Glad you enjoyed it Nigel. Thanks for watching my friend. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
@@JohnKirkwoodProFoodHomemade sadly my wife is vegan so milk and eggs are out, but I see lots of your videos I can pursue. OK I might sneak in something just for me every now and again jaja. Keep up the good work my friend.
😂 Thanks for watching Katie. My latest video recipe link for whole wheat and white bread flour Bloomer. ruclips.net/video/Y-CcExgNjdw/видео.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/bloomer-whole-wheat-and-white/
John, I made your no-knead focaccia bread today and it turned out perfectly! It was SO easy! My husband and I live at 6400 feet elevation in New Mexico, USA and I was concerned about the elevation change. The only thing I did differently was add 1/4 cup more water than you recommended and it was enough. It came out of the oven golden brown and very crispy. It was delicious! Thank you for sharing your expertise. I’m anxious to try more of your recipes!
John you nailed it again! I've been making your french baguettes for weeks now. This time I tried your focaccia. My daughter had been asking me for this kind of bread for some time! Absolutely delicious! And I also want to congratulate you on your teaching skills and on your generosity when sharing your recipes. You keep no secrets and your instructions are so clear that it makes baking your recipes a delight. Thank you a million times over!
Fantastic! Great job Elaine. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
I made this to share at work. It disappeared in no time and absolutely delicious. I’m now making another! Thank you John. I’ve also bought books 1, 2 and 3. The Tiger bread also went down a storm!
Thank you so much Christina, It really helps keep the channel going, and i'm so pleased that everyone enjoyed the bread. 👍😁 Here is my latest video recipe. profoodhomemade.com/plain-cheese-n-onion-quiche/
I've never made bread in my life but everytime I follow your instructions it turns out perfect. My wife and I love your channel and watch just to hear your voice. Thank you!
My pleasure lhbbio, Thanks for watching , much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I am making this bread as I type this, 2nd proofing (rise) is now taking place. I will serve this wonderful bread with some classic Italian soup the family loves and a healthy serving of salad. Nice glass of red wine and shaved Parmesan cheese. Wonderful recipe, simply follow the directions, (SCALE, WEIGH) everything and it never fails. It’s a chilly, damp day here in Tennessee (USA), quite cloudy with a gentle breeze and ambient temp of 43 degrees outside. Rain is in the forecast for later today, so, I expect this will go quite well for a lazy, cloudy Saturday meal. Thank you for sharing your passion of cooking Sir, much appreciated.
Thanks again for watching Kenneth, much appreciated. Very kind, thank you 😃😉👍.. Please check out my Christmas Playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Yes, Uncle John 😁I do listen to your advice (most of the time) and find your recipes straightforward and easy to follow. Your repertoire of recipes is quite astonishing. Thank you.
Thank you, and thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake. Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.
I have made it so many times and always comes out perfectly. Everyone loves it. I ventured into adding more toppings like Greek olives and sun dried tomatoes. It is just so so so good! All your recipes are wonderful and, most of all, you really teach every bit of details so we can not make mistakes. But, I guess, your voice is what make it even more pleasant to watch your videos as you have not only a very soothing voice but you speak in a very calm yet happy uplifting way. I can only say thank you so very much and may God always bless you and your family. Love form Brazil !
Fantastic Patricia! I'm pleased you gave it a try my friend and it turned out well. God bless you also and thanks for your support. Here is my latest video recipe. profoodhomemade.com/12-mini-apple-pies/
Fantastic! I'm pleased you gave it a try my friend and it turned out well. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
Hi, John, I bought this little food processor and I have to say its my most used gadget 😊 garlic, onion, lemon sugