I’ve been cooking focaccia for years but I decided to try this recipe for a change yesterday. It was the best focaccia I’ve ever made! Light as a cloud but with a tasty, crispy top. Jack - you’re the best!
I just moved to Northern California…my kitchen’s temperatures are so different than in FL. Even with AC it was closer to 80F so rising bread was tricky. Here with no AC, it is cool in the morning, warm in the afternoon…so I have to adjust…it is helpful to see what the dough should look like at each step to gauge time. Thank you
I made the focaccia yesterday in the current German heatwave with a kitchen temperature of 30 degrees. I just cut the resting times by 2/3 and it all went well.
I have the same question. Being in Florida, our temperature is set to 77F. It would be nice to know what adjustments are necessary at the temp, if any.
Looks beautiful Jack and as they say, you eat with your eyes first! As to the video, all the necessary elements are there but your editor is cutting out the best parts; your personality. I miss the old days when we got the raw Jack. I know the only constant is change but I don't want to lose you in the process. You do you perfectly! ❤
Made my very first focaccia and ended up having to throw it all out as it turned out very hard and dry. Then a few days laterTH-cam suggested me this video of Jack’s recipe and I am ASTONISHED. I am writing this comment after baking this focaccia for the second time. This recipe is GENIUS and SO DELICIOUS, it’s almost too good to be true…! Forever using this recipe and so humbled by all the lovely feedback from friends and family after sharing this focaccia with them. Recommending your recipe to everyone ever, Jack! Thank you for sharing your craft, loving it and adding value to our lives!!! 🙏🏼 It truly shows in the details of how you explain every recipe!!
Anyone else armed with a pencil and making notes in their Bread Every Day book as they watch? Or just me? 😂 I love focaccia - great recipe Jack, thanks!
Made this today. Had no milk but used a couple of tablespoons of greek yogurt then the rest of the liquid was water. Besides that deviance, I followed the recipe exactly. This was the puffiest, most delicate bread I have ever made! I will continue to add a little yogurt (acidity) when I make this. Anxiously awaiting my book bundle, here in Florida. Thanks, Jack!
I have your book and this is a cracker. hadn't done focaccia for years and couldn't find my notes. I was instructed to produce focc for two of those Royal parties we had. More or less followed what you said - triumph! Nice one Jack!
After a good experience with the beginner's Simple Yeasted Loaf, I gave this a whirl today- my first attempt at focaccia. I can see now how your skillful handling gives you such an impressive result and forms the bubbles into perfectly organized chaos 😊 my bubbles came out with some irregular ones extruding through thin spots, but everything tasted great and we ate half this giant bread in no time. Planning on making this many more times and looking forward to receiving my book order here in California, USA 😊
Thanks Jack! I know how I’m using my Bake With Jack cookbook this weekend. I live in hot and humid Miami, Florida USA and appreciate the tips for hotter kitchens. I’ll let you know how it goes!
I am looking forward to the different flavour ones. I went to Venice last month and on a food tour we had pizza focaccia. Best thing we ate on the whole tour.
Hi Jack, I made this bread today and it came out perfectly. Thanks a lot as always. Here in India monsoon has started so my kitchen temp was bit closer to yours at 27°c
Looks delicious. I've only made focaccia once but it was your previous recipe. Now I want to try some again. By the way, 200 C is 392 F so call it 390 or 400 depending on how precise your oven controls are.
I'm a newbie here and enjoy the questions of this recipe. Heat and humid environment, not 21C all summer, and this described here is what happened to every no-knead bread recipe. Rise too rapidly, fall flat. I've had success with this one, because this weekend it was a cool 21C for the first time this year. I did 2/3 wholewheat or brown flour, as I see some ask, with a autolyse. Combining flour and water first, rest for 1 hour. I learned it from someone else, it works. The dough is transformed. Foccacia not dry as one commentary said below. But now how to add the instant yeast. Remember it's hot here and Jack's advice, lessen the instant yeast in another video on hotter climates. Yeah, I changed it to 1/4 tsp. But how to put it in? Also learned that, mix in water like Jack also does and incorporate - the dough did rise, but not without a hole in that bowl placed over the bottom one, needle thin, because the gasses of yeast needs to escape. Because it's cold this weekend, it worked. Autumn and winter coming soon, but I feel for those is sweltering heat, everything was indigestible and feel flat at 34-37degrees celsius. Thanks for the recipe.
