Big Bubble Focaccia - No-Knead Focaccia Bread - Food Wishes

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Just because a bread recipe is “no knead” doesn’t mean it’s no work. If you’re looking for fast and easy, this is not the recipe for you, but if you want to enjoy the bubbliest, most delicious, highest-hydration focaccia you’ve ever had, then get ready for a wet and wild ride. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/844...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Big Bubble Focaccia, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

Опубликовано:

28 июл 2022

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Комментарии : 472

@fyrhtu81 Год назад

Nobody EVER puts enough oil on. Culinary school instructor, baking Foccacia - "If it feels like you've put too much oil on it, good. Now add some more." That's why John's Foccacia was "ciabatta-like." It shouldn't have been - but he skipped the proper olive oil bath prior to hitting the oven. (After poking holes and adding herbs, etc, prior to the oven, add enough oil that you can see it pooling in the holes and starting to come up the sides of the dough. You'll end up with the butteriest foccacia known to man.)

@angrytvrobot6130 Год назад

The best advice is always in the comments. Now I definitely want to try this.

@rhubarbpie8709 Год назад

Maybe it was enough, because he designed this recipe for that outcome, as it's not a traditional focaccia recipe

@custos3249 Год назад

Makes me wonder how this would fare using schmaltz.

@s.clohossey4240 Год назад

This right here. I make 2 dozen loaves of high hydration (84%) focaccia every week. Those suckers are oiled till it is almost spilling over the edge of the pan.

@speggeri90 Год назад

That's exactly what they did at least in this sneak peak in Italy. The dough almost bathed in olive oil. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uEKzIshoYiM.html

@hristiyankolev9228 Год назад

Good recipe and dough shaping but here's some constructive criticism: Your rosemary will lose MOST of its aroma if you bake it like this. Take a small vessel add olive oil and drown the rosemary in the oil for 10 minutes. Then use your fingers or a tiny spoon to spread it on top. The amazing smells will transfer into the oil and give the dough underneath a wonderful flavor instead of evaporating away.

@cherylanderson3340 Год назад

TY!

@lorilouwho6804 Год назад

I do both

@closetpicker Год назад

The only proper amount of rosemary is....., none. To some of us, it is a most awful, most bitter herb.

@Apathetik Год назад

@@closetpicker your opinion is invalid!! I got no thyme for ppl who don’t like rosemary

@theAdmurl498 Год назад

@@Apathetik I see what ya did there 😏

@polarfamily6222 Год назад

This is added to my already long list of stuff I absolutely need to cook. 😂👍

@surquhart64 Год назад

Ikr....same...the list I started (and keeping adding to 😁.!) during 'The Great Lockdown' 🤣

@mathsinger Год назад

One of the best focacias I ever made was a otherwise failed batch that was almost like a batter. I poured it into a rimmed baking sheet. It was excellent.

@MattChild Год назад

Yeah, it's the only bread I've made with over 100% hydration. Most of the others are closer to 80%.

@potatopertato Год назад

Drop the recipe :) would love to try it

@saim427 Год назад

I came here to post that I would end up making this bread accidentally when I try making something else but mess it up. Guess it’s true …

@starfarms664 Год назад

I started this recipe last night. The first set of envelope folds were a mess! It is a batter like consistency. . I'm going to bake it off anyway. Fingers crossed.....

@Dregen-zr9th Год назад

@@starfarms664 mine also became very batter like, i would guess it is because i am at a high altitude

@joshuasims5421 Год назад

For anyone without a specialty pan, I make this in a glass casserole dish. It works great! I do have to adjust the size of the recipe to fit the pan.

@dianeschuller Год назад

And I used one of my cast iron pans and it was great.

@tomasnilsson866 Год назад

TY!

@ericwilliams1659 2 месяца назад

I used a 9 by 13 metal pan just this week. There is nothing special or expensive about it.

@CAW139 Месяц назад

I tried using a Pyrex dish the first time I made it and somehow, drowned in olive oil, it stuck..... Idk how I managed it but I did

@FutureCommentary1 Год назад

I am mesmerized by the stretch and fold part. By the third stretch and fold the dough is so strong! Gluten is amazing.

