My favorite part about this video is that she did not talk all the way through it. She simply showed the steps and I thoroughly enjoyed the cute little background conversation.
came here to say the same thing. This must have been in the early months of covid. The sweet conversation with the kids took me back to that time for sure.
Your child’s voice talking about staying inside is so sweet… Thank you for your beautiful videos. I’ve made quite a few of your recipes. They are always amazing!!!
This is the best focaccia ever! I can't eat focaccia somewhere else anymore after making this one and eating eat. We are all hooked at my house! One word of warning, READ THE INSTRUCTIONS OVER AND OVER... I first couple of times, I kept skipping steps and messing up... After that, I became a pro! Enjoy!!!
You have become my main sourdough recipe source. Your recipes are delish and your directions are easy to follow. I have been told that my pizza dough is the best in the world. Uhm that’s yours! And today I have two loaves of your bread, two batches of pizza dough for a party tonight, and focaccia rising as we speak. I love the focaccia with Rosemary too!
You have made my day!!! My week!!! Thank you for the simplicity and your videos are awesome no unwanted music or chat…just the honest good demonstration, Your recipe is the best online.
I have made this focaccia at least 20 times so far! it is amazing every time, it works best with white flour. but I sometimes put half white half wholemeal, it s still good. thank you for this recipe. I bake it every 2 weeks, to give my sourdough starter a boost. :)
I’ve made this FIVE times and we absolutely love it. Perfect every time. It is a little different depending on how “Doughlores”, my starter is behaving 😅 best videos ever. And like others have said, I love how simple and to the point they are. Thank you ❤
By Far my fave bread tutorial videos. THANK YOU! Your channel is pure, simple, charming, effective! I am making Great bread (finally) because of your on-point recipes and clear instructions. Hallelujah!
Thank you. I've got a good starter and found your approach produced consistent F. Nice. I also appreciated - very much - your understated approach to sharing this knowledge. I'm so tired of people that want to spend 75% of my youtube time 'relating' to or energising me. You made the Dragnet standard and I'm grateful
I've miraculously kept a starter alive for years...I've never baked with it until now. You made this so easy for a non-baker to understand and not feel intimidated. Thank you... they came out BEAUTIFULLY!
Omg! Absolutely wonderful. I added toppings that mimics a type of focaccia from my favorite green grocer in Miami, FL., Norman Brothers. I am no longer a Floridian & miss their bread terribly. What a marvelous & easy recipe. Thank you!
Thanks for this! I tried bread art with my normal sourdough, which did not go well, so needed a good focaccia recipe. Also, glad you didn't remove your home's ambient sounds.
Over the last few months there’s been evidence of some horrific mothers on TH-cam. Your attitude to your child coming in asking you something while filming was beyond beautiful. Your focaccia looks every bit as good, subscribed.
Amazing. Fed the starter last night, and had to do everything else today. My sons flight was delayed (so what’s new) and had dinner at 815pm. All said it was the best focaccia, I definitely agreed. Crispy yet so soft and tender inside. Thank you for sharing this great recipe. A big hello from Toronto 🇨🇦
amazing. there s a guy explaining the same recipe in a video that lasts 25 min LOL, and you made it in 4! well done. thank you. will try. and the shaping of the dough and sticking fingers in it, ohhh that looks so therapeutic! :)
I’ve just started my sourdough journey (I’m still waiting for some equipment to be delivered (such a a Dutch Oven) to dive in properly, but I couldn’t resist testing out my starter & just now took my first experiment (this amazing focaccia!) out the oven and I am beyond impressed!! Looks absolutely delish & came out way better than I expected! ... I’m sure this recipe will be added to my collection of staples and go-to’s ... It was easy to follow (thanks to all the pictures and this helpful video guide!) and seems to have come out perfectly! Can’t wait to dig in tomorrow
I've just made this and three hardest part was not eating the whole lot while it was still warm! I topped it with grated parmesan, Italian herbs and sea salt; talk about wow! It's winter here in New Zealand so a slice of this with cottage cheese on top went perfectly with my soup, so I'm going to have the same for lunch tomorrow...
Thanks so much for making these. I tried your peasant bread and it turned out okay. I'll try and try and try again to make it as nice as yours. I'm new at baking bread and I do love the style of your lessons. Simple, fast and straight forward.
I asked earlier if you Can halve this recipe snd I decided to just try it and oh my gosh!!! I just made the most beautiful and delicious focaccia. Thank you for this easy to follow recipe!
