Nobody EVER puts enough oil on. Culinary school instructor, baking Foccacia - "If it feels like you've put too much oil on it, good. Now add some more." That's why John's Foccacia was "ciabatta-like." It shouldn't have been - but he skipped the proper olive oil bath prior to hitting the oven. (After poking holes and adding herbs, etc, prior to the oven, add enough oil that you can see it pooling in the holes and starting to come up the sides of the dough. You'll end up with the butteriest foccacia known to man.)
This right here. I make 2 dozen loaves of high hydration (84%) focaccia every week. Those suckers are oiled till it is almost spilling over the edge of the pan.
Good recipe and dough shaping but here's some constructive criticism: Your rosemary will lose MOST of its aroma if you bake it like this. Take a small vessel add olive oil and drown the rosemary in the oil for 10 minutes. Then use your fingers or a tiny spoon to spread it on top. The amazing smells will transfer into the oil and give the dough underneath a wonderful flavor instead of evaporating away.
O.k., just took it out of the oven, and of the numerous focaccias I have made in my life, this is the best of all!!! Finally, a focaccia i can count on for sandwiches, dips (crostini, bruschetta, olive oil and balsamic, etc.), and one of my favorite sandwiches, grilled salmon with tarragon mayo! Thank you, Chef!
Focaccia with olives and onions, and a sprinkle of oregano is my favorite. You can even make a NY Sicilian style pizza with this dough. Just add a little tomato sauce before baking. In the last 5-10 minutes add your mozzarella on top and melt it in the oven.
One of the best focacias I ever made was a otherwise failed batch that was almost like a batter. I poured it into a rimmed baking sheet. It was excellent.
I started this recipe last night. The first set of envelope folds were a mess! It is a batter like consistency. . I'm going to bake it off anyway. Fingers crossed.....
I absolutely LOVE focaccia. It's my favorite type of bread to eat and bake!! I have been making no knead focaccia for over a year. I like to put some toppings on top like cherry tomatoes, olives, etc. Also, I love to make pizza with this dough. It's fluffier and crispy on the bottom.... just heavenly.
He’s got the right idea. Homemade bread is the best thing to bring to a potluck because 1) people go crazy for it and 2) it’s very inexpensive to make. 🙂
A guy who works for my daughter helped me with my real estate hunt, and what made him happiest as a thank you is that now and again, I have her give him a loaf of homemade bread of one kind or another! She says he inhales it.
I make high hydration focaccia all the time. This turned out great, the dimpling at the end prevented your focaccia from forming a giant air bubble, so it did something. Also, a cake pan is great for making focaccia.
I really love this take on Focaccia bread it really looks very tasty! Since I'm semi retired I should have plenty of time to attempt to make it. And the little "minimalist" prosciutto sandwich you made at the end had to have been a taste of Italian heaven ; )
Made this for Xmas spaghetti dinner and it turned out great! My husband had watched me making it and was truly amazed at how delicious it was. Thank you, Chef John, for another fabulous recipe and the video, which made it immensely easier to create.
I love a two-day bread recipe, especially one that is for breakfast. This would be great served at lunch, afternoon snack or with almost any dinner. Thank you Chef John.
I absolutely love your speech inflections (something strangely comforting),how knowledgeable you are, and how you make cooking approachable! You’re amazing. Thanks for what you do
Fun to watch. I like that you covered the dough with aluminum foil. If you haven't explained the reason in other videos, viewers might like to know. I no longer use ordinary large-grain salt (like Maldon) on top of breads because it dissolves if not promptly eaten. I prefer pretzel salt which lasts a day or two longer (but not forever).
I bet doing the final bake in a cast iron would be really good as well. Similar to Serious Eats' Foolproof Pan Pizza. Maybe half the dough at the end for two separate Focaccias
One of my two favorite bread recipes: www.seriouseats.com/easy-no-knead-olive-rosemary-pistachio-focaccia-kenji-recipe I've never actually put in the olives and nuts, so it's even closer to Chef John's.
honestly when Chef John showed us the baked bread and cross section, my first thought was "this looks like deep dish pizza crust without the pizza". As soon as I'm done with keto I want to make this!
