Focaccia Is Easier Than You Think
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Focaccia is one of my favourite kinds of bread, and it’s a lot easier to make than you think! In this video I’ll go in depth on how to nail your dough every time, and I’ll also show you some ways to turn your focaccia into something special.
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MY PRODUCTS:
MY COOKBOOK:
RECIPES:
Focaccia:
Lemon, olive and oregano:
Grandma Pie:
TIMESTAMPS:
00:00 Intro
00:34 Plain Focaccia
15:40 Chicken Stock Focaccia
19:42 Lemon, olive and oregano focaccia
24:06 Sorta Sicillian Pizza
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Pot wash: Andy
Producer: Caleb Dawkins
Videographer: Ben Hasic
Editor: Liam Craig
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why is this so complicated lol ?
Fresh yeast is standard here (sweden) 🙂 fika nation represent
in spain you can find fresh yeast in pretty much any supermarket, the flavor it gives it's wonderful
7:13 dont ovens still use halogen bulbs because they can withstand the heat?
thanks bro since moved to philippines i just get teased by the meats and cheeses you have access to back at home
This is much harder than I thought it would be lol
13:29 secs, still rocking thr Evergreen Kitchenaid 😍😍😍
How do you find the walnut bowl after the time you've had it? Pros and cons?
If you change the punctuation slightly, the thumbnail will say "Focaccias Kill."
Fresh yeast is quite normal, speaking from Denmark 🇩🇰 Costs pennies and is always nice to work with. That dry sort is something I haven’t had much luck with.
Brilliant tips as ever. I dust the baking sheet with polenta for a bit of extra crunch and to make it easier to get out. Never thought of just waiting!
Love your vocals in King Parrot 🤘
I have a brand new oven, just installed 4 months ago and I use the light on to proof all my bread. It makes just the right amount of heat I also use it for my yogurt
You have a beautiful cutting board…would share where you purchased it from please, thank you.
The Auto-generated subtitles have decided to spell focaccia as "ficasha". Unsurprisingly this appears alot in the subtitles and is really distracting. Might be worth the time to fix 🙂
Can you add protein powder to all purpose flour❓
Regarding the proofing note @ 7:12, for a while now I've been just setting my oven to preheat bake to no more than 200F, cancelling it before it even reaches that temp, just long enough that there's ambient warmth in the oven to help on that rise- never had issues doing that.
ALSO, if you're like me and have tired of sacrificing the oven for proofing time, you can buy these "electric warming trays" that have been killer for me and my proofing times. Mine is a roll-up silicone mat that is easy for transport and storage, and the lowest setting helps for a great rise in my doughs.
Andy,
Just saw you cooking with Sean and Marley. Epic. I do hope you learnt something!
In my country, every supermarket, no matter how small, has fresh yeast in their sortiment.
7:03 I don't think that's true. LED or fluorescent bulbs cannot withstand the temperatures inside an oven, so incandescent bulbs (sometimes halogen, but usually not) are still used. I guess it's possible some newer ovens come with LEDs built in, that installed in such a way that they're shielded from the heat, but I've never seen or heard of such an oven. My oven is from 2021 and has a regular incandescent light bulb.
The energy inefficiency of incandescent light bulbs doesn't matter much in an oven, since you want the heat anyway.
Marinated feta oil would be otherworldly
Small grapes ( the bigger ones are too juicy), fresh rosemary and smoked salt. This is my all time favourite focaccia ❤
fokashaaaa is a sister from Harlem XD
Don't be surprised to see usage of fresh yeast in Poland. It is more common here to buy fresh "wet brick" from refrigerators in supermarkets than dried ones from the shelf. And we are not all bakers! We just didn't have dried ones until maybe 10years ago.
I use fresh yeast cause I'm Italian and it's sold in every supermarket pretty common. I made lots of focaccia and bread and pizza and pasta through my life, i'm finding this videk reaaaly complete, often videos make focaccia overcomplicated it's not. Props to you!
Tip: splash a little bit of water on top after you havw made the dimples, like wet your hands and shake them on top, the water will pool in the dimples, so the dimple effect will be even more prominent and that part would bw a little less cooked and is soo good, that's how most people do it here!
The wife and I watch your little stories just about everyday and learn something every time. You're not bad for a kiwi (actually you are bloody great). I have a little mission for you. What would you do with Kaffir limes? – the juice and the flesh, we all know how to use the leaves.
I have used the juice and rind in a butter. Give it a go… Stephen
Thank you for this tutorial!!! I really needed this. Thanks again!
That’s awesome Andy!
I beg to differ with your Danish dough whisk suggestion Andy. I believe that they are invaluable when it comes to baking, and everyone who touches bread dough should possess one ☝️. Love the vid though, and just so you know, your short on focaccia bread from a couple years ago is what got me into baking and cooking in the first place. Keep up the awesome vids, and thanks for all you, katelyn, and your crew do.
my favorite way to prove doughs in colder places is to preheat the oven to the lowest temperature for about 8 minutes, then turn it off and put the bowl in the oven. it keeps it just warm enough without baking it (and i’m too poor to afford an oven with a real proving drawer)
Me before watching this video: pfft I bake every weekend, I'm not learning anything from this
Me after watching this video: Chicken stock foccaccia? Why didn't I think of that…
Big Hi-Five for Sol Snack and her focaccia (soupbread) recipes!! Radio Bakery's recipe is also a good one to try.
"Unless your loved one or partner happens to be a baker. In which case, just get them to bake the bread" 😂
Laughed way to much on this joke
Fresh yeast is what we use in Denmark for all bread making. It's created from the Danish "snaps" company, Aalborg.
I remember when I was in culinary arts school, ( commercial kitchen classes) when made this , I feel in love with this bread. So good, so soft, and so flavorful.
this is the 10th time i've reincarnated as a yeast, i''m so pissed i've mustered up a loaf to type this.
Tip: Playing Mobb Deep makes the dough rise quicker