Thank you so much, and you're very welcome! I'm glad to know that you enjoyed the video and found it informative. Oh, and the Caprese prosciutto panino is one of my favorites! 😋 You definitely should give this recipe a try, and when you do, please give me an update on how it turned out. Cheers! 🙌
Thank you so much! 😊 If you don’t have a mixer, no worries - you can still make amazing focaccia by hand! Since the dough in this recipe is super wet and tricky to handle, we’ll reduce the water to 360 ml and follow these steps: 1. Mix the dough in a large bowl until it comes together. 2. Cover it and let it rest for 10 minutes, then lightly wet your hands to prevent sticking. 3. Stretch one side of the dough and fold it over itself then Rotate the bowl and repeat on all sides. 4. Rest for another 10 minutes and repeat the stretch and fold process 2 more times. 5. After these steps follow the same steps shown in the video. I hope this helps! Let me know if you have any questions! Cheers and happy baking 🙌
Great video buddy!! I have been making Focaccia a lot these days but still don't get those crazy air bubbles like you have. Also could you please tell me the temp at which you baked the bread as it was not mentioned in the video.
Thank you so much 🙏 may I know for how long are you proofing the dough for the 2nd time and also what’s the temperature of your kitchen? And the temperature for baking this focaccia is 450 d f which I mentioned @ 4:58 in the video 🙌
@@nitishadesiguycooking I was not proofing it for 24 hours like you did. I did a one month course of bakery from IHM where we made focaccia by proofing it once till it doubles and then doing the dimpling thing and adding the toppings and let it to proof again till it doubles. But your method of 24 hour proofing seems more authentic. I made the dough today again and it is in refrigerator. I am also using fresh yeast instead of dry yeast. Will that make any difference in bubble formations? My recipe which I use is 100gm of bread flour, 3.5 gm of fresh yeast, 5 gm of sugar, 75ml of water, 15ml of olive oil, 1.5gm of salt. Do you think I should change something in ingredients also other than the proofing time?
@@jayantjolly Well I make that quick focaccia only when I don't have much time. I see that you are using 100 gms of flour in making your focaccia which is about 17% of 600 gms of flour that I mentioned in my recipe so to calculate the rest of the ingredients you simply multiply the rest of the ingredients by (point) .17 Now the quantity of the flour you're using is way too less for the size of the baking pan I have used so consider using a smaller size baking pan or else the dough will spread sideways and not rise upward which will result in a flat focaccia. And yes you can substitute the instant yeast with fresh yeast the effect will be the same no worries (make sure you adjust the quantity) 1 gms of instant yeast = 3 gms of fresh yeast.
Thanks for making this super clear and detailed to follow. It’s given me confidence as a novice to try making focaccia for the first time this past weekend. I’ve done two so far and it tastes amazing but I am not getting the same epic bubbles as you get in the rise. Can I check the brand of yeast and the brand of flour you are using, please? And does it matter that our house’s “room temp” is about 15C (unheated) do I need to put it on a radiator or something. Ta
This makes me really happy that I somehow managed to motivate you and gave you the confidence to make this focaccia 😊 Now the ideal temperature for proofing any kind of bread is between 23 - 27 d celcius and you mentioned that your kitchen's temperature is 15 d c which is kinda low and that delays the rising process. So what I would recommend you is keeping it in the oven with just the light on and wait for it to get doubled in size and reach to the edges of the baking pan like I showed in the video, It should solve the problem. I am using Fleischmann's Instant Dry Yeast in making this bread. Make sure its not expired. I am sure you will get the desired result this time. Cheers, good luck and happy baking.
Hey, The amount of oil I mentioned in the recipe won’t only prevent the focaccia from sticking to the bottom of the pan but also will make the bottom extraaa extraaa crispy and enhance it’s flavour. Therefore, I would recommend using the same amount of oil 🙃 Oh, and please don’t forget to share the results! I would love to know how it turns out for you. Cheers and happy baking! 🙌
This focaccia looks amazing, I love making focaccia. Could you post the actual measurements of the ingredients in comments? It would be very helpful not to have to keep rewinding to catch what you are saying.
Please don't stop teaching us to make delicious foods. You are greatat your job.
Thank you so much, I’ll keep trying my best 🙏
Recetas fantásticas y la explicación detallada, muchísimas gracias!😊
You're very welcome 😊 I'm glad you found the recipes helpful cheers 🙌
I tried it and oh my god it was one of the best focaccia I’ve ever made. Thank you for the recipe 🙏🏻
My pleasure 😊
Muy buen tutorial amigo. Congratulations.
Muchas gracias 🙏
I always thought I made a good focaccia until I saw your technique. Looks delicious, and that sandwich at the end was brilliant 👍. Thank you! ✌️
Thank you so much, and you're very welcome!
I'm glad to know that you enjoyed the video and found it informative.
Oh, and the Caprese prosciutto panino is one of my favorites! 😋
You definitely should give this recipe a try, and when you do, please give me an update on how it turned out. Cheers! 🙌
Everything you make looks soo delicious!
Thank you 😊 I appreciate that 🙏
You're welcome!@@nitishadesiguycooking
El formato de tus videos esta muy nice .. voy a recomendar tus videos a todos mis amigos (as ) . Saludos nitish
Amazing work, if I don’t have a mixer how would I go about it?
