John! There's lots of chefs out there that are difficult to follow their instructions... but, you and Chef Jean Pierre, are the few that make things so clear and easy to understand... thank you for that.
Usually, you provide a webpage with the recipe in the Description. Don't have one for this? Regardless, will be making this bread soon. Thanks for the recipe 2cp Water, 100-110 degrees 7g Active dry yeast (1 packet, 0.25 oz) 1 tbsp Honey 600g Flour (5 cps) 1 tbsp Salt 1-2 tbsp Chopped herbs (fresh or dry) 135ml Olive oil, divided (9 tbsp) 1. Mix water, yeast, honey 2. Set aside for five minutes 3. Mix flour, salt, and herbs 4. Mix flour and herb mixture into yeast mixture 5. In separate bowl, add four tbsp olive oil 6. Add dough into olive oil bowl 7. Move dough around in olive oil until totally cover 8. Cover. Let rise two hours or until double in size 9. Oil hands. Reach under the dough, lift and fold Turn 90 degrees and repeat three more times 10. Either place dough in 9x13 pan or two pans 11. Pull dough towards edges of the pan 12. Let rise one to two hours uncovered. During rise, stretch the dough every half-hour 13. Preheat oven one hour prior to baking to 450 degrees 14. Prepare toppings 15. Drizzle olive oil on risen dough 16. Dimple dough with oiled fingers 17. Coat toppings with olive oil 18. Spread toppings onto dough(s) 19. Bake 20-25 minutes 20. Cool for five minutes. Then remove to cooling rack
I make a foccacia almost once a week. It is absolutely marvelous and versatile. It takes forever to go bad if you keep it in the fridge. I make mine plain and fry it in hearted olive oil sprinkled liberally with Parmesan then I dredged it in Italian marinara and wash it down with red wine. Or I will fry slices in butter and sprinkle cinnamon sugar on it. Just exquisite.
Oh my gosh!! I worked at a bakery in 1997 - 1999 and I haven't had amazing focaccia since then. They made it with green bell pepper, roma tomatoes, red onion, kalmata olives, artichoke hearts, garlic and it was to die for. I'm now going to try and make it again!!! Thank you for this!! ❤️ ❤️ ❤️ ❤️
Hi John. I wanted to thank you for making this recipe so easily accessible for me and my family. My 9 yo daughter and myself, we made this recipe and it was amazing. We added Herbs de Provence to the recipe and it gave it a nice herby taste. She wants to be a baker when she grows up and we have made multiple of your recipes together. Thank you for that and keep ‘em coming.
Wish I could share a picture! My 9YO girls and I made this today and they were as delicious as they were beautiful. Easy to follow. Simple. Delicious. Thank You for sharing your passion for cooking with the worlds!
I did that recipe yesterday. What a treat! I made a plain one topped with salt and another one with Kalamata olives, feta and onion. Wow! This was my second time attempting one of your recipe after the strawberry bread. Never disappointed! I'm really looking forward to grab myself a copy of your book. Thank you!
Yum! Giggle, giggle, giggle, dimple, dimple, dimple. I stopped baking this and sourdough breads because I gained too much weight. Too many times I ate the entire focaccia post baking.
This was my very first lesson I learned in culinary arts in 9th grade! I couldn’t remember the recipe for the life of me. After watching this I swear everything you do is EXACTLY what the chef instructor did! Can’t wait to make this! Keep up the great work John! Love the vids
John! How could you!? My husband and I went on a hardcore keto reset, the carb creep was real. And you went and made a gorgeous, pillowy focaccia!? For shame! It's all your fault I've gained 25 pounds with your amazing recipes in the first place (looks fabulous; can't wait for a cheat day/week/month/give up on keto again as usual)
Funny focaccia story. I use the recipe you had demoed previously a year or two back, and I always do the overnight/fridge step. One morning I had some proofing and called my hubby in to see how bubbly it was. About an hour later, I walk into the kitchen and he has my bowl of focaccia out on the counter. I asked him what he was doing with it and he (very shamefully) admitted that one of the big bubbles in the dough was crying out for him to go in there and pop it. I was not amused.
