How To Make 120% HYDRATION "FOCACCIA BARESE"
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Ricetta Focaccia 120%
-farina 500
-600 gr. Acqua
-4gr. Lievito secco
-15gr. Olio
-10 gr. Miele
-Sale 19gr.
Primo riposo 20 nella vaschetta
Mix seconda volta
Secondo riposo 1:30h in vaschetta a temp ambiente poi mettere in frigo 16 ore
Travasare in teglia terzo riposo 30 minuti t. Ambiente
Mettere ingredienti quarto riposo 15 minuti
Fine infornare e cuocere 35 minuti 180c’
English
Focaccia Recipe 120%
-farina 500
-600 gr. water
-4gr. Dry yeast
-15gr. Oil
-10 gr. Honey
Salt 19gr.
First rest 20 in the tub
Mix second time
Second rest 1: 30h in a tray at room temperature then put in the fridge for 16 hours
Transfer to the third resting pan for 30 minutes t. Environment
Put fourth rest ingredients 15 minutes
Finish bake and cook 35 minutes 180c '
Arabic
Focaccia وصفة 120 ٪
فارينا 500
-600 غرام ماء
-4gr. الخميرة الجافة
-15gr. نفط
-10 غرام عسل
الملح 19 غرام.
أول راحة 20 في الحوض
خلط المرة الثانية
الراحة الثانية: 1: 30 ساعة في صينية في درجة حرارة الغرفة ثم ضعها في الثلاجة لمدة 16 ساعة
نقل إلى المقلاة الثالثة 30 دقيقة ر. بية
ضعي مكونات الراحة الرابعة 15 دقيقة
إنهاء خبز ويطبخ 35 دقيقة 180c '
spanish
Receta de focaccia 120%
-farina 500
-600 gr. agua
-4gr. Levadura seca
-15gr. aceite
-10 gr. miel
Sal 19gr.
Primero descansa 20 en la bañera
Mezclar por segunda vez
Segundo descanso 1: 30h en la bandeja a temperatura ambiente y luego poner en la nevera durante 16 horas
Transfiera a la tercera bandeja de reposo 30 minutos t. medio ambiente
Poner los ingredientes del cuarto reposo 15 minutos
Terminar de hornear y cocinar 35 minutos 180c
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please comment below if you have any questions
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netflix: are you still watching?
somebody's daughter: 6:13
Hahahaha 😂 that was hilarious
Make the Dough!
Haaard!
or 15:36
im laughing my ass off xD
lmaooooo I had to go back and then I exploded xD
Yes man! I tried this at home, in the classic hoven.. something new! Very light as a good levito. Excellent!
I made this focaccia today and my whole family couldn’t believe how delicious it was. Crunchy on top and bottom and soft on inside. Thanks Vito for a great recipe . Highly recommended👍👍
Aaaahm... you couldn’t have made it TODAY because it would’ve taken more than 21 hours to complete 😉😉
how the hell do you make not stick I tried it 2 times it always sticks too the pan everything else is good. I applied as shown in the video second time I literally filled it with oil still stuck to the pan.
Naman Goyal Hi Norman! I lined the pan with wet baking paper and then spray or rub oil on the paper before you add dough otherwise it will stick. I forgot to rub oil on paper once and had to slowly scrape paper off dough. Cheers
@@jimmuleta2985 I have made 2 time both times my mom telling me to make less hydration hope 3rd times the charm will use a wet baking paper one more thing did you use an extra-large one and cover the side with baking paper too or just the bottom. I assume Auto spell check butchered my name and do you know what PAN is he using in the video is it a special type of pan because after this video one time youtube directed automatically to another high hydration focaccia video with all Italian language so I didn't understand what they were saying but in that video also they used the same pan.
Naman Goyal I used wet baking paper even on sides of pan and oiled. My pan was approx 380mm x300 mm x25 mm . Hope this helps. Good luck👍
I already once made the foccacia, and it was so juicy!! The water makes it so moist and heavy but still fluffy
I love how generous Vito is with his guests. A genuinely nice guy. I’ve learned so much from watching his videos.
Thank you, Vito. Love your videos. You’ve given me lots of pleasure watching you.
This guy was born to make videos. I learn and laugh a lot. Very good video vito
My mouth is watering…words cant describe how delicious that looks. Now the question is will i ever have the confidence to try and male it myself 😮
I've worked up to 100% hydration so I'll have to give 120% a try. It looks very tender.
Vito, now you made me very nostalgic and emotional, remembered my nonna from Italy with these yummy stuffs. Thanks for the great videos, recipes and humor. You are the best! Ciao
Mi nonna hacía así las pizzas , eran manjar de los dioses
Ciao Maestro Vito! You have taught us to make the most lucious focaccia ever. Thank you very much and keep up the great content.
I had to try this 120% hydration bake! I'm the husband....so I used a stand mixer for eight then five minutes. We will see how it turns out tomorrow. It looks wonderful! Thanks!
and how it was after using the stand mixer?