Tried my first focaccia ever....with your recipe - I'm in awe, to think I have made such fluffy dough/bread, and it even looks like your video - and tastes awesome! Thank you!
spent a fortune to throw a cocktail party and made this Focaccia with baked camembert as the party nibbles. Folks didn't comment much on my cocktails but absolutely raved over your bread. Thanks a lot. 😁
Just made this and it came out AMAZING!! Thank you so much for such a great recipe. I was worried because my dough was rising a lot and I didn’t feel like yours did, but it came out great!
Great vid, I’ve been making focaccia for a while. I like your stretch & fold technique, & will give it a whirl on my next bake. Greetings from a small shoreline town in Connecticut.
I love the way you explain stuff! Can't wait to get your book a friend is bringing one for me to Turkey end of June. Excited is an understatement 😍 my kitchen will be a lot hotter than yours so bit iffy with timings x glad to see you're looking well
Made this the other day. An overwhelming success for my first effort at Focaccia. Thank you for the recipe/tutorial. Just waiting for another one to fluff up now 😁
I did not know I would be making Focaccia today. But I watched the video. And though I’d been a little intimidated to try something straight from the book that I keep admiring, your video gave me courage. So I did it! I made a couple of learning bumps but it was delicious. I hope you do this with more recipes from the book. It was wonderful. And so was the bread!
Oh wow! This focaccia is absolutely divine. I added olives to my topping. The top was crispy crunchy and the crumb was soft and pillowy. I put a pic on your FB page (I'm not on Insta). What more could a girl ask for? Thanks Jack ❤😋
Great to see the tutorial videos coming back, thank you for all the hard work you're putting into everything. I've just made my first bread from your book today and it's amazing!!
Thanks for this video lesson. I followed this to the letter and the focaccia came out of the oven absolutely perfect. It’s the best bread I’ve ever made. 👍👍
Fabulous recipe…but…if you think temp is tricky, add on high altitude! I’m in Denver, CO a mile high! So..we must factor in less atmospheric pressure. Everything rises faster. Must “know the dough” and take action when ready. Best news..we have finished bread quicker… 😊.
Wow this recipe is a keeper! The flour here in Australia seems to need a bit more liquid so I added another 10% or so and it came out perfect. Cheddar and jalapeno instead of rosemary though.
I made it yesterday. I set my oven to 200ºC and then turned it down to around 190ºC as it was browning too fast. My oven must be a bit fierce as it was very brown even after 30 minutes. It was delicious though, and everyone loved it (except perhaps for Italian chef friend who said "Next time, I will make my focaccia" - I look forward to trying his). We had the left over focaccia for breakfast and it was probably the most delicious toast we have ever tasted.
Another masterclass - awesome. I love your book too and am working though some of the accompaniments which look/sound fabulous. Keep up the good work Jack.
Love your videos, Jack, and I am inspired by your techniques, breads, and wonderful personality. That said, I wish I could find the dandy plastic bowls you use to mix your dough. Perhaps you might offer them on your shop site, please! Oh, I have your book, and it’s great, too!
This recipe/method is the bomb 🔥 was my first time trying to make focaccia and… everyone that tasted it last night said it was the best they’d ever had 😳 thanks again jack!!
I love this - want to try it, but I'm really trying to switch to whole wheat. Do you have any advice for modifying your recipes for higher roughage? Thank you for teaching me how to make pizza dough and bread and ... so many things over the last couple years.
Thank you, Jack! I made the potato, sage, and brie and it was wicked fabulous! I grated some garlic into the topping and the focaccia filled the house with wonder smells whilst baking! The recipe makes a lot of bread! Can the recipe be halved?
