being a novice baker), and my dough was over 75% hydration: I thought I’d screwed it up, but it’s tasty-adding fresh tomato 🍅 slices to absorb the olive oil and salty top-yum! 🙏
Made this couple days ago 1st attempt was miserable as my all purpose flour was not good enough. 2nd attempt bought bread flour instead and was well rewarded. Thank you for sharing this recipe Ethan, was the best focaccia I had. Glad I tried again with bread flour.
I just made these yesterday and it turned out SOOO FLUFFY AND GOOD! Absolutely loved it and your guidance is very very helpful. Thank you so much Ethan! Keep up with the content!
Just made the best focaccia I have ever made using your recipe-- much better than some of the better viewed, more complicated overnight recipes. Thanks so much for this video-- hope you do more.
Just tried this recipe today and it made the house smell sooo good, and turned out great! Opted for some fresh garden herbs, thin sliced tomatoes patted dry, and parmesan cheese 😋
I had been curious about making focaccia for years now and finally got up the nerve to try it. What drew me to this recipe was the thickness and it did not disappoint and i will make it again. Thank you for sharing and for being so thorough and explaining not only the steps, but why each one is necessary.
...Just made some focaccia - toppings included: fresh Rosemarie, grape tomatoes, feta cheese, black olives and Rosemarie infused EVOO; well hands-down, your recipe, method of kneading and resting, delivered the most delicious focaccia I ever made; your recipe shall be part of my recipe repertoire.
I tried many different recipes for focaccia and this one is my favorite so far. Super easy and the bread is crispy on the outside but soft and fluffy on the inside.
I did it the way as described in the video as well as one where I just threw it in the fridge overnight, pulled it out for a couple hours and skipped the stretch and folds, and both came out just perfect. A single packet of yeast will do, don't need to open up another to get the extra 2g.
first time making focaccia and used this recipe as it didn't require an overnight rise. so easy and turned out great!!! light crisp crust, soft airy insides. thank you
Hey Ethan. I made the Focaccia. It was super easy and fun. Thanks again for another great recipe. I put lots of Parmesan cheese on top along with the salt and rosemary. My family ate it in one day!
To everyone trying this recipe I would probable recommend bread flour/ strong white flour instead of plain flour. I found that plain flour doesn't really develop the same gluten - it took more folding than I expected and was still a little delicate. Other than that it's a great recipe, I halved all the ingredients but didn't take into account the fact that I didn't have a smaller pan so I had to improvise with some foil. Hopefully it works well.
@@thecizco higher protein flour works best for a higher hydration dough. bread flour is fairly high protein. I've been using a few pounds of it per week to make yeast free flatbreads that are very fluffy and utilize a super wet dough and olive oil.
I made this! It was as easy as advertised, and as tasty as promised. This recipe is a keeper. Thank you Ethan. We ate is just as it was the first night, and them made sandwiches the next day. You give me confidence to try to the Hoagie rolls next.
I had a bit of an issue with this my first try, because the foaming from the yeast I saw was just stirring bubbles from the yeast/flour/water mixture. But putting half a cup (couldn't bother with a scale, it worked out in the end) of water, little bit of sugar, and another pack of yeast in, then adding another cup of flour to the pre-made dough and just doing the whole process over again without wasting the ingredients made a still phenomenal loaf. I also added a ton of chopped rosemary into the dough, then rosemary and oregano to the top. Absolutely delicious imo, will definitely make this again, hopefully a little smarter this time lol.
I use the same technique with a crucial difference: I make a poolish the night before to make the dough. That improves both the flavor and the texture I have found (much fluffier and puffy).
@@treis531 a poolish is a 100% hydrated preferment. The more poolish you use, the faster bulk fermentation will be. I typically use 300g of flour, same amount of water and about 3g of active dry yeast. Mix together, let rest at room temperature for one hour, then refrigerate overnight. Add the remaining flour and water to get to the desired amount and hydration the next day.
Ethan, I have been trying to make sourdough bread for months -- too much work for too much frustration. THIS Foccacia recipe is fantastic! Perfect the first time. Can't wait to do topping variations. Thank you!