I miss your no knead bread. I love that bread but the link doesn't exist any longer I remembered most of it but not all. Hope you can give out the recipe again. It is very rustic and feels great when shaping. Thank you
I highly recommend watching the videos of the Chain Baker. He's dealt with many extremely sticky doughs. It's exciting to see you make a bread like this as well Chef John! I got a similar chill vibe from both of you, neither making it sound difficult to make this.
Yes, and Chain Baker specializes in breads,so it's never a "let's see what happens" kind of thing. Sometimes he goes into the why of things to such a degree that I can't even keep up! Always beautiful breads.
Your sense of humor is great - "...from another planet or America", Ha! Love it Chef! I have tried several focaccia recipes in the past 6 months with not-so-great satisfaction. I am going to make this tonight/tomorrow.
Watching this video simply made my weekend a lot better! You are awesome buddy and always find a way to make your recipes easy to follow, on point, as well as very entertaining to watch!!MAGICAL indeed! Everything I have tried so far, following your Amazing recipes , has come out Amazing and perfect every single time! Thank you🙏
Thanks for the sharing! I have made focaccia many times before but the outcomes were not fluffy. All ingredients and procedures are similar except the extra long resting time. I think the clue lies with 12-14 hours raising in the beginning! I will definitely give it a try!
He mixed the dough in a bowl, then transferred to a counter for stretching and folding, then a baking dish for more stretching and folding, AND THEN the final pan. That seems like a lot of excess washing up! Do you think it would work to just stretch-n-fold a few times directly in the mixing bowl?
The dimples on the top are made so you can fill them with 50-50 olive oil water mixture, if you don't pour that in before baking(like this recipe) then they aren't necessary, though I would definitely recommend pour some amount of that on, it really make the flavour stronger
The snobs talk a lot about it but never explain the effects hydration. Thank you for bringing it up. And thank you for bringing up the long proofing time, too. So worth it. I feel like you’ve just kicked up my game some more. Pretty soon I’m going to be a dough snob, too. 😊
I love how Chef John is so good at making me want to try out most of his recipes, and equally great at convincing me to never spend half a lifetime baking his excellent Focaccia. Supermarket/Bakery it is!
We called it white pizza. Good with anything. Try with chocolate inside while is still warm. To die for . The contrast of sweetness and the salt is unbelievable. Ciao
Gorgeous - thanks for the demo. I note the comments on the olive oil added before baking (big thumbs up from me 👍), but if you're baking your own, make it how you like it!
You can also pop into fridge after mixing for 24-48 hours to slow ferment. When u take out of fridge stretch and fold once and place into an olive oiled greased 9x13 Lloyd pan. Let rise for two to four hours until it’s doubled in sized. Dimple, sprinkle on Maldon salt. Bake @425 for 25 minutes or so. Take out of pan and place on rack to keep the crispy bottom. The fridge ferment really changes the game. You will have a lot of bubbles.
I will be giving it a try soon. I also love lettuce and tomatoes on my sandwiches. My tomatoes are just now ripening in my garden. I’m not sure why they took so long this year.
This looks amazing and I enjoyed watching YOU make it but I don't think I have that kind of commitment to one loaf of bread that my young ones would devour in 5 minutes. 😆
It makes good hamburger buns as well. I just made one of these today and did it in 5 hours and yes, it did not have quite as many holes but I was hungry and did not want to wait till tomorrow :o) I also did a two hour rest before adding any olive oil. Ive done it both ways and can hardly tell the difference.
I was in the Italian alps and there was a focaccia truck on the side of the road with a little oven. The dough was almost like thick pancake batter. The baker poured it into the tray. It was really good, trying this tomorrow.
That would be fantastic dipped in a high-quality EVOO and Balsamic Vinegar, served with a platter of various cheeses, some green olives, pepperoncini, various cuts of Italian Dry Salami, Panchetta, meats, etc.
