I made this focaccia yesterday after i got home from work..started the poolish on Wednesday night then the dough Thursday night. I used less dry yeast and no honey. The result looked just like Vito's and everyone enjoyed it. I didnt find it laborious at all so i will make it again for sure! The olives made it extra special and everyone enjoyed being surprised by the olives as they ate the focaccia. I also used cast iron skillets and pre heated the focaccia on the stove top before i put them in a 270C oven. Thank you again Vito! I have smashed the like and subscribed long time ago😊😊
I just want to say thank you so much for sharing all of your pizza and focaccia, secrets and visiting other businesses to learn how to make cheese and pasta. I have learned so much from watching all of your videos, and I have to give you props for all of them. At this point, I went from not knowing how to cook last year to making pizza, focaccia, mozzarella, ricotta and pasta. Your tutorials have been invaluable to me. Thank you so much Vito! I admire your positive attitude and your passion for your craft. I’m looking forward to trying the buratta next. By the way, your next level focaccia is probably one of the best things i’ve ever eaten in my entire life. Thanks again!
Hi Vito, I just made your recipe and it was great. You're right, the smell in the oven while its baking is amazing! I made 1 in the home oven and 1 in the Gozney Dome; I think 2x Fermented Dome Focaccia is truly next level. Thanks for your hard work, Ciao Ciao!
Amazing recipe! Can I also bake it in my woodfired oven? PS: I’m gonna watch some more videos TILL THE END all day every day baby! Let’s save this channel together!
Yes, I prepare it three times a week (I learned to prepare it through my long-term following of you), including mixing it with green olives or green Zaater , and the results were great for me 🙏🏻🌺🙏🏻thank you Mr pizza flame 🔥
Amazing recipe! Thank you for being so genuine and passionate. We love to watch you and then we try to do these pieces of art ourselves. This recipe is special coming from your grandma. Again, thank you for being so genuine and for sharing this! ❤
IIndeed, I baked this focaccia, and I'm delighted with how well it turned out! The recipe was absolutely perfect. Your recipes are gems Vito and I'm truly thankful!
Nice, easy recipe. Making 50 a day, no wonder it's a highly streamlined process. Also, I'm glad I can finally see what flour you're using. I've been using the Capito red, but I'll have to give the purple a try. Thanks Vito!
Tante grazie, Vito per tutto! Adoro le tue ricette e uso sempre i poolish! Non sono mai stata in Italia, ma mi piacerebbe visitare la Puglia! Sembra assolutamente meraviglioso!
Hi Vito ! Thanks to you my pizzas are amazing and I firmware engineer in France am really thinking about changing my life and opening a pizza restaurant ! Every one of my friends is telling me to do it because my pizzas are awesome compared to usual pizzas restaurant we have in France ! Again, Thanks !
Salut @alexislecoq815 ! je m'intéresse aussi pas mal à pizza et je voulais savoir si tu as un four à pizza ? Si oui, tu conseilles un modèle ? Je suis un peu perdu avec toutes les gammes de prix et j'ai pas forcément beaucoup de places non plus. Mais j'ai l'impression que ça fait une diff énorme... Merci et je te souhaite le meilleure pour ton idée de pizzeria
@@tit-belledonne9566 oui ça change tout ! J'ai un four ooni à gaz franchement c'est top, le sav est top aussi et il est chaud en 15 min donc quand tu fais qu'1 ou 2 pizzas ça vaut quand même le coup de l'allumer comparé aux four à bois.
Vito I loved this focaccia recipe using poolish, it was so crunchy & tasty….I like to experiment with fermenting doughs so I wondered if I could make a sourdough version using the same flour/water/salt measurements & 100g of starter. Well it worked & was absolutely delicious….definitely worth trying.Wonderful recipe, thank you.
Vito, I LOVE your videos! ThanQ for sharing your wonderful recipes w/us. I would really like to try them, but I do not have a gram scale. I would like to request that you also give quantities in American measurements if at all possible.
AMAZING. Looks Richer and even more Tastier than Neapolitan pizza! But, the dough is Labor Intensive. It requires a lot of "Resting": 2:50 (15 mins) 4:06 (24hrs) 5:54 (20 mins) 7:11(45mins) 8:39(20 mins) 10:46 (2mins). Probably takes many years and a lot of patience to master this!
Hi Vito, You are the best! I love to see Your videos, it real passion to see, how emotional You are cooking. I tried your Focaccias, and not only me, but all of my children love it! 😀
Forget about pizza or focaccia, you should do a course on happiness. You radiate excitement and confidence. You are a very nice guy, thank you for sharing your knowledge and enthusiasm with us. BTW thanks to you, I am making amazing Neapolitan Pizza and focaccia as well as mozzarella and ricotta cheese. God Bless you !