Ethan, I just made focaccia for the first time and it turned out insanely well. Thank you for sharing this!! Will be enjoyed with a salad of mixed greens, strawberries, and toasted pecans, and pasta with a white wine lemon and garlic sauce.
I’m making this recipe for the 2nd time-absolutely delicious-my whole family loves this-the 1st time I made this we made sandwiches with the bread-this time I’m making a pasta dish and using the bread to sop up the broth-thx so much for sharing!!!
I made several no-knead focaccias before I stumbled across this video and made this one. Wow! Thanks so much for the research and tests. This is an incredibly crispy but rich recipe! I topped mine with cherry tomatoes, chilli flakes, and sliced olives.
THANK YOU for showing how to do it by hand. Not everyone can buy a stand mixer with a dough hook, they're so bulky and expensive. And I'm a firm believer in doing anything by hand whenever possible.
Tried this recipe today and its perfect, super easy to do, even worked in my tiny combination oven, perfectly crispy on the outside, soft and chewy inside💜
@@SkilledTrash99 Because in the States we use the Imperial form of measurement and not Metric... This carries over to portion sizes, our boxes and cans have different amounts of pasta and whatnot in them, and using metric just doesn't make sense with a 16 oz box of pasta. What are we supposed to say, "Go grab your 453.592 grams of boxed pasta"?
Hi Ethan, Thanks for the awesome videos! I want to recommend you specify Fahrenheit when measuring temperature, so people using Celcius who are completely new to breadmaking don't accidently kill their yeast.
Omg thank you, I had made your recipe before but got my memories crossed and ended up with a very bad recipe and started over with this excellent recipe. Thanks again!
Ethan, I made this and OMG! This recipe is to die for!! #SpotOn it came out just like you said. Very delicious. My only concern is that I don’t use the metric method so I had to convert the measurements.
Perfectlt fit for a day in like this! Been needing this recipe 😍 but now that I found you and subscribed? I crave Haluski and Spaetzle almost every week!
This is a pretty solid recipe for a 3-4 hour start to finish, I prefer longer cold ferments where possible but this produces some very good results and excellent for last minute dinner party etc.
Ethan, good vid on the focaccia. It is dead simple but most people think it is really posh. I want to challenge you to jollof rice, from west Africa..get you out of your comfort zone and think about our brothers and sisters there. Looking forward to your collab with Tim from Kitchen and Craft!
Got it perfect on the first try!! Told all my friends! Trust me this is the best recipe on the internet !!
Would you mind sharing the pic
I have tried today however it was not properly cooked inside 😬
Same
@@techguy67 I am assuming you took it out of the oven because it had gotten a brown outside. But it is quite possible that it got cooked quickly, try cooking at a little lower temperature. You can always get the brown color by increasing the temperature for the last 4-5 mins.
But, if you use much less yeast and go with a long raise, you'll get a longer shelf life and a more digestible focaccia. Nevertheless it looks great.
I recommend checking out Vincenzo’s plate my friend
- 335g of water warmed to 110F
- 9g of yeast with spoon of floor
- 450g AP flour
- 9g salt
- 9g olive oil
Rest 20, stretch and fold, rest 30 minutes between 4 sets
9x13 baking pan with a lot of oil
Work dough into pan, rest if needed
Proof 60 minutes
Dimple then add olive oil water mixture (20g each)
Add toppings
450 F degree oven for about 25 minutes
I’m sure there are comments that already have these instructions but this helps me. Thanks Ethan!
335 gr water
9gr Yeast
Spoonful of flour
455gr flour
9gr salt
9gr Olive oil
And a shit ton more olive oil
20gr water + 20gr olive oil
Thanks for your sum ❤️
Thanks! And let me just add:
Bake on middle rack 25 min at 450F/233C :)
I love Ethan recipies, but I think you should put mesaurments in the description so that I don't have to watch the entire video every time :)
Thanks
How many grams in a shit ton ?
Can anyone convert this into tbsp and cups?