John, your focaccia is the first I've been motivated to make! Other recipes make it so complicated and time-consuming that it seems too difficult. I think I'll be picking up your cookbook soon. 🙂
Thank you! I will be making this tomorrow! I grew up in an Italian neighborhood and in an Italian family! This is pretty spot on! Everybody had olive trees, and everybody had artichokes in their gardens. I cannot wait!!!Thank you again❤️🤗
Going to try this tonight with fresh rosemary from our garden! I'm especially grateful you demonstrated how to keep some plain, as my kiddo is picky and will probably prefer it that way. I also think he'll enjoy the sensory experience of poking the bread with oiled hands. Ok starting the process now, wish me luck!
I just made this by following your recipe and it tastes so good! I also love how you made it without using any stand mixer since not everyone owns one. I just want to add what I got from a different video. To try to move the focaccia to the top level of the oven some 5-10 minutes before the timer rings. So the crust on top gets to be more crispy.
I used this recipe and replaced the flour with gluten free flour, and this is the first time my gf bread has the taste and texture of actual bread. So good!
This was so so easy and delicious 😊 i topped with diced jalapeños and shallots, Italian seasoning, diced pepperoni and mozzarella cheese. Was a huge hit
I recently had a stand mixer gifted to me after making all your recipes mostly by hand so I'm going bread crazy, excited to make this for my best friends Italian family :)
I just completed my 2nd attempt at focaccia and it looks scrumptious. You have excellent recipes and delivery. Great job. Thank you so very much. And my family thanks you 😊
Great focaccia - We had it with dips at the Luciano's - nice with a bottle of white wine. Always liked the fish for mainsas other menu meals were too cheery. - lactose - for me. Thanks Badger.
I made it today.. it was really soupy but it did rise...TWICE.. I still cooked and the family loved it!! Not sure what I did wrong.. I will try again!!
I did get your 1st book (which is very nice & well put together). But I couldn’t find this new book when I got the 1st one. I looked again today and found it, yaaay. This recipe is gonna be one of the first things I try. Can’t wait to see what else you have in those pages. Thanks John❤
Hey John! Greetings from Canada🍁Thank you for the notifications. I never have to finish watching to the end to “like" your uploads with a thumbs up. You are wonderful Darling! Love to your husband and son and as always… to you.💙💙💙
OMG! I made it last night and it was insanely good! It was just as golden crunchy, fluffy and delicious as you said it would be. I'm not exactly gifted with culinary skills, but I braved out last night since I was alone and had no one else to judge me, but myself. I’m soooo glad I did though, I topped it with fresh cherry tomatoes, kalamata olives, fresh rosemary, sliced fresh mozzarella cheese, fresh squeezed garlic, and all bagel seasoning since I didn’t have any kosher or coarse salt. The result was incredibly delicious and I had to come here and post a thank you note, not only for the recipe, but also for inspiring and encouraging me to make. I’m so proud of it, I taped myself on the back, but I know the credit is all yours, really. So a big THANK YOU is in order. 😊 Oh, I almost forgot! The dough was really dry and didn’t look like yours at all, so I added some more water. I didn’t really mesure, just kept adding little by little until it looked like yours, I’d say something around a half cup or so. I also divided the dough into two parts and used a cookie sheet to bake. I froze the other half and hope it will be as good as the first one. 😋 Update: I just reheat a refrigerated leftover slice for 6 minutes at 400°F in the air fryer and let me tell you… it is criminal how good it is! 😅
I agree I think the flour should be 6 table spoons not 600 gms. I was making it and saw his flour and the flour I had in my bowl was way more. So I used only 3 and half cups it was good.
@munnamuneer I, too, had a hard time with the flour amount. I had to add, at least another cup of water to the mix to get the right consistency. It came out perfect and it was delicious. I think the secret is to make sure that the dough is gooey.
How did you know that my husband and I have been baking up a focaccia storm? This morning, we both looked at each other and said we needed a break from all of the baking…. But then I saw this video, so one more round of focaccia!
John! There's lots of chefs out there that are difficult to follow their instructions... but, you and Chef Jean Pierre, are the few that make things so clear and easy to understand... thank you for that.