@@rneustel388 If you like Chef John, check out: Bon Appetite, Eater, Chef Frank Proto, ProtoCooks on yt. He's an Instructor at the Institutes of Culinary Education (ICE). Hiroyuki Terada, Diaries of a Master Sushi Chef. 1.7M subbers. Do some binge watching? He's awesome. Check out his cucumber snake recipe. His plating is so beautiful.
I feel the same way IF I want to eat it right away, but if I just want to have it any old time, I know the time spent is mostly waiting time, not me actually doing anything time. And honestly, texture and flavor are genuinely improved with time when it comes to bread.
One thing that would have turned it into focaccia for you was that you forgot to pour olive oil on the top to fill up the holes BEFORE baking. That gives it the typical caramelised surface.
I have been doing basically the same for quite sometime with sourdough starter instead of dry yeast and less oil and less water (~65% hydration). Very similar results.
I would think that a good parmigiano reggiano ( YES I had to look up the spelling !)grated over the top would be a good start. Maybe a provolone layered with tomato sauce and herbs of your choice to make a fine brunch. What ever you do, it would not last long, as too many hands would be reaching for it!! I would have to make 4 or 5 times as much as Chef John did in this video!! WELL DONE Chef John, another recipe to try or to wish to try !
I make a focaccia very similar to this, I would do fresh finely grated parmesan right as it was coming out of the oven and let the carry over heat melt it, you can put it back in for a minute or two as well. I've also make a thinner version of this to have prebaked pizza crusts in the freezer for easy meals.
New baker and sub here. I had the instructions for Bon Appetit's recipe all ready to go for tomorrow, but then I ran across this video. I think I'm going to try your version. It looks insanely delicious.
Chef John, Can I do the dough as you have instructed, but freeze it for later usage? What would you advice? Happy Holidays to you and your family. God Bless!
Italian standards meh; American standards that's an amazing recipe! love the detail and description of the video.. like wow remembering why i subbed to you. moto bene!!!
Travelling the Amalfi coast in 2018 I ordered a bread that I seem to remember looking like this. It had buffalo mozzarella on it and nothing else. I was a bit sceptic and thought that it might be a bit dry and or boring - turned out it was the highlight of the day!! :)
i think whole wheat flour needs more water for the same “hydration”, so you may have a stiffer dough if you follow the recipe exactly. otherwise i don’t see why not!
Whole wheat tastes great, but you'll have to be careful since it doesn't form gluten quite as readily. Try subbing about a quarter of the flour for whole wheat, that's usually high enough to taste without making the dough lose structure.
Nobody EVER puts enough oil on. Culinary school instructor, baking Foccacia - "If it feels like you've put too much oil on it, good. Now add some more." That's why John's Foccacia was "ciabatta-like." It shouldn't have been - but he skipped the proper olive oil bath prior to hitting the oven.
(After poking holes and adding herbs, etc, prior to the oven, add enough oil that you can see it pooling in the holes and starting to come up the sides of the dough. You'll end up with the butteriest foccacia known to man.)
The best advice is always in the comments. Now I definitely want to try this.
Maybe it was enough, because he designed this recipe for that outcome, as it's not a traditional focaccia recipe
Makes me wonder how this would fare using schmaltz.
This right here. I make 2 dozen loaves of high hydration (84%) focaccia every week. Those suckers are oiled till it is almost spilling over the edge of the pan.
That's exactly what they did at least in this sneak peak in Italy. The dough almost bathed in olive oil.
th-cam.com/video/uEKzIshoYiM/w-d-xo.html
I am mesmerized by the stretch and fold part. By the third stretch and fold the dough is so strong! Gluten is amazing.
Good recipe and dough shaping but here's some constructive criticism: Your rosemary will lose MOST of its aroma if you bake it like this. Take a small vessel add olive oil and drown the rosemary in the oil for 10 minutes. Then use your fingers or a tiny spoon to spread it on top. The amazing smells will transfer into the oil and give the dough underneath a wonderful flavor instead of evaporating away.
TY!
I do both
The only proper amount of rosemary is....., none. To some of us, it is a most awful, most bitter herb.
