The focaccia recipe to amaze your friends and family
ฝัง
- เผยแพร่เมื่อ 2 ต.ค. 2024
- Years ago, I developed this focaccia recipe - I've been waiting a long time to share it with you and am very happy to do so now, as we celebrate our 2 year anniversary!! This focaccia is truly, absolutely amazing and so very easy to make. I really hope you give it a try :)
Ivo’s Focaccia
Ingredients
• 500 grams (1.1 lbs) (17.6 oz) 00 flour (double zero flour) (alternate all -purpose flour)
• 500 grams (1.1 lbs) (17.6 oz) 80-degree F water
• 1/8 TSP (0.4 grams) (0.014 oz) instant dried yeast
• 2 TSP (10 grams) (0.353 oz) Diastatic Malt Powder
• 500 grams (1.1 lbs) (17.6 oz) all purpose, white flour
• 200 grams (200 ml) (7 oz.) 105-degree F. milk (alternate: water)
• 2 ½ TSP (20 grams) (0.7 oz) table salt
• More salt to taste, for topping, as well as dried oregano
• Extra Virgin Olive oil (EVOO) - enough to cover your focaccia and also season your pan
• A bit more all-purpose flour, just to flour your counter while working on dough
• Optional: dried or fresh rosemary
Process
• In a container, add 500 gm of 00 flour, 1 TSP diastatic Malt Powder and 1/8 tsp yeast, mix.
• Then add the 500 gm of 80-degree F water and mix well to form a smooth, creamy consistency.
• Cover and let rest at room temperature, for 12 hours up to 14 hours max. This is known as a “poolish”
• Add 2 ½ TSP of salt and 1 TSP of Diastatic malt Powder, to the 500 gm of all-purpose flour, mix. Then add this mixture to your “poolish”, along with the 200 gm of 105-degree F milk.
• Mix well, by hand, squeezing the dough to incorporate and continue squeezing until all ingredients are completely incorporated and you have a smooth, consistent dough. This should take about 2 minutes - be sure to grab from the bottom and incorporate all ingredients. It will be very sticky at this stage.
• Cover and let stand at room temperature for 30 minutes
• Do a number of “folds” - minimum of 4 folds, up to 20 folds. To do a fold, just grab one end of the dough, lift it up and fold it on top of the dough. Turn the dough a bit and repeat…lift, and fold over, on top. Do this up to 20 times. Then cover and let rest 30 minutes
• After the 30 minutes have passed, do another series of “4-folds” Again, do a minimum of 4, but up to 20 is preferred. Cover and let rest at room temperature, for 5 or 6 hours, until the dough has at least doubled.
• Remove dough from container and put on a lightly floured surface. Cut dough in half. Do a 4-fold, but this time, only do 4 (not 20).
• Shape each dough into a firm, round shape. You can firm up this round dough by cupping your hands around the dough, and slowly pulling/sliding the dough towards you.
• Put dough in a container with a lid.
• If using the same day, let stand at room temperature for 30 - 60 minutes. Otherwise, put in the refrigerator and leave till next day or maximin, 2 days later, for even more enhanced flavors (if putting in refrigerator, remove from fridge 2 hours prior to baking)
• Preheat oven to 500 degrees F.
• Take a baking sheet, and lightly coat the bottom with EVOO. Place dough on top and gently press/spread out into a rectangle shape, and leave it about 1/2 inch - 1 inch thick
• With oiled hands, use your fingers and press down into the dough, forming a series of deep dimples. Start at one end of the dough and dimple all the way to the other end
• Generously drizzle EVOO over top of the dough and brush the entire dough with the EVOO (each dimple should be full of EVOO when you are done)
• Generously sprinkle salt to taste, over the entire top of the dough
• Generously sprinkle dried oregano, over the entire top of the dough (and optional rosemary if you want as well)
• Place in preheated 500-degree F oven, in middle rack, and bake for 12 - 15 minutes
• Remove from oven, brush any EVOO that may have accumulated in any dimples, all over the top and sides of the focaccia. If any EVOO spilled off the focaccia and into your pan, you can brush that on as well
• Cut up into medium/large squares and enjoy 😊Delicious!!
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
** Ken Forkish Water, Salt, Yeast Bread & Pizza Book:
►Amazon.com: amzn.to/3jTbuYC
Royal Command Diastatic Malt Powder (Malted Milk)
► amzn.to/3gIA7DK
Antimo Caputo Chef's "00" Flour
► amzn.to/3gGufLg
Fleischmann’s Pizza Yeast
► amzn.to/3aJWepD
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
► Canada amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
We participle in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you!
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Oh, my Lord, I just love your channel, I have already made your pizza dough, and I cannot tell you how grateful I am that you do this!
Love this channel, your passion and excitement really come through and are a joy to watch
So glad you enjoyed this episode and thank you for such great feedback 👍👍
Love it! Thanks for sharing!
Congratulations on your anniversary. I always look forward to seeing “what's cooking in the Coia kitchen”!
Ivo! I’ve made some of your recipes and each one came out great! The only issue I have is that your definition of easy and mine are miles apart!! 😂
Happy new years to you and thank you for all your recipes❤🎉❤🎉❤
Congratulations and thank you! In particular, thank you so much for taking the time to write a detailed recipe. Much appreciated, Ivo! Best wishes for the New Year and continued success.
So what time do I pick o e up at your house? Love the taste test
Oh my goodness I’m salivating ❤I just wanted too take a bite 😂
Great video.
If I were to let the dough sit in the pan for couple of hours filling the pan, could I make a sicilian pizza and would the taste be just as good.?
