The MOST OPEN CRUMB SOURDOUGH FOCACCIA you’ll ever make
ฝัง
- เผยแพร่เมื่อ 8 ก.ย. 2024
- The softest open crumb Sourdough Focaccia I ever made is incredibly easy to do. So easy that this was my very first test. It features a beautiful springy dough packed with the classic sourdough taste. With this NO-KNEAD method, I was able to achieve the perfect crumb and texture I was looking for and I couldn't be happier with the results. It's still very strange to me what you can do with just a couple of sets of "stretch and fold" along with some good old bread flour and a fragrant sourdough starter. Please try it, you won't regret/forget it.
Check out the recipe at:
www.milezerokit...
Want to support the channel and be awesome? Consider buying me a little coffee or becoming a Patreon! I'll be forever grateful!
ko-fi.com/mile...
/ milezerokitchen
Mile Zero Kitchen MERCH:
mile-zero-kitc...
KITCHEN EQUIPMENT USED IN THIS VIDEO:
DETROIT STYLE PAN: amzn.to/3DHCUFA
MISEN Chef Knife: amzn.to/38Iy39G
THIS FLOUR: amzn.to/3BJg2Vo
Dry Yeast I use in every recipe: amzn.to/37t8tpG
Ultra Precise Gram Scale: amzn.to/2Y167st
Super Cool - Heat Resistance up to 932F Oven Mitts: amzn.to/32PEhlG
My Kitchen SCALE: amzn.to/3nFEGkr
FILM EQUIPMENT:
MY CAMERA: amzn.to/2IMOBU8
My Lens: amzn.to/35z1v1e
My Tripod with Tilt Head: amzn.to/38Nlj2R
Incredible Light for food video/photography: amzn.to/3nuOps2
Field Monitor: amzn.to/36EjTVG
Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you. Thank you all, I truly appreciate it.
Follow me on Instagram and Facebook: @milezerokitchen
Using this footage without permission or license is not permitted.
#focaccia
#sourdoughfocaccia
#opencrumb
#focacciabread
Will this be your favorite focaccia to make at home? Like the video if you enjoyed it, leave a comment down below to show some luv and don't forget to subscribe! ✌️👽
Beautiful video. Easy to follow directions and it was AMAZING! I brought it to work and my team could not stop talking about it all day
Definitely going to try this.. the meal at the end reminds me of my husband and I enjoying pandemic dinner on the patio, the two of us ;)
I just made it…deliciousness and gorgeousness!
I made sourdough focaccia for the first time. I am proud of myself. The recipe is really great. It's a pride for me to see my own sourdough working. I don't have a precision scale, but I tried to measure it somehow and it worked. and it really is easier than it looks. Yes, it takes two days to make, but you only spend a few minutes. While I'm waiting for the dough to rest, I take care of my other work, then I fold the dough in a minute and continue my work. Those who are afraid to try, please try it, you will fall in love. I'm very new to sourdough, being successful with focaccia has encouraged me to try new recipes. I am grateful for this delicious recipe and cinematographic shot, now I will make my second focaccia. I tried it with store yeast a few days ago, now I make it with my own natural sourdough, oh it feels great to think about it. I'm glad I discovered you. Making sourdough really requires patience, but the result is amazing, it was worth the wait! I'm in love with sourdough! 🥰
Boy ! I would like to join you at that dinner table !
I feel like I just watched a beautiful film about the most incredible bread. You are a true artist in so many ways clearly, amazing!
Thank you for this perfect recipe. I'm new to bread making and this is my favorite recipe to execute and eat so far. The aroma wafting out my windows had my neighbors drooling.
I followed this recipe step by step....turned out exactly as it looks in the video. And, yes, it is possible to fall in love with this focaccia. Thank you so much for the most relaxing and visually pleasing video.
Thank you so much!
This is my go to recipe now. It's the perfect recipe. The bread just gets devoured. And there is no way to explain that texture. Just delicious.
As close to tears as I've ever been watching a cooking video.
Thanks so much for watching Kai!
I'm crying and then read this, made it worse 😂😢
You may have issues
Not that long ago (way less than a year) I started watching your videos and in that time your subscribers have nearly doubled. May they continue to grow rapidly. Well deserved! 3:07
Thank you Hannah!
literally watched dozens of focaccia recipe videos for research. this is by far my favorite can’t wait to make it. reminds me of amélie. beautifully filmed + edited 🥰💕
Thank you this was beautiful ❤ I am making your recipe right now, but with mushrooms, onion and garlic sautéed. This is my first Focaccia 😅I’m very excited. Just took out dough from fridge, did the folding and pinching. Now i wait… thank you so much. 🙏🥰❤
yum.. Cant wait to try it. Beautiful video.