Usually, you provide a webpage with the recipe in the Description. Don't have one for this? Regardless, will be making this bread soon. Thanks for the recipe
2cp Water, 100-110 degrees
7g Active dry yeast (1 packet, 0.25 oz)
1 tbsp Honey
600g Flour (5 cps)
1 tbsp Salt
1-2 tbsp Chopped herbs (fresh or dry)
135ml Olive oil, divided (9 tbsp)
1. Mix water, yeast, honey
2. Set aside for five minutes
3. Mix flour, salt, and herbs
4. Mix flour and herb mixture into yeast mixture
5. In separate bowl, add four tbsp olive oil
6. Add dough into olive oil bowl
7. Move dough around in olive oil until totally cover
8. Cover. Let rise two hours or until double in size
9. Oil hands. Reach under the dough, lift and fold
Turn 90 degrees and repeat three more times
10. Either place dough in 9x13 pan or two pans
11. Pull dough towards edges of the pan
12. Let rise one to two hours uncovered. During rise,
stretch the dough every half-hour
13. Preheat oven one hour prior to baking to 450 degrees
14. Prepare toppings
15. Drizzle olive oil on risen dough
16. Dimple dough with oiled fingers
17. Coat toppings with olive oil
18. Spread toppings onto dough(s)
19. Bake 20-25 minutes
20. Cool for five minutes. Then remove to cooling rack
He sometimes doesn't post a recipe if it's from his new book. Thanks for the written version!
Thank you so much for this! I kept having to rewind the video.
Dont forget the salt in the focaccia!! He used 1 tbsp of salt in the flour mix too
Not all heroes wear capes. Thank you for your service 😎
@@iBakePizza You're right. I added it after seeing your comment
I make a foccacia almost once a week. It is absolutely marvelous and versatile. It takes forever to go bad if you keep it in the fridge. I make mine plain and fry it in hearted olive oil sprinkled liberally with Parmesan then I dredged it in Italian marinara and wash it down with red wine.
Or I will fry slices in butter and sprinkle cinnamon sugar on it. Just exquisite.
Oh my gosh!! I worked at a bakery in 1997 - 1999 and I haven't had amazing focaccia since then. They made it with green bell pepper, roma tomatoes, red onion, kalmata olives, artichoke hearts, garlic and it was to die for. I'm now going to try and make it again!!! Thank you for this!! ❤️ ❤️ ❤️ ❤️
Thank you, John. I love your practical approach - including make the day before, and a variety of toppings to please a variety of tastes. 🌺
That's it. I've been wanting to make focaccia for a while now, and this recipe is all the push I need.
Hi John. I wanted to thank you for making this recipe so easily accessible for me and my family. My 9 yo daughter and myself, we made this recipe and it was amazing. We added Herbs de Provence to the recipe and it gave it a nice herby taste. She wants to be a baker when she grows up and we have made multiple of your recipes together. Thank you for that and keep ‘em coming.
Wish I could share a picture! My 9YO girls and I made this today and they were as delicious as they were beautiful. Easy to follow. Simple. Delicious. Thank You for sharing your passion for cooking with the worlds!
Thanks!
I did that recipe yesterday. What a treat! I made a plain one topped with salt and another one with Kalamata olives, feta and onion. Wow! This was my second time attempting one of your recipe after the strawberry bread. Never disappointed! I'm really looking forward to grab myself a copy of your book. Thank you!
I love how he just gets straight into it without a 15 minute intro
Yum! Giggle, giggle, giggle, dimple, dimple, dimple.
I stopped baking this and sourdough breads because I gained too much weight. Too many times I ate the entire focaccia post baking.
This was my very first lesson I learned in culinary arts in 9th grade! I couldn’t remember the recipe for the life of me. After watching this I swear everything you do is EXACTLY what the chef instructor did! Can’t wait to make this! Keep up the great work John! Love the vids
Btw I made your strawberry lemonade cake for my 8y old sister's birthday and it was a hit! Thank you for this recipe
John! How could you!? My husband and I went on a hardcore keto reset, the carb creep was real. And you went and made a gorgeous, pillowy focaccia!? For shame! It's all your fault I've gained 25 pounds with your amazing recipes in the first place (looks fabulous; can't wait for a cheat day/week/month/give up on keto again as usual)
😂😂😂
When you argue because of how good it is! Haha
I’m in the same boat but I’m starting again on Monday after my ladies days are done lol
NO, if you gained 25 pounds, that’s YOUR fault! Take responsibility for yourself!
@@AndySaenz924I think it's called a joke
Food network needs to give you your own cooking show!
Oh, hell no! He's much better than Food Network!
No, don't do that.
Totally agree! You deserve to control your content and be who you are! The network is not what it used to be
I would watch every single time. Lol
Funny focaccia story. I use the recipe you had demoed previously a year or two back, and I always do the overnight/fridge step. One morning I had some proofing and called my hubby in to see how bubbly it was. About an hour later, I walk into the kitchen and he has my bowl of focaccia out on the counter. I asked him what he was doing with it and he (very shamefully) admitted that one of the big bubbles in the dough was crying out for him to go in there and pop it. I was not amused.