@RocRizzo Год назад

Focaccia with olives and onions, and a sprinkle of oregano is my favorite. You can even make a NY Sicilian style pizza with this dough. Just add a little tomato sauce before baking. In the last 5-10 minutes add your mozzarella on top and melt it in the oven.

@Longeno55 Год назад

I really love this take on Focaccia bread it really looks very tasty! Since I'm semi retired I should have plenty of time to attempt to make it. And the little "minimalist" prosciutto sandwich you made at the end had to have been a taste of Italian heaven ; )

@Sarah33Kaufman Год назад

We love you Chef John from food wishes. Thank you for the videos. They’re all fun to watch.

@lisajusko932 Год назад

I made your focaccia recipe. It was out of this world! Worth the time. You are my favorite chef. Thank you so much.

@mr-vet Год назад

Always enjoy your recipes, Chef John!

@kathyschwarz8091 Год назад

I love Chef John! He's funny, & clearly loves cooking & food, & his recipes always work. Thanks Chef!

@Tuffsmoygles Год назад

Great stuff as always Chef J.

@thatbobusguy Год назад

Thanks, chef! I've got an Italian guy who works with me and he always brings homemade focaccia to the potlucks. Never gives up his recipe. Thanks!

@saf2127 Год назад

He’s got the right idea. Homemade bread is the best thing to bring to a potluck because 1) people go crazy for it and 2) it’s very inexpensive to make. 🙂

@jvallas 9 месяцев назад

A guy who works for my daughter helped me with my real estate hunt, and what made him happiest as a thank you is that now and again, I have her give him a loaf of homemade bread of one kind or another! She says he inhales it.

@GregCurtin45 Год назад

I love a two-day bread recipe, especially one that is for breakfast. This would be great served at lunch, afternoon snack or with almost any dinner. Thank you Chef John.

@valnavarre5281 Год назад

Made this for Xmas spaghetti dinner and it turned out great! My husband had watched me making it and was truly amazed at how delicious it was. Thank you, Chef John, for another fabulous recipe and the video, which made it immensely easier to create.

@catherinestarr8409 Год назад

Thanks, Chef John!

@KCYPRIANO Год назад

Watching this video simply made my weekend a lot better! You are awesome buddy and always find a way to make your recipes easy to follow, on point, as well as very entertaining to watch!!MAGICAL indeed! Everything I have tried so far, following your Amazing recipes , has come out Amazing and perfect every single time! Thank you🙏

@anthonyhunter8280 Год назад

Love this video Chef John

@rbizzle18 2 месяца назад

Chef John, i was smiling just watching you play with that dough. looking forward to trying it myself. thanks and cheers!

@pandoraeeris7860 Год назад

Now I wanna make focaccia pizza.

@muffemod Год назад

I was thinking the same thing. 🍕🍕🍕

@wwoods66 Год назад

Scale down the ingredients, or use a sheet pan.

@paulp5656 Год назад

oh wow, that looks fantastic! maybe one day i'll have the courage to try it

@acupoftea2025 Год назад

I think 10 years from now when I retire, and have 3 days to do absolutely nothing, I will make it! For now, I will thank the store for making it for me!

@jvallas 9 месяцев назад

Or look for a focaccia that takes less time.

@cakesuperior88 Год назад

I will definitely recreate this video its awesome and simple to make thank you

@micheletwilkinson-penningt6940 Год назад

I LOVE this channel!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! You are so much fun.

@zuzu-ng4nx Год назад

I absolutely LOVE focaccia. It's my favorite type of bread to eat and bake!! I have been making no knead focaccia for over a year. I like to put some toppings on top like cherry tomatoes, olives, etc. Also, I love to make pizza with this dough. It's fluffier and crispy on the bottom.... just heavenly.

@kirbyculp3449 Год назад

Oh yes, focaccia dough in a 9"x13" baking dish with pizza toppings on top was a fabulous accident of drunken baking.

