Freshly baked focaccia is the foundation of many things, including one of the greatest sandwiches I’ve ever made! And look at that cross-section at 5:55. An unbelievably simple dough making and baking process, then all the right meats, cheese, and vegetables and come together for a symbiotic relationship that is ready to make the angels cry…the ultimate homemade focaccia sandwich appears right before our eyes.
Recipe:
My Baking Sheets:
Za’atar:
KitchenAid – KP26M1XNP Professional 600 Series Stand Mixer – Nickel Pearl:
Nordic Ware® Aluminum Baker’s Sheet:
The Spice Way – Traditional Lebanese Zaatar with Hyssop | 2 oz | (No Thyme that is used as an hyssop substitute) Freshly Grown Seasoning. No Additives, No Perservatives (Za’atar/zatar/zahtar/zahatar):
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OMGAWD JOSH, YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH MUST HAVE SOME NOW PLEASE PLEASE
“You’ve got all these things in your kitchen” except a scale Josh
In my experience you can short cut quite a bit of this recipe with no discernable difference by just mixing all ingredients in your mixer right off the bat. You can also skip the slap and fold part and just proof it right in the mixer bowl without turning it out at all. I like to get my fermentation process started at room temp for a few hours or until I start to see a bit of action before transferring to the fridge.
I'm planning to use this recipe to show my dad how to ACTUALLY make focaccia.
Hey Joshua, you can do better! This is american style foccacia, more a cake than a foccacia actually….
Hint: Foccacia is not considered bread at the place where it originaly comes from.
I LOVE HIS PERSONALITY 😅 A TRUE COMEDIAN
Can you make a good schiacciata? Really want to make one like All'Antico Vinaio but haven’t found a good recipe. Challenge accepted?
Yo can i take 100% wheat flour??
I cannot believe my recipe is better.
“Zuh’uh-tar” 💀
Cheddar and jalapeno bread block. It was so good to eat heated up.
When using sourdough starter instead of the dry yeast, do I not the 830g of water? I’m a bit confused how to replace the dry yeast with the starter.
Metric system didn’t get us to the moon.
Get better tomatoes, they don’t need seasoning, store bought is crap
Man is so pretentious
Why do you think that I want such a big loaf? Starting with a kilo of flour is simply too much.
Anybody else's focaccia dough after 3 days of fermentation in fridge smell like I donno sour? Help. Am I doing right or wrong
I will say I have made this and it's freaking delicious
❤❤💚💚❤❤💙💙❤❤💜💜❤❤
So not, a fan…
The Xbox 360 jokes persist
Can you make that’s not using a stand mixer?
Josh, this is a focaccia but can you please make a schiacciata?
Why would you not just do a simple measurement conversion. Basic courtesy, considering you're an American.
Never doing this. Between the craving and the time it's ready – a week later, I won't want it anymore. But you look amazing doing it.
i see a lot of bread recipes calling for both bread flour AND whole wheat flour. what's the effect? why not just bread flour?
Recommend the Italia Squisita site for focaccia and pizza and all things Italian research. I made a 24 hr 50% biga, 70-75% hydration dough w Sauvignon Blanc touched in there, and 35g leftover organic bacon fat in the dough replacing the usual olive oil.. (1000g total flour recipe made two large focaccias.) did 400g biga, 600 flour the next day..Yep..lard is an authentic ingredient that transforms your focaccia. As well as two tablespoons of sugar, improves the browning and texture..Topped w cherry tomatoes of all colors, olive oil, herbs, salt..plenty of oil on your pan, drizzle on top too..
00:57
Actually all I have to do is a Michael Jackson 360 spin and moon walk away 🕺🏽
grams
looks dry as shit.
foccacia is also not really bread to italians
I don't have space in my little apartment kitchen for a stand mixer so 🙁
Used the 150g of mature sourdough starter instead of the yeast. Almost on hour 48 in the fridge and absolutely no rise or gas bubbles. Is that to be expected or did I f*ck it up?
that is a "focaccia pugliese", you should try the "focaccia genovese" recipe next
If you go the sourdough starter route, do you need to add more flour?
Bread 👍
My desire to eat that sandwich is greater than every sexual desire I’ve ever had
Please teach us All’Antico Vinaio's sandwiches
Do I have to have the Sour dour starter
O M G. THAT IS THE BEST LOOKING SANDWICH I HAVE EVER SEEN! DELISH ❤️
sooo um..how’s Vikram doing, papa? 👀🥂
Suprised you didn't toast it after or before you made it into a sandwich?
Not that it needs anything, but dip it in Italian vinaigrette
I noticed that you're always using store-bought (or at least not homemade) Mayo. Why is that? I mean you literally make everything from scratch, but mayo (???) Other than this I want to say that I am a huge fan xD
medio mamon. el bato pero buena focacia
What if you don’t have a stand mixer?
4:10 Booooooobly facacia
Gass and flavour 😆😆😆😆
W L’ITALIA 🇮🇹
This isn’t really focaccia
I made this at home and its actually very forgiving, its hard to put too much olive oil.