The first video to talk about 12g protein in flours, flour absorption and the effects of oil on the texture of the crumb.
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 (Extra Virgin Olive Oil) for the baking tray and the top
some water for the top
coarse salt for the top

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!

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

RING CAKE PAN

COCONUT OIL

ZESTER (citrus and cheese)

#italianfood #italiancooking #focaccia #easy #vegetarian #vegetarianrecipes

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