Pay attention to the dough, not to the clock. I continued kneading until the dough came together and pulled away from the bowl (~ 10min, medium speed in my Hamilton Beach stand mixer). I also found out that first kneading only the flour with 65% hydration until reaching window pane and then adding the remaining water plus olive oil, salt and levain, will make things much easier - even though it adds another step to the process.
I’m here for the “I tried it and it was awesome” comments. I’m also here for the “I did it this way and changed this and added this and I think you need to change blah blah blah” comments 😂. Keep up the great content! 🤘🏻
I'm feeding my first starter and of course did it incorrectly. In fixing it I ended up with several cups of discard. This looks like a yummy way to use it.
23:00) Found the recipe I want to make in the morning. 23:30) Watched this video way too many times salivating. 0:00) Creeped back downstairs to move the mixer into the front room, so I can quietly start making the bread without waking anyone 😅
Interesting. I do focaccia in one day too but refresh the starter first to completely avoid any sower component (start in the morning and ready backed before dinner). I do not use the mixer to work on the dough. I just do a few manual folding during the first 2h before moving to the tray, and this is where I add a tiny amount of oil to avoid the stickiness (no oil in the first mix). I also use flour with higher protein (around 12%) as I like more the structure and less water (70%). The rest is pretty much the same. Btw the result is not the traditional focaccia genovese, but rather close to pugliese (sorry I’m Italian and focaccia in my home country comes in different regional variations). Anyway I agree it is delicious and 4 of us consume the equivalent of what you have made in the video during dinner.
This is the best focaccia I've ever made. Thank you Chef. I only had to extend the baking time but it is absolutely fantastic. I will make more of your recipes.
I'm surprised focaccia can be baked like a pie. In the sense that you can shift the dough immediately into the mold and just wait for proofing. It really was a revelation for me! Thank you ✊
Tried your recipe for my first adventure in sourdough focaccia and it turned out wonderfully. I’ll be browsing your videos for future adventures. Sourdough is almost unheard of here in Japan; super soft “hotel bread” is the most popular in bakeries. Supermarket bread isn’t worth bringing home for the dog.
Just put mine in the oven! Praying it comes out ok, I put garlic, rosemary, sweet peppers, a little marinated shallots and kosher salt on ours. I'm super intimidated by this but it was super fun! I think I only had to watch 99 times😂. However, love your channel! Blessings from my kitchen in Kentucky!!
Amazing to see such a wonderful result with no stretch or folds like the traditional method. My starter usually takes around 9 hours to reach its peak so I’m going to make this later and hopefully bake this evening. Such a fantastic easy simple method for sourdough Foccacia 😊
So I’ve made this focaccia twice in the past week and I can’t stop…they won’t let me stop…lol my family keeps asking for more, thank you for a great recipe and easy to follow instructions
Great use of discard. I’m gonna try this and use it in my Detroit steel pan and an Italian steel (low sides-sciachatta)pan. I like dark crusts and bottoms-olive oil the steel pan so it fries in the oil
OMG! excellent video! thank you so much! I am off to go and try this today! I think I will make 2 of them! Love the technique, love listening to you and not having all those pre-video discussions that are so boring. I am a new subscriber and look forward to watching more of your vids! tak skal du have!!!
I made two of them last night with my discard Sourdough. It was way passed its time to make Sourdough bread. I'm sew glad I found this recipe! Thanks for your video. ❤
Two excellent videos in quick succession 👍🏻🙌🏻 Fantastic sourdough Focaccia recipe and good choice of toppings 🤤 Thank you Peter and all at Simple Sourdough 🙏🏻
Hi, I prepared this today. It’s my 1st time for focaccia & mine rose so high & I totally agree with you that it’s so satisfying pushing fingers into the airy, pillowy, soft dough! 😍 Your instructions are easy to follow! I’m just not sure if 240 degrees is Celsius for where you are or if it’s Fahrenheit for USA? 240 degrees does not seem hot enough. I hope I don’t screw up my beautifully decorated focaccia! Thank you so much for sharing your same day focaccia recipe! ♥️ EDIT to add that I baked it 450 degrees Fahrenheit for 30 minutes, the bamboo skewer I stuck in the center was a little wet still so I put a piece of foil loosely on top & continued to bake for another 15 minutes & it came out perfectly! 😍
Great video You and me have the same taste in toppings for our focaccia. My only constructive criticism would be to have a zoom in with your camera on the crumb of the your finished bread. You can't really see it from that distance. I realize it's in the thumbnail but still would be nice to see it in video.