@gypsyrhodescovers Год назад

This looks amazing and I enjoyed watching YOU make it but I don't think I have that kind of commitment to one loaf of bread that my young ones would devour in 5 minutes. 😆

@UnderstandBlue Год назад

Hahah it’s definitely a recipe for when the childebeests are at camp 🤣

@gypsyrhodescovers Год назад

@@UnderstandBlue For sure! 😁

@waylonjenninz Год назад

lol

@jvallas Год назад

You definitely don’t want to get into sourdough 😁

@gypsyrhodescovers Год назад

@@jvallas 😆

@wardrobelion Год назад

That counter is so much better than your metal cart you’ve used for years 👍❤️

@zacharygrieco8768 Год назад

This! This is the very recipe I've been needing for a couple years now when making focaccia! Thank you chef!!

@louisaleroux3484 Год назад

Looks absolutely delish!!!

@dermotdoyle8575 Год назад

Kneadless to say, its impossible to overwork this dough🤭

@skepticalmom2948 Год назад

I like stretch and fold instead of kneading. This is the way I make my sour dough.

@John-ro3vu Год назад

Gotta try this!

@dien2no423 Год назад

O.k., just took it out of the oven, and of the numerous focaccias I have made in my life, this is the best of all!!! Finally, a focaccia i can count on for sandwiches, dips (crostini, bruschetta, olive oil and balsamic, etc.), and one of my favorite sandwiches, grilled salmon with tarragon mayo! Thank you, Chef!

@richspizzaparty Год назад

I make high hydration focaccia all the time. This turned out great, the dimpling at the end prevented your focaccia from forming a giant air bubble, so it did something. Also, a cake pan is great for making focaccia.

@dohnamkerckhove7171 Год назад

I miss your no knead bread. I love that bread but the link doesn't exist any longer I remembered most of it but not all. Hope you can give out the recipe again. It is very rustic and feels great when shaping. Thank you

@vic6196 Год назад

It's nearly midnight on a Friday and I'm sorely tempted to get started right now for dinner next week! 🙃

@katiehill8357 Год назад

I love you. You're my favorite. Your videos make me smile the whole time and I am still smiling afterwards.

@carolexo7269 Год назад

Thank you so much!

@dien2no423 Год назад

Your sense of humor is great - "...from another planet or America", Ha! Love it Chef! I have tried several focaccia recipes in the past 6 months with not-so-great satisfaction. I am going to make this tonight/tomorrow.

@imjustnotsure1885 Год назад

I really like the 12-14 hr rise. Mix and sit. Then the next day a few easy hours of folding and waiting. The bread is so versatile.

@breakalegfpv9532 Год назад

you may want this, but you don't Knead it.

@raulsanchez4493 Год назад

Looks awesome

@brnscofrnld Год назад

I bet doing the final bake in a cast iron would be really good as well. Similar to Serious Eats' Foolproof Pan Pizza. Maybe half the dough at the end for two separate Focaccias

@wwoods66 Год назад

One of my two favorite bread recipes: www.seriouseats.com/easy-no-knead-olive-rosemary-pistachio-focaccia-kenji-recipe I've never actually put in the olives and nuts, so it's even closer to Chef John's.

@jvallas 9 месяцев назад

@@wwoods66what's the 2nd one?

@manxology Месяц назад

Fantastic!

@robertpegues6619 Год назад

I absolutely love your speech inflections (something strangely comforting),how knowledgeable you are, and how you make cooking approachable! You’re amazing. Thanks for what you do

@violetterosh9976 Год назад

Looks really delicious

@salaams6193 Год назад

This is gorgeous!

@noname-zg8lh Год назад

It's the most ridiculous "bread" ever made. "No Knead" so it's easy right ... yeah, 17 steps and 3 days later you can eat.

@MadoBruh Год назад

I’ve been trying and failing to make this the two days glad you uploading this

@thecottagevegetable Год назад

Looks like a great recipe for a holiday party! Thank you!

@jacksonpeterson6899 Год назад

Hi! What a beautiful picture you've on your profile just decided to stop by and say hi ☺️. I hope my compliment is appreciated

@JK-zx3go Год назад

Lovely stuff

@patriciagleve4784 Год назад

Gorgeous - thanks for the demo. I note the comments on the olive oil added before baking (big thumbs up from me 👍), but if you're baking your own, make it how you like it!

