The first time I ever made homemade bread was your garlic confit focaccia recipe and it was absolutely divine! Thank you for posting a mini version as it's the perfect size to enjoy alone. I will be making this today 😊 and congratulations on your mini bundle of joy.
i am so glad i found this , i love foaccia, and after losing my husband , i need portions that are for a single person , as im the only one here now , so ty for sharing this with us all!!!!
Thank you for this recipe, much more approachable, love that I can use a loaf pan because that's what I have available!! Congratulations to you on your new baby!
I'm soooo so obsessed with your channel (because I love garlic lol), I've watched every shorts and loving the long form videos! I'm also considering to purchase your cookbook 😍
This recipe looks great! The one from your blog only has one stretch and fold after the first proof and it ended up pretty dense for me, might have been the flour but doing more folds upfront made a huge difference!
My oven's busted and I miss baking, I've been wanting to try baking bread in my air fryer and this is just PERFECT for it! Thank you, love your channel ❤
1 cup flour (120 g) ~ 240ml ~ 2 of the small glass katoris 2g sea salt ~ 1/3 teaspoon 110 g water ~ 110 ml water ~ one small glass katori 3g yeast ~ 1 teaspoon 1/2 teaspoon honey Then mix, cover and rest 10 min Then dampen hand and stretch and fold 5 times till it forms smooth ball Then rest again 5-10 min Then again stretch fold second time 1 tablespoon Olive oil, over and under glaze whole dough Leave to proof, 1-2 hours in warm spot Should double in size by end Put olive oil 1 spoon on bottom of baking dish to get nice crispy crust Transfer dough to tray, and slightly pull and shape Leave for 2nd proof ~ 1 hour
It nice that you included a ratio. Ratio measurement is always better recipe instruction than most precise measurements, especially if you want to make a smaller amount for testing.
Thanks for the excellent and detailed explanation! I made the confit, which is excellent regardless of the focaccia. I doubled the amount of the ingredients in the recipe. It turned out great!
From what I've been able to find on-line baker's flour and what the Australians call bread flour is about half way between what Americans call AP flour and bread flour. Somewhere between 11% and 12% protein.
Today I made this recipe for breakfast and i really love it! The taste of bread is delightful. And really easy to make! I am wondering if i can use tomato sauce for replacement of tomatoes.
Yeast has the property of converting sugar, as well as honey, into alcohol! Warm water is enough to activate the yeast. And only then, in the process of mixing the ingredients, you can add honey. Nevertheless, thanks for such a wonderful recipe! I have been looking for this recipe for a long time! P.S. I wish you all the best, I think you're a great mom))) I'm looking at your wonderful recipes from Russia.
I have to try this! I've made your bigger recipe 2 weeks ago and it was great but I had to give like a third of it away because it was just too much for us so this one should ve perfect😊❤
Hi! I often worry about the temperature for foccacia. I'm Brazilian and it's summer. The temperature ranges from 37C to 42C. It's very hot! PS: I'm a fan of your recipes! Greetings from Brazil!!! ❤🇧🇷
Can’t wait to try- I made the full recipe last week (amazing!) and wanted to try to figure out how to decrease the recipe so I don’t eat an entire loaf of focaccia in a day 😂
These look amazing! One note; Extra virgin olive oil is not for cooking it’s for cold use only. It changes when cooked and become bad for us. Always use *regular olive oil for cooking. Use Extra V. For salad dressing.
I made this today but it did not brown and the texture of the bread was kind of gummy. Can you help me figure out what I may have done wrong? I love the idea of a one person size foccacia. It did rise so I know the yeast was active. Thanks so much!
Hi I just made this today. I cooked on 200 and was in the oven much longer than 20 mins. The top bit cooked amazingly but the bottom bit didn't. So I turned it upside down and some parts cooked whilst some areas were still soft. Does this mean with my oven I need to cook on a lower number for longer? Somebody please reply. I'm so fascinated by this bread and really want to get it right
Do you have oven termometer? Sometime your oven temp not really giving correct temp . Else could bake longer , with lower temp.just that cover make sure to cover the top with foil so the top stop burning
I need your recipe with the same measurement.. but why the dough is like sticky and runny condition... It doesn't hold and form the shape... Please can you explain me... Where I made the mistake?
I'm assuming Baker's flour is basically bread flour? Just a high protein flour? To tell us that people who aren't best living in Australia or New Zealand wherever you're from. We all use different terms so you should use universal terms like high protein low protein or a percentage type word or term. like bread flour here in America is like 12% protein versus all purpose flour which is like 10% and pastry or cake flour is around 8% so and then there's double 00 flour pasta flour which is good for pizza dough and stuff...so can anyone let me know because i want to try this recipe
Also how come this recipe is different than the one on your website? The grams are off? Can you use different metrics instead of grams for American viewers?
They are the same! Are you looking at the mini focaccia recipe? Can you also let me know how Americans prefer the measurements for when baking bread? All my new recipes are now in metric and imperial measurements!