Thank you so much! 😊 If you don’t have a mixer, no worries - you can still make amazing focaccia by hand!
Since the dough in this recipe is super wet and tricky to handle, we’ll reduce the water to 360 ml and follow these steps:
1. Mix the dough in a large bowl until it comes together.
2. Cover it and let it rest for 10 minutes, then lightly wet your hands to prevent sticking.
3. Stretch one side of the dough and fold it over itself then Rotate the bowl and repeat on all sides.
4. Rest for another 10 minutes and repeat the stretch and fold process 2 more times.
5. After these steps follow the same steps shown in the video.
I hope this helps! Let me know if you have any questions!
Cheers and happy baking 🙌
🎉May I ask what app do you use to do video editing? So pro just like how you bake
Hey thanks for your time and watching the video 🙏
I use Final Cut Pro to edit my videos 🙌
Perfect video 👍👍
Thank you 🙏
Amazing video, that focaccia looks super crunchy and soft, Every time you post a video I feel that I should make it and eat it right away hehe 😋
Thank you 🙌
It’s time to make it then :)
Absolutely amazing, It's my honor to learn so many things from you, daju. ❤
Nice video
Thank you 😊
Great video buddy!! I have been making Focaccia a lot these days but still don't get those crazy air bubbles like you have.
Also could you please tell me the temp at which you baked the bread as it was not mentioned in the video.
Thank you so much 🙏
may I know for how long are you proofing the dough for the 2nd time and also what’s the temperature of your kitchen?
And the temperature for baking this focaccia is 450 d f which I mentioned @ 4:58 in the video
🙌
@@nitishadesiguycooking I was not proofing it for 24 hours like you did. I did a one month course of bakery from IHM where we made focaccia by proofing it once till it doubles and then doing the dimpling thing and adding the toppings and let it to proof again till it doubles. But your method of 24 hour proofing seems more authentic. I made the dough today again and it is in refrigerator.
I am also using fresh yeast instead of dry yeast. Will that make any difference in bubble formations? My recipe which I use is 100gm of bread flour, 3.5 gm of fresh yeast, 5 gm of sugar, 75ml of water, 15ml of olive oil, 1.5gm of salt. Do you think I should change something in ingredients also other than the proofing time?
@@jayantjolly Well I make that quick focaccia only when I don't have much time.
I see that you are using 100 gms of flour in making your focaccia which is about 17% of 600 gms of flour that I mentioned in my recipe so to calculate the rest of the ingredients you simply multiply the rest of the ingredients by (point) .17
Now the quantity of the flour you're using is way too less for the size of the baking pan I have used so consider using a smaller size baking pan or else the dough will spread sideways and not rise upward which will result in a flat focaccia.
And yes you can substitute the instant yeast with fresh yeast the effect will be the same no worries (make sure you adjust the quantity)
1 gms of instant yeast = 3 gms of fresh yeast.
Thanks for making this super clear and detailed to follow. It’s given me confidence as a novice to try making focaccia for the first time this past weekend. I’ve done two so far and it tastes amazing but I am not getting the same epic bubbles as you get in the rise. Can I check the brand of yeast and the brand of flour you are using, please? And does it matter that our house’s “room temp” is about 15C (unheated) do I need to put it on a radiator or something. Ta
This makes me really happy that I somehow managed to motivate you and gave you the confidence to make this focaccia 😊
Now the ideal temperature for proofing any kind of bread is between 23 -
27 d celcius and you mentioned that your kitchen's temperature is 15 d c which is kinda low and that delays the rising process.
So what I would recommend you is keeping it in the oven with just the light on and wait for it to get doubled in size and reach to the edges of the baking pan like I showed in the video,
It should solve the problem.
I am using Fleischmann's Instant Dry Yeast in making this bread.
Make sure its not expired.
I am sure you will get the desired result this time.
Cheers, good luck and happy baking.
🤤🤤 let’s eat this thing!!! 😋😋😋 yummy
Cheers 🙌
Yessss 🙌
Thank you!!
Trying this today! What would happen if less oil was put under the dough in the pan, say 15g instead of 60?
Hey,
The amount of oil I mentioned in the recipe won’t only prevent the focaccia from sticking to the bottom of the pan but also will make the bottom extraaa extraaa crispy and enhance it’s flavour.
Therefore, I would recommend using the same amount of oil 🙃
Oh, and please don’t forget to share the results! I would love to know how it turns out for you.
Cheers and happy baking! 🙌
@@nitishadesiguycooking Thank you! It came out great, love the recipe! :)
@@Brooksms you’re very welcome, I am glad to know that it turned out great 🙌
our own indian babish and i aint complaining
This focaccia looks amazing, I love making focaccia. Could you post the actual measurements of the ingredients in comments?
It would be very helpful not to have to keep rewinding to catch what you are saying.
Thank you!!!
The ingredients are mentioned in the video’s description.
cheers 🙌
@@nitishadesiguycooking oh sorry, did not see them. Thanks!!!!
How much oil do you end up using in total? My impression of this recipe is that you're pretty much using an entire bottle of oil.
Everyone is always surprised of the level of oil used in focaccia, just breathe and keep going it’ll be ok lol
By the time I get done making focaccia I’m into it for about a third of a cup. 👍
Believe me I didn't use an entire bottle 😀 but for sure it does require a good amount of olive oil 🤯
😅😅😅😅
😇