@jacruick Год назад

Ohhhh so making this !

@virginiavoigt2418 Год назад

Fun to watch. I like that you covered the dough with aluminum foil. If you haven't explained the reason in other videos, viewers might like to know. I no longer use ordinary large-grain salt (like Maldon) on top of breads because it dissolves if not promptly eaten. I prefer pretzel salt which lasts a day or two longer (but not forever).

@heatherreid9492 Год назад

I used to use pretzel salt when I was a baker

@brusselsprout5851 Год назад

The snobs talk a lot about it but never explain the effects hydration. Thank you for bringing it up. And thank you for bringing up the long proofing time, too. So worth it. I feel like you’ve just kicked up my game some more. Pretty soon I’m going to be a dough snob, too. 😊

@PamieForte Год назад

Beautiful! 🙂

@deathmetalparrot172 Год назад

honestly when Chef John showed us the baked bread and cross section, my first thought was "this looks like deep dish pizza crust without the pizza". As soon as I'm done with keto I want to make this!

@kirbyculp3449 Год назад

Do it! Load up the top with toppings!

@christinabroadhead3810 Год назад

Done with keto....lol Enjoy both

@UnderstandBlue Год назад

Amazing!

@alfredocamba1995 Год назад

It's great to find one of your favorite channels you've forgotten about for years

@PaolaTourGuide Год назад

We called it white pizza. Good with anything. Try with chocolate inside while is still warm. To die for . The contrast of sweetness and the salt is unbelievable. Ciao

@sweetdavey Год назад

I love how Chef John is so good at making me want to try out most of his recipes, and equally great at convincing me to never spend half a lifetime baking his excellent Focaccia. Supermarket/Bakery it is!

@gregorydemott1369 Год назад

Very fun bread recipe

@BeeWhere Год назад

Wow, delicious

@bigalbbq4597 Год назад

That is the bread needed for a great garden fresh tomato sandwich! Looks like I've got another use for my CI pan! Great inspirational vid, Chef!

@julieobrien4056 Год назад

CI pan? Please elaborate? Apologies if it should be obvious, this is my first time here.

@bigalbbq4597 Год назад

@@julieobrien4056 It's not obvious, I apologize. CI for Cast Iron pan, those old black heavy ones. Carbon steel would work great, too.

@Skulliosis_Art Год назад

Omg I’ve been wanting to make focaccia!!

@prizepig Год назад

Cant wait to make this

@LaLunaLady 8 месяцев назад

New baker and sub here. I had the instructions for Bon Appetit's recipe all ready to go for tomorrow, but then I ran across this video. I think I'm going to try your version. It looks insanely delicious.

@jonkirkwood469 Год назад

The prosciutto sandwich looks delicious.

@MisterM2402 Год назад

He mixed the dough in a bowl, then transferred to a counter for stretching and folding, then a baking dish for more stretching and folding, AND THEN the final pan. That seems like a lot of excess washing up! Do you think it would work to just stretch-n-fold a few times directly in the mixing bowl?

@BobbyBlackhearts666 Год назад

I highly recommend watching the videos of the Chain Baker. He's dealt with many extremely sticky doughs. It's exciting to see you make a bread like this as well Chef John! I got a similar chill vibe from both of you, neither making it sound difficult to make this.

@jvallas 9 месяцев назад

Yes, and Chain Baker specializes in breads,so it's never a "let's see what happens" kind of thing. Sometimes he goes into the why of things to such a degree that I can't even keep up! Always beautiful breads.

@jilllebrasseur6252 Год назад

made foccacia for the first time, it was great!

@sirskorge Год назад

"No-Knead Focaccia Bread" - Good, something I can make quick and easy. You had me until the third fold.. I'm just gonna buy them. :p Cheers

@judyw5584 Год назад

what about using this bread to re-bake as a cheesy garlic bread? i think it might be a fluffy cheesy garlic bread. i think i might try it!