I am looking at the mini but maybe clicked on the full size. I tried to do the recipe today and bought new yeast and added it to my water and honey but it did not foam up like yours and I dont know what's wrong or how much yeast to add based on the metric. Americans normally go by a metric of tsp, tbsp, and cups ounces etc @@daenskitchen
It doesn’t. That’s just her preference. You can totally reduce the amount of oil, based on if you like the taste or not. I like mine with a lot, so I use a lot.
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.+*-/*-/*-/+*/-*
ingredients:
110 g lukewarm water
1 tsp honey or sugar
3 g yeast
120 g bread flour 1 cup
2.5 g flakey sea salt + extra for topping
4 tbsp olive oil
Not all hero’s wear capes💯💯
Oh ..thankyou so much .. . I was so lost without a kitchen scale....thanks a ton
@@Aaka21 no worries, the full recipe from the creator is in the description - please check that for more detailed instructions!
I eat fod
The first time I ever made homemade bread was your garlic confit focaccia recipe and it was absolutely divine! Thank you for posting a mini version as it's the perfect size to enjoy alone. I will be making this today 😊 and congratulations on your mini bundle of joy.
I’m so happy to hear that! And thank you 😊
As a person who live alone, this is absolutely what I need❤ Thank you Daen. Your recipes are amazing.
i am so glad i found this , i love foaccia, and after losing my husband , i need portions that are for a single person , as im the only one here now , so ty for sharing this with us all!!!!
Your videos have got me invested into baking and cooking in general.
Thank you for this recipe, much more approachable, love that I can use a loaf pan because that's what I have available!! Congratulations to you on your new baby!
Thank you so much for making a small version. I made it for dinner last night. My husband and I loved it!
I'm soooo so obsessed with your channel (because I love garlic lol), I've watched every shorts and loving the long form videos! I'm also considering to purchase your cookbook 😍
Thank you for the support! I would absolutely love if you purchased my cookbook!
Your recipes are so refined. I love this gourmet personal take on bread. ❤❤❤
Thanks for making this video. The instructions is so clear n easy to understand for a newbie like me.. ❤
This recipe looks great! The one from your blog only has one stretch and fold after the first proof and it ended up pretty dense for me, might have been the flour but doing more folds upfront made a huge difference!
After months of recipe testing, I have updated my focaccia recipe and I think it will be the best focaccia you will ever make!
My oven's busted and I miss baking, I've been wanting to try baking bread in my air fryer and this is just PERFECT for it! Thank you, love your channel ❤
1 cup flour (120 g) ~ 240ml ~ 2 of the small glass katoris
2g sea salt ~ 1/3 teaspoon
110 g water ~ 110 ml water ~ one small glass katori
3g yeast ~ 1 teaspoon
1/2 teaspoon honey
Then mix, cover and rest 10 min
Then dampen hand and stretch and fold 5 times till it forms smooth ball
Then rest again 5-10 min
Then again stretch fold second time
1 tablespoon Olive oil, over and under glaze whole dough
Leave to proof, 1-2 hours in warm spot
Should double in size by end
Put olive oil 1 spoon on bottom of baking dish to get nice crispy crust
Transfer dough to tray, and slightly pull and shape
Leave for 2nd proof ~ 1 hour
It nice that you included a ratio. Ratio measurement is always better recipe instruction than most precise measurements, especially if you want to make a smaller amount for testing.
I make this on my toaster oven. A perfect recipe and the right serving size for our family. Thank you!
Thank you for very easy steps, I’ve always wanted to try this!! ❤
Hey Daen, it's my first time watching your videos. Thanks for teaching those baker proportions. I successfully doubled the recipe!
Thank you, Daen for sharing another wonderful recipe. I love the small sized and simple to make recipes 👍💐😻
Thanks for the excellent and detailed explanation!
I made the confit, which is excellent regardless of the focaccia.
I doubled the amount of the ingredients in the recipe.
It turned out great!
From what I've been able to find on-line baker's flour and what the Australians call bread flour is about half way between what Americans call AP flour and bread flour. Somewhere between 11% and 12% protein.
سوف أصنع أحد هذة الأطباق غداً على وجبة الإفطار 🍽 تبدو شهية وسأقدم الشاي على المائدة إنه جيد مع هذا النوع من الأطعمة .. أحسنتي
Thank you for your cooking knowledge, little by little I can finally cook and understand what you teach ❤
Today I made this recipe for breakfast and i really love it! The taste of bread is delightful. And really easy to make! I am wondering if i can use tomato sauce for replacement of tomatoes.
these looks phenomenal! what an afternoon treat 😍
Yeast has the property of converting sugar, as well as honey, into alcohol!
Warm water is enough to activate the yeast. And only then, in the process of mixing the ingredients, you can add honey. Nevertheless, thanks for such a wonderful recipe! I have been looking for this recipe for a long time!
P.S. I wish you all the best, I think you're a great mom)))
I'm looking at your wonderful recipes from Russia.
Thank you for the recipe!