I tried this and it came out amazing !
Easy, comfy and stable recipe. Thank you xx
A couple of days ago I tried this recipe. Was the most delicious Focaccia ever. Thank you so much for sharing the recipe.
I wanted to say, I have more than 6 months thinking of making my own. Learning how to make it from scratch. So I have started my starter and is now ready. Ordered more flour and waiting mom the baking tray. But I’ve watched hundreds of videos on how to make focaccia and yours is the only one that looks like I can eat it from the screen. Looks beautiful and I feel has the best recipe and bounce. Your video is my favorite I think I’ve watched it with my son more than 10x just so I can remember. Can’t wait to try your recipe and use your methods. Just wanted to let you know the best looking focaccia on the internet and I’ve used multiple platforms. And yours is still the best ❤
Thank you Jess!
i had tears in my eyes after watching this video. amazing video and what a lovely bread.
Brilliant
He does it again... brilliant dude 👏
Thank you so much!
Love this video!
What a surprise!!! I,m going to refresh my sourdough right now!!! 😃 My favourite focaccia is Ligure focaccia (Forno Pasticceria Priano that,s never will change)
Yet another beautiful video from you MZK. You are an awesome artist. This is so pretty. I love young Jake so much, he is a work of art all on his own. Thanks for the amazing content. I can't wait to try this. Your films are pure poetry.
Oh Betty, that's such a nice comment, thank you! Jake thank you too, he's a very sweet boy :)
Absolutely beautiful video! Even my 2 year old wants to watch it on repeat. Stumbled upon it looking for a nice focaccia recipe. Been making sourdough for years but never tried a focaccia and want to make one for Easter. This looks fantastic! Planning to fold in some roasted garlic paste and top with Parmesan 👌🏼 Thanks for the inspiration! I love videos that make me excited to get in the kitchen!
Thank YOU and your fam for watching! Truly appreciate it!
Thanks for the recipe, it came out great!!
Yeap, that worked really well, only thing I swapped the long proofing in the fridge + off fridge for 8 hours off fridge, shaping and then 1 hour resting the dough. That way I could bake it for breakfast
Simply Amazing
Thanks so much!
That's on the menu Christmas eve!
Best looking focaccia I've seen.
Thanks man! It'll be a great Xmas Eve I'm sure!
Just started making sourdough bread for the third time! Will be trying your focaccia recipe this week! Looks amazing!
Thanks Jackie!
@@MileZeroKitchen Hands down one of the best focaccia's I have ever had! Came out pretty close to yours and I am proud of myself for trying especially since I am 6 months in to making bread and new to sourdough starter! Will be making over and over again!
@@jackiewalsh6678 that's so cool Jackie! I'm so happy it turned out so well :)
EVERYTHING about this video is delicious...thank you MZ
Thanks so much Rick!
You are awesome man, great food and great video quality, keep on keeping on 👌👌👌 best regards from Sweden
Thank you!
Wow, made it for the second time, wonderful great taste, thanks for the inspirations, best from Berlin🙌🏻
I’m following your recipe this morning- my first focaccia ever but not new to sourdough baking.
Yahoo!!
Thanks for amazing video - just a few questions here:
1) Do you pre-heat the oven, or not?
2) When cooling down, do you take focaccia immediatelly out of blue steel pan on a rack or not?
3) How long do you need to wait till cooling down? (circa)
4) How to adjust cooking time and temperatures, when cooking in a ceramic pan, insted of blue steel pan (I do not have a blue steel pan of that size :( )
Thank you so much, your videos and recipes are amazing
A work of art ! (the recipe AND the video) Thanks a lot. (Kudos from Colombia !)
I am definitely going to make this one! My mouth was watering so much! Foodgasm you know! ❤❤❤
This is my third time with this recipe, its soo delicious. I am changing the flour mix with some whole wheat or other types, combinations turns out very nicely. Thank you for sharing it :)
What flours did you use, how much of them approximately, and how does it come out with these?
I use 150 gr of rye, whole meal flour mix, 250 gr bread flour in total 400 grs. The result has smaller wholes in the bread still soft and airy and the taste is deeper. I also add some chopped fresh rosemary in, while adding salt.
@@zuhalgunes6711
Thank you, that sounds good!