Can you just be the ONLY person showing/walking us through ALL the breads-ALL THE BREADS. You are awesome at explaining and I want to say thank you for creating this video!
LOVE this recipe! We use it all the time. We like to add 1-2 cloves of minced garlic to the 20g of oil when we start making the dough. That way, the garlic infuses the oil and it is super good when we drizzle it on at the end before baking.
Dough is breaking when I stretch help
@@shreyaskadam9859 Be gentle and let the dough rest properly
This is probably one of the best looking focaccia that doesn't needs an overnight rise!
Never ever have I followed a recipe to the T as I followed this. And it’s a success. I am giddy with excitement. It came out beautifully crispy. It kind of got stuck to the pan but it’s ok. Will make one more tomorrow and add garlic and start praying. Thank you oh good sir. 🙏🏼
I messed up the first time (measured the water wrong and ended up with waayyy too much hydration), but the second time i made it, the end product was p e r f e c t
Thank you for the recipe
I made it and it’s really good. It’s certainly will test your patience. My first proof did not come out stretchy, but I suspect it’s the quality of my flour because after the third proof the dough was much better. This is my go to recipe for focaccia going forward. Thank you!
I would also add that this bread freezes wonderfully! I cut it into pieces and when we’re ready to eat it, I just pop into into toaster oven (or real oven) at 450 for @5-6 mins. Tastes just as it did when fresh. SO good!
I love that you use gram measurements and mix by hand, perfect video for me 🙏🏽
First time making focaccia, I was nervous as heck but this recipe turned out perfect! I didn't use enough olive oil on the bottom so mine did stick to the pan a bit but overall it turned out amazing! Crunchy on the outside, nice and full of air on the inside, it was yummy. Such an awesome, easy recipe thank you!
5:42 lool he dropped the bread btw its amazing and you are the best
The production quality is amazing. How does this not have more views lol
I have made this recipe twice now and can confirm it’s the real deal, so good!!
I’m glad to hear it!
Enjoy your videos. I’ve had some great success with the few recipes I’ve tried. I made this focaccia and it turned out to be an oily brick. I measured everything, used same ingredients. Not sure what I could have done differently.
Why am I awake at 4 am watching bread making on TH-cam? I’m making this today, I have to. I can’t unsee it. Cant wait to see how it comes out. Thank you for this easy to follow recipe!
After trying 5 different recipes online, yours is hands down the best! Great crust from the EVOO/H2O emulsion. Thank you!
Glad to hear it!
I wondered what that emulsion was all about! I've seen brine poured into the dimples (like in a Ligurian style) and just olive oil on top, but never a mix with plain water. Will try! 👍
I made your focaccia recipe and it was amazing. I added olives, sun dried tomatoes, and roasted garlic to the top. Thanks.
Thanks bro. Just made it today. Followed your recipe with extra bit of olive oil and it turned out amazing. Thin and crusty outside with pillowy and fluffy inside. Simple and easy recipe with a perfect result. This recipe is a keeper!
I like how you make recipes so approachable and simple to beginner home cooks like me with your method of teaching
I made this with white whole wheat flour, so of course the flavor and texture are different than white flour, and it turned out pretty good! I thought I had drenched the bottom of my pans in olive oil, but apparently not as it was cemented to the bottom. If you think you’ve used enough oil in the pan, add more!
This is easy and comes out great every time. You can make it even better if you do a long, cold rise. I use a little extra yeast, and stick the dough bucket in the refrigerator. I give it a fold once per day. Today's was half pepperoni pizza and half Mediterranean focaccia. Got rave reviews.
I've made it twice already with different toppings. Thanks for this recipe!
Made this few weeks ago and came out perfect. Made two versions, one was rosemary and the other was tomatoes and pesto. Making a bunch of them as Christmas gifts. Cheers
I made these and they came out PERFECT!!!!!!! My entire family is OBSESSED with this recipe. Thank you so much❤️
try it and its the exact same! so crusty outside and soft inside. 450 f is 230 C but my oven's max was 200 C so it took 10 minutes longer, but still was as gold as in the picture of the recipe. Thank you Ethan!