I have to try this! I've made your bigger recipe 2 weeks ago and it was great but I had to give like a third of it away because it was just too much for us so this one should ve perfect😊❤
Thank you Daen!!!😭 Love from Sarawak, Malaysia!
Thanks for posting in metric AND "casual" measurements.
Hi! I often worry about the temperature for foccacia. I'm Brazilian and it's summer. The temperature ranges from 37C to 42C. It's very hot! PS: I'm a fan of your recipes! Greetings from Brazil!!! ❤🇧🇷
Can’t wait to try- I made the full recipe last week (amazing!) and wanted to try to figure out how to decrease the recipe so I don’t eat an entire loaf of focaccia in a day 😂
Shout to all of us who put these videos in our watch later album for a month or more until we can build the energy/con fide i
Hi there
Great video Thanks
Can’t find the full video for the big focaccia, can you please send me link .👍
😍! One of these days, I finally should try making focaccia😄
I can't wait to make these. I must know, where do you find your little pans you cook the garlic in?
Yayyy!!!
27 mins ago Daen ❤️
🥰🥰
Ahhhh! You’re killing me!
Yummy 😋🤤
Can you make it in a metal cake pan? Or a glass pan?
Is it possible to make the dough the day before or several days before and keep it in the fridge?
What baking flour would you recommend
Hey Daen! Your focaccia is amazing! I'm thinking about trying your recipe with buckwheat flour. Do you have any thoughts or tips on that?
These look amazing! One note; Extra virgin olive oil is not for cooking it’s for cold use only. It changes when cooked and become bad for us. Always use *regular olive oil for cooking. Use Extra V. For salad dressing.
oooooooh, thank you!.....we are watching calories around here so this is perfect!
Wait so how long do you let the yeast sit? And also how do you know how much yeast to add when you don’t have a scale???
This video could be shortened to 5 minutes.. and still be as much detailed
I made this today but it did not brown and the texture of the bread was kind of gummy. Can you help me figure out what I may have done wrong? I love the idea of a one person size foccacia. It did rise so I know the yeast was active. Thanks so much!
This is a silly question but do I have to top it at all?
you have really nice nail beds
Do I need to preheat the oven??
Why it says no knead if you are stretching and folding?
Hi, is it instant dry yeast, or active dry yeast?
I’m guessing active dry since she proofed it first.
Hi I just made this today. I cooked on 200 and was in the oven much longer than 20 mins. The top bit cooked amazingly but the bottom bit didn't. So I turned it upside down and some parts cooked whilst some areas were still soft. Does this mean with my oven I need to cook on a lower number for longer?
Somebody please reply. I'm so fascinated by this bread and really want to get it right
Do you have oven termometer? Sometime your oven temp not really giving correct temp . Else could bake longer , with lower temp.just that cover make sure to cover the top with foil so the top stop burning
What if I want to use instant yeast?
What cheese was used please
Do you have recipe in US metrics?
I need your recipe with the same measurement.. but why the dough is like sticky and runny condition... It doesn't hold and form the shape...
Please can you explain me... Where I made the mistake?
I tried this recipe, but mine came out with a crumpet texture. Any feedback would be appreciated 😊
I'm assuming Baker's flour is basically bread flour? Just a high protein flour? To tell us that people who aren't best living in Australia or New Zealand wherever you're from. We all use different terms so you should use universal terms like high protein low protein or a percentage type word or term. like bread flour here in America is like 12% protein versus all purpose flour which is like 10% and pastry or cake flour is around 8% so and then there's double 00 flour pasta flour which is good for pizza dough and stuff...so can anyone let me know because i want to try this recipe
Nic cooking
I love you, olive oil lady ❤
Also how come this recipe is different than the one on your website? The grams are off? Can you use different metrics instead of grams for American viewers?
They are the same! Are you looking at the mini focaccia recipe? Can you also let me know how Americans prefer the measurements for when baking bread? All my new recipes are now in metric and imperial measurements!
I am looking at the mini but maybe clicked on the full size. I tried to do the recipe today and bought new yeast and added it to my water and honey but it did not foam up like yours and I dont know what's wrong or how much yeast to add based on the metric. Americans normally go by a metric of tsp, tbsp, and cups ounces etc @@daenskitchen
why does focaccia need lots of olive oil? i’m curious.
It doesn’t. That’s just her preference. You can totally reduce the amount of oil, based on if you like the taste or not. I like mine with a lot, so I use a lot.
It’s not a preference, it’s how it’s traditionally made. The olive oil gives it its unique flavour and crunchy and golden exterior
맛있것다
I made focaccia bread, after long and tiring day. The butter paper got stuck to the bottom 🤦🏼♀️ had to cut off the entire crust
Only a fool would go through all that work to bake such a tiny piece of bread.
🖐️🌹🌹🌹💞
😱
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.+*-/*-/*-/+*/-*
Sorry there is too much talking to focus on the recipe
Too much talking
Then don’t watch it 😂
@@babymel7768 then don't post