Made the focaccia following your recipe...buonissimo, excellent. The flavour developed in thid double proofing method is unparralleled to any other. Thank you for sharing! ❤🥰
This recipe is everything❤🎉 amazing.....you have changed my life as a home chef. I have a new level of cooking flour and water to make the most delicious meals. I'm a Jamaican turning out delicious pizza and breads...my husband is like WOW! Thank you for being so kind and sharing your heart.
Vito, I make foccacia using your recipe with 120% hydration and it always turns out delicious. I add rosemary and tomatoes to it. The next level also looks delicious, I will definitely try this recipe next time. 🤩🤩🤩😍
Our family had a focaccia bake off at our Holiday party. My granddaughter and i found your next level technique and it turned out the crunchiest and fluffiest. We love your video. I have 2 questions. I don't understand heating your oven for an hour and then lowering it. Isn't 230 the same for 15 minutes and for an hour? Your Grandma's baking 50 focaccia daily blew our minds. Did she have time to do anything else? Happy New Year! Going to do some of your pizza doughs soon.
Hi vito! Love your channel!!! So many good things that you share with us thanks a lot!!! Can you give us next level pizza recipe WITHOUT GLUTEN. :-) blessing from Isreal
Looks good. If you don’t want the olives should you still flatten it out then fold it? Is there any resting time when the final dough comes out of the fridge before the olives?
Hi Vito!! Been a subscriber to your channel for years now and I got to say, you have the best pizza channel on TH-cam. If ever you want suggestions for a new video, you can make an episode of making Neapolitan pizza that represent different countries. 🇵🇹🇪🇸🇫🇷🇬🇷🇺🇸🇯🇲🇮🇳🇨🇳🇲🇽🇱🇧 🙏
Neapolitan literally means from Naples. So, Neapolitan pizza is Italian. It's cool that other countries or even regions in Italy have different styles, but it's no longer Neapolitan.
@@AdamBittner i know what Neapolitan means. Napoli was founded by Greeks ( Neapoli ). You probably didn’t understand what I wrote. I know Neapolitan pizza is Italian. I said to make Neapolitan style pizza with Ingredients that represent other countries.
That looks delicious. Top video as always Vito 👏. Could you cook it in a woodfired oven? What sort of temperature would you need in the floor for it to cook properly?
Fantastic! ✳QUESTION✳ -- Can you describe the characteristic of the dough when it is "the point" when you want to put it in the oven? How do we know if it is ready (or past ready)? Great video. I'm making a pizza tonight, but this convinces me to try focaccia next!
Thx for a terrific video. Love your presentation. Food is love! Important question what flour do you use? 00 flour from Italy? flour in the USA? Please recommend brand thx
Hi Vito, this looks amazing! I've always been a bit afraid of making Focaccia. I'm constantly looking for the perfect spongy-crunchy Focaccia but rarely do I find it. I know you get this question a lot, but is there a way to substitute poolish for sourdough starter?
I think it would be helpful if you mentioned what flour to use if one does not have "00" flour. Plus is the dry yeast: active dry yeast or instant yeast? Grazie Mille for all your videos!
Now I have plans for Sunday lunch 🥰 btw. 20 g of salt (NaCl) will melt in 100 ml at 20*C degree water, because solubility of salt is around 36g in 100g of water at 20*C also I heard from very expirenced baker that salt with impurities helps to stretch the dough and makes it not so ripply
You should review the and compare the electric pizza ovens. Breville pizzayolo, ooni 12 Volt, and the new Ninja outside oven which claims it can make pizza. Winter time is coming up and I'm deciding on buying an electric pizza oven because it will be cold. Also there's a lot of people that live in places where you can't use propane so it would be an interesting video to compare the 3 most popular electric pizza ovens at least over here in usa. Also we are not like in Europe where they have 240volt electricity so I know that our electricity is not as powerful as over there but I want to get as close as I can without using propane in a non commercial kitchen.
That was going to be my question. I think I will set the oven to 250C, add the tray of dough and then drop the temp to 220C. Edit: at 7:25 he says he will adjust the temperature when the focaccia goes in the oven.
Did you ever try to make focaccia’s?
Yes, one of your recipe in your channel, and it's perfect recipe. Thanks
Vito you are awesome, we watch you continuously from Greece, we wait for your new video every time....!!!!