Man are you underrated! I’m surprised you don’t have more subs. This looks like a great recipe and it won’t take me 48 hours!
Tried this recipe yesterday and I can honestly say this is the best recipe out there. I have tried other methods and this is by far the easiest with the best result. This recipe is a keeper!
I never really bake anything because it’s just too exacting but this looks so good I had to try it. I bought a kitchen scale for this project and WOW! This was amazing! Great job Ethan. This is going to be a staple in our house. Thank you.
I have been making this for the last two weeks. Super easy and delicious. My kids use it as sandwhich bread for school. They are normally pretty picky. Thank you
This is delicious! Even though, I didn’t have a scale (being a novice baker), and my dough was over 75% hydration: I thought I’d screwed it up, but it’s tasty-adding fresh tomato 🍅 slices to absorb the olive oil and salty top-yum! 🙏
Doesnt the tomato make the bread soggy?
Made this bread today. Came together so easily and baked perfectly in cast iron.
Ohh! That sounds amazing
ive made this a few times and it is always excellent!!!!
Absolute beginner here, can I know which (top/bottom) heating element you used? I’m not sure what he means by bake
Thanks Ethan, this was a hit with the family! Turned out great! I did have to adjust cook time +5 min and 1/8 cup flour (~15.5g) for altitude (4750ft)
hey thanks for this! Greetings from 5358ft
Made this couple days ago 1st attempt was miserable as my all purpose flour was not good enough. 2nd attempt bought bread flour instead and was well rewarded. Thank you for sharing this recipe Ethan, was the best focaccia I had. Glad I tried again with bread flour.
I just made these yesterday and it turned out SOOO FLUFFY AND GOOD! Absolutely loved it and your guidance is very very helpful. Thank you so much Ethan! Keep up with the content!
Just made the best focaccia I have ever made using your recipe-- much better than some of the better viewed, more complicated overnight recipes. Thanks so much for this video-- hope you do more.
You inspired me to try this today! Light as a cloud, and tasty. Topped with sun-dried tomatoes, fried shallots and rosemary,
I tried this recipe today and it came out perfect, crusty on the outside and moist on the inside. THE BEDT ONE I EVER DID
DELICIOUS
I just make this -topped it with fresh rosemary and kosher salt-it turned out great!!!
Just tried this recipe today and it made the house smell sooo good, and turned out great! Opted for some fresh garden herbs, thin sliced tomatoes patted dry, and parmesan cheese 😋
I had been curious about making focaccia for years now and finally got up the nerve to try it. What drew me to this recipe was the thickness and it did not disappoint and i will make it again. Thank you for sharing and for being so thorough and explaining not only the steps, but why each one is necessary.
...Just made some focaccia - toppings included: fresh Rosemarie, grape tomatoes, feta cheese, black olives and Rosemarie infused EVOO; well hands-down, your recipe, method of kneading and resting, delivered the most delicious focaccia I ever made; your recipe shall be part of my recipe repertoire.
Thank you. I made it last night. It came out as beautiful as yours with great taste. Very accurate amount of ingredients. Deeply appreciate it. 🌹
This is exactly how I used to make my foccacia back in the day. Thanks for the perfec recipe again.
I tried many different recipes for focaccia and this one is my favorite so far. Super easy and the bread is crispy on the outside but soft and fluffy on the inside.
I did it the way as described in the video as well as one where I just threw it in the fridge overnight, pulled it out for a couple hours and skipped the stretch and folds, and both came out just perfect. A single packet of yeast will do, don't need to open up another to get the extra 2g.
first time making focaccia and used this recipe as it didn't require an overnight rise. so easy and turned out great!!! light crisp crust, soft airy insides. thank you
Glad to hear it turned out well for you! Thanks for making it.
Hey Ethan. I made the Focaccia. It was super easy and fun. Thanks again for another great recipe. I put lots of Parmesan cheese on top along with the salt and rosemary. My family ate it in one day!
