I made this today and it is perfection. Fed my starter in the morning and started the process in the afternoon. Then put in fridge overnight. Took out in the morning and put it into the 9×13. It was jiggly and ready to bake by late afternoon. Delicious!
@@alyssalagana5397 Yes, I took it out of the fridge in the morning and put it into the 9×13. Didn't bake it until mid afternoon, so it was definitely room temp.
Great recipe! I leave the dough in the fridge overnight, transfer to baking pan in the morning around 7am, then leave it to rise and bubble up until around 3.30pm, then bake. Turns out great! Thank you @sourdoughenzo 😊❤😊❤
This was simultaneously such a sensory joy and so soothing to watch. Your kids in the background add such a comforting vibe, too. It reminds me of my own childhood, when my mum would be in the kitchen making something delicious for us, too. 🥹🥰😌
Love this video! Curious to know what temperature your house is kept at? I live in Florida and our thermostat is set to 77 degrees. I know I need to adjust my times accordingly.
I baked it this AM. Followed her directions exactly. It was/ is one of the best breads I've ever had and I'm GenX😊 Sourdough Enzo rocks! Take notes and make it exactly how she does. Phenomenal!
Are you using strong white bread flour that’s around 13-14% protein? I believe that’s where my problem lies. It’s hard to get where I live, I’m gonna call a restaurant supply store and see if they’ll sell me some.
I made this yesterday and it was incredibly light, fluffy, and delicious. The recipe is well written and a longer second proofing resulted in an open crumb. It had so many large bubbles!! Thank you
Hi, where do you buy your covers? I noticed you have them in all sizes. Or do you make them yourselves? I’m going to try the focaccia today, for a big party tomorrow, very curious ☺️
I’m still waiting on my dough to rise! It’s been over 9 hours on the counter! Yeah I went to check it around hour 7/8 and realized my hubby turned the mini split down to 64° to keep up with the 108 temp today 😆 (mini split is in the kitchen so it probably colder then 64 in here) I’ll give her another hour or two to fluff up!
I had some extra sourdough so decided to make a small focaccia. I was doubtful throughout the whole process and it came out BEAUTIFULLY. Thank you for this amazing recipe.
I agree it was confusing, but i think its there. “Preheat over to 435f(long pause until next instruction), then bake for 30-35 minutes, or until internal temp is 195f.”
I’d been on a losing streak messing up the last two breads I tried to make. And then I made this today and it turned out perfectly. I sent pics of it to my friends and they called me names. 😂 thank you.
Beautiful! I just made sourdough focaccia last week. I topped mine with roasted garlic and sun dried tomatoes. It was my first time and turned out great! I’ll try your recipe next. I like the idea of using honey instead of sugar.
Absolutely beautiful!!! Watching you complete the coil folds are so satisfying as a fellow home baker. I love and appreciate your videos so much, they are so inspiring and enjoyable. I love hearing your littles in the background, it reminds me of my own kitchen.
Mine is in the oven now!! But, i had intended for it to to be ready to cook a bit earlier, but the second rise has taken longer then i anticipated. Because I had thought it would be good for brunch as I'm trying to surprise my husband with a cinnamon roll focaccia. 8ve never made it using my starter before.... so🤷🏻♀️ I have a question, and i appreciate any thoughts :) ok, so, for the rise in the dish, i didn't want to put anything over the top just because i was worried that if it got huge like the one in the video, that it would get stuck and pulling it off would pop anything there :/ But, it did form a bit of a skin, so, hopefully it turns out ok🤷🏻♀️😊 Mine didn't get as huge and when i poked my fingers in, it didn’t fully stay as puffy, but i also had the cinnamon, brown sugar and butter over the top already... maybe thats part of it. Not sure... gotta run and making the cream cheese buttercream for over top of it!! Wooooohoooooo!🎉 I know... how lame am i to get so excited watching Bob (yup, named mine Bob 😂) grow and make SO many yummy things with his help😊 Thanks so much!!
If I double the recipe, would I split the dough in half after it comes out of the fridge into to two seperate 9x13 baking trays, or could I bake it as a whole in one larger tray for a little longer time?
I made this, and it was delicious. I added 2g of dry yeast to help, as my starter is relatively new. It was baked on the same day, after bulk fermenting the whole afternoon.
Each bread you make is perfection! Thank you for another great video! I thought I knew how to make sourdough focaccia… I will definitely use your recipe and method! Could you please tell me what BRAND of strong bread flour you are using? Also, my husband is allergic to honey; could I just skip it or replace it with maple syrup? Thank you for all your wonderful teachings! 🧡
I had to cut out bread because I can’t resist eating a lot of it and it makes me fat. I actually cried watching this, it’s so beautiful and I miss it so much 😢😭😢.
Hello, there! Did you have this problem with sourdough bread? I say this because sourdough is considered to be very healthy as it is beneficial for gut health and it doesn't spike sugar levels like regular bread.
@@CathyParlitsis I have no self control, so when I bake it I give all of it away because one slice can easily become a whole loaf and all heck breaks loose. It works out well for everyone though.
Thank you for this wonderful recipe. Instructions were exceedingly clear 😊 My only question is “what is the longest I can leave it in the fridge?” Thanks again 🙏
This looks delicious! Will this fill 2 8x8 pans or would you do 1 1/2 times the recipe? Can I make this in bulk or do you recommend mixing them all separately? Thank you so much for your help!