@@closetpicker your opinion is invalid!! I got no thyme for ppl who don’t like rosemary
@@MacabreMosaic I see what ya did there 😏
O.k., just took it out of the oven, and of the numerous focaccias I have made in my life, this is the best of all!!! Finally, a focaccia i can count on for sandwiches, dips (crostini, bruschetta, olive oil and balsamic, etc.), and one of my favorite sandwiches, grilled salmon with tarragon mayo! Thank you, Chef!
For anyone without a specialty pan, I make this in a glass casserole dish. It works great! I do have to adjust the size of the recipe to fit the pan.
And I used one of my cast iron pans and it was great.
TY!
I used a 9 by 13 metal pan just this week. There is nothing special or expensive about it.
I tried using a Pyrex dish the first time I made it and somehow, drowned in olive oil, it stuck..... Idk how I managed it but I did
Focaccia with olives and onions, and a sprinkle of oregano is my favorite.
You can even make a NY Sicilian style pizza with this dough. Just add a little tomato sauce before baking. In the last 5-10 minutes add your mozzarella on top and melt it in the oven.
One of the best focacias I ever made was a otherwise failed batch that was almost like a batter. I poured it into a rimmed baking sheet. It was excellent.
Yeah, it's the only bread I've made with over 100% hydration. Most of the others are closer to 80%.
Drop the recipe :) would love to try it
I came here to post that I would end up making this bread accidentally when I try making something else but mess it up. Guess it’s true …
I started this recipe last night. The first set of envelope folds were a mess! It is a batter like consistency. . I'm going to bake it off anyway. Fingers crossed.....
@@starfarms664 mine also became very batter like, i would guess it is because i am at a high altitude
This is added to my already long list of stuff I absolutely need to cook. 😂👍
Ikr....same...the list I started (and keeping adding to 😁.!) during 'The Great Lockdown' 🤣
I absolutely LOVE focaccia. It's my favorite type of bread to eat and bake!! I have been making no knead focaccia for over a year. I like to put some toppings on top like cherry tomatoes, olives, etc. Also, I love to make pizza with this dough. It's fluffier and crispy on the bottom.... just heavenly.
Oh yes, focaccia dough in a 9"x13" baking dish with pizza toppings on top was a fabulous accident of drunken baking.
Thanks, chef! I've got an Italian guy who works with me and he always brings homemade focaccia to the potlucks. Never gives up his recipe. Thanks!
He’s got the right idea. Homemade bread is the best thing to bring to a potluck because 1) people go crazy for it and 2) it’s very inexpensive to make. 🙂
A guy who works for my daughter helped me with my real estate hunt, and what made him happiest as a thank you is that now and again, I have her give him a loaf of homemade bread of one kind or another! She says he inhales it.
I make high hydration focaccia all the time. This turned out great, the dimpling at the end prevented your focaccia from forming a giant air bubble, so it did something. Also, a cake pan is great for making focaccia.
I really love this take on Focaccia bread it really looks very tasty! Since I'm semi retired I should have plenty of time to attempt to make it. And the little "minimalist" prosciutto sandwich you made at the end had to have been a taste of Italian heaven ; )
Made this for Xmas spaghetti dinner and it turned out great! My husband had watched me making it and was truly amazed at how delicious it was. Thank you, Chef John, for another fabulous recipe and the video, which made it immensely easier to create.
I made your focaccia recipe. It was out of this world! Worth the time. You are my favorite chef. Thank you so much.
I really like the 12-14 hr rise. Mix and sit. Then the next day a few easy hours of folding and waiting. The bread is so versatile.
I love Chef John! He's funny, & clearly loves cooking & food, & his recipes always work. Thanks Chef!
you may want this, but you don't Knead it.
I love a two-day bread recipe, especially one that is for breakfast. This would be great served at lunch, afternoon snack or with almost any dinner. Thank you Chef John.
If you scatter THEN poke, the toppings will settle into the dough, reinforcing the general poke-ification.
I absolutely love your speech inflections (something strangely comforting),how knowledgeable you are, and how you make cooking approachable! You’re amazing. Thanks for what you do
Chef John,
i was smiling just watching you play with that dough. looking forward to trying it myself. thanks and cheers!