After watching this lovely video and having my mouth watering for the bread, I decided to try to find a video of whole grain focaccia. (My choice is whole grain baking, even with desserts.) But it broke my heart, Jack!! The dough was soooooo dry. They used freshly ground wheat, but a third of it was soft wheat that is low in gluten, so the rise was sad. The folding was not artwork like yours. The toppings were sad. And the whole mess was baked in a glass 9x13 pan - until it was barely browned. 😭😱 Would you consider trying a whole grain focaccia?
Made this bread tonight. The flavor is outstanding and putting the salt on right before it goes in the oven is fantastic! I have one question. My bread was light and fluffy but did not have a lot of the holes in it. My dough definitely puffed up and had plenty of air in it, but the crumb didn't have a lot of air holes. Any thoughts on why?
The LESS you do the bigger the holes. Be gentle when stretching and folding, reduce the number of folds of you can. Another factor is flour. ALL brands are different, it might be worth trying another 👌🏻
I don't have bread flour. Do I have to adjust quantities if I use all purpose flour? I know the results won't be the same, but it's what I have available. Edit: I reserved 10% of the liquid and added a bit back until it looked like the video. It's on the second fold now and looks great. I can't wait to taste it.
Hi Jack, i love this recipe, it is famous among my friends and family. I just wanted to ask, is it possible at some point to put dough into fridge overnight? i really need this focaccia as early in the morning as possible. May be some changes to the recipe needed for that too? Please heeelp.
Is it worth it to get a steam oven? I'm planning on buying a new oven and heard that all the water would evaporate before the baking is over if you have it directly in an oven plate but if it is in the water container in a steam oven it's not because the oven doesn't use all the water at once.
I bought the book and sometimes I forget I have it. I’m looking on TH-cam for a focaccia recipe and what do I find? Bake with Jack , only to remind me I already have the recipe. But I watched video anyway . 🙂
This recipe and method has replaced "The Hairy Bikers" focaccia recipe in my repertoire. BwJ fans - this one is really easy but just takes time. It takes 4-5 hours to make and judging on the performance of my guests last night it takes about 4-5 minutes to disappear. I started following BwJ about a year ago and one of the first things I picked up is that experience is a vital ingredient. I guess I must have some of that now because I just let the video roll and followed every step and, what d'ya know, it all went down just as in the video. I wish I could upload a picture of the finished produce. Taking of ingredients there was a point in the video, just after the initial mixing, where Jack used a bit of slang and gave me a chuckle. I just imagined BwJ fans in the far-flung ex-colonies going to their grocer and asking, "Do you have any welly? I need it for my focaccia recipie". Looking forward to a continuation of the No-Knead series. And to Jack - thanks for the excellent and entertaining shows.
My dough isn't responding to folds even slightly like yours Jack. Followed the recipe exactly (I bought your book!), 21c kitchen, new milk, flour and yeast, but the dough is very stiff and does not fold over easily like in this video. It's tough to stretch out so I'm being gentle to avoid letting the gas out, but even one set of stretch and folds is too much. Do I need to add more liquid? Can I do that part way through the recipe or do I need to start again from scratch?
@@petrolhead360 James, You may think £65 expensive but it is cheap compared to you or one of your family being electrocuted by a faulty oven. And now just think of all the amazing breads you can make with a new, modern oven. Happy kneading.
I’ve been cooking focaccia for years but I decided to try this recipe for a change yesterday. It was the best focaccia I’ve ever made! Light as a cloud but with a tasty, crispy top. Jack - you’re the best!
Outstanding instructions for the correct way to make the focaccia. We have heard from a reliable source that Jack will turn 18 on his next birthday.
😂
I just moved to Northern California…my kitchen’s temperatures are so different than in FL. Even with AC it was closer to 80F so rising bread was tricky. Here with no AC, it is cool in the morning, warm in the afternoon…so I have to adjust…it is helpful to see what the dough should look like at each step to gauge time. Thank you
I made the focaccia yesterday in the current German heatwave with a kitchen temperature of 30 degrees. I just cut the resting times by 2/3 and it all went well.