Yes I've tried but it was too wet
Yes thank u !!
Io no, ma la moglie si. E io mangio
Love it, Florida man here. Made your CROUNCHY focaccia. Made me look like a pizza genius, kids love it. Many thanks!!!
I made this focaccia yesterday after i got home from work..started the poolish on Wednesday night then the dough Thursday night. I used less dry yeast and no honey. The result looked just like Vito's and everyone enjoyed it. I didnt find it laborious at all so i will make it again for sure! The olives made it extra special and everyone enjoyed being surprised by the olives as they ate the focaccia. I also used cast iron skillets and pre heated the focaccia on the stove top before i put them in a 270C oven. Thank you again Vito! I have smashed the like and subscribed long time ago😊😊
I just want to say thank you so much for sharing all of your pizza and focaccia, secrets and visiting other businesses to learn how to make cheese and pasta. I have learned so much from watching all of your videos, and I have to give you props for all of them. At this point, I went from not knowing how to cook last year to making pizza, focaccia, mozzarella, ricotta and pasta. Your tutorials have been invaluable to me. Thank you so much Vito! I admire your positive attitude and your passion for your craft. I’m looking forward to trying the buratta next. By the way, your next level focaccia is probably one of the best things i’ve ever eaten in my entire life. Thanks again!
Grandmas are the best ❤. I also learned how to cook a few things from mine. May they both rest in peace ❤️🙏
Hi Vito, I just made your recipe and it was great. You're right, the smell in the oven while its baking is amazing! I made 1 in the home oven and 1 in the Gozney Dome; I think 2x Fermented Dome Focaccia is truly next level. Thanks for your hard work, Ciao Ciao!
Fantastic.
Love the tribute to your wonderful mother
Amazing recipe!
Can I also bake it in my woodfired oven?
PS: I’m gonna watch some more videos TILL THE END all day every day baby! Let’s save this channel together!
Soft and crunchy 🤗
Yes, I prepare it three times a week (I learned to prepare it through my long-term following of you), including mixing it with green olives or green Zaater , and the results were great for me 🙏🏻🌺🙏🏻thank you Mr pizza flame 🔥
I've made this before seeing this video, learning all from your content.
Your double fermented dough is awesome, thank you for everything you do!
Amazing recipe! Thank you for being so genuine and passionate. We love to watch you and then we try to do these pieces of art ourselves. This recipe is special coming from your grandma. Again, thank you for being so genuine and for sharing this! ❤
IIndeed, I baked this focaccia, and I'm delighted with how well it turned out! The recipe was absolutely perfect. Your recipes are gems Vito and I'm truly thankful!
Nice, easy recipe. Making 50 a day, no wonder it's a highly streamlined process.
Also, I'm glad I can finally see what flour you're using. I've been using the Capito red, but I'll have to give the purple a try.
Thanks Vito!
Tante grazie, Vito per tutto! Adoro le tue ricette e uso sempre i poolish! Non sono mai stata in Italia, ma mi piacerebbe visitare la Puglia! Sembra assolutamente meraviglioso!
I have just made a focaccia following this recipe and it was amazing. Thank you so much for your hard work, keep it up
great invention from the great Vito. I'm going to buy the olives right now.
Looks great - “soft and crunchy”🇮🇹🇺🇸🇮🇹🇺🇸👍
Hi Vito ! Thanks to you my pizzas are amazing and I firmware engineer in France am really thinking about changing my life and opening a pizza restaurant ! Every one of my friends is telling me to do it because my pizzas are awesome compared to usual pizzas restaurant we have in France ! Again, Thanks !
Salut @alexislecoq815 ! je m'intéresse aussi pas mal à pizza et je voulais savoir si tu as un four à pizza ? Si oui, tu conseilles un modèle ? Je suis un peu perdu avec toutes les gammes de prix et j'ai pas forcément beaucoup de places non plus. Mais j'ai l'impression que ça fait une diff énorme... Merci et je te souhaite le meilleure pour ton idée de pizzeria
@@tit-belledonne9566 oui ça change tout ! J'ai un four ooni à gaz franchement c'est top, le sav est top aussi et il est chaud en 15 min donc quand tu fais qu'1 ou 2 pizzas ça vaut quand même le coup de l'allumer comparé aux four à bois.