We love you Chef John from food wishes. Thank you for the videos. They’re all fun to watch.
Fun to watch. I like that you covered the dough with aluminum foil. If you haven't explained the reason in other videos, viewers might like to know. I no longer use ordinary large-grain salt (like Maldon) on top of breads because it dissolves if not promptly eaten. I prefer pretzel salt which lasts a day or two longer (but not forever).
I used to use pretzel salt when I was a baker
It's nearly midnight on a Friday and I'm sorely tempted to get started right now for dinner next week! 🙃
I like stretch and fold instead of kneading. This is the way I make my sour dough.
I love you. You're my favorite. Your videos make me smile the whole time and I am still smiling afterwards.
I bet doing the final bake in a cast iron would be really good as well. Similar to Serious Eats' Foolproof Pan Pizza. Maybe half the dough at the end for two separate Focaccias
One of my two favorite bread recipes: www.seriouseats.com/easy-no-knead-olive-rosemary-pistachio-focaccia-kenji-recipe
I've never actually put in the olives and nuts, so it's even closer to Chef John's.
@@wwoods66what's the 2nd one?
honestly when Chef John showed us the baked bread and cross section, my first thought was "this looks like deep dish pizza crust without the pizza". As soon as I'm done with keto I want to make this!
Do it! Load up the top with toppings!
Done with keto....lol Enjoy both
Salt, heat acid fat website has you pour salt water on top before baking and it’s ridiculously good.
Hi! What a beautiful picture you've on your profile just decided to stop by and say hi ☺️. I hope my compliment is appreciated
@@jacksonpeterson6899 - Down, boy.
I miss your no knead bread. I love that bread but the link doesn't exist any longer I remembered most of it but not all. Hope you can give out the recipe again. It is very rustic and feels great when shaping. Thank you
I highly recommend watching the videos of the Chain Baker. He's dealt with many extremely sticky doughs. It's exciting to see you make a bread like this as well Chef John! I got a similar chill vibe from both of you, neither making it sound difficult to make this.
Yes, and Chain Baker specializes in breads,so it's never a "let's see what happens" kind of thing. Sometimes he goes into the why of things to such a degree that I can't even keep up! Always beautiful breads.
Your sense of humor is great - "...from another planet or America", Ha! Love it Chef! I have tried several focaccia recipes in the past 6 months with not-so-great satisfaction. I am going to make this tonight/tomorrow.
Watching this video simply made my weekend a lot better! You are awesome buddy and always find a way to make your recipes easy to follow, on point, as well as very entertaining to watch!!MAGICAL indeed! Everything I have tried so far, following your Amazing recipes , has come out Amazing and perfect every single time! Thank you🙏
Thanks for the sharing! I have made focaccia many times before but the outcomes were not fluffy. All ingredients and procedures are similar except the extra long resting time. I think the clue lies with 12-14 hours raising in the beginning! I will definitely give it a try!
Kneadless to say, its impossible to overwork this dough🤭
He mixed the dough in a bowl, then transferred to a counter for stretching and folding, then a baking dish for more stretching and folding, AND THEN the final pan. That seems like a lot of excess washing up! Do you think it would work to just stretch-n-fold a few times directly in the mixing bowl?
I LOVE this channel!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! You are so much fun.
The dimples on the top are made so you can fill them with 50-50 olive oil water mixture, if you don't pour that in before baking(like this recipe) then they aren't necessary, though I would definitely recommend pour some amount of that on, it really make the flavour stronger
The snobs talk a lot about it but never explain the effects hydration. Thank you for bringing it up. And thank you for bringing up the long proofing time, too. So worth it. I feel like you’ve just kicked up my game some more. Pretty soon I’m going to be a dough snob, too. 😊
I made this today and it was the best thing I've ever baked. I'm making salami sandwiches for dinner.
That is the bread needed for a great garden fresh tomato sandwich! Looks like I've got another use for my CI pan! Great inspirational vid, Chef!
CI pan? Please elaborate? Apologies if it should be obvious, this is my first time here.