To everyone trying this recipe I would probable recommend bread flour/ strong white flour instead of plain flour. I found that plain flour doesn't really develop the same gluten - it took more folding than I expected and was still a little delicate. Other than that it's a great recipe, I halved all the ingredients but didn't take into account the fact that I didn't have a smaller pan so I had to improvise with some foil. Hopefully it works well.
Oooh I’ve been using plain flour but noticed the dough doesn’t rise a ton in the last proofing before baking. Would bread flour help?
@@thecizco i think so
@@thecizco higher protein flour works best for a higher hydration dough. bread flour is fairly high protein. I've been using a few pounds of it per week to make yeast free flatbreads that are very fluffy and utilize a super wet dough and olive oil.
GREAT RECIPE!!! Love it!!! I made it and the first time the result was outstanding!!!
Most simple recipe and method I have seen, thank you
Oh my goodness! I made this bread today and it came out delicious! I can’t get over how good it turned out. Thank you for such a good recipe.
I'm crap at baking but man this recipe is royal, comes out perfect every time cheers
OMG... I made this tonight for turkey sandwiches, it was soooo good. Thanks for sharing the recipe.
Tried it tonight. It was crispy on the outside. Soft and chewy on the inside. I made club sandwiches for a quick family meal.
Great to hear! Perfect for club sandwiches
I made this! It was as easy as advertised, and as tasty as promised. This recipe is a keeper. Thank you Ethan. We ate is just as it was the first night, and them made sandwiches the next day. You give me confidence to try to the Hoagie rolls next.
Great recipe! Definitely a keeper. My weakness in cooking is bread and you explained this so well. Great crunch and perfect softness.
Great bread recipe from a guy whose last name is “bread” in Polish. Chleb.
I have been using the no need cold ferment for up to 48 hours. Also freezes which I have found that this improves the dough even further.
I had a bit of an issue with this my first try, because the foaming from the yeast I saw was just stirring bubbles from the yeast/flour/water mixture. But putting half a cup (couldn't bother with a scale, it worked out in the end) of water, little bit of sugar, and another pack of yeast in, then adding another cup of flour to the pre-made dough and just doing the whole process over again without wasting the ingredients made a still phenomenal loaf. I also added a ton of chopped rosemary into the dough, then rosemary and oregano to the top. Absolutely delicious imo, will definitely make this again, hopefully a little smarter this time lol.
I use the same technique with a crucial difference: I make a poolish the night before to make the dough. That improves both the flavor and the texture I have found (much fluffier and puffy).
@@treis531 a poolish is a 100% hydrated preferment. The more poolish you use, the faster bulk fermentation will be. I typically use 300g of flour, same amount of water and about 3g of active dry yeast. Mix together, let rest at room temperature for one hour, then refrigerate overnight. Add the remaining flour and water to get to the desired amount and hydration the next day.
Ethan, I have been trying to make sourdough bread for months -- too much work for too much frustration. THIS Foccacia recipe is fantastic! Perfect the first time. Can't wait to do topping variations. Thank you!
This is one of my most frequently repeated recipes, I love it ! thank you so much!
This looks so yummy and not too complicated
Ethan, I just made focaccia for the first time and it turned out insanely well. Thank you for sharing this!! Will be enjoyed with a salad of mixed greens, strawberries, and toasted pecans, and pasta with a white wine lemon and garlic sauce.
Watched this recipe, tried focaccia, and it wasn't focaccia.. it was heaven😍😍😍😍😍😍 thank you so much... love from indiw
Very informative about the yeast and the dough, I enjoyed this video I'm excited to try this recipe
I’m making this recipe for the 2nd time-absolutely delicious-my whole family loves this-the 1st time I made this we made sandwiches with the bread-this time I’m making a pasta dish and using the bread to sop up the broth-thx so much for sharing!!!
insane how easy this was to make & how perfect it comes out !! every bite i was shocked i made it. 😂
I made several no-knead focaccias before I stumbled across this video and made this one. Wow! Thanks so much for the research and tests. This is an incredibly crispy but rich recipe! I topped mine with cherry tomatoes, chilli flakes, and sliced olives.