Yes! And your receipts are the best. Yours always works! Thanks for your super didactic videos! 😊
I made the focaccia and it's the best focaccia I have ever made!!!!! Ur the maestro of doughs 🎉
Looks amazing! Gonna have to try this recipe!!!! Thank you
Thank you ❤ I learnt a lot from your channel.. one of the best channel. Love all your videos ♡♡♡♡♡♡♡
Dude, you are the best! God bless your lovely Grandmother
Here's to Nonna Angela ! Lovely for you to share your cherished memories of her. 💝
I’ll give this a go at this tomorrow. Thanks!!
Vito I loved this focaccia recipe using poolish, it was so crunchy & tasty….I like to experiment with fermenting doughs so I wondered if I could make a sourdough version using the same flour/water/salt measurements & 100g of starter. Well it worked & was absolutely delicious….definitely worth trying.Wonderful recipe, thank you.
I got to try your method of focaccia. I wish I could smell that.
It's great to see those who help make your videos too. Spread the love.
Fala Victor ! Sigo muito você suas receitas, sou do Brasil e já evoluir muito só assistindo seus vídeos !!! PARABÉNS MESTRE DA PIZZA !!!!
Vito, I LOVE your videos! ThanQ for sharing your wonderful recipes w/us. I would really like to try them, but I do not have a gram scale. I would like to request that you also give quantities in American measurements if at all possible.
AMAZING. Looks Richer and even more Tastier than Neapolitan pizza! But, the dough is Labor Intensive.
It requires a lot of "Resting":
2:50 (15 mins) 4:06 (24hrs) 5:54 (20 mins) 7:11(45mins) 8:39(20 mins) 10:46 (2mins).
Probably takes many years and a lot of patience to master this!
Amazing recipe as always!!!
Hi Vito, You are the best! I love to see Your videos, it real passion to see, how emotional You are cooking. I tried your Focaccias, and not only me, but all of my children love it! 😀
Olé shoot! It looks delicious. I have to try this for sure.
I have never made focaccia! Look forward to trying this! Graci Vito!
The best pizza man. 🍀☘️
what a great photograph/ memory of your Grandmother. Many thanks for the video
Olives from Lidl 😎😎
Great recipe, thanks Vito !! I will try this 😎😎
Tried this and it was so good!
Forget about pizza or focaccia, you should do a course on happiness. You radiate excitement and confidence. You are a very nice guy, thank you for sharing your knowledge and enthusiasm with us. BTW thanks to you, I am making amazing Neapolitan Pizza and focaccia as well as mozzarella and ricotta cheese. God Bless you !
Awesome, I will be making that tomorrow. Thanks for all the tips and techniques for making pizza as well.
Grazie.
Made the focaccia following your recipe...buonissimo, excellent. The flavour developed in thid double proofing method is unparralleled to any other. Thank you for sharing! ❤🥰
This recipe is everything❤🎉 amazing.....you have changed my life as a home chef. I have a new level of cooking flour and water to make the most delicious meals. I'm a Jamaican turning out delicious pizza and breads...my husband is like WOW! Thank you for being so kind and sharing your heart.
Ciao Vito you Are a Real Master I followed your way from A to Z
And Excellent results Molto Grazie Giancarlo
Vito, I make foccacia using your recipe with 120% hydration and it always turns out delicious. I add rosemary and tomatoes to it. The next level also looks delicious, I will definitely try this recipe next time.
🤩🤩🤩😍
Our family had a focaccia bake off at our Holiday party. My granddaughter and i found your next level technique and it turned out the crunchiest and fluffiest. We love your video. I have 2 questions. I don't understand heating your oven for an hour and then lowering it. Isn't 230 the same for 15 minutes and for an hour? Your Grandma's baking 50 focaccia daily blew our minds. Did she have time to do anything else? Happy New Year! Going to do some of your pizza doughs soon.
Hi vito!
Love your channel!!!
So many good things that you share with us
thanks a lot!!!
Can you give us next level pizza recipe WITHOUT GLUTEN.
:-) blessing from Isreal
Very original, thanks for sharing
Great video.
Lovely focaccia!
Great!! Your focaccia seems super delicious!! 👏 Greetings from Italy (Apulia)!
Si fort Vito! Un abbraccio da Cerignola! 💪🏼💪🏼
Great video and editing. I will try your recipe
Vito this is a wonderful recipe
Perfect! Thank you
Marathon of "the bessstttt pizza in the world "
Looks so delicious, if I don’t have the round pan, can I make it in another kind. Thank YOU, great video
Adorei o vídeo!❤️
Me gusta el aroma de la focacia. 😊😊
Thank you Vito i make the best pizza Because of you!!!!!!!
Looks good. If you don’t want the olives should you still flatten it out then fold it? Is there any resting time when the final dough comes out of the fridge before the olives?
