I didn't have a focaccia for years. After seeing you in a TV show and here, and did my first focaccia your way, with onions and rosemary, and now had one. Thank you Silvia!
When we were live in asia I always watched your show Made in Italy and Im very happy I found you in youtube. Please keep making a new video. Love yoir cooking show and your methods.
Hi Silvia just wanted to let you know I used semolina & flour 1/2 and 1/2 it was so delicious thank you such an easy recipe I’ll be making it often.love cooking your recipes.Im from Italy 🇮🇹 love watching your U tube program.brings back lots of memories cooking with my mother all the traditional Italian cooking .brings back lots of happy memories of my childhood.thank you so much for sharing all ur 😘recipes .
Love your youtube channel and SBS show. I've never learnt so many excellent tips from any show before - and you make it all fun. Keep it up! Sei magnifico!
I love watching your cooking shows, Your such a breath of fresh air, I also love to cook italian food, Iam australian italian sicilian. 💖🇦🇺🇮🇹Grazie molto 💋💋💜🙏🏻✌🏽
I wish I could find those wonderful giant tomatoes here in Malaysia! I tried the no kneed focaccia recipe, eating it with dhal (lentil curry) and sambal, and I love it! Thanks Silvia for this recipe. Love it!
Silvia, Ive just discovered you via Marions Kitchen and a little disappointed that you haven't done a lot more . You have a very engaging presentation style, and recipes that are a perfection in simplicity and yet incomprehensibly the outcome is next level. Appreciate all the reasoning you give for every ingredient and technique and so after each treasure trove video I'm a better cook. If you've moved on ,, I understand,, and best wishes in that endeavour
Thanks for sharing Silvia. Going to try this in the wood oven this winter when we do a pizza night. I've been using the no knead pizza dough for the past couple of years now and wow. The dough is so soft and easy to work and the flavour is excellent. I make the dough three to four days beforehand. Love your cooking shows. Silvia when are going to do some wood fired pizza oven cooking on your blogs. Cheers.
Looks great! I am letting it rise overnight and I will bake it tomorrow for lunch. I will let you know how mine works out! I used half all-purpose flour, and half bread flour.
Made the focaccia last night I used it as pizza base. So easy. Tasted like my mother in law used to make she was from Abruzzo. My children asked me was it as good as nonna's. I said yes
Thank you for the video. What do you think of using rapid rise yeast so the focaccia can be made the same day? Also, can you develop a whole wheat recipe?
Silvia Colloca can I leave it over night? I made the dough in the afternoon and won’t be ready for dinner. And I leave it over night can I store it In the fridge?
Thanks. I tried it immediately after my comment. I put it in the fridge because I was afraid it will go bad overnight in hot Darwin weather. It didn't rise so the next morning I took it out and left it on the bench until it was dinner time. So easy and so delish. I'm surprised that tiny bit of yeast made the focaccia taste yeasty too
Forgot to add, those tomatoes would be delish on their own with a sprinkle of salt. Yum. My father use to grow the Ox Heart tomatoes like that. All flesh very little seeds.
Сильвия, спасибо вам, все ваши рецепты очень красивые и наверное очень вкусные. Но смущают ваши растрёпанные волосы. Нас с раннего возраста учили убирать их назад чтобы они случайно не оказались на еде. И конечно же красиво повязать косынку, чтобы не пропал аппетит.
did you prove it after you pressed it on to the tray? She skipped that step. If you leave it for about an hour to prove and then bake it you will bet lovely airy bubbles and it will be wonderfully soft. If you live in a cold place you might want to leave it longer. I make no knead bread and that needs three hours proving after shaping. Hope this helps :)
Please leave me some love!!Comment below, like and share xxx
I love this recipe and saw you make a pizza using the same method, but leaving it for 5 days, may I ask did you refrigerate it?
I didn't have a focaccia for years. After seeing you in a TV show and here, and did my first focaccia your way, with onions and rosemary, and now had one.
