- 335g of water warmed to 110F - 9g of yeast with spoon of floor - 450g AP flour - 9g salt - 9g olive oil Rest 20, stretch and fold, rest 30 minutes between 4 sets 9x13 baking pan with a lot of oil Work dough into pan, rest if needed Proof 60 minutes Dimple then add olive oil water mixture (20g each) Add toppings 450 F degree oven for about 25 minutes I’m sure there are comments that already have these instructions but this helps me. Thanks Ethan!
@@techguy67 I am assuming you took it out of the oven because it had gotten a brown outside. But it is quite possible that it got cooked quickly, try cooking at a little lower temperature. You can always get the brown color by increasing the temperature for the last 4-5 mins.
Can you just be the ONLY person showing/walking us through ALL the breads-ALL THE BREADS. You are awesome at explaining and I want to say thank you for creating this video!
LOVE this recipe! We use it all the time. We like to add 1-2 cloves of minced garlic to the 20g of oil when we start making the dough. That way, the garlic infuses the oil and it is super good when we drizzle it on at the end before baking.
I messed up the first time (measured the water wrong and ended up with waayyy too much hydration), but the second time i made it, the end product was p e r f e c t Thank you for the recipe
I would also add that this bread freezes wonderfully! I cut it into pieces and when we’re ready to eat it, I just pop into into toaster oven (or real oven) at 450 for @5-6 mins. Tastes just as it did when fresh. SO good!
I made it and it’s really good. It’s certainly will test your patience. My first proof did not come out stretchy, but I suspect it’s the quality of my flour because after the third proof the dough was much better. This is my go to recipe for focaccia going forward. Thank you!
Never ever have I followed a recipe to the T as I followed this. And it’s a success. I am giddy with excitement. It came out beautifully crispy. It kind of got stuck to the pan but it’s ok. Will make one more tomorrow and add garlic and start praying. Thank you oh good sir. 🙏🏼
First time making focaccia, I was nervous as heck but this recipe turned out perfect! I didn't use enough olive oil on the bottom so mine did stick to the pan a bit but overall it turned out amazing! Crunchy on the outside, nice and full of air on the inside, it was yummy. Such an awesome, easy recipe thank you!
Why am I awake at 4 am watching bread making on RU-vid? I’m making this today, I have to. I can’t unsee it. Cant wait to see how it comes out. Thank you for this easy to follow recipe!
Thanks bro. Just made it today. Followed your recipe with extra bit of olive oil and it turned out amazing. Thin and crusty outside with pillowy and fluffy inside. Simple and easy recipe with a perfect result. This recipe is a keeper!
I had been curious about making focaccia for years now and finally got up the nerve to try it. What drew me to this recipe was the thickness and it did not disappoint and i will make it again. Thank you for sharing and for being so thorough and explaining not only the steps, but why each one is necessary.
Made this few weeks ago and came out perfect. Made two versions, one was rosemary and the other was tomatoes and pesto. Making a bunch of them as Christmas gifts. Cheers
@@SkilledTrash99 Because in the States we use the Imperial form of measurement and not Metric... This carries over to portion sizes, our boxes and cans have different amounts of pasta and whatnot in them, and using metric just doesn't make sense with a 16 oz box of pasta. What are we supposed to say, "Go grab your 453.592 grams of boxed pasta"?
I made this with white whole wheat flour, so of course the flavor and texture are different than white flour, and it turned out pretty good! I thought I had drenched the bottom of my pans in olive oil, but apparently not as it was cemented to the bottom. If you think you’ve used enough oil in the pan, add more!
I wondered what that emulsion was all about! I've seen brine poured into the dimples (like in a Ligurian style) and just olive oil on top, but never a mix with plain water. Will try! 👍
To everyone trying this recipe I would probable recommend bread flour/ strong white flour instead of plain flour. I found that plain flour doesn't really develop the same gluten - it took more folding than I expected and was still a little delicate. Other than that it's a great recipe, I halved all the ingredients but didn't take into account the fact that I didn't have a smaller pan so I had to improvise with some foil. Hopefully it works well.