Thank you
Michael
It would definitely rise more at that point and might over-proof, but otherwise, the taste should be the same - let me know how you make out as I have never let it sit for 2 additional hours
It was a very informative video, I never would have thought there was high protein flour and didn’t know about the malt powder, very interesting. It looks wonderful. ❤
Oh my I didn't realize it has been 2 years already. It seems like it was not that long ago when Laura made that chef jacket on her channel to surprise you and celebrate your channel's one year anniversary. Well congratulations on your two year anniversary. Now back to watching and you make and share you own recipe for focaccia bread. :) Okay that just looked delicious especially that sandwich when you bite down and hearing that crispy sound.. so perfect.
You are the best teacher! Thank you
...thank you and I really hope you give this Focaccia recipe a try - it's amazing!!
Oh, yes. Just the crunch has me wishing I had some right now! Thank you for your channel. I will definitely need to make this foccia bread ... and soon! PS - I follow your dear wife Laura, who of course, told us viewers about your new channel. Thanks to you both for sharing your talents.
so glad you are going to make this focaccia - it really is amazing!! and I will let Laura know you have tuned in :)
Thank you for the recipe .the bread looks good but I think a lower temperature lets the bread cooks better without getting too dark at the bottom.something around 450 -475 thank you for you videos and passion .
so glad you enjoyed this focaccia episode and thanks for your feedback :)
Wonderful recipe, Ivo! I've made your focaccia twice in the last 2 weeks and both turned out superb. I followed your ingredients exactly the first time and agree that the diastatic malt powder really helps feed the yeast. On my second try, I increased the yeast to 1/4 tsp. The yeast produced a few more pockets of air and a bit more flavor. I topped both with some rosemary and dried oregano--so good! After watching Claire Saffitz (Dessert Person) make her focaccia on TH-cam, I adopted her baking method: 400 degree oven with one rack high and the other in the bottom of the oven. Start with 20 minutes on the lower rack and then move to upper rack for final 5 minutes to finish browning. I prefer a golden brown with no dark areas, so 25 minutes is perfect for me. For darker crust, add a few more minutes on upper rack.
So glad you are enjoying this focaccia and thanks for sharing your tips with us 👍
Does the ratio hold up if you want to make a smaller amount? This recipe is 10:7 flour to water? And he ended up with about 5-6 600g balls? Would instant yeast work ok as well?
Here's a video I did making 1 focaccia and basically the recipe is halved and instant yeast is perfect 👍th-cam.com/video/tYyPF_Sp3Fg/w-d-xo.htmlsi=_JoW4FtIBtuXCEPF
Why is there no American measurements on TH-cam you know come on I don't want to look everything up
...you do not have to look anything up :) In the description below the video, you will find the recipe in metric and standard imperial (i.e. American). At the end of the description, just click on the word "more" and it will all appear for you. Hope this helps.
I don't even like Focasha, but I'm gonna try this recipe 😋
You're going to love it 👍👍Let me know🙂
Just made this and it went great, id suggest always leaving it in the fridge overnight before baking just like you suggested, makes it so much better!
fantastic!! So glad you make this focaccia and even happier to hear you enjoyed it :) :) :)
@@CookingwiththeCoias really did, many thanks for such a delicious recipe :)
Thank you for this video. Why do you add conventional yeast to the bread?
....you can certainly use sour dough starter instead, but the ingredients would change a bit....not everyone has a sour dough starter so using conventional yeast is something everyone has access to 👍
bless you
Delicious
CUPS AN SPOONS HELP PLEASE NOT EVERY1 HAS SCALES SIR
Thanks for your feedback 👍
If cover on container, why cover with towel?
I like to keep all the heat in👍
What temerature is your kitchen? Thx
It's typically 70 -73 degrees F
Congratulations on 2 years. I've love all of them! Gonna try this
So glad that I found your channel when I was looking for focaccia recipe … Thank you soo much for sharing your recipes, tips & tricks . ❤ your videos
So glad you are enjoying my recipes and thanks for writing in - you are going to love this focaccia - it's amazing!!
You did it right eating that with the salami!! lol ha ha
❤ congratulations on your 2 year anniversary 🎉
Oh my, you make me hungry.
I sure hope you give this recipe a try....it really is amazing 👍👍
Soon as I receive the diastatic malt powder I will be making this! Can't wait!
You are going to absolutely love it!!! It's amazing 👍👍
I will absolutely make this recipe with this month! Thank you! What is your background? I see some commercial equipment in the kitchen, just curious?
so glad you are going to make this focaccia - it really is amazing!! As for me, my background is Italian :)
@@CookingwiththeCoias No, I mean what has been your line of work to support your family?
Congratulations on two years! Love the artisan bread recipe and have the roasted red pepper bread waiting to go in the pot. So far I am having trouble finding the malt powder locally. I may have to order online. Can either of your recipes do without or have a substitute?
You do not "need" the malt powder
The malt powder just makes it "better" but if you don't use it, the recipes will all turn out fine. I just get mine on Amazon and shop around because it is not expensive at all :)
Omg. Can’t wait to make this. Loved this video
So glad to hear you are going to make this focaccia...makes me very happy - it's amazing!!
Fantastic!
Hope you give it a try - it comes out fantastic every time,👍
Easy? Diastatic Malt Powder?!? Bwahahaha…. Yeah, like that’s something that all of us have in our pantry on a regular basis. What a joke. I just quit watching and moved on after that part.
...no worries....thanks for writing in and if you ever change your mind, you can easily get the diastatic malt on line, otherwise, you can also just omit it
You talk too much
thanks for your feedback - as a side note, I hope you give this recipe a try as the focaccia is simply amazing :)
And ur being a dick. If you don’t like his style of teaching, don’t watch his channel.