That's strange, what kind of flour are you using? In any case, they should disappear after the first 30 minutes of resting. The first mix doesn't have to be thorough.
I think you have another focaccia recipe. What's the difference between this one and the other one? Is it just that this one is overnight ferment, and also this one is a smaller batch of dough?
Yes, you're right! The overnight fermentation and the batch size are the main differences. I must confess that I love focaccia, I have experimented with many variations and I cannot pick a favorite, I love them all. I even have a pumpkin focaccia, a Barese focaccia with potatoes in the dough, quick focaccia, overnight focaccia, stuffed focaccia and probably many more experiments to come! Thanks for watching ♥
@@Food-Language thank you! i love focaccia too, but my reason is that i'm terrible at making pizza. i mean, i do everything right, but my bakes are always off-- not crispy, too soggy, or over-dry/wooden, not risen., etc. I thought if I go back to square one, and just focus on focaccia, which I see as basically an empty pizza, lol, then I can focus on my baking and not worry about ingredients making the dough soggy, etc. Are you in italy?
What kind of flour do you use? It usually comes down to the protein content of the flour, if it's too "weak" (protein content under 10%) then the results can be underwhelming. For starters, I would try to use a 12 or 13% protein flour. That's basically a guarantee of success. Then you can experiment with other combinations, like adding some whole wheat or other types of flour. But I agree, starting with the basics can be a great idea. You learn a lot and start to see patterns (did my dough rise enough? does it feel right to the touch? does it feel "strong"?). These things come with experience, and before you know it, you're making pizza with your eyes closed, haha. Also, sometimes dry yeast can be temperamental. They say fresh yeast has a short shelf life, but in my experience dry yeast dies very quickly once opened. Just make sure you have some that hasn't been produced too long ago. And don't be afraid to adjust things. If you see that your dough is drier than mine, feel free to add a little extra water. The beauty of video recipes is that you can see and compare. You can choose any of my focaccia recipes, they are tested dozens of times and I'm confident they will work for anyone. I have some pizza recipes too, when you feel that you're a focaccia master take a look at them haha
@@Food-Language Sometimes regular flour, sometimes bread flour. Thank you for your explanation. I know most of the stuff you metion. It's just that in practice I am still wobbley... :-) What size pan did you use for that much dough? And if I was to put toppings like rosemary, or tiny tomatoes, would I put them on before putting in the oven, or when taking it out?
The pan is about 15.5"x10.2" (39x26cm). As for the toppings, add them before baking, otherwise they won't stick to the bread. Also, raw fresh rosemary is overpowering, when it bakes it gets crispy and much nicer. Cherry tomatoes also caramelize around the edges and are a fantastic addition.
I will tryout thanks for sharing the recipe
Great sharing well prepared thanks for sharing
Amazing loving all your videos!
Thanks Indra ♥
Perfect 👍 Very nice sharing 😊
Your channel is fabulous.
Awww thanks ❤️
Why does my dough have clumps in it even after mixing by hand?
That's strange, what kind of flour are you using? In any case, they should disappear after the first 30 minutes of resting. The first mix doesn't have to be thorough.
I think you have another focaccia recipe. What's the difference between this one and the other one? Is it just that this one is overnight ferment, and also this one is a smaller batch of dough?
Yes, you're right! The overnight fermentation and the batch size are the main differences. I must confess that I love focaccia, I have experimented with many variations and I cannot pick a favorite, I love them all. I even have a pumpkin focaccia, a Barese focaccia with potatoes in the dough, quick focaccia, overnight focaccia, stuffed focaccia and probably many more experiments to come! Thanks for watching ♥
@@Food-Language thank you! i love focaccia too, but my reason is that i'm terrible at making pizza. i mean, i do everything right, but my bakes are always off-- not crispy, too soggy, or over-dry/wooden, not risen., etc. I thought if I go back to square one, and just focus on focaccia, which I see as basically an empty pizza, lol, then I can focus on my baking and not worry about ingredients making the dough soggy, etc. Are you in italy?
What kind of flour do you use? It usually comes down to the protein content of the flour, if it's too "weak" (protein content under 10%) then the results can be underwhelming. For starters, I would try to use a 12 or 13% protein flour. That's basically a guarantee of success. Then you can experiment with other combinations, like adding some whole wheat or other types of flour. But I agree, starting with the basics can be a great idea. You learn a lot and start to see patterns (did my dough rise enough? does it feel right to the touch? does it feel "strong"?). These things come with experience, and before you know it, you're making pizza with your eyes closed, haha.
Also, sometimes dry yeast can be temperamental. They say fresh yeast has a short shelf life, but in my experience dry yeast dies very quickly once opened. Just make sure you have some that hasn't been produced too long ago.
And don't be afraid to adjust things. If you see that your dough is drier than mine, feel free to add a little extra water. The beauty of video recipes is that you can see and compare. You can choose any of my focaccia recipes, they are tested dozens of times and I'm confident they will work for anyone.
I have some pizza recipes too, when you feel that you're a focaccia master take a look at them haha
@@Food-Language Sometimes regular flour, sometimes bread flour. Thank you for your explanation. I know most of the stuff you metion. It's just that in practice I am still wobbley... :-) What size pan did you use for that much dough? And if I was to put toppings like rosemary, or tiny tomatoes, would I put them on before putting in the oven, or when taking it out?
The pan is about 15.5"x10.2" (39x26cm). As for the toppings, add them before baking, otherwise they won't stick to the bread. Also, raw fresh rosemary is overpowering, when it bakes it gets crispy and much nicer. Cherry tomatoes also caramelize around the edges and are a fantastic addition.