The world has many languages ... it's good that you show us yours, that you share it with us with such amusement and pride ... and the delicious recipes could not sound better in english ... GOOD FOR YOU !!!
i tried another foccacia recipe one with poolish i should try this one. it looks a bit thin to slice in two to make a sandwich though. Salt and rosemary on top with the oil is perfect.
I just tried this recipe and it was a success, the family loved it! thanks for sharing it Vito, kudos from Brazil
Vito you make me smile!! Love your passion for Pizza.
Super merci, je n'ai jamais fait de Focaccia avec un taux d'hydratation de 120%, c'est dingue, j'étais plus dans les 70/80%.
Je vais tester cette recette et voir si je retrouve les goûts de mon Italie natal !
Grazie
I love your channel. I love when you speak in Italian and English. I have no idea what you are saying in Italian but you always make me smile :-))) keep up the great videos 😁
for all you sandwich loving people, don't add tomatoes or olives so you can slice it in 2 without holes. add pesto rosso in your sandwich.
Hello!At what temperature should it be kept in the refrigerator? Thank you
Love your channel VITO!!!
Very nice result chef. Job well done !
Bravo Vito! Amazing, and I will have to try this one. Please tell us the type of flour you're using...is is bread flour? If so, can you also us regular flour as well?
Respect your grandma!!!
Vito , u r my hero!!!
Wow, Vito! Never thought this was possible. Aside from the hand whipping of the dough (or I assume you can do this using a stand mixer with the whisk attachment, it is an "almost no-knead focaccia". Amazing. Making this soon for my family.
Unbelieveble, 120% hidration... it looks delicious, for sure I'm gonna try it...
Used a stand mixer instead of my hand. Followed everything else in the recipe. This Bari-style bread turned out rather good. Wil make it again.
Rather good video; appreciated the speed motion.
Mammamia che hai fatto, complimenti. Bordo croccante, interno morbido. Fenomenale.
Hi Vito, can I use the hand mixer?
How do you prevent it from sticking to the pan? I followed the instructions exactly.
Vito, my husband is busy, can I use a mixer with a dough hook? 😊
Watching you eat was beautiful.
Vito. I really like your videos. Its nice you talk italian and English so we understand you. Keep up the good work! Molto bene. Gracie
Bravo Vito! Gracias por tu receta!!
dude,I love your video keep it up man
How about using this dough for pan pizza?
Dear Vito, you have changed my pizza game, AND MY LIFE! Now I make better pizzas than some restaurants in my city, lol. Also I recently opened a pizzeria with my wife!
How is the business? Where you at and what's the name?
@@tttarms1970 Damn Pizza here in the Dominican Republic
The sounds in this video definitely raised some questions about what the hell am I watching in the men's room 🧐
Why all he's doing is talki...... Oh. I hear it now. Lol
😆😆😆😆😆😆😆😆
Right, slap, slap, slap and "just like that, just like that" with a very Italian accent. That should rise some questions.
Hard!
Harder!
Haardd!!!
😂😂😂
As always, your videos are very technical and illustrative, thanks Vitto. When do you make Ciabatta bread with polish and biga. Greetings from Panama.
I thought that 120% was impossible what you think about that?
Next vid: pizza dough with water only 🤣
❤ from Pakistan🇵🇰
That refers to the water to flour ratio. It is 20% more water than flour
Vito that looks amazing. My Nonna used to make this and since she is gone I haven’t had it in 10 years. Thank you for giving the recipe.
How long did you mix it for? Can I use a machine? Please explain if you can. Thanks
Complimenti Vito! Saluti dalla Puglia
"If you're a woman, don't worry. Just call your husband and tell him to do it. He deserves to do the hard work." LMAO
Ciao Vito sono Antonietta e da quasi 3anni faccio la fornaia in un panificio e vado a lavoro di notte , qui in un forno a Reggio Emilia. Molti mi chiedono : " ma come fai a non dormire e ti alzi dal letto proprio nella parte più bella del sonno x andare a lavoro ??? Non ti pesa ? Ed io rispondo loro : "no non mi pesa. E sai Perché non mi pesa ? Perché io amo il mio lavoro! E quando c'è la passione per quello che si fa , non si sente il peso del sacrificio e della stanchezza. " poi torno a casa dai miei 2bimbi e da mio marito. E continuo a fare anche il lavoro di mamma e di moglie! Ed anche a casa continuo anche io a sfornare pizza....focacce...biscotti...torte e a fianco a me che guardano questo bellissima arte che si ha tra le mani ci sono i miei 2figli . Vito voglio venire a lavorare nel tuo locale please !! 🙏 . Vorrei cambiare vita, cambiare paese E dare un futuro migliore ai miei figli . Perché qua anche se i ragazzi/e studiano tanto non vengono ripagati per tutto l'impegno che ci hai messo . Vorrei un giorno portarli dove stai tu.