I've made this recipe several times now...it's so easy and delicious! Thanks so much for sharing. If my starter looks weak, I sometimes add a tablespoon of self-rising yeast.
Just found your channel!! I love hearing your family in the background!! It’s so homey and reminds me of when my nest was full! I’ve been working on sourdough focaccia that’s airy and not too dense and it’s not coming out right. I’m going to try your method today. New subscriber here! ❤
So glad I found your video. I made 6 loaves today and had an extra 200g of starter, and didn’t want to throw it out and made this focaccia. So far so good. I’m about to throw it in the oven shortly. Surprisingly it didn’t take 15-18 hours to double in size, only about 10 hours. Probably because my levain is extremely active.
Making this today (it is a very warm day in the bay area and much warmer in my house o_0 - so hoping I won't have to wait too long)...and I just want to say -i love that I can hear your family in the background.
I should have buttered my pan too, but despite the sticking and the lack of flaky salt (had to make do with table salt), this was DELICIOUS and so easy. Your website directions are great but this video is excellent. I was about to give up after my first few failed attempts at using my baby starter in a recipe but this was the one. Amazing and delicious! I did end up baking for another 7 minutes or so and I tested the internal temperature before pulling it out. Thank you for this great recipe!!
RECIPE FIRST: Mix, Fold, Rise. Mix -50-100g Starter -10g salt -400g water (room temp) -500g bread flour -3 Tbs EVO Fold in 30min if desired. Shape and coat dough and bowl with EVO. Bulk Rise: 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen - in summer, for instance, my sourdoughs double in 6 hours; in winter, they double in 18 hours. SECOND: Shape & Final Rise Oil Pan (butter might be necessary for glass) Put dough in 9x13 pan and gently shape into ball Coat dough with oil Final Rise: 4-6 hours, uncovered till nearly doubled THIRD: Bake Heat oven to 425ºF. Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer the pan to the oven and bake for about 25 minutes or until golden all around. Remove the pan from the oven and transfer the bread to a cooling rack. Cool at least 20 minutes before slicing. My 2C Bakers user percentages, this recipe is about 80% hydration 400g water / 500g flour=80%. Understanding this will help you scale this recipe up or down as needed. Don't sweat the having this recipe use exactly 438g water and 512.7g. Just understand the ratios of ingredients and the amount of hydration Focaccia has. The strength of your starter and the room temperature are a really big variables. Having a warm or cold kitchen can affect the bulk rise by hours. Very active or dormant starter will change the rising time by hours. Many recipes like very active starter so you will have shorter rise times. Personally I like to work with more dormant starter. WHY you ask? Giving the yeast more time means it will produce more flavor byproducts. Also it allows me to mix the ingredients go to bed and then wakeup, shape the dough, and then bake early afternoon so I have fresh bread for dinner. Don't take my word for it, test, experiment and share the love with your neighbors.
I will be doing this for the fourth time today. They all came out delicious and beautiful, even though Ive used different flour mixtures. Thank you. Very easy and reliable recipe.
I made this focaccia for the second time today. The first time I made it, was relatively early in my sourdough journey. It came out well, but nothing like this second time around. It was fantastic and very forgiving. I didn't have as much time as was called for to properly ferment/bulk rise. It came out great, anyway. Thank you!
Just need to add that this is my go-to bread recipe. When I'm feeling a little rusty on my bread making capabilities or if I just want an easy way to use my sourdough starter, this recipe is really fool proof. Thanks for the great recipe, video and the the inspiration to make it!
Been making this every week and for the 4th time. I top it with fresh rosemary then toast it later in oven toaster and spread with butter before eating. I just can't get enough.
I’m putting in the fridge after first bulk rise because don’t have time to bake straight away. Excellent recipe. I’ve done your yeast one before. Hope the sourdough one turns out.
I notice you use California Olive Ranch Extra-virgin Olive OIl. Nice. It's one of the few truly extra-virgin olive oils on the market. Most are mixes, but I'm sure you know that. I like this recipe. I've made it three times now with no variation, and the bread was always delicious! I've been making sourdough loaves for a long time now. I fell in love with the process about ten years ago.
Love this recipe and also the way you do your videos - so easy to follow. I have trouble with my focaccia sticking in the pan though- any tips for preventing this from happening. I’m trying to avoid using baking paper !!
I followed the proportions with a kitchen scale, but after bulk fermentation of 16 hours, the dough was VERY liquid 😕 I had to POUR it into the pan. No "folding" possible. I used type 45 white bread flour. What happened??
