The EASIEST SAME DAY FOCACCIA that really ANYONE can make | THE ONLY VIDEO YOU'LL NEED
786,219
Published 2023-06-15
The best focaccia on the platform according to people who tried it.
This video was uploaded on 15 June 2023, and everything that comes after is just a copy. PERIOD.
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INGREDIENTS (baking tray size: 25 x 35 cm - approx. 10 x 14 in)
500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 - 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt
additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top
EVOO = Extra Virgin Olive Oil
Preheat the oven to 275C - 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.
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** WARNING **
Any comments mentioning specific brands of flour will be deleted. If brands want advertising, they need to pay or collaborate with me directly. This isn't personal; it's just my policy. If I wanted to promote branded flours, I would have done so from the start. Having a smaller subscriber count doesn't give companies the right to spam their names under my video. Any future comments of this nature will be reported as spam, and the users will be blocked. Thanks for understanding.
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IMPORTANT: OVEN TEMPERATURE
I've received reports from some users who experienced their focaccia burning while baking it at 530°F. It's important to keep in mind that each oven operates differently due to variations in power, heating elements, and energy sources (electric or gas).
If you're attempting to bake at such a high temperature for the first time, it's crucial not to leave the oven unattended and to closely monitor your baked goods throughout the process. Should you observe the focaccia browning too quickly, take immediate action to lower the temperature.
For those whose ovens can't reach 530°F, it's perfectly fine to bake at the maximum temperature your oven can achieve. For example, if your oven only reaches 250°C - 480°F, bake your focaccia at that temperature.
IMPORTANT: BAKING TRAY
I have received feedback from a few people who had their focaccia stick to the tray. If you are not sure about the coating of your baking tray, consider lining it with parchment paper.
BUY MY BAKING TRAY HERE!
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WHY I DO MEASURE LIQUIDS IN GRAMS
Many of the viewers of my videos are from the United States, where people are used to measuring in cups. I've received comments from people feeling uncomfortable using a kitchen scale. The reason I measure liquids in grams is not to make anyone feel more uncomfortable or confused with another measuring unit. For small quantities, measuring liquids in grams or milliliters doesn't make any difference.
To the genius Mr. Know-it-all who commented many months ago that it's so frustrating to hear liquids measured in grams because he learned in cooking school that liquids are measured in milliliters, I'd like to point out that Europeans are taught from primary school to measure in both grams and milliliters, as these are our standard measuring units. We don't need a cooking school. Furthermore, I suggest he look at other channels that do measure liquids in grams too, where I don’t hear anybody complaining.
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INSTRUCTIONS IN CUPS PROVIDED BY A VIEWER
(I HAVEN'T TRIED THE RECIPE IN CUPS)
3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
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MY OTHER KITCHEN TOOLS and EQUIPMENT
RING CAKE PAN
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COCONUT OIL
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ZESTER (citrus and cheese)
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#italianfood #italiancooking #focaccia #easy #vegetarian #vegetarianrecipes
All Comments (21)
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NEW! SAME DAY ALL-PURPOSE FLOUR PIZZA https://youtu.be/mVzON87HYpA BUBBLY THIN CRUST sheet pan PIZZA | Easy beginner-friendly tutorial! https://youtu.be/ZEZ_4omoHpc It is possible to add less oil according to preferences. It is possible to give the dough a 12h cold fermentation. It is possible to bake at a lower temperature - please read description box. It is possible to use 4-6 g active dry yeast. Baking tray size at 4:06. This recipe can't be used for pizza crust.
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"you can also do this step on the counter, but i'm too lazy to clean it up." real and a mood.
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I made this with 3-1/2 cup flour 1 tsp salt 1-1/2 cup water, 110 degree F 1 tap sugar 1 package dry yeast (1-1/4 tsp) 1/4 cup olive oil Put sugar and yeast in warm water, let sit til slightly frothy Measure flour and salt Add water yeast mix Mix in olive oil Mix and cover bowl, let rise an hour Press onto tray, let rise again for 40 mins Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
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She is not exaggerating. I've made dozens of focaccias with complicated one or two day rising schedules, with poolish or biga, souring - you name it. But this was the best of all. Follow the directions and timing carefully! It was so good I'm going to make it again next Friday as the main dish when my Priest and an old friend will be here for supper. Many thanks.
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add garlic flakes , oregano , parseley flakes , and green onion flakes , and crumbeled feta cheese , and parmasian cheese , and kalamata olives , a treate from heaven
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Years ago, working for Marriott, I would make focaccia everyday for the dinner patrons. Mine was pretty good -(I used a small percentage of milk in mine). THIS is WAY better than anything I've ever made. This is my new go-to recipe! Thank you!
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Made this twice already and this is legit! Guaranteed amazing focaccia when you follow her recipe in grams! God bless! ❤
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I made your recipe. Was totally surprised at an oven temperature 530°. I thought for sure everything would burn down but it doesn't and I wish I could send you a picture cuz I'm really proud of myself. It doesn't mine. Doesn't look as air bubbly as yours. It's a little bit denser but it's not bad. Thank you for sharing this recipe
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I've tried at least 10 different focaccia recipes, some good, some not so good. But this one is the best. I don't know why, but this method worked perfectly and made the best focaccia I've ever eaten.
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You finally showed me how to make a bread with an airy crumb. I've searched for years trying to find out how to do it. So many thanks!
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This is the quickest, most straightforward focaccia recipe I've seen on YouTube. My mouth is watering - can't wait to try it! Thanks so much.😊
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This is the best focaccia bread I have ever made. Easy instructions, easy to make. Delish!!!
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I am from Genoa, the birthplace of focaccia and just tried this recipe. It's fantastic!! Thank you for sharing it. I have used 50% manitoba flour and 50% normal bakers flour. I have also added towards the end chopped sage to make Sage Focaccia, that we missed so much living in Australia. The result was incredible. Thank you again for sharing this beauty! My hubby was super happy!
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I made this yesterday, and the results were as advertised Delicious! It was easy and I added some black olives and roasted red peppers.
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I've been watching tons of bread videos over the past few years, and my takeaway for getting the kind of texture I like best are all the things you employ (more than any actual recipe of ingredients): fairly wet dough, stretch and folds, plus the coil fold at the end (what you refer to as kneading), treating it fairly delicately at the end so you don't knock out all the air bubbles you've worked hard to achieve (although with focaccia, we do have to do the dimpling). And of course, fermenting it for the appropriate amount of time, sometimes overnight in the fridge if desired. This seems like a really superior focaccia that I can't wait to try. Obviously, different types of bread don't all want to be made with sticky doughs, but it works really well for so many.
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Greetings from North Carolina, USA…thank you so much for sharing this video with us. I cannot wait to try it.
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Best Focaccia recipe I’ve tried. Air are guaranteed and it’s not focaccia without it right. This recipe has it all. Love it!
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Never made bread before. Followed this recipe and it was great! Wife loved it. Beginners luck...maybe. Second run is in the oven right now.
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Just made this last night and it came out perfect! I struggle with bread making and this was as much a joy to make as it was to eat! Thank you so much!
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I made this recipe and it was so good and easy. I added some italian seasoning, tomatos and pepperonis and it was delicious