Your baking looks absolutely amazing. I made the Focaccia dough Yesterday with a very active Lievito Madre, and it rose a lot during the night at room temperature. My tray is about the size of yours, but dough looks much less in it. Did you use the exact amount of the recipe for the video as well? You said you used a strong flour, but could you tell us which one and how many g of proteins it contains? Grazie from Germany :)
Hi, how did you do the active 100% hydration sourdough starter?? And for how long can it be stored for future recipes?? Anyway, this recipe is excellent. Bye
I followed the recipe and the dough was so wet. Used 15% protein 00 flour and had to add another 50 g of flour to be able to work with it. The dough was runny 🙈 Adding more flour helped 🙏
Rachel, I have made this more than a few times, it’s absolutely perfection. Quick question…can I leave it in the fridge for a couple of days before leaving it to proof on my counter overnight ❓
I made this recipe yesterday. It was my very first focaccia, and I still can’t believe how perfectly it turned out. I left it in the fridge overnight and It was ready to bake around 4 PM. Thank you for sharing your technique and this beautiful recipe. it was a perfect accompaniment to my Italian theme dinner and I don’t mind saying that I think I impressed a few people 😊
Made this yesterday and while it was amazing it was a little too sour. I did mix it in the morning the day before and put in the fridge to cold ferment for about 14 hours (was trying to time according to my dinner schedule the following day). Could it be that it was cold fermenting too long?
Wow! Amazing results. I tried your recipe this week and it came out perfectly. successful after many attempts with other recipes. Thank you so much for sharing this recipe.
What should the starter be to make it really strong I did a 100 starter 100 flour 100 water. Once I made this it was like soup. It was so difficult and I tried it twice because I really want to make this bread. Please help.
This was wonderful! Followed the recipe exactly and it came out PERFECT. I’m so happy! A few of my friends want to start doing sourdough now because of this bread 😂 thank you!
It’s driving me nuts that there are so many comments of people that are simply too lazy to do their homework (watch the video in detail) before asking stupid questions. - 0:14: use strong, white BREAD flour. Bread flour has more gluten (which is needed to build the good strong structure we want in that dough). For Germany, that would be Flour Type 812 or Type 1050. For Switzerland, it would be “Ruchmehl”. - 3:49: preheat oven to 435F (not 195F!!!) - 4:30 bake for 25-35 min (at 435F) or, if you want to measure the inner temperature of your dough, until inside the dough it’s 195F.
@@MyjellycatobsessionI also didn’t have “strong white BREAD flour” just took normal white flour but appr 20g more + b bit more salt and honey, as flour is kind of the reference for everything else you put into bread. Turned out perfectly.
Do anyone know when is best for the starter to go back into thenfridge? Do I feed it, let it rise then fridge, or feed it and streight into the fridge...?
I am currently making a half recipe in an 8x8” pan, it has been out of the refrigerator 5 hrs and is not to top of the pan. I’ll wait longer, the room temp is 77degrees F. I used 75g active starter… I will try again if it doesn’t work out.
I tried to make it yesterday. And failed. The dough was so liquid, I spent the whole day and finally gave up. I had very successful experience to bake a focaccia with active yeast, and this time I would like to bake a sourdough focaccia. At this point it is very interesting what was wrong? I am using a very strong starter, Robin Hood bread flour, the rest as mentioned in the video.
My bread flour has 12.5% protein content. I have never found particular success with Robin Hood bread flour. I get mine from Costco (it’s called Creative Baker). If you decide to stick with Robin Hood I would reduce the water content by about 80-100g
If the bubbles are popping a lot when docking the dough, it means it has overproofed. You should shorten the duration of the overnight proof. Try baking 1hr earlier.
After the first 30-45 minute rest and first coil/folding, my dough is still quite wet and isn't doing a great job at firming up even after coil/folding for quite a while. Maybe I'm using too much water on my hands? Should I add another set of coil/folding totaling to 5 sets instead of 4?
My dough did the same, I added more coil folds, and just folding it over and over to try to tighten it up. I am not sure yet if it worked. I am waiting for it to finish rising right now.
@@lauralou64 My dough never firmed up, and I kind of gave up hope for the dough and started messing around with it. Using rubaud and just overall being way too aggressive with it, probably ripped up a lot of gluten that I shouldn't have. Baked it anyway and got a not very good but edible foccacia, I'm using it for sandwiches currently. Changes I'd make for myself next time: I used 150g starter- way too much, I'll opt for 110g next time. 10g less water. 10g less oil in the dough, and use that on top of the dough instead during the bulk ferment.
@@rachelnguyen6872 Mine turned out really tasty, but i did kind of over proof it so when i docked it, one side sort of fell. but it did pop up in the oven and i got one nice big bubble. I think my issue was that i'm not used to this high of hydration, and i also need more patience :)
@@rachelnguyen6872 I used 75 grams of bubbly active starter, 250g King Arthur bread flour, 210 g water, 13g olive oil, 13g honey, and 5g salt.... made in an 8x8" pan. The next time, I plan on decreasing the starter to 50g and see how that goes.