Thank you so much for this - I have just discovered your channel, watched your lovely focaccia video, wondered if I could do this with my new ‘old dough’ starter that I just started playing with, and Lo! Spotted this sourdough version of your lovely focaccia recipe!!! 😃 So very helpful, such lovely videos and recipes. Thank you 🙏 for sharing. 💝 💐 XXX Edit: Just made this! I thought it’s never going to stick, all that oil, my best non-stick pan.... it stuck!!!!!! 😱😆 Got it out though!!! (Years of experience of things getting stuck in pans... 😳). Anyway, this was really lovely, and with a few non-stick adjustments 😶 I would definitely make this again - open, really soft crumb, crispy, salty edges and top 😋 - really lovely bread and my best focaccia yet! Thank you! 😁🙏💝
How do you get yours to not be sticky? I’ve tried this recipe 3 times now, but it’s so liquidy I pour it into the pan, and cannot dimple it because my fingers come out covered in goo. The bread tastes great, by the way.
Have you ever done this recipe but as a slow cold ferment for the second ferment/rise? (similar to a Naple’s style pizza dough or classic sourdough loaf?).
Hi! I’m following your simple sourdough focaccia recipe but I can’t bake immediately after the bulk fermentation, I would like to bake tomorrow, so do I let it bulk ferment for 12 hours, put in fridge, and then next morning do second rise for 2-4 hours and bake or is there another step?
I love this recipe, has done it twice now, and taste so good! My only problem comes when I have to take it out of the tray. I don't know if I have to cook it down in the oven, with more temperature, or just using a baking paper. If someone has had the same problem, and has found a solution, please please let me know! Thanks in advance 🙃
My favorite part about this video is that she did not talk all the way through it. She simply showed the steps and I thoroughly enjoyed the cute little background conversation.
came here to say the same thing. This must have been in the early months of covid. The sweet conversation with the kids took me back to that time for sure.
I LOVE your recipes and your videos! Thank you for not playing annoying elevator music over your videos. Love hearing the family in the background.
This times 100!!!
Love that your kids are welcome❣
I would add music! That would make the quality of your videos a lot better! Anyway who doesn’t like elevator music, lol 😆
Your child’s voice talking about staying inside is so sweet… Thank you for your beautiful videos. I’ve made quite a few of your recipes. They are always amazing!!!
This is the best focaccia ever! I can't eat focaccia somewhere else anymore after making this one and eating eat. We are all hooked at my house! One word of warning, READ THE INSTRUCTIONS OVER AND OVER... I first couple of times, I kept skipping steps and messing up... After that, I became a pro! Enjoy!!!
This bread has brought so much happiness to our kitchen. Thank you so much.
So sweet to hear that little kid playing the piano. Thanks for the recipe ❤
Beautiful. And the sounds of your sweet family almost made me cry!
You have become my main sourdough recipe source. Your recipes are delish and your directions are easy to follow. I have been told that my pizza dough is the best in the world. Uhm that’s yours! And today I have two loaves of your bread, two batches of pizza dough for a party tonight, and focaccia rising as we speak. I love the focaccia with Rosemary too!
Love your channel-sounds of family life in the background-straightforward and incredibly helpful!
You have made my day!!! My week!!! Thank you for the simplicity and your videos are awesome no unwanted music or chat…just the honest good demonstration, Your recipe is the best online.
I have made this focaccia at least 20 times so far! it is amazing every time, it works best with white flour. but I sometimes put half white half wholemeal, it s still good. thank you for this recipe. I bake it every 2 weeks, to give my sourdough starter a boost. :)
I’ve made this FIVE times and we absolutely love it. Perfect every time. It is a little different depending on how “Doughlores”, my starter is behaving 😅 best videos ever. And like others have said, I love how simple and to the point they are. Thank you ❤
Doughlores is a great name for a starter, I named mine Michael Bubble 🤣
Doughlores!!! 😂😂😂😂😂
@@EricaRossini-s3bthat’s awesome too!! Mines name is Margo.
The name of your starter made me smile. What a brilliant name! Mine's called Bread the bread starter
By Far my fave bread tutorial videos. THANK YOU! Your channel is pure, simple, charming, effective! I am making Great bread (finally) because of your on-point recipes and clear instructions. Hallelujah!