I have the same question. Being in Florida, our temperature is set to 77F. It would be nice to know what adjustments are necessary at the temp, if any.
Looks beautiful Jack and as they say, you eat with your eyes first! As to the video, all the necessary elements are there but your editor is cutting out the best parts; your personality. I miss the old days when we got the raw Jack. I know the only constant is change but I don't want to lose you in the process. You do you perfectly! ❤
I couldn't wait for a signed copy so I snagged one without AND my teenage boys and I are following along with this video. Awesome book! Thank you!
Made my very first focaccia and ended up having to throw it all out as it turned out very hard and dry. Then a few days laterTH-cam suggested me this video of Jack’s recipe and I am ASTONISHED. I am writing this comment after baking this focaccia for the second time. This recipe is GENIUS and SO DELICIOUS, it’s almost too good to be true…! Forever using this recipe and so humbled by all the lovely feedback from friends and family after sharing this focaccia with them. Recommending your recipe to everyone ever, Jack! Thank you for sharing your craft, loving it and adding value to our lives!!! 🙏🏼 It truly shows in the details of how you explain every recipe!!
Anyone else armed with a pencil and making notes in their Bread Every Day book as they watch? Or just me? 😂 I love focaccia - great recipe Jack, thanks!
I’ve found Vegan milk alternatives offer similar results. My favourite is rice milk- it doesn’t carry as much flavour as others
Thank you, making this for my brother who is lactose intolerant and was wondering what the best alternatives would be!
Onions and olives are my favorite toppings. I also like to make a pizza with tomato sauce and mozzarella on top.
Or take the initial 20g of Olive Oil and mince it with some of the rosemary and a clove of garlic and mix that into the initial dough.
Made this today. Had no milk but used a couple of tablespoons of greek yogurt then the rest of the liquid was water. Besides that deviance, I followed the recipe exactly. This was the puffiest, most delicate bread I have ever made! I will continue to add a little yogurt (acidity) when I make this. Anxiously awaiting my book bundle, here in Florida. Thanks, Jack!
Just made 2 loaves doing this. Worked great. Your folding technique is key. Thanks so much. Leave the salt to last!
I have your book and this is a cracker. hadn't done focaccia for years and couldn't find my notes. I was instructed to produce focc for two of those Royal parties we had. More or less followed what you said - triumph! Nice one Jack!
After a good experience with the beginner's Simple Yeasted Loaf, I gave this a whirl today- my first attempt at focaccia. I can see now how your skillful handling gives you such an impressive result and forms the bubbles into perfectly organized chaos 😊 my bubbles came out with some irregular ones extruding through thin spots, but everything tasted great and we ate half this giant bread in no time. Planning on making this many more times and looking forward to receiving my book order here in California, USA 😊
Thanks Jack! I know how I’m using my Bake With Jack cookbook this weekend. I live in hot and humid Miami, Florida USA and appreciate the tips for hotter kitchens. I’ll let you know how it goes!
Welcome back Jack and congratulations for your new milestone of 200,000 subscribers ! Lovely recipe, looks delicious.
I am looking forward to the different flavour ones. I went to Venice last month and on a food tour we had pizza focaccia. Best thing we ate on the whole tour.
So gorgeous! I could smell it from here...Love you Jack.🥰
Hi Jack, I made this bread today and it came out perfectly. Thanks a lot as always. Here in India monsoon has started so my kitchen temp was bit closer to yours at 27°c
Looks delicious. I've only made focaccia once but it was your previous recipe. Now I want to try some again. By the way, 200 C is 392 F so call it 390 or 400 depending on how precise your oven controls are.