@@julieobrien4056 It's not obvious, I apologize. CI for Cast Iron pan, those old black heavy ones. Carbon steel would work great, too.
oh wow, that looks fantastic! maybe one day i'll have the courage to try it
Now I wanna make focaccia pizza.
I was thinking the same thing. 🍕🍕🍕
Scale down the ingredients, or use a sheet pan.
I love how Chef John is so good at making me want to try out most of his recipes, and equally great at convincing me to never spend half a lifetime baking his excellent Focaccia. Supermarket/Bakery it is!
It's great to find one of your favorite channels you've forgotten about for years
That counter is so much better than your metal cart you’ve used for years 👍❤️
what about using this bread to re-bake as a cheesy garlic bread? i think it might be a fluffy cheesy garlic bread. i think i might try it!
I will definitely recreate this video its awesome and simple to make thank you
We called it white pizza. Good with anything. Try with chocolate inside while is still warm. To die for . The contrast of sweetness and the salt is unbelievable. Ciao
Great stuff as always Chef J.
I have found that a few coil folds make the most airy and best crumb for focaccia, it also makes the dough much more workable
Gorgeous - thanks for the demo. I note the comments on the olive oil added before baking (big thumbs up from me 👍), but if you're baking your own, make it how you like it!
The prosciutto sandwich looks delicious.
made foccacia for the first time, it was great!
You can also pop into fridge after mixing for 24-48 hours to slow ferment. When u take out of fridge stretch and fold once and place into an olive oiled greased 9x13 Lloyd pan. Let rise for two to four hours until it’s doubled in sized. Dimple, sprinkle on Maldon salt. Bake @425 for 25 minutes or so. Take out of pan and place on rack to keep the crispy bottom. The fridge ferment really changes the game. You will have a lot of bubbles.
I will be giving it a try soon. I also love lettuce and tomatoes on my sandwiches. My tomatoes are just now ripening in my garden. I’m not sure why they took so long this year.
I’ve been trying and failing to make this the two days glad you uploading this
This!
This is the very recipe I've been needing for a couple years now when making focaccia!
Thank you chef!!
Chef John is the funniest person on the internet.
This looks amazing and I enjoyed watching YOU make it but I don't think I have that kind of commitment to one loaf of bread that my young ones would devour in 5 minutes. 😆
Hahah it’s definitely a recipe for when the childebeests are at camp 🤣
@@UnderstandBlue For sure! 😁
lol
You definitely don’t want to get into sourdough 😁
@@jvallas 😆
"No-Knead Focaccia Bread" - Good, something I can make quick and easy.
You had me until the third fold.. I'm just gonna buy them. :p Cheers
It makes good hamburger buns as well. I just made one of these today and did it in 5 hours and yes, it did not have quite as many holes but I was hungry and did not want to wait till tomorrow :o) I also did a two hour rest before adding any olive oil. Ive done it both ways and can hardly tell the difference.
Always enjoy your recipes, Chef John!
"No-Knead?!" Really?! Chef John folded that dough as much as you would a croissant! That counts as kneading! ---Best! :)
Thanks, Chef John!
I was in the Italian alps and there was a focaccia truck on the side of the road with a little oven. The dough was almost like thick pancake batter. The baker poured it into the tray. It was really good, trying this tomorrow.
Interesting!
That's how I make my Ciabatta bread. This would make great rolls too.
That's what I do. The rolls are great.
That would be fantastic dipped in a high-quality EVOO and Balsamic Vinegar, served with a platter of various cheeses, some green olives, pepperoncini, various cuts of Italian Dry Salami, Panchetta, meats, etc.
You’re making me really hungry! 😉
@@rneustel388 If you like Chef John, check out:
Bon Appetite, Eater,
Chef Frank Proto, ProtoCooks on yt. He's an Instructor at the Institutes of Culinary Education (ICE).
Hiroyuki Terada, Diaries of a Master Sushi Chef. 1.7M subbers. Do some binge watching? He's awesome. Check out his cucumber snake recipe. His plating is so beautiful.
That’s how my son eats focaccia!
Looks amazing. There's no way I'm taking that insane amount of time to make it, but it looks phenomenal.