Thank you. I've got a good starter and found your approach produced consistent F. Nice. I also appreciated - very much - your understated approach to sharing this knowledge. I'm so tired of people that want to spend 75% of my youtube time 'relating' to or energising me. You made the Dragnet standard and I'm grateful
love this video!! no long intros, straight to the point, thank you!!! i have my focaccia breaking in the oven right now!!!!
New to sourdough!! I made this and this was my BEST sourdough baking adventure!!!! The sourdough flavor was perfect!!!!
I've miraculously kept a starter alive for years...I've never baked with it until now. You made this so easy for a non-baker to understand and not feel intimidated. Thank you... they came out BEAUTIFULLY!
Omg! Absolutely wonderful. I added toppings that mimics a type of focaccia from my favorite green grocer in Miami, FL., Norman Brothers. I am no longer a Floridian & miss their bread terribly.
What a marvelous & easy recipe. Thank you!
Great contribution to the sourdough realm. Thank you!
Thanks for this! I tried bread art with my normal sourdough, which did not go well, so needed a good focaccia recipe. Also, glad you didn't remove your home's ambient sounds.
the sounds were adorable!
Agree about the sounds. Impressive to have kids and peace while recording!
I love your videos. The simple presentation is beautiful. Thank you for sharing your knowledge and experience.
really appreciate a simple, short and useful video 👍
I love the audio, and it was done right as the pandemic started, now we are almost out. Bread looks good, definitely gonna try
Over the last few months there’s been evidence of some horrific mothers on TH-cam. Your attitude to your child coming in asking you something while filming was beyond beautiful. Your focaccia looks every bit as good, subscribed.
I came home from Italy yesterday and decided I will only eat this from now on. Thanks for the recipe! It's like ASMR haha!
Amazing. Fed the starter last night, and had to do everything else today. My sons flight was delayed (so what’s new) and had dinner at 815pm. All said it was the best focaccia, I definitely agreed. Crispy yet so soft and tender inside. Thank you for sharing this great recipe. A big hello from Toronto 🇨🇦
amazing. there s a guy explaining the same recipe in a video that lasts 25 min LOL, and you made it in 4! well done. thank you. will try. and the shaping of the dough and sticking fingers in it, ohhh that looks so therapeutic! :)
Fabulous video and so simple to follow. Your Foccacio looks amazing! Thank you. I am following you everywhere!
I’ve just started my sourdough journey (I’m still waiting for some equipment to be delivered (such a a Dutch Oven) to dive in properly, but I couldn’t resist testing out my starter & just now took my first experiment (this amazing focaccia!) out the oven and I am beyond impressed!! Looks absolutely delish & came out way better than I expected! ... I’m sure this recipe will be added to my collection of staples and go-to’s ... It was easy to follow (thanks to all the pictures and this helpful video guide!) and seems to have come out perfectly! Can’t wait to dig in tomorrow
I'm "in" on htis one......gonna go good with hubby's Veteran's Day meal...steak, lobster, Caesar & Focaccia. thank you for this easy peasyy recipe.
Thank you for sharing this recipe. Mine is in the oven now. I added some fresh tomatoes, garlic and sprinkle of cheese to the top. So far so good.
sprinkle of cheese...not good. it needs to be the type that does not melt such as feta or goat cheese.
Thanks for sharing. You made it look so easy.
Also, I love that you didn't edit your family out of the video. So wholesome. ❤
This is the best sourdough focaccia making class, thank you and Happy Thanksgiving
I've just made this and three hardest part was not eating the whole lot while it was still warm! I topped it with grated parmesan, Italian herbs and sea salt; talk about wow!
It's winter here in New Zealand so a slice of this with cottage cheese on top went perfectly with my soup, so I'm going to have the same for lunch tomorrow...
Perfect, Thankyou! So simple and straightforward.
Thanks so much for making these. I tried your peasant bread and it turned out okay. I'll try and try and try again to make it as nice as yours. I'm new at baking bread and I do love the style of your lessons. Simple, fast and straight forward.
I Second that commentary! When they talk to much itGets boring!’
This is a household favorite! Love this bread! Thank you for sharing your gift !!! You’re making me look good.
Made it two days ago first tIme, it was amazing! Now baking again :) thank you!
I love this recipe, I sit and watch it and watch it over and over again. Yours always look fluffier than mine. Sigh...
I asked earlier if you Can halve this recipe snd I decided to just try it and oh my gosh!!! I just made the most beautiful and delicious focaccia. Thank you for this easy to follow recipe!