I'm a newbie here and enjoy the questions of this recipe. Heat and humid environment, not 21C all summer, and this described here is what happened to every no-knead bread recipe. Rise too rapidly, fall flat. I've had success with this one, because this weekend it was a cool 21C for the first time this year. I did 2/3 wholewheat or brown flour, as I see some ask, with a autolyse. Combining flour and water first, rest for 1 hour. I learned it from someone else, it works. The dough is transformed. Foccacia not dry as one commentary said below. But now how to add the instant yeast. Remember it's hot here and Jack's advice, lessen the instant yeast in another video on hotter climates. Yeah, I changed it to 1/4 tsp. But how to put it in? Also learned that, mix in water like Jack also does and incorporate - the dough did rise, but not without a hole in that bowl placed over the bottom one, needle thin, because the gasses of yeast needs to escape. Because it's cold this weekend, it worked. Autumn and winter coming soon, but I feel for those is sweltering heat, everything was indigestible and feel flat at 34-37degrees celsius. Thanks for the recipe.
Tried my first focaccia ever....with your recipe - I'm in awe, to think I have made such fluffy dough/bread, and it even looks like your video - and tastes awesome! Thank you!
spent a fortune to throw a cocktail party and made this Focaccia with baked camembert as the party nibbles. Folks didn't comment much on my cocktails but absolutely raved over your bread. Thanks a lot. 😁
What ? Do I see 200 K ??!!! AMAZING ! Congrats.. I was so happy when I saw a new video. Yahoooo ..
Love it! Gonna make some Focaccia this weekend! Greetings from Cape Town!
You've just taught me to bake the best focaccia! It turned out heavenly. Thank you!
Just made this and it came out AMAZING!! Thank you so much for such a great recipe. I was worried because my dough was rising a lot and I didn’t feel like yours did, but it came out great!
Well you definitely sold me on the book with this one. Making this very soon.
🥳 📖
Hi Jack - Great video. And you've made me hungry!! Very much looking forward to learning this from you in person on 13-July.
Fine! I'll get that book now
Drooling over here, Jack! Absolutely beautiful focaccia, and must say your video editing is really top notch here too! Thanks for all you do and share
Great vid, I’ve been making focaccia for a while. I like your stretch & fold technique, & will give it a whirl on my next bake. Greetings from a small shoreline town in Connecticut.
I love the way you explain stuff! Can't wait to get your book a friend is bringing one for me to Turkey end of June. Excited is an understatement 😍 my kitchen will be a lot hotter than yours so bit iffy with timings x glad to see you're looking well
nix the parchment and its near perfect! I love getting direct contact with the pan for nice crispy bottoms
Made this the other day. An overwhelming success for my first effort at Focaccia. Thank you for the recipe/tutorial. Just waiting for another one to fluff up now 😁
I did not know I would be making Focaccia today. But I watched the video. And though I’d been a little intimidated to try something straight from the book that I keep admiring, your video gave me courage. So I did it! I made a couple of learning bumps but it was delicious. I hope you do this with more recipes from the book. It was wonderful. And so was the bread!
This was my first focaccia and it turned out amazing! thanks Jack!, I now have the book and most of what's in your store :D
Oh wow! This focaccia is absolutely divine. I added olives to my topping. The top was crispy crunchy and the crumb was soft and pillowy. I put a pic on your FB page (I'm not on Insta). What more could a girl ask for? Thanks Jack ❤😋
Great to see the tutorial videos coming back, thank you for all the hard work you're putting into everything. I've just made my first bread from your book today and it's amazing!!
Thanks for this video lesson. I followed this to the letter and the focaccia came out of the oven absolutely perfect. It’s the best bread I’ve ever made. 👍👍
Well explained the perfect vessel to make panini.
Fabulous recipe…but…if you think temp is tricky, add on high altitude! I’m in Denver, CO a mile high! So..we must factor in less atmospheric pressure. Everything rises faster. Must “know the dough” and take action when ready. Best news..we have finished bread quicker… 😊.
Wow this recipe is a keeper! The flour here in Australia seems to need a bit more liquid so I added another 10% or so and it came out perfect. Cheddar and jalapeno instead of rosemary though.