LITERALLY SO BEAUTIFUL
only one word to say WOW! Thanks🙏
Wow this is unbelievably beautiful to watch
What a work of art the making of the bread and the video
Just loved watching this
Maybe need to give this one a try though long process you make it so easy to put together
Love the dog too Give him a extra bug hug
Love form Australia ❤🇦🇺💙🦘🐨
Just hugged him and Jake said Thank you so much for watching! 🐶
beautiful!
This is the first time for me to make focaccia .. and it was sooooo delicious 😍😋.. my husband ate half of it while it was still warm .. thank you so much.. you are the best 🤍
Perfect every time! Thank you Dani!
This recipe was so good!
UN BELIEV ABLE !!!! GORGEOUS !!!!!!!!! A work of art from start to finish. You have truly outdone yourself this time, MZK !!! (And I had been SO hoping for even a glimpse of Jake this time, that his appearances truly took this over the top!!!) Will start a poolish for it, tonight. I'll have to figure out "coil folds" but can't wait to try this. (And this was just your FIRST test?!!!)
Thank you so much Jane! Yes, first test...that's how easy it is! Coil folds, just gently fold the dough onto itself! Hope you'll get this beautiful crumb at first test as well! :) Good luck!
I made this wonderful recipe!!! Big success, thanks a lot for sharing 🌸🌸🌸
Making this today for thanksgiving but I don’t have a scale 🤞🏼
Just made this. Amazing. The bread is so light and it was so easy to make. I forgot to add olive oil in the beginning but was still amazing 🤩
This was divine. Thank you for the amazing recipe.
Oh my! Beautiful. Looks so so delicious. Thank you. Well presented.
Don’t know if you gave Jake any Focaccia, but my Farley LOVE a bite or two of it. This is a beautiful 😍 recipe. I’m going to try it today but with my fresh Basil 🌿. My Oregano plant I left back at my other garden😉. Really can’t wait to start this recipe. Thanks…and my 🐶 Farley thanks you too. 👍🏻
Thanks Deni and Farley! Jake says hi!
@@MileZeroKitchen woof, woof🐶 back at ya Jake.
Wow! Just came up as a recommended video and I’m subbing, liking and saving the videos right now🍕🇧🇲
Thanks Nathan!
Im going try this weekend.
This video is as great, as the looks of that foccacia ✌️🔥
Thanks Christoph! :)
For anyone else who wants to try, here's my notes ... REALLY curious to see how everyone gets on with this ! I can't imagine I'll be able to get these results ... but I'll try! By my calculations if I start around 6 pm, it should be ready for dinner the next day:
100 grams active (freshly fed) starter
320 grams water
400 g flour
15 g olive oil
8 g salt
Mix one minute.
Rest 30 minutes
#1 Stretch and fold (wet hands first)
Rest 30 minutes
#2 Stretch and fold
Rest 2-3 hours
Coil fold before bedtime
Rest 14-16 hours
Shape, seal ends well
Use 8*8 inch pan, (olive-oiled)
Rise 3 hours
Drizzle /spread with 15 g olive oil/15 g water mix
Add toppings (press in deeply)
Bake 25 minutes at 450F
Are there volume measurements in cups/spoons? No weighing scale here.
Jane , can you do this for all of his videos! So helpful..
Genial!!! Saludos desde Argentina.
Wow the sheer quality of the video is insane, well done!
Looks beautiful and tasty. Thank you. And kudos for the video ❤️
OMG I have been making focaccia for years but never like this! You did it again!
Thanks Diane!
@@MileZeroKitchen ❤️
Truly beautiful ❤ thank you
Beautiful ❤️it. Can't wait to try making it. Thank you for the recipe!
Hey MZK, I recently found your fantastic content and I am hooked. Such great recipes and tips that I will try myself over the next little while. Great job! Please keep it going... :)
Thanks for watching Kevin! :)
Looks incredible! Will try it today. :)
Great video! Beautiful 😍
So satisfying....☺️.
Thanks
Love your videos! Thanks!
Its perfect 👌
Beautiful focaccia my friend!
Thanks Vitor!
Stunning!! Curious re: salamoia....is that what you are calling the water and olive oil mix? Can't wait to try! Beautiful video in every way ;)
You make it look so easy !!
Thanks for watching Lindsey! Hopefully it'll be easy for all of you as well! 😊
Rose very good very delicious
Just put one like this in the oven!😊
Looks amazing. What’s the pan size can you please share
What do you feed your starter with? Do you use dry yeast at all for this recipe? You inspire me to make this focaccia. Thanks for this beautiful video!