I feel the same way IF I want to eat it right away, but if I just want to have it any old time, I know the time spent is mostly waiting time, not me actually doing anything time. And honestly, texture and flavor are genuinely improved with time when it comes to bread.
One thing that would have turned it into focaccia for you was that you forgot to pour olive oil on the top to fill up the holes BEFORE baking. That gives it the typical caramelised surface.
Love this video Chef John
I have been doing basically the same for quite sometime with sourdough starter instead of dry yeast and less oil and less water (~65% hydration). Very similar results.
I bought a sandwich through the window of a train in Italy from a woman on the platform. Ham, butter and the most amazing bread I’ve ever eaten.
Since you're in San Francisco, how does your focaccia compare to Liguria's in North Beach?
@Daniel Hollingsworth Well I guess for them to be in business since 1911 and selling out everyday is nothing compared with your palate.
could you add cheese to this recipe and if so during which step would you add it?
I would think that a good parmigiano reggiano ( YES I had to look up the spelling !)grated over the top would be a good start. Maybe a provolone layered with tomato sauce and herbs of your choice to make a fine brunch. What ever you do, it would not last long, as too many hands would be reaching for it!! I would have to make 4 or 5 times as much as Chef John did in this video!! WELL DONE Chef John, another recipe to try or to wish to try !
I make a focaccia very similar to this, I would do fresh finely grated parmesan right as it was coming out of the oven and let the carry over heat melt it, you can put it back in for a minute or two as well. I've also make a thinner version of this to have prebaked pizza crusts in the freezer for easy meals.
I haven't made focaccia in decades. Guess what I'm doing this weekend? Thanks!
This also makes a pretty good pizza dough. Chef didnt use enough olive oil to make a true Focaccia bread, enough to think thats way too much.
He should drown it in olive oil, and then poke it...
New baker and sub here. I had the instructions for Bon Appetit's recipe all ready to go for tomorrow, but then I ran across this video. I think I'm going to try your version. It looks insanely delicious.
John get a Swedish bread whisk for mixing they are awesome.
I love you John
Love your videos 👍
Gotta try this!
Chef John,
Can I do the dough as you have instructed, but freeze it for later usage? What would you advice?
Happy Holidays to you and your family.
God Bless!
Im totally doing this WEEKEND! i dont know how you waited to cool it down...i would just slather some butter and go crazy!
This is definitely one of your best recipes..... That's all I have to say
Italian standards meh; American standards that's an amazing recipe! love the detail and description of the video.. like wow remembering why i subbed to you. moto bene!!!
Is your oven really that clean or do you have an oven just for the contractually required photos?
Travelling the Amalfi coast in 2018 I ordered a bread that I seem to remember looking like this. It had buffalo mozzarella on it and nothing else. I was a bit sceptic and thought that it might be a bit dry and or boring - turned out it was the highlight of the day!! :)
Mozz baked on it, or as a sandwich ingredient? (Both sound great.)
Could you make this (with water modifications) with whole wheat flour?
i think whole wheat flour needs more water for the same “hydration”, so you may have a stiffer dough if you follow the recipe exactly. otherwise i don’t see why not!
Whole wheat tastes great, but you'll have to be careful since it doesn't form gluten quite as readily. Try subbing about a quarter of the flour for whole wheat, that's usually high enough to taste without making the dough lose structure.
Looks great. Going to buy some. Takes too long to make, for my taste.
I have to make this bread, looks delish. 😋😋😋 TYTY
Keep up the good work my boy
Wow
Looks Amazing.
Will then be doing a Video on the Dip you used here? ☺️
Ohhhh so making this !
Must try! 🕊👍🕊
Hi, is there a difference between stretch/folds PRE bulk rise (most recipes) vs POST bulk rise (this recipe)?
Looks like a great recipe for a holiday party! Thank you!
Hi! What a beautiful picture you've on your profile just decided to stop by and say hi ☺️. I hope my compliment is appreciated
More oil on the top I think. Quite a bit more... Anyway that looks delicious!
Very fun bread recipe
Very different and very interesting and very tasty 😋 video
I want to make a Detroit style pizza with this. Wondering if it would work.