@hikerJohn 4 месяца назад

It makes good hamburger buns as well. I just made one of these today and did it in 5 hours and yes, it did not have quite as many holes but I was hungry and did not want to wait till tomorrow :o) I also did a two hour rest before adding any olive oil. Ive done it both ways and can hardly tell the difference.

@munjee2 Год назад

The dimples on the top are made so you can fill them with 50-50 olive oil water mixture, if you don't pour that in before baking(like this recipe) then they aren't necessary, though I would definitely recommend pour some amount of that on, it really make the flavour stronger

@eloisacameron3592 2 месяца назад

"Like folding laundry, only completely different" 😂 😂

@chopsddy3 Год назад

Must try! 🕊👍🕊

@harrypapazoglou658 Год назад

I love you John Love your videos 👍

@proverbs2522 Год назад

I will be giving it a try soon. I also love lettuce and tomatoes on my sandwiches. My tomatoes are just now ripening in my garden. I’m not sure why they took so long this year.

@SummaGirl1347 Год назад

If you scatter THEN poke, the toppings will settle into the dough, reinforcing the general poke-ification.

@loggrad9842 Год назад

As always...in-joy!

@JessieBasmr Год назад

I want to make this!!!!

@dwaynestimpson5449 Год назад

You always make my mouth water! Damnit now I just have to make this!

@BenCobainn301 Год назад

Keep up the good work my boy

@majoroldladyakamom6948 Год назад

That would be fantastic dipped in a high-quality EVOO and Balsamic Vinegar, served with a platter of various cheeses, some green olives, pepperoncini, various cuts of Italian Dry Salami, Panchetta, meats, etc.

@rneustel388 Год назад

You’re making me really hungry! 😉

@majoroldladyakamom6948 Год назад

@@rneustel388 If you like Chef John, check out: Bon Appetite, Eater, Chef Frank Proto, ProtoCooks on yt. He's an Instructor at the Institutes of Culinary Education (ICE). Hiroyuki Terada, Diaries of a Master Sushi Chef. 1.7M subbers. Do some binge watching? He's awesome. Check out his cucumber snake recipe. His plating is so beautiful.

@sandrastreifel6452 Год назад

That’s how my son eats focaccia!

@fazalkhan7157 Год назад

Very different and very interesting and very tasty 😋 video

@sublimnalphish7232 Год назад

This looks like it would be excellent with the gazpacho soups you made and posted recently. Nice !

@AnneSoul Год назад

Im totally doing this WEEKEND! i dont know how you waited to cool it down...i would just slather some butter and go crazy!

@sr2291 Год назад

That's how I make my Ciabatta bread. This would make great rolls too.

@morrismonet3554 Год назад

That's what I do. The rolls are great.

@GilliMarieMoody Год назад

Thanks.

@andreaturno4904 Год назад

I have been doing basically the same for quite sometime with sourdough starter instead of dry yeast and less oil and less water (~65% hydration). Very similar results.

@karlkanel7403 Год назад

Travelling the Amalfi coast in 2018 I ordered a bread that I seem to remember looking like this. It had buffalo mozzarella on it and nothing else. I was a bit sceptic and thought that it might be a bit dry and or boring - turned out it was the highlight of the day!! :)

@jvallas 9 месяцев назад

Mozz baked on it, or as a sandwich ingredient? (Both sound great.)

@Grayald Год назад

I love these kinds of those. Sure they take a while, but they're easy to deal with. I'll give this one a try. I've been making the recipe, slightly altered, from another prominent foodtuber for a while. They definitely make awesome sandwiches. But you know what else? They also make a great pizza.

@austenhead5303 Год назад

Looks amazing. There's no way I'm taking that insane amount of time to make it, but it looks phenomenal.

@jvallas 9 месяцев назад

I feel the same way IF I want to eat it right away, but if I just want to have it any old time, I know the time spent is mostly waiting time, not me actually doing anything time. And honestly, texture and flavor are genuinely improved with time when it comes to bread.

@mr.grotto9498 Год назад

Recently saw an ad that said check out a recipe from John... After I double checked it was you I had to brag about your channel in the Facebook post. 🤣