Sometimes I feed it with 50% whole wheat and 50% bread flour. Sometimes just bread flour. Yes i do use the dry yeast from time to time (i have another recipe here on the channel - the potato focaccia, made with dry yeast), but sourdough is always better! Thanks for watching Tami! :)
This was INSANE.
Thanks Michele! :)
So far its my 2nd time making this. It's surely one of the most beautiful foccacias that my friends and I have ever tried. Though my crumb is not comparable to yours. Maybe I need to rest my dough for a full 3 hours instead of 2 bfore coil folds. Do you let the dough come to room temp after taking it out of the fridge? My dough looked exactly the same as I put it in 14 hours ago and yours looked like it became much more active somehow in cold ferments.
Hey Justin, I'm glad you're enjoying the recipe! No, I shape from cold...it's much easier. Maybe it's the starter, try feeding it at least three times before using it at its peak. It needs to be VERY active. Good luck!
That's amazing foccacia. Thank you for sharing. Do you mind to tell me what's your room temperature and also the fridge? I'm struggling working sourdough in 29 degrees
Hey, I love your recipe and made it three times. Have you tried doubling the grams of the recipe? Isn't it useful?
great video, amazing visuals. p.s. that is a shallot, not scallion.
The thing I love about focaccia is that it's such a simple recipe to make. One of the least fussy breads I've ever done. And one of the most delicious things on the planet, somehow.
I just put this out for the first stretch and fold, and we'll see how it turns out. It will be the second sourdough focaccia I've ever made. I've made plenty of standard yeasted ones before, but the flavor difference really is on another level with a true sourdough starter. I have a young, feisty one named John Weck (it lives in a weck jar), and it has turned out some great pizzas already.
Not sure what size that pan was, but that's the thickest focaccia I've ever seen by far, and I'm on board. Mine is going into a 9x13, So we'll see. Highly doubt mine will reach for the moon like that though. I almost want to layer the toppings in when I actually do the last fold to shape so that they're dispersed throughout, but I'll save that experiment for next time.
Great looking bread.
شكرًا
Thank you!
Nice video! Do you bake on a special oven programm?
Looks so beautiful 😍😍😍 what is the temperature in your house? Much love.
Recipe is amazing along with the video ❤. My only mishap was that I had to use a glass dish and the bottom stuck alot. Not sure if it’s because i didn’t oil it enough or perhaps i need to place it on a pan underneath while baking. Will try it again. Thank you so much !
This the BEST focaccia I ever had in my life!! I can’t believe I was be able to make this. I’m making it for the second time but I forgot to add the oil at the beginning 🤦🏻♀️ Would it be too late to add the oil after the overnight fermentation?
Hey Beatriz! I’d say don’t add it now. Just bake it as usual. It’ll still be as good 😊
What size pan did you use?
when baking do we need to steam the oven? or without steam?
Hi there! If i dont want to wait over night, can i let the fermentation happen for a shorter period at room temp? thanks!
I loved this video :)
Beautiful video.
When I try to mix dough that wet I end up with a pile of glue with no structure. I do the initial mix, let it rest, and when I try to stretch and fold it just falls apart.
I might suggest doing an autolyse. Just flour and water for the gluten to develop first to provide that strength. Then add the rest of the ingredients. This is an 80% (I think) hydration dough so its not that easy for beginner bread makers.
I can't wait to try this. What size pan?
Hi! The liquid starter is different as I see on the movie. You just use a regular starter with 100% hydration? Regards
Bonjour,
Merci pour ce beau partage ❤
j’aimerais savoir si on peut pétrir la pâte au robot car je vais faire la focaccia avec 600g de farine.
Si oui combien de temps de pétrissage me conseilleriez vous ❓
Hello can the resting time be more than 24 hours in fridge?
Se puede poner tocino ahumado ? Que rico ..!
Does it freeze well? 🙃
Hello! Do I have to make it come to room temperature once I take it out of the fridge? Thanks!
How cold was your kitchen?
How did your dough inflate so much in the fridge? What temperature is your fridge at? Mine looks just like I did when I put it in.
What size pan did you use? 8x10 in? I have a 10x14 in. How would you update the measurements and baking time in that case?
Has anyone tried a longer fridge ferment? I will need to leave it in the fridge for 36 hours. will that be ok?
UPDATE: It turned out great. It looks just like yours. It did take 7 hours to rise once out of the refrigerator but household temps vary. What can you do? Thanks for the recipe. I'll be using it again.
Absolutely 100% food porn...OMG! I know you can't see it but I am drooling all over my desk while watching this. You should be a film maker, but thank you so much for sharing
I always add 2 grams of commorcial yeast