Get the recipe for King Arthur Baking’s 2025 Recipe of the Year, Big & Bubbly Focaccia: With its …
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Get the recipe for King Arthur Baking’s 2025 Recipe of the Year, Big & Bubbly Focaccia: With its …
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Honestly, how good that everything is in grams. So much easier! Thank you!
I showed my wife this video and now she’s leaving me for Martin
Hai un buon metodo. Ma niente patate nell'impasto? Che scandalo! La vera focaccia ha le patate nell'impasto!
We’ve baked this twice already; delicious!
10:40 the air is the flavor for bread
🤤
I live in a small apartment, and if I set my oven above 450°F the smoke alarm goes off. There doesn't even have to be anything smoking or burning (I've tried opening windows and using fans but the alarm still goes). So I couldn't bake it at 475°F. But 450°F for about 25 mins worked really well. Just an FYI for anyone with the same issue as me. 😀
I need the recipe once more I missed the ingredient in the beginning besides the yeast , flour, and salt❤
Does he think his audience is a group of horses???
Temp is nowhere to be found but I might have missed it, gave up, so here I am asking
I just pulled mine out of the oven. It looks great.
This bread is very good. Obviously the flour used is extremely important. We use the King Arthur all purpose organic. It is fantastic. Baked ours in a Pampered Chef deep round stone. Excellent video. Thank You
Hello. This looks amazing and I'm definately going to try it. I've made focaccia before with mixed results. I'm a very novice baker and I have 2 questions. Why AP flour instead of bread flour and I thought salt disturbs the yeast during the blooming process?
Isn't that the basic bread recipe
Will try this. I made the potato pizza and that was excellent.
Can you please hold the camera still? I feel kinda seasick. I like the bread recipe and instructions, though.
Just made your recipe! Turned out amazingly! I just need a pan like yours before I try again haha
This turned out so amazing that there was a real risk of two of us inhaling the entire thing in one sitting. I used a mix of AP and bread flour because I was almost out of AP when I decided to start. I feel like mine didn’t have as many open holes as the one in the video, but I don’t care. It was tender and delicious on the inside and crisp and flavorful on the outside. I can’t wait to make a caprese sandwich out of the leftovers tomorrow!
I'm writing on 1/9/25. The recipe of the year for 2025 nine days in is an interesting concept.
Wondering if you could use sourdough instead of yeast?
Couple of questions: I am new to breadmaking. I want to make this using sourdough starter (and/or discard), its mentioned to still use yeast – what kind of yeast? I see instant and fast rising, not sure what the difference is. Can I use a wider, shallower pan?
You mentioned that the great result is partly due to the quality of the flour. How does the quality show? What kind of differences do you see between great flour and average?
I found out I have Celiac and Dermatitis that reacts with blisters all over my body from gluten. I still love watching these just to live through the experience in these videos. I legit bought every type of flour this company makes and a little bit after I found out I can now only use their gf flours. At least I still can bake some good bread and pancakes and my favorite, pizza! This is an awesome company and their products are top notch. It definitely saddens me to have to give away the probably 15 bags of different kinds of flours I have though
Just made your recipe for focaccia bread, unbelievably good too large for the two of us. Shared with our neighbors. Thank you
You’re my hero Martin! Love your presentations and recipes. Can I make this using sourdough starter/discard and how much?
Could you double this and use a 13×9 pan? I made it in my 10 inch cast iron pan and it was amazing – but not enough of it to share lol
Perfect, great job