I have absolutely no questions! 😄 Everything explained down to every tiny detail! I am so thankfull for your channel 😄
I made it yesterday. I set my oven to 200ºC and then turned it down to around 190ºC as it was browning too fast. My oven must be a bit fierce as it was very brown even after 30 minutes. It was delicious though, and everyone loved it (except perhaps for Italian chef friend who said "Next time, I will make my focaccia" - I look forward to trying his). We had the left over focaccia for breakfast and it was probably the most delicious toast we have ever tasted.
Another masterclass - awesome. I love your book too and am working though some of the accompaniments which look/sound fabulous. Keep up the good work Jack.
Just baked it yesterday, looks exactly like yours, excellent! Making it again today, the sauteed onions version.
Thanks Jack!
Love your videos, Jack, and I am inspired by your techniques, breads, and wonderful personality. That said, I wish I could find the dandy plastic bowls you use to mix your dough. Perhaps you might offer them on your shop site, please! Oh, I have your book, and it’s great, too!
I second that! Been looking for one like that since I met you in your small kitchen. I'd love to get one too!
I've come back to you for the BEST recipes & advice.
Lovely thank you, welcome back :-)
I made this today. Wow. this is amazing. so fluffy. Thank you for all you do.
This recipe/method is the bomb 🔥 was my first time trying to make focaccia and… everyone that tasted it last night said it was the best they’d ever had 😳 thanks again jack!!
Stunning work! Love it!
Thanks Jack. My weekend project mmmmm
I love to dip my focaccia in balsamic vinegar and evoo, so good (chef kiss)!
I love the book, but listening to you and watching is perfect for me. ❤🎉
Bravo Jack.
You were missed. Just in time for me to learn more bread making skills
So many gems lurking in my copy of this book.
Absolutely gorgeous!! Trying this soon! Thanks Jack!
I followed this recipe again exactly. 2nd time was even better.
Wow amazing Jack!! Can't wait to try it.😊😊 Really love watching your videos.
I made this and it turned out great. Thanks Jack
Nice one Paul 👊🏻🔥
I just made this and it was yummy. My first recipe out of your book!! Thanks!!!
Gorgeous! I’m glad for the extra info about not necessarily worrying about stretching to fit the pan.
Looks great. I usually use a higher hydration dough and do the lift and roll folding in a wide bowl. I love focaccia.
Good instruction and you seem to really enjoy baking.
I love this - want to try it, but I'm really trying to switch to whole wheat. Do you have any advice for modifying your recipes for higher roughage? Thank you for teaching me how to make pizza dough and bread and ... so many things over the last couple years.
Thank you, Jack! I made the potato, sage, and brie and it was wicked fabulous! I grated some garlic into the topping and the focaccia filled the house with wonder smells whilst baking! The recipe makes a lot of bread! Can the recipe be halved?
Nice one, yes it can 👍🏻
Very interesting! Will try this for sure… thank you again for sharing! Subscribed 🙏
just ordered your book which as I am in Canada means it is on preorder, will have to wait till September, something to look forward to
2:05 - Yeah mine never gets to this consistency. It just stays a wet lumpy mess.
A fabulous bread, loved it, thanks. Did go a bit overboard on the olive oil though.
Just what I need today!
I’m looking forward to trying this one. 😀 It looks so good!
Totally Awesome Jack!
Do you have any videos using freshly milled wheat?
Jack, can I put the tray on a baking steel? I have one at home
Dam that looks good, hopefully mine will turn out as good
when I make it
Lovely! Thank you Jack! 🙂
Blessings! 💜
wow thank you, can't wait to try
After watching this lovely video and having my mouth watering for the bread, I decided to try to find a video of whole grain focaccia. (My choice is whole grain baking, even with desserts.) But it broke my heart, Jack!! The dough was soooooo dry. They used freshly ground wheat, but a third of it was soft wheat that is low in gluten, so the rise was sad. The folding was not artwork like yours. The toppings were sad. And the whole mess was baked in a glass 9x13 pan - until it was barely browned. 😭😱 Would you consider trying a whole grain focaccia?
