Patrick Ryan's Focaccia Romana 

Waiting for my organic bread flour to arrive so I can make this delicious looking focaccia! Thanks Patrick for sharing another wonderful sandwich bread! Always inspired by your recipes!❤

This is incredible beautiful and I bet delicious. Patrick, you’re the reason I became a sourdough baker and for that I’m forever thankful ! Cheers from Canada 🇨🇦!

I adore high-hydration doughs and this looks delicious! Thank you.

To the best master, the chef ❤❤🌹🌹💙💙💚💚💝💜💐💐👏🏼👏🏼👏🏼 You are the best chef at making any tips for bread dough. I make this your recipe dough. I love it. Your recipes are all simple and easy to follow and understand. Thank you, Chef Patrick

I mixed my dough for an extra 2 or 3 minutes afterwards on medium-high speed so it would come together enough that I could lift it out of the bowl onto a tray. It was still pretty wet and never came together the way Patrick’s did in the video even after the stretch and folds but once baked it was the most amazing, delicious focaccia we had ever had! Super light with a beautiful crisp crust! Will definitely be making this again! Thank you so much Patrick for sharing this!

You are simple the Best. Very well explained that poolish

You are a great teacher. Your baguette video changed my world in the best way since I live in a place where the best baguette I can get is from Costco. What brand of oven is that, please? The door that goes back under so that it is not sticking out in one's way is brilliant!

My mouth is watering watching this 😋

I can't wait to try this!

What a beautiful Focaccia !

I had to knead a bit longer. An extra 10 minutes, just fyi for anyone else marking this.

I’m in the process now with this great recipe it’s very nice dough. My question is what size is the pan you use. Is it 13 x 9 inch ?

Looks amazing I try most of your stuff this is a must 🇦🇺

Lovely

Yum. Looks fantastic. Can't wait to try this out. 😋

ohhhh this looks amazing! I'm definitely going to try making it! Thank you =)

Such great videos.

OMG! This looks so good. But 95% hydration is frightening! I will give it a go though. Can it be coated in garlic oil and thinly sliced onions? Or does it have to be plain?

Thank you…. ❤❤❤

Lovely, never mind all the so called quick or no knead methods, this is the way

It was sooo good!

Got to do it.

Could you use sourdough starter instead of yeast?

💛

Using Einkorn flour and your exact measurements, will that method for making the dough change the outcome? Ms. Carlucci's method recommends not using a mixer. I'm wondering if the Einkorn flour is the exception. I love your posts . All your recipes that I've tried have been successful. And! Delicious! Just wondering about the treatment difference with Einkorn.

What pan size is needed for this focaccia bread?

I have I have tried Patrick’s baguette and this recipe. Both recipes I ended up with a soupy mixture. I carefully weighted every ingredient. I used King Arther bread flour that has 11.7% protein. Could it be the flour?

What happened to your steam oven? Was it not working as hoped?

Is the water at room temp or warmer?

could you use a white flour sourdough?

Actually, I had to incorporate more flour, after 25’ of machine, it was still very runny..

PLEASE POST MORE

Un consiglio usate il gancio a foglia

you did the stretch anf folds only because that's what the people watching seem to prefer these days,,, otherwise you'd have let it come together in the mixer - - - yes?

Something very wrong. I followed the recipe to a t, and it was way too wet. What the heck?

blow them out of the..... please say water.... park.. damn