@@thecizco higher protein flour works best for a higher hydration dough. bread flour is fairly high protein. I've been using a few pounds of it per week to make yeast free flatbreads that are very fluffy and utilize a super wet dough and olive oil.
Just made the best focaccia I have ever made using your recipe-- much better than some of the better viewed, more complicated overnight recipes. Thanks so much for this video-- hope you do more.
I use the same technique with a crucial difference: I make a poolish the night before to make the dough. That improves both the flavor and the texture I have found (much fluffier and puffy).
Enjoy your videos. I’ve had some great success with the few recipes I’ve tried. I made this focaccia and it turned out to be an oily brick. I measured everything, used same ingredients. Not sure what I could have done differently.
Just tried this recipe today and it made the house smell sooo good, and turned out great! Opted for some fresh garden herbs, thin sliced tomatoes patted dry, and parmesan cheese 😋
Ethan, I just made focaccia for the first time and it turned out insanely well. Thank you for sharing this!! Will be enjoyed with a salad of mixed greens, strawberries, and toasted pecans, and pasta with a white wine lemon and garlic sauce.
This is easy and comes out great every time. You can make it even better if you do a long, cold rise. I use a little extra yeast, and stick the dough bucket in the refrigerator. I give it a fold once per day. Today's was half pepperoni pizza and half Mediterranean focaccia. Got rave reviews.
Made this couple days ago 1st attempt was miserable as my all purpose flour was not good enough. 2nd attempt bought bread flour instead and was well rewarded. Thank you for sharing this recipe Ethan, was the best focaccia I had. Glad I tried again with bread flour.
Tried this recipe yesterday and I can honestly say this is the best recipe out there. I have tried other methods and this is by far the easiest with the best result. This recipe is a keeper!
THANK YOU for showing how to do it by hand. Not everyone can buy a stand mixer with a dough hook, they're so bulky and expensive. And I'm a firm believer in doing anything by hand whenever possible.
I never really bake anything because it’s just too exacting but this looks so good I had to try it. I bought a kitchen scale for this project and WOW! This was amazing! Great job Ethan. This is going to be a staple in our house. Thank you.
335g water = 1.42 cups, or a tad over 1 3/8 cups (most measuring cups also show ml ... so 335ml) 9g instant yeast = 2.86 tsp (based on 3.15g instant yeast per tsp) or about 1 Tbsp 450g flour = 3 5/8 cups 9g salt = 1 1/2 tsp 9g olive oil = 2 tsp 20g oil + 20g water = about 1.5 Tbsp + 1.5Tbsp (tad less) 25min @ 450F By increasing the three main ingredients by 3 to 5%, you'll end up with easier amounts to measure. 1 1/2 cup water 1 Tbsp instant yeast 3 3/4 cup flour The rest are unchanged: 9g salt = 1 1/2 tsp 9g olive oil = 2 tsp 20g oil + 20g water = about 1.5 Tbsp + 1.5Tbsp (tad less) 25min @ 450F
@@guycampbell733 I have one. I think if one wants to get better at cooking, he/she should try to wean off of the scale. You'll learn to trust your sight and feel. No chef uses a scale. If I were making this, I would nudge it up to the following to simplify things: 1 1/2 cup water (5.6% more) 1 Tbsp yeast (5% more) 3 3/4 cup flour (3.4% more) 1 1/2 tsp salt 2 tsp olive oil 1.5 Tbsp oil + 1.5 Tbsp water
I just made these yesterday and it turned out SOOO FLUFFY AND GOOD! Absolutely loved it and your guidance is very very helpful. Thank you so much Ethan! Keep up with the content!
...Just made some focaccia - toppings included: fresh Rosemarie, grape tomatoes, feta cheese, black olives and Rosemarie infused EVOO; well hands-down, your recipe, method of kneading and resting, delivered the most delicious focaccia I ever made; your recipe shall be part of my recipe repertoire.
