Bonjour de Pasadena Californie. Merci beaucoup pour le partage de votre recette de focaccia. C'est tellement bon et aéré, la croûte est à vivre. Miam 😋 miam 😋
Enjoyed that - I've been making some focaccia (reasonably successful) and this has made me think about the process a little differently, thanks - I'm sure my next one will be better!
Hello from Belgium 🙋🏼♀️, wow ! I like the crust on the bottom, I'll try your method in the lid of my Lodge dutch oven, because so far I have to use parchment paper in my baking tray, otherwise it sticks 🥴🙋🏼♀️
yes if you use a baking sheet make sure to oil it or use parchment and if you use any cast iron pans make sure they are well seasoned before using them. cheers!
Thank you so much for such a great recipe, only thing is I'm worried about my dough after I autolysed and mixed in the olive oil, starter, and salt it is way way more watery than yours Edit: so I added abit more flour as I kneaded and builded dough strength and its doing fine lol
@@alexlacassemakesfood9216 😅I just used regular all purpose I believe, but some cheap stater Brothers brand one, next time I'll look into a higher quality flour
Hi Alex, please show me how to season a cast iron pan. I’m going to buy a cast iron pan just to make this focaccia. It looks so yummy! Thanks for the video x
Thank you for sharing your step by step recipe. It looks fabulous and I can't wait to try it. I don't have a cast iron pan, only an enamel coated dutch oven and hope I can use it?
About to mix up my dough!! Im excited as this one is definitely higher hydration then others I've made and think that'll be even yummier!! Thank you for all the great explanations! I'm making a "cinnamon roll" focaccia tomorrow 😊 Hopefully I won't mess it all up :/😬
Hi Alex. Great video using cast iron. I’ve made plenty of Focaccia, sourdough and yeast. Actually, for my sourdough breads, I skip the Levain and autolyse steps. I mix the night before and bulk ferment overnight on the counter. Thanks for sharing? Rob
Great explanations of the breakdown and hydration, thanks!
Ok. We need a cast iron vid stat! Yours are so shiny!!
Wow what an underrated channel. This looked amazing, will try it out!
Excellent step by step and really clear explanation of autolyse and levain preparation- thank you Alex
Hi Alex what a comprehensive video. Just what I needed. Thanks.
Bonjour de Pasadena Californie. Merci beaucoup pour le partage de votre recette de focaccia. C'est tellement bon et aéré, la croûte est à vivre. Miam 😋 miam 😋
Would love to see a video about cast iron seasoning!
07:06 "datummm cast iron focaccia" ahahah gold!
Enjoyed that - I've been making some focaccia (reasonably successful) and this has made me think about the process a little differently, thanks - I'm sure my next one will be better!
Hello from Belgium 🙋🏼♀️, wow ! I like the crust on the bottom, I'll try your method in the lid of my Lodge dutch oven, because so far I have to use parchment paper in my baking tray, otherwise it sticks 🥴🙋🏼♀️
yes if you use a baking sheet make sure to oil it or use parchment and if you use any cast iron pans make sure they are well seasoned before using them. cheers!
Looks good but it looks a little burnt.
hiii! could i do a longer cold ride in the fridge! and what’s the maximum cold rise time you would recommend? :)
Thank you so much for such a great recipe, only thing is I'm worried about my dough after I autolysed and mixed in the olive oil, starter, and salt it is way way more watery than yours
Edit: so I added abit more flour as I kneaded and builded dough strength and its doing fine lol
interesting, what kind of flour are you using?
@@alexlacassemakesfood9216 😅I just used regular all purpose I believe, but some cheap stater Brothers brand one, next time I'll look into a higher quality flour
@@alexischavez3238 Yes try out some AP from king Arthur if you can find it near you!
@@alexlacassemakesfood9216 yes thank you for this wonderful recipe it made lovely bread!
My levain doesn’t triple in size. What should I do? I have a young starter that double in size
Hi Alex can we do this focaccia in dutch oven
He knows how to make it rise
Hi Alex, please show me how to season a cast iron pan.
I’m going to buy a cast iron pan just to make this focaccia. It looks so yummy!
Thanks for the video x
Thank you for sharing your step by step recipe. It looks fabulous and I can't wait to try it. I don't have a cast iron pan, only an enamel coated dutch oven and hope I can use it?
About to mix up my dough!! Im excited as this one is definitely higher hydration then others I've made and think that'll be even yummier!!
Thank you for all the great explanations!
I'm making a "cinnamon roll" focaccia tomorrow 😊
Hopefully I won't mess it all up :/😬
It's been a year..... have you done a cast iron seasoning video yet???? I just got mine out of storage.
I have made 3 Focaccias out of this recipe! I have great results!
Lovely to hear!
I did this yesterday and it was fantastic, best rise I have ever had. Thanks.
Hi Alex. Great video using cast iron. I’ve made plenty of Focaccia, sourdough and yeast. Actually, for my sourdough breads, I skip the Levain and autolyse steps. I mix the night before and bulk ferment overnight on the counter. Thanks for sharing? Rob
Great video. Must've been hard to wait a whole 30 seconds. haha.
Yum. Thank you, I am going to make this.
talk to damn much! just get on with it.
Thumbs down for gay bread boy
Not nice at all!