I've made this recipe several times now...it's so easy and delicious! Thanks so much for sharing. If my starter looks weak, I sometimes add a tablespoon of self-rising yeast.
I always have troubles with sourdough. But recype, Wauw ! So simple so Super.
Just found your channel!! I love hearing your family in the background!! It’s so homey and reminds me of when my nest was full! I’ve been working on sourdough focaccia that’s airy and not too dense and it’s not coming out right. I’m going to try your method today. New subscriber here! ❤
So glad I found your video. I made 6 loaves today and had an extra 200g of starter, and didn’t want to throw it out and made this focaccia. So far so good. I’m about to throw it in the oven shortly. Surprisingly it didn’t take 15-18 hours to double in size, only about 10 hours. Probably because my levain is extremely active.
Made this yesterday and it was perfect. Thank you for the recipe, it’s a keeper
Made this yesterday evening, baked it around 12 pm.
Beautiful!
Thank you !
I Love your recipr with sour dough!!
Making this today (it is a very warm day in the bay area and much warmer in my house o_0 - so hoping I won't have to wait too long)...and I just want to say -i love that I can hear your family in the background.
made it yesterday. That's fenomenal. Many thanks for the recipe.
I should have buttered my pan too, but despite the sticking and the lack of flaky salt (had to make do with table salt), this was DELICIOUS and so easy. Your website directions are great but this video is excellent. I was about to give up after my first few failed attempts at using my baby starter in a recipe but this was the one. Amazing and delicious! I did end up baking for another 7 minutes or so and I tested the internal temperature before pulling it out. Thank you for this great recipe!!
Thank you for listing the recipe
This was really easy and I kinda winged it .turned out amazing ! thanks for the recipe!
Wow, this looks AMazing. Finished result, crucnhy outside, soft and fluffy inside..
Thank you so much!! This was so easy to make, and absolutely delicious!
RECIPE
FIRST: Mix, Fold, Rise.
Mix
-50-100g Starter
-10g salt
-400g water (room temp)
-500g bread flour
-3 Tbs EVO
Fold in 30min if desired. Shape and coat dough and bowl with EVO. Bulk Rise: 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen - in summer, for instance, my sourdoughs double in 6 hours; in winter, they double in 18 hours.
SECOND: Shape & Final Rise
Oil Pan (butter might be necessary for glass)
Put dough in 9x13 pan and gently shape into ball
Coat dough with oil
Final Rise: 4-6 hours, uncovered till nearly doubled
THIRD: Bake
Heat oven to 425ºF. Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer the pan to the oven and bake for about 25 minutes or until golden all around. Remove the pan from the oven and transfer the bread to a cooling rack. Cool at least 20 minutes before slicing.
My 2C
Bakers user percentages, this recipe is about 80% hydration 400g water / 500g flour=80%. Understanding this will help you scale this recipe up or down as needed. Don't sweat the having this recipe use exactly 438g water and 512.7g. Just understand the ratios of ingredients and the amount of hydration Focaccia has.
The strength of your starter and the room temperature are a really big variables. Having a warm or cold kitchen can affect the bulk rise by hours. Very active or dormant starter will change the rising time by hours. Many recipes like very active starter so you will have shorter rise times. Personally I like to work with more dormant starter. WHY you ask? Giving the yeast more time means it will produce more flavor byproducts. Also it allows me to mix the ingredients go to bed and then wakeup, shape the dough, and then bake early afternoon so I have fresh bread for dinner. Don't take my word for it, test, experiment and share the love with your neighbors.
The actual recipe is closer to 86%
Thank you Alexandra. Very much. You have enriched my life. 😻
Made it today. Simply awesome.
Woooow...easy...fun...yumy....made it loved it...thanks alllooooot
Turned out absolutely perfect, first try.
Thank you!!!!
I will be doing this for the fourth time today. They all came out delicious and beautiful, even though Ive used different flour mixtures. Thank you. Very easy and reliable recipe.
I made this focaccia for the second time today. The first time I made it, was relatively early in my sourdough journey. It came out well, but nothing like this second time around. It was fantastic and very forgiving. I didn't have as much time as was called for to properly ferment/bulk rise. It came out great, anyway. Thank you!
Thank you, mum!! I nice and simple recipe to follow
Came out amazing
This was a great recipe and video. Made it for the family and it was a big hit. Will be making it again! Thank you!
Just need to add that this is my go-to bread recipe. When I'm feeling a little rusty on my bread making capabilities or if I just want an easy way to use my sourdough starter, this recipe is really fool proof. Thanks for the great recipe, video and the the inspiration to make it!