Thank you Silvia!
When we were live in asia I always watched your show Made in Italy and Im very happy I found you in youtube. Please keep making a new video. Love yoir cooking show and your methods.
Fantastic!! Thank you for this recipe. Basic and rustic yet delicious Mediterranean food 👍
Thanks so much!
Very yummy im an avid fan of Silvia Colloca , after i watch her movie Van Helsing ,
Thanks so much!!
looks so delicious ! thanks Silvia
Lecker, ich liebe italienische kueche!LG from Germany!
Yummy
Love watching ur videos and TV show….thank you ❤🇨🇦🇨🇦🇨🇦
Superb
Hi Silvia just wanted to let you know I used semolina & flour 1/2 and 1/2 it was so delicious thank you such an easy recipe I’ll be making it often.love cooking your recipes.Im from Italy 🇮🇹 love watching your U tube program.brings back lots of memories cooking with my mother all the traditional Italian cooking .brings back lots of happy memories of my childhood.thank you so much for sharing all ur 😘recipes .
Love your youtube channel and SBS show. I've never learnt so many excellent tips from any show before - and you make it all fun. Keep it up! Sei magnifico!
Thanks so so much!
Made it, loved it...grandkids wanted garlic one, made it loved it!
Oh, thats wonderful!
I can't wait to try this. Thank you!
Mouth was watering while I watched the vid, great job, thank you
Just love 😍😍😍your home style rustic cooking 🥂
Always rustic!!
The best show in fox life...l love ur cooking traditions...u r amazing..!!☺😊
Magnificent
Aw, thanks!
E' sempre un piacere vedere una mia connazionale e concittadina portare il meglio della nostra terra in altri Paesi.
I love watching your cooking shows, Your such a breath of fresh air, I also love to cook italian food, Iam australian italian sicilian. 💖🇦🇺🇮🇹Grazie molto 💋💋💜🙏🏻✌🏽
I wish I could find those wonderful giant tomatoes here in Malaysia! I tried the no kneed focaccia recipe, eating it with dhal (lentil curry) and sambal, and I love it! Thanks Silvia for this recipe. Love it!
I'll try it Silvia :) it looks delicious!
Silvia, Ive just discovered you via Marions Kitchen and a little disappointed that you haven't done a lot more . You have a very engaging presentation style, and recipes that are a perfection in simplicity and yet incomprehensibly the outcome is next level. Appreciate all the reasoning you give for every ingredient and technique and so after each treasure trove video I'm a better cook. If you've moved on ,, I understand,, and best wishes in that endeavour
Oh thank you! We are getting going again. Just been a little busy with other projects. Stay tuned
Thanks for sharing Silvia. Going to try this in the wood oven this winter when we do a pizza night. I've been using the no knead pizza dough for the past couple of years now and wow. The dough is so soft and easy to work and the flavour is excellent. I make the dough three to four days beforehand. Love your cooking shows. Silvia when are going to do some wood fired pizza oven cooking on your blogs.
Cheers.
I'm going to try this tonight. I'll try to do a savoury and a sweet. Love the idea of figs and honey!
Fig and honey is the stuff of the Gods!
Oh that looks nice!
Looks great! I am letting it rise overnight and I will bake it tomorrow for lunch. I will let you know how mine works out! I used half all-purpose flour, and half bread flour.
Belíssima focaccia! La farò il sabato, è così semplice! Adoro i tuoi programmi, gli vedo sempre!
Saluti da Brasile! 🇧🇷 ❤️ 🇮🇹
Grazie Mille!!
It is looking very delicious and healthy you are beautiful and your beauty show in your recipe ❤️
Thank you so much 🎉
I will try making this... it looks delicious
Please do, and let me know how you go!
Thanks might try.
Please do, and let me know how you go!