Dear Ethan many thanks your focaccia's video it's very clear i'm Italian and saw many chef but y're the best😘👏👏👏👍👍👍🙋♀️
love that infinite buzzing sound
I just tried your recipe and it turned out damn delicious. Thanks!
Glad to hear it!
THANK YOU for showing how to do it by hand. Not everyone can buy a stand mixer with a dough hook, they're so bulky and expensive. And I'm a firm believer in doing anything by hand whenever possible.
Tried this recipe today and its perfect, super easy to do, even worked in my tiny combination oven, perfectly crispy on the outside, soft and chewy inside💜
Give us the details on how you did it?! i followed the recipe and the dough was not as wet/sticky as his was! :)
Made this 3 times now, always came out fantastic, thanks
A fitting last name for someone who makes awesome bread. I'm Polish :-).
Haha not many people know the meaning, glad you do!
I’ve tried it and it came out fantastic, so tasty! The best recipe ever! ☺️ thank you
Thanks Ethan. It was everything you said it was going to be. The crust was, like you said, thin but crunchy. It will be one of our regular breads.
I watched a lot of focaccia recipes videos but yours was the best! Thank you ❤️
"Heat the water to 100 to 115 degrees then add the yeast."
You tryin to kill that yea-ohhhhh... 100 degrees Fahrenheit.
Fahrenheit seriously makes no sense, Why are all the good recipes from Americans youtubers who uses pounds cups and F°
@@SkilledTrash99 Just a thought, but maybe because there Americans and Americans watch them.
@@SkilledTrash99 Because in the States we use the Imperial form of measurement and not Metric...
This carries over to portion sizes, our boxes and cans have different amounts of pasta and whatnot in them, and using metric just doesn't make sense with a 16 oz box of pasta. What are we supposed to say, "Go grab your 453.592 grams of boxed pasta"?
@@SkilledTrash99 Try saying 6.35029 kilograms instead of 14 pounds
@@anotherfluffyninja6903 Elitists will stay elitists I guess man
Hey Ethan, this was amazing. Thank you for sharing. I was quite worried about the amount of olive oil but it turned out great!
Hi Ethan, Thanks for the awesome videos! I want to recommend you specify Fahrenheit when measuring temperature, so people using Celcius who are completely new to breadmaking don't accidently kill their yeast.
I made this and it is delicious! Thanks for the one-day focaccia recipe.
I followed this recipe and it was addictingly fantastic, will be making it again soon.
Omg thank you, I had made your recipe before but got my memories crossed and ended up with a very bad recipe and started over with this excellent recipe. Thanks again!
Made it with kalamata, tomatoes, and thyme and broiled it for the last minute. Came out good. Thanks bro
Ethan, I made this and OMG! This recipe is to die for!! #SpotOn it came out just like you said. Very delicious. My only concern is that I don’t use the metric method so I had to convert the measurements.
Hi Ethan wanted to say WOW WOW made this last night and it was AMAZING!
Perfectlt fit for a day in like this! Been needing this recipe 😍 but now that I found you and subscribed? I crave Haluski and Spaetzle almost every week!
Thanks for subbing!
This is a pretty solid recipe for a 3-4 hour start to finish, I prefer longer cold ferments where possible but this produces some very good results and excellent for last minute dinner party etc.
Use this video every time I make pizza, always delicious!
Hands down the best recipe for focaccia
Just made it! Omg first time that my focaccia looks and taste amazing. 🥰🥰 So I can just say thanks, love your videos, I'll keep making more recipes.
Ethan, good vid on the focaccia. It is dead simple but most people think it is really posh. I want to challenge you to jollof rice, from west Africa..get you out of your comfort zone and think about our brothers and sisters there. Looking forward to your collab with Tim from Kitchen and Craft!
That’s a good idea!
Getting ready to try this for a sandwich place I'm opening this month, will update thanks for the vid
How did I manage to skip this channel so much??? this is the kind of content that should be celebrated!
you’re amazing, and what I needed right now.