Would it be OK to use a glass 9x13 baking dish? My family always asks me to make focaccia but didn't know how. Thanks to you now I have a recipe and will try this over the weekend!
Your focaccia looks great! A question🙋♀️ Did you mean you don't necessarily need to cold-ferment it? If so, does it taste as good as when it's cold fermented? I'd appreciate your answer. I eagerly want to learn about sourdough baking! Thanks.😊😊😊😊
Excellent video and narration. My only gripe is for viewers new to your channel (and/or baking in general), you completely skipped over how to make the sourdough starter. Towards the end of the video you state you prefer the starter over baker's yeast but make no reference to a link in the video description to a video you presumably may have on how to make said starter. Otherwise, I found the video to be incredibly detailed and informative, thank you.
I recently bought high Mountain bread flour from Central milling. It has a lot more protein in it. I’m gonna try that with this recipe. Thanks for the video.
@@GrantBakes It’s obviously not the taste that makes a difference because salt is just salt but the texture is great and widely used in Mediterranean cooking 👏🏽
Yes, it's very similar to how I make "Sicilian-style" or New York style square pizza. It is a great base if you like light and airy, thick-crust pizza.
