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I used to work in an Italian pizzeria in Missouri. I really miss the Bruschetta. I LOOOOOOVE Italian food with all my ❤
Very good result. Thank you
Magic! ❤
Looks excellent! Will try this for Christmas 🥰
Beautiful sandwich and focaccia
Perfection 👌 thank you for sharing & all the tips 😊. Time = flavour, holy grail in cooking, baking & life ❤
Really beautiful bubbles ❤
Amazing! I have made focaccia many time but not a no knead version!will definitely try. Thank you
Hope you enjoy
Beautiful
Ready to eat it yummy
expandiendo el mercado amamos ❤❤❤
Please, can you tell me, which flour do you use for this recipe? Thanks a lot🤗
I use Le 5 Stagioni
Thank you for your answer and the great videos from which I learned a lot😊👋🏻
Starting the poolish now. Regular dry yeast no rapid rise. Just realized I am short of flour😮 and it is 20 below zero with wind chill. I will let it ferment for 2 hours then put in fridge until I can get more flour tomorrow.
Would you use this for Ciabatta as well?
yes you can
Your production needs an overhead camera. Other than that, it's great.
hello you say you use le 5 flour, but can you tell me what type? is it manitoba, 00, high protein bread flour?
👀🤠🫶🏼☕️ thank you
How does the recipe change if I don’t have fresh yeast, but rapid rise yeast?
Just use a third of fresh yeast.
If you don't like olive oil you shouldn't be making focaccia 😂
😂
😇🙌🏻
So I got the App and found only one focaccia Bread Recipe... and it wasn't this one.
Ty for sharing your recipe to us who love to cook! Much love from Cambodia!
My pleasure 😊
Porque en ingleees?
Está el canal en Español también.
Nothing new. Overdone.
Not healthy at all
I used to work in an Italian pizzeria in Missouri. I really miss the Bruschetta. I LOOOOOOVE Italian food with all my ❤
Very good result. Thank you
Magic! ❤
Looks excellent! Will try this for Christmas 🥰
Beautiful sandwich and focaccia
Perfection 👌 thank you for sharing & all the tips 😊.
Time = flavour, holy grail in cooking, baking & life ❤
Really beautiful bubbles ❤
Amazing! I have made focaccia many time but not a no knead version!will definitely try. Thank you
Hope you enjoy
Beautiful
Ready to eat it yummy
expandiendo el mercado amamos ❤❤❤
Please, can you tell me, which flour do you use for this recipe?
Thanks a lot🤗
I use Le 5 Stagioni
Thank you for your answer and the great videos from which I learned a lot😊👋🏻
Starting the poolish now. Regular dry yeast no rapid rise. Just realized I am short of flour😮 and it is 20 below zero with wind chill. I will let it ferment for 2 hours then put in fridge until I can get more flour tomorrow.
Would you use this for Ciabatta as well?
yes you can
Your production needs an overhead camera. Other than that, it's great.
hello you say you use le 5 flour, but can you tell me what type? is it manitoba, 00, high protein bread flour?
👀🤠🫶🏼☕️ thank you
How does the recipe change if I don’t have fresh yeast, but rapid rise yeast?
Just use a third of fresh yeast.
If you don't like olive oil you shouldn't be making focaccia 😂
😂
😇🙌🏻
So I got the App and found only one focaccia Bread Recipe... and it wasn't this one.
Ty for sharing your recipe to us who love to cook! Much love from Cambodia!
My pleasure 😊
Porque en ingleees?
Está el canal en Español también.
Nothing new. Overdone.
Not healthy at all