Dai tuoi video ho potuto conoscere che: Sei un ottimo lavoratore e che lavora con cuore e passione . Complimenti Vito ! Spero tu possa leggere questo mio messaggio
Excellent recipe. Thank you.☺️
Said and done. I made the focaccia like in your recipe. I can only say that the recipe is great. At the beginning I thought that the dough would not work anyway. I was wrong. I will always give you my full confidence from now on. Greetings from Germany.
Hahah nice thank you
Perfecta! Amo la focaccia!
Vito, how would we know what the hydration of the dough is? Can I use a mixer! No husband.
Vito, a lovely photo of mama making foccacia, I have just prepared one at home and I'm sure I will be excited with the result and taste. I will add garlic also and chilli flakes with oregano. Thank you
This is better then regular pizza and people should know that :D
Bravo Maestro Vito!! When I see this crunchy and most inviting Focaccia, I begin to drool instantly!!! I will bake it as soon as possible - just can't wait it!!!! Focaccia del Vito - La buona che cé!!!
Vito quanto sei simpatico e professionale... ❤️ Tanti saluti da Messina, qualche giorno spero di venire in America alla tua pizzeria per provare le tue squisitezze...Onore a te Italiano fuori patria! 💪🏻❤️🇮🇹
Vito: Saludos desde Lima PERÚ, extraordinarias todas tus recetas de Pizzas y Focaccias; eres un espectáculo.
شكرا انت حقيقة فنان مبدع شكرا
You're always the best
loved every minute of it.
How can you tell that you have mixed it enough that it's ready for the 20 minute rest?
Oh my God... I'm falling in love with this Beautiful Focaccia.. ♥
Amazing!!! Wow! I'm Valerio from Milano ma le mie origini sono di Gioia del Colle! I love this Fcazz!!! Mia nonna metteva anche la patata bollita nell impasto! Saluti dall'Italia siete grandi!!!!❤
estoy enamorado de tus videos !!!
This looks beautiful. I can almost taste it. And I will. Because 90% of what you arr posting Vito, I try to make. For you I am s big amateur, but I lern and I love to do prepare dough food. 🤩
Regards from middle Europe, Bosnia and Herzegovina
love your all your videos and many blessings to you & your family!
Fantastico!!!
Moccccc guagnonnnn ce si bravvvv😁pir Taranto a facim!
Wow... it's beautiful ♥
120% ? That's crazy ! ... Gonna do it ! Thanks , as usual , for the amazing recipe!
Vito! Thanks again for another awesome recipe.
Bravo Vito
Bella ricetta
Thanks
Man, the air in that focaccia is heaven 😍
Is it possible to make it in machine?
That is beautiful!
I'm so glad I found this film on my feed on the Friday night, the right time to make my Sunday focaccia.
WOW! 🤩🤩🤩 Look at how the tomatoes & olives sink to the bottom! It's a Mediterranean focaccia pancake!
I dont know why but the æææv æv ææææævv in the start makes me happy, i dont speak italian but now i know we sound the same way while hurting.
This is my new favorite channel.
Very nice ,you are professional.
Thank you.
Bravo!😊👌
Vituccio sei grande, amico mio!!
Bravo mestre 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Yay thank you!
I am going to try this
Dont try gluten cant be strong
Or if u try use 00 max strenght of flour u can W rating
Ciao Vito, grande come sempre! Il forno come lo hai impostato? Statico o ventilato?
Love love, how you respect tradition. Make copies of your family photos and put all over restaurant.
Hard hard haaaaaarrrrddddd....
Just the way i like it!
Thanks Vito ❤
Bravo Vito !
Vito why you don t use mixer for this dough?
Buongiorno Vito. Va bene usare una farina forte con un W320? Grazie.
You are an amazing cook and a teacher. I LOVE to see you online. How bless 👍🙏❤
Amazing!!! Se ve buenisima
Sa a l’air trop bon bravo
I love this kind of video, very interesting!
La scatte com o pulp sobb o scogl!! Bariiiiii ❤ ho 19 anni e sono anche io pizzaiolo grande Vito
BRAVO MAESTRO......👍🏻🍕
Oh my goodness, my mouth is watering! So amazing!!!
Vito, I tried the 120% hydration and it came out amazing. Grazie per la ricetta!
Looks so yummy 😋. Thanks for sharing. For how long can we mix it? 🌷
Perfect. I have to do this focaccia also.
Please help! After I get it ouf the fridge, Do I let it rest for 1 hour without cover+1 hour with cover? Or jus 1 hour with cover? Didbt understand it from the video..
Hi Vito, what size of baking pan should I use for your recipe to get similar results? Thanks!
I'm always thankful to learn things like this. The finished product looks amazing, can you tell me what kind of flour you used on this? Edit: I watched it again and see 00 on the counter. Do you by chance sell that? Amazon overcharges like crazy for it...
Thanks
Deliciosa ricetta !!!! Excellente !!!