John, your focaccia is the first I've been motivated to make! Other recipes make it so complicated and time-consuming that it seems too difficult. I think I'll be picking up your cookbook soon. 🙂
I can't wait to try this with sun-dried tomatoes, olives and Italian seasoning ❤
Just made this and it is amazing. Added rosemary and it's fabulous.
thank youu for this video, I've made the bread 3 times now and every time its been *chefs' kiss*
Thank you! I will be making this tomorrow! I grew up in an Italian neighborhood and in an Italian family! This is pretty spot on! Everybody had olive trees, and everybody had artichokes in their gardens. I cannot wait!!!Thank you again❤️🤗
Wow. Olives and artichokes!!!
Going to try this tonight with fresh rosemary from our garden! I'm especially grateful you demonstrated how to keep some plain, as my kiddo is picky and will probably prefer it that way. I also think he'll enjoy the sensory experience of poking the bread with oiled hands. Ok starting the process now, wish me luck!
Got your first cookbook and love it! Will be asking for your second for Christmas!
I just made this by following your recipe and it tastes so good!
I also love how you made it without using any stand mixer since not everyone owns one.
I just want to add what I got from a different video. To try to move the focaccia to the top level of the oven some 5-10 minutes before the timer rings. So the crust on top gets to be more crispy.
I used this recipe and replaced the flour with gluten free flour, and this is the first time my gf bread has the taste and texture of actual bread. So good!
Hi John. I just made focaccia today using your recipe and it did really turned out amazing. Thank you so much!
You're the best! This was the best Focaccia bread I ever made and ate! thanks for sharing your culinary talents!
😀John is delightful & makes me chuckle. Oh ! & his recipes absolutely yummy.
John! Thanks so much. My focaccia bread came out just like yours ❤🍞 😂.
I'm about to try your recipe crossing my fingers 🤞pics to follow
This was so so easy and delicious 😊 i topped with diced jalapeños and shallots, Italian seasoning, diced pepperoni and mozzarella cheese. Was a huge hit
Focaccia is my go-to EASY bread to make. Love your high quality video and good description.
Just made this and OMG, it turned out amazingly delicious 🤤
I recently had a stand mixer gifted to me after making all your recipes mostly by hand so I'm going bread crazy, excited to make this for my best friends Italian family :)
Oh my gosh, looks delicious. 🥰🤤 You have helped me with my cooking so much.
Thank you for doing what you do; may God bless you and your family.❤
Cannot Wait for my book to arrive! Ooooo...My daughter & I are gunna have lots of fun trying all these delicious recipes. 😋 💛🌻
Thank you for making this, John. This is one on my favorites. I love that you even made a plain one too that folks need to try. It's so delicious.
I just completed my 2nd attempt at focaccia and it looks scrumptious. You have excellent recipes and delivery. Great job. Thank you so very much. And my family thanks you 😊
Your cookbook is one of my favorites
just tasted a hot piece and you nailed it!!! So good!!!
What an approachable way to make focaccia! Thanks!
Your new fan from Pakistan,God bless you for such amazing recipes.
That looks amazing
I love all of these recipes.
I am super happy to see this video and I have to master The skills to Make it to make someone happy😊❤
Hermosa Focaccia hoy la haré. Muchas gracias John
Thank you for this! Keep it coming! I make things like this nightly! ☺️
I love ur channel I can understand most of your recipes they’re less complicated than other RUclipsrs
You’re adorable ☺️ I just love you!!! 🥰 making this right now, I have sourdough rising.. everything I make from your recipes comes out perfect! 🎉🎉❤❤
Made one of these the other day it was heavenly, but I had to come and check John’s method to make mine even better next time ❤
Lov the way u make things so easy ❤
John I cooked this for my son’s birthday dinner along with a lasagna at his request and it turned out magical! Perfect 🤩
And that's why you're the best John 💯
Thanks alot for this beautiful recipe
Definitely making this--it is droolworthy!
I’m so excited to try this for Italian dinner night :)
What a cute bowl cover!
This recipe really does look easy - I'll definitely try it!
Nice recipe.
I opted to use a few 5" round cake pans. Individual breads, or all-to-myself pizzas! 🙂 Works great!
Oh, my word... that looks delicious!
Hello John, greetings from the South of France. This focaccia is a pure pleasure. We have just enjoyed it for dinner….thank you .