Hi Vito!! Been a subscriber to your channel for years now and I got to say, you have the best pizza channel on TH-cam. If ever you want suggestions for a new video, you can make an episode of making Neapolitan pizza that represent different countries. 🇵🇹🇪🇸🇫🇷🇬🇷🇺🇸🇯🇲🇮🇳🇨🇳🇲🇽🇱🇧 🙏
Neapolitan literally means from Naples. So, Neapolitan pizza is Italian.
It's cool that other countries or even regions in Italy have different styles, but it's no longer Neapolitan.
@@AdamBittner i know what Neapolitan means. Napoli was founded by Greeks ( Neapoli ). You probably didn’t understand what I wrote. I know Neapolitan pizza is Italian. I said to make Neapolitan style pizza with Ingredients that represent other countries.
Hey Vito, love the video. Where do you get your mixing bowls?
Love the video. Great, homage to grandmother. Amazing history. Also, what cameras did you use to make your video on this one?
Looks yummy 😋😋😋👏👏👏
That looks delicious. Top video as always Vito 👏. Could you cook it in a woodfired oven? What sort of temperature would you need in the floor for it to cook properly?
My family are from mola Di Bari.
I remember taking my grandmother foccaccia to the baker.
Looks amazing
Looks delicious! 🍕Gotta try this
Fantastic! ✳QUESTION✳ -- Can you describe the characteristic of the dough when it is "the point" when you want to put it in the oven? How do we know if it is ready (or past ready)?
Great video. I'm making a pizza tonight, but this convinces me to try focaccia next!
It has to be bubbly and puffy, if it's not enough it will be flat. If it's too much it will look deflated and will "go down" if touched
I ALWAYS GET SO EXCITED WHEN YOU SHOW OFF YOUR PIZZAS I LOVE YOU VITO
Vito. Wow. Great video.
Nice Vito always making foccicia this time of year. Lots of evoo for me makes a crispy bottom! 🇮🇹
Love your show. Can you guide me to where I can purchase the plastic mixing bowls you used on this episode. Thanks
Itália maravilhosa ❤❤❤❤❤
So delicious i cant resist i got to try this at home😋 keep going Vito👍
Thx for a terrific video. Love your presentation. Food is love!
Important question what flour do you use? 00 flour from Italy? flour in the USA? Please recommend brand thx
Adorei o vídeo!
You are a the best Vito!
Muito legal❤
awesome brother
Maravilhoso 😮
I loved it, how delicious
Mr Pizza 🍕 love it Vito 😀
Video idea: Blindfolded Pizza making :D just for fun ^^
Ciao Vito! Thanks for this recipe, can I use type "1" flour or will it affect the hydration?
Hi Vito, this looks amazing! I've always been a bit afraid of making Focaccia. I'm constantly looking for the perfect spongy-crunchy Focaccia but rarely do I find it. I know you get this question a lot, but is there a way to substitute poolish for sourdough starter?
Vitо Friend everything is wonderful.
adorei o vídeo
Beautiful
So cool
I think it would be helpful if you mentioned what flour to use if one does not have "00" flour. Plus is the dry yeast: active dry yeast or instant yeast? Grazie Mille for all your videos!
looks good
Una maravilla molto Grazie
Now I have plans for Sunday lunch 🥰
btw. 20 g of salt (NaCl) will melt in 100 ml at 20*C degree water, because solubility of salt is around 36g in 100g of water at 20*C
also I heard from very expirenced baker that salt with impurities helps to stretch the dough and makes it not so ripply
You should review the and compare the electric pizza ovens. Breville pizzayolo, ooni 12 Volt, and the new Ninja outside oven which claims it can make pizza. Winter time is coming up and I'm deciding on buying an electric pizza oven because it will be cold. Also there's a lot of people that live in places where you can't use propane so it would be an interesting video to compare the 3 most popular electric pizza ovens at least over here in usa. Also we are not like in Europe where they have 240volt electricity so I know that our electricity is not as powerful as over there but I want to get as close as I can without using propane in a non commercial kitchen.
Focaccia barese, super
Vito! Is it to possible to make an updated video for Roma style pizza? Thanks!
Hey Vito, thanks as always, I saw you preheat to 250, then say cooked at 220 for 20 minutes, did you lower it or is it still 250
That was going to be my question. I think I will set the oven to 250C, add the tray of dough and then drop the temp to 220C. Edit: at 7:25 he says he will adjust the temperature when the focaccia goes in the oven.
YES! I am making this tomorrow!🥰
Tag me on Instagram
One Love Bro!!!