I have been making this for the last two weeks. Super easy and delicious. My kids use it as sandwhich bread for school. They are normally pretty picky. Thank you
This looks like the best focaccia recipe on RU-vid. I chose to make this for my first ever time making bread. I’ve got three sets of folding left before I put it into the pan, so excited!
try it and its the exact same! so crusty outside and soft inside. 450 f is 230 C but my oven's max was 200 C so it took 10 minutes longer, but still was as gold as in the picture of the recipe. Thank you Ethan!
I made several no-knead focaccias before I stumbled across this video and made this one. Wow! Thanks so much for the research and tests. This is an incredibly crispy but rich recipe! I topped mine with cherry tomatoes, chilli flakes, and sliced olives.
I tried many different recipes for focaccia and this one is my favorite so far. Super easy and the bread is crispy on the outside but soft and fluffy on the inside.
Ethan, I made this and OMG! This recipe is to die for!! #SpotOn it came out just like you said. Very delicious. My only concern is that I don’t use the metric method so I had to convert the measurements.
anybody watching this for a recipe: dont be fooled by his use of grams, the temperature for heating up water for the yeast is 100 FARENHEIT not celcius! Not a knock on the video or the recipe, just be wary that the temperature for the yeast shouldnt be boiling water
Hey Ethan. I made the Focaccia. It was super easy and fun. Thanks again for another great recipe. I put lots of Parmesan cheese on top along with the salt and rosemary. My family ate it in one day!
This is delicious! Even though, I didn’t have a scale (being a novice baker), and my dough was over 75% hydration: I thought I’d screwed it up, but it’s tasty-adding fresh tomato 🍅 slices to absorb the olive oil and salty top-yum! 🙏
first time making focaccia and used this recipe as it didn't require an overnight rise. so easy and turned out great!!! light crisp crust, soft airy insides. thank you
I made this! It was as easy as advertised, and as tasty as promised. This recipe is a keeper. Thank you Ethan. We ate is just as it was the first night, and them made sandwiches the next day. You give me confidence to try to the Hoagie rolls next.
Ethan, good vid on the focaccia. It is dead simple but most people think it is really posh. I want to challenge you to jollof rice, from west Africa..get you out of your comfort zone and think about our brothers and sisters there. Looking forward to your collab with Tim from Kitchen and Craft!
I’m making this recipe for the 2nd time-absolutely delicious-my whole family loves this-the 1st time I made this we made sandwiches with the bread-this time I’m making a pasta dish and using the bread to sop up the broth-thx so much for sharing!!!
I did it the way as described in the video as well as one where I just threw it in the fridge overnight, pulled it out for a couple hours and skipped the stretch and folds, and both came out just perfect. A single packet of yeast will do, don't need to open up another to get the extra 2g.
Omg thank you, I had made your recipe before but got my memories crossed and ended up with a very bad recipe and started over with this excellent recipe. Thanks again!
I had a bit of an issue with this my first try, because the foaming from the yeast I saw was just stirring bubbles from the yeast/flour/water mixture. But putting half a cup (couldn't bother with a scale, it worked out in the end) of water, little bit of sugar, and another pack of yeast in, then adding another cup of flour to the pre-made dough and just doing the whole process over again without wasting the ingredients made a still phenomenal loaf. I also added a ton of chopped rosemary into the dough, then rosemary and oregano to the top. Absolutely delicious imo, will definitely make this again, hopefully a little smarter this time lol.
One of my favorite deli's (which unfortunately closed due to the lockdown/covid) would make amazing chicken & pesto sandwiches on homemade bread like this
Ethan, I have been trying to make sourdough bread for months -- too much work for too much frustration. THIS Foccacia recipe is fantastic! Perfect the first time. Can't wait to do topping variations. Thank you!
Perfectlt fit for a day in like this! Been needing this recipe 😍 but now that I found you and subscribed? I crave Haluski and Spaetzle almost every week!
When I was homeless, there was a supermarket that made and sold focaccia bread with cheese _very_ cheap. I usually had enough money that I could afford to buy one at least a few times a week.
You should add this to your bread making playlist. I watched it before and wanted to see it again. Couldn't 'find on the playlist. Had to go all the videos to find it 🙂