Mine might be even better! Kind regards
I can always count on your channel to find what I want to make and more!
I so wanted a focaccia recipe. Can't wait to try! Every recipe you share translates exactly wonderful! This is one cookbook I will buy. sure.
Oh my goodness! Those all look so good, and now I'm hungry again!!!
Great focaccia - We had it with dips at the Luciano's - nice with a bottle of white wine. Always liked the fish for mainsas other menu meals were too cheery. - lactose - for me. Thanks
Badger.
I’ve been wanting to make this, so now I’m very motivated! Can’t wait to get your new cookbook!!!
Interesting with Strawberries and shallots. I’ll have to try it. Thanks for the idea using 8 inch cake tins too!
I like it topped with parmigiana, sun dried tomatoes, garlic and olives 💗
YUM!
Wow. Love it. Thank you for sharing these amazing recipes ❤
Very yummy, even Italians would love it. Perfect as always, John. Sabine from Bavaria
Can't wait for my book to come.....love all your recipes!!!!
I made it today.. it was really soupy but it did rise...TWICE.. I still cooked and the family loved it!! Not sure what I did wrong.. I will try again!!
I'm making this bread OMG I hope it turns out well 🤞
I did get your 1st book (which is very nice & well put together). But I couldn’t find this new book when I got the 1st one. I looked again today and found it, yaaay. This recipe is gonna be one of the first things I try. Can’t wait to see what else you have in those pages. Thanks John❤
Can't wait to try this one!
Great video John😊😊
This is pure art!
I pre ordered months ago and can't wait to finally get it!!
That looks good...I might make that and use it to make a detroit style pizza.
I like mine with sundried tomatoes and also i use the oil from the tomatoes for the dough with some peperoncino it trastes amazing
Looks very delicious. Thanks for sharing !
Gah all those recpies you keep posting I cannot wait to receive my copy!! Focaccia is so good I cannot wait to try your recipe!
My daughter makes this bread and it’s the best bread I’ve ever tasted!!!!!!
so good!
Hey John! Greetings from Canada🍁Thank you for the notifications. I never have to finish watching to the end to “like" your uploads with a thumbs up. You are wonderful Darling! Love to your husband and son and as always… to you.💙💙💙
Looks yummy John thanks
These look so pretty and delicious 😋😋😋
Can’t wait to get my copy 😊
OMG! I made it last night and it was insanely good! It was just as golden crunchy, fluffy and delicious as you said it would be. I'm not exactly gifted with culinary skills, but I braved out last night since I was alone and had no one else to judge me, but myself. I’m soooo glad I did though, I topped it with fresh cherry tomatoes, kalamata olives, fresh rosemary, sliced fresh mozzarella cheese, fresh squeezed garlic, and all bagel seasoning since I didn’t have any kosher or coarse salt. The result was incredibly delicious and I had to come here and post a thank you note, not only for the recipe, but also for inspiring and encouraging me to make. I’m so proud of it, I taped myself on the back, but I know the credit is all yours, really. So a big THANK YOU is in order. 😊
Oh, I almost forgot! The dough was really dry and didn’t look like yours at all, so I added some more water. I didn’t really mesure, just kept adding little by little until it looked like yours, I’d say something around a half cup or so. I also divided the dough into two parts and used a cookie sheet to bake. I froze the other half and hope it will be as good as the first one. 😋
Update: I just reheat a refrigerated leftover slice for 6 minutes at 400°F in the air fryer and let me tell you… it is criminal how good it is! 😅
I agree I think the flour should be 6 table spoons not 600 gms. I was making it and saw his flour and the flour I had in my bowl was way more. So I used only 3 and half cups it was good.
@munnamuneer
I, too, had a hard time with the flour amount. I had to add, at least another cup of water to the mix to get the right consistency. It came out perfect and it was delicious. I think the secret is to make sure that the dough is gooey.
Looks good 😋👍🏾👍🏾
Use the scale, it comes out perfectly🎉🎉🎉
Thank you for this 😋😋
I made this was awesome
wow that looks great...... ive never tried making it myself....i think ill use your recipe and add spinach and feta on top
Congratulations on your book
Wow, I love focaccia😍🤤
That looks so good.
it’s like he knew i was craving focaccia 😋
Facocha bread is so good that I Love 😍 it.
How did you know that my husband and I have been baking up a focaccia storm? This morning, we both looked at each other and said we needed a break from all of the baking…. But then I saw this video, so one more round of focaccia!