Made the focaccia last night I used it as pizza base. So easy. Tasted like my mother in law used to make she was from Abruzzo. My children asked me was it as good as nonna's. I said yes
Can u use semolina rimacinata iv got a big bag of it and was wanting to use it .will it work if I use 1/2 flour 1/2 semolina ?
Hi Sivia, we have to do leave 12 h in fridge?
Thank you for the video. What do you think of using rapid rise yeast so the focaccia can be made the same day? Also, can you develop a whole wheat recipe?
I would still recommend using very little yeast and allow for a longer fermentation, for better favor and texture
Silvia Colloca can I leave it over night? I made the dough in the afternoon and won’t be ready for dinner. And I leave it over night can I store it
In the fridge?
Can I make this same recipe but with gluten free flour?
I am so excited to try this, can I leave the dough rest over night?
Can I use my sour dough starter instead of dry yeast ? If I can how much ? Thank you for your beautiful recipes :)
That Looks Amazing Mhmmmm ... Reminds me of Pizza :))) *Turns Lights off*
Very similar!
👍
do we refrigerate it for the rise?
You can, but it will take much longer to rise.
No
Could you please tell me What size try you use?
It looks like 9 x 13. Pan size is Important to get the correct thickness.
Can I use gluten free flour?
Espectacular y deliciosa!!👏🏽👏🏽😘💯
Muchas Gracias!!
Miguel Angel Guerrero Balmori 5
The black haired vampire bride from the movie: Van Helsing (2004) her voice still sound like yesterday. Long lived Mrs Silvia Colloca AKA Verona
Where do you put the dough to prove? In the fridge or just at the kitchen bench. I live in Darwin and it is currently warm and dry now
Normally at room temperature. It it's too hot and it rises too fast, I place it in the fridge after a few hours.
Thanks. I tried it immediately after my comment. I put it in the fridge because I was afraid it will go bad overnight in hot Darwin weather. It didn't rise so the next morning I took it out and left it on the bench until it was dinner time. So easy and so delish. I'm surprised that tiny bit of yeast made the focaccia taste yeasty too
Forgot to add, those tomatoes would be delish on their own with a sprinkle of salt. Yum. My father use to grow the Ox Heart tomatoes like that. All flesh very little seeds.
Oven temp?
Can this be made with GF flour?
I will soon post a recipe for Gf focaccia on instagram, Stay tuned there
Silvia Colloca grazie
Will You show the recipe for the gluten free focaccia?
I will post it soon on my blog silviascucina.net and in my instagram page @silviacollocaofficial
😘😘
Thanks!
I love you very much as verona.
Сильвия, спасибо вам, все ваши рецепты очень красивые и наверное очень вкусные. Но смущают ваши растрёпанные волосы. Нас с раннего возраста учили убирать их назад чтобы они случайно не оказались на еде. И конечно же красиво повязать косынку, чтобы не пропал аппетит.
It turned out to be REALLY hard and chewy... please help!!
Oh, I need more information than this to help you! How long did it prove for? How hot was the oven? How long did you bake it for? Did you add yeast?
Silvia Colloca Hi..I proved it for about 8hrs and yes I added yeast. Pre heated the oven at 240 C and baked it for about 25mins
I wonder if maybe your oven gets too hot? Will you try again? Please let me know. So sad this didn't work for you, I know how frustrating that can be!
did you prove it after you pressed it on to the tray? She skipped that step. If you leave it for about an hour to prove and then bake it you will bet lovely airy bubbles and it will be wonderfully soft. If you live in a cold place you might want to leave it longer. I make no knead bread and that needs three hours proving after shaping. Hope this helps :)
You are right! If you prove it further is gets more bubbly! @@savvysilvia5075
Such a beutiful vampire long time ago
Hello heroine
U don’t have to knead but you still have to wait. So might as well just knead it.. whats the point lol
The longer the proving time, the better the flavour
H
Ma sono l'unico italiano?
Spero di no!
you taking to much
?