Making tomorrow- soooo excited
I've made this half a dozen times now, it's absolute perfection. Thank you for the simple video!
EDIT from the future: *****Dozens*** of times
A friend sent me to your video. I can't wait to try this!
Been making this every week and for the 4th time. I top it with fresh rosemary then toast it later in oven toaster and spread with butter before eating. I just can't get enough.
I love hearing your children in the background ❤
This is simply amazing! Thank You.
Nice! Thank you for the tutorial!
Making this tomorrow! Doing an overnight cold proof though ‘cause I wanted to bake in the morning
I did that too but it didn’t really rise for me overnight, had to let it prove for another 3 hours. Did you have the same issue? Still worked though!
I loved the recipe it was so easy to follow. Thanks a lot !
So happy I found you. I'm going to try to make this today. Wish me luck🤗
I’m putting in the fridge after first bulk rise because don’t have time to bake straight away. Excellent recipe. I’ve done your yeast one before. Hope the sourdough one turns out.
How long can you leave in fridge before you bake?
Thanks from Greece!!!!
AMAZING RECIPE
Definitely trying out your recipe
You are a genius!
I’ll go make it right now.
I notice you use California Olive Ranch Extra-virgin Olive OIl. Nice. It's one of the few truly extra-virgin olive oils on the market. Most are mixes, but I'm sure you know that. I like this recipe. I've made it three times now with no variation, and the bread was always delicious! I've been making sourdough loaves for a long time now. I fell in love with the process about ten years ago.
Great!!!! 👏🏼👏🏼👏🏼 thank you so much! I have to try it… looks so delicious and simple 😀? May be … 😂
Wow! Only one turn right? Looks great!
Making this now💯
I tried your recipe and it turned out great 👍 thank you for sharing 😘
Love this recipe and also the way you do your videos - so easy to follow. I have trouble with my focaccia sticking in the pan though- any tips for preventing this from happening. I’m trying to avoid using baking paper !!
I love your videos! Thank you so much for your simple and amazing recipes, can't wait to try this one :)
"Do we have to wait this long" 😂
did not age well
@@ivy7214 ?
I followed the proportions with a kitchen scale, but after bulk fermentation of 16 hours, the dough was VERY liquid 😕 I had to POUR it into the pan. No "folding" possible. I used type 45 white bread flour. What happened??
Hola Alexandra que tal maravillosas y exelentes recetas pronto me pondré activa para.hacerlas muchas gracias por tus recetas saludos de Venezuela
Thank you so much for this - I have just discovered your channel, watched your lovely focaccia video, wondered if I could do this with my new ‘old dough’ starter that I just started playing with, and
Lo! Spotted this sourdough version of your lovely focaccia recipe!!! 😃 So very helpful, such lovely videos and recipes. Thank you 🙏 for sharing. 💝 💐 XXX
Edit: Just made this! I thought it’s never going to stick, all that oil, my best non-stick pan.... it stuck!!!!!! 😱😆 Got it out though!!! (Years of experience of things getting stuck in pans... 😳). Anyway, this was really lovely, and with a few non-stick adjustments 😶 I would definitely make this again - open, really soft crumb, crispy, salty edges and top 😋 - really lovely bread and my best focaccia yet! Thank you! 😁🙏💝
Great recipe! Just made this today :)
How do you get yours to not be sticky? I’ve tried this recipe 3 times now, but it’s so liquidy I pour it into the pan, and cannot dimple it because my fingers come out covered in goo. The bread tastes great, by the way.
That is amazing
Super active starter
Have you ever done this recipe but as a slow cold ferment for the second ferment/rise? (similar to a Naple’s style pizza dough or classic sourdough loaf?).
Excellent video. Constructive criticism: Don't be afraid to cut forward and add ambient music to hide the ambient audio jolts from said cuts.
Alexandra Stafford has beautiful hands!
Hi! I’m following your simple sourdough focaccia recipe but I can’t bake immediately after the bulk fermentation, I would like to bake tomorrow, so do I let it bulk ferment for 12 hours, put in fridge, and then next morning do second rise for 2-4 hours and bake or is there another step?
I love this recipe, has done it twice now, and taste so good! My only problem comes when I have to take it out of the tray. I don't know if I have to cook it down in the oven, with more temperature, or just using a baking paper. If someone has had the same problem, and has found a solution, please please let me know! Thanks in advance 🙃