Great recipe. I like how you comment and explain. One question, can I substitute the starter with dry or fresh yeast also? If so, how much would you recommend? Thanks
I decided to take a bunch of my starter out of the fridge, feed it and leave it out. Hopefully it will be ready to use tomorrow morning and then I can follow the recipe as intended also. Bit afraid for the extreme high hydration to be honest. Same as with pizza dough. Sometimes it is just still too wet and sticky so very curious to see how this will work out. Thanks
Hi. I dont coldferment sourdough focaccia. I just ferment and proof it in room temp.bIt turns out great! I sometimes proof bread in room temp. Often i coldproof but not always. Sometimea i proof the around 3 hours I think the breads turns out great too. Though i prefer coldproofing because they are mire easy to score and handle when dough is cold. But i have never got the problems with them lacking in tang or flavour when room temp proofing them.
I’ve always wanted to move to Denmark.. move my family there, I’m young and probably have a chance haha.. America is full of anxiety and terror, humans weren’t meant to live in fear of our neighbors. We should all be kind to each other and that’s how you people of Denmark make me feel, I’m of Norwegian decent, ancestors came to the west coast of US and settled, I wouldn’t be here if they didn’t but I kinda wish I still had tied back over yonder. Skål
I don't have a kneading machine myself and tried it today with mixing the dough well, letting it rest for 30min working it a little bit and again. But kneading is sort of hard due to the high water content, so you won't have the consistency like in the video after the 2nd mix. Therefore I folded the dough about every 30min in the 3h-5h rest phase. I oiled my container with olive oil and did the folds in there. It came out pretty nicely.
Hi there, pls avoid using the blinking effect of your videos. It distruct to the viewers especially those with eye problem. I love to watch your channel.. thanks
The interval mix made no difference, after the first 30 min rest/mix, I waited another 30 min and mixed again. Dough was still a pool of wetness, would not pull off the sides nor stick to the hook. I even used less water (360g) and KAF bread flour (12.7% protein), as I've never had success with anything greater than 75% hydration. Is this is the issue? Anyhow end result was ok, but definitely not anywhere near an overnight bulk ferment with stretch/folds.
I'm trying this today :) It hasn't come together properly after the 30min rest and some mixing. I assume I should just let it rest for another 30 then mix again?
@@SimpleSourdough The flour works well for my standard sourdough loaves, but maybe the starter discard was a little past its best. Anyway, it came together better after two mixes and I’m about to start prepping it to bake. Wish me luck! 😄
Hej Jeg har ofte svært ved æltningen på maskinen. Jeg synes hurtigt min dej bliver “slap”. Jeg kan kun kører på laveste hastighed og kort tid af gangen. Har du et fif til noget jeg skal gøre anderledes?
Thank you for this. I just made sourdough focaccia yesterday using a flour company's recipe. And, when I was making it I thought certainly they did not use enough water. Sure enough, looking at your recipe, you use a higher water content. I have made your sourdough pizza crust recipe and it uses more water than what they use, and yours works... there's does not.
200 degrees Fahrenheit? Maybe it’s where I live (Texas) but there’s no way my bread will bake in 20 minutes at 200*… Do you think for me 375-400* is better? How would I figure that out?
My oven I preheat it to 450 F, then turn down to 425 F after you put it in. Bake for 25 mins, middle rack. Take out of pan after cooling for 5 mins, put on metal rack to cool so it will stay crispy. Turns out perfect!
How long is interim mixing after the first half hour rest? Two goes at it now and not an edible result?.. weighed all my ingredients. 3 min first mix and 3 min second mix. Using my ANK with roller
hei - my focaccia turned out great on top, but the bottoms very pale and soft - this happens with and without parchment, in same type as container as yours. any clues? cheers
Didn't make the focaccia yet, but try with different settings regarding top and bottom heat and different height of a baking pan. Every oven works on it's own way, so you have to understand it. Do you have a baking stone or steel, perhaps something else? Trial and error approach here is the best way.