Looks lush 👍
Made this bread tonight. The flavor is outstanding and putting the salt on right before it goes in the oven is fantastic! I have one question. My bread was light and fluffy but did not have a lot of the holes in it. My dough definitely puffed up and had plenty of air in it, but the crumb didn't have a lot of air holes. Any thoughts on why?
The LESS you do the bigger the holes. Be gentle when stretching and folding, reduce the number of folds of you can. Another factor is flour. ALL brands are different, it might be worth trying another 👌🏻
I don't have bread flour. Do I have to adjust quantities if I use all purpose flour? I know the results won't be the same, but it's what I have available.
Edit: I reserved 10% of the liquid and added a bit back until it looked like the video. It's on the second fold now and looks great. I can't wait to taste it.
Hi Jack, i love this recipe, it is famous among my friends and family. I just wanted to ask, is it possible at some point to put dough into fridge overnight? i really need this focaccia as early in the morning as possible. May be some changes to the recipe needed for that too? Please heeelp.
Do you have a focaccia bread recipe from sourdough starter?
Is it worth it to get a steam oven? I'm planning on buying a new oven and heard that all the water would evaporate before the baking is over if you have it directly in an oven plate but if it is in the water container in a steam oven it's not because the oven doesn't use all the water at once.
Hi Jack! Do you bake with steam the entire bake or remove the steam tray half way through?
I bought the book and sometimes I forget I have it.
I’m looking on TH-cam for a focaccia recipe and what do I find?
Bake with Jack , only to remind me I already have the recipe.
But I watched video anyway . 🙂
Will it be softer and more fluffy if we use all milk ?
Yum, I’ve gotta make this asap.
Is the milk in this recipe full fat or semi skimmed? If the former then can I use 380g of semi skimmed milk instead of a 50/50 mix containing water???
I was a little skeptical when I saw how my dough looked when first mixed. But over the series of folding and resting, it turned out great!
Yesssss! Nice one Kevin!
This recipe and method has replaced "The Hairy Bikers" focaccia recipe in my repertoire. BwJ fans - this one is really easy but just takes time. It takes 4-5 hours to make and judging on the performance of my guests last night it takes about 4-5 minutes to disappear. I started following BwJ about a year ago and one of the first things I picked up is that experience is a vital ingredient. I guess I must have some of that now because I just let the video roll and followed every step and, what d'ya know, it all went down just as in the video. I wish I could upload a picture of the finished produce.
Taking of ingredients there was a point in the video, just after the initial mixing, where Jack used a bit of slang and gave me a chuckle. I just imagined BwJ fans in the far-flung ex-colonies going to their grocer and asking, "Do you have any welly? I need it for my focaccia recipie".
Looking forward to a continuation of the No-Knead series. And to Jack - thanks for the excellent and entertaining shows.
My dough isn't responding to folds even slightly like yours Jack. Followed the recipe exactly (I bought your book!), 21c kitchen, new milk, flour and yeast, but the dough is very stiff and does not fold over easily like in this video. It's tough to stretch out so I'm being gentle to avoid letting the gas out, but even one set of stretch and folds is too much. Do I need to add more liquid? Can I do that part way through the recipe or do I need to start again from scratch?
Gorgeous!
Look fantastic.
Can we use a sourdough starter instead of yeast?
Do you have a sourdough faccacia recipe?
Hi Jack, do you set your over to fan? When I use steam in my oven it blows the house fuse. Maybe I should turn off the fan function.
Seriously, there is something wrong with your oven. You should get that checked out.
@@billpotter3383 thanks. I did get an oven tech out (£65) only to be told that there was nothing they could do. Buy a new one was the advice.
@@petrolhead360 James, You may think £65 expensive but it is cheap compared to you or one of your family being electrocuted by a faulty oven. And now just think of all the amazing breads you can make with a new, modern oven. Happy kneading.
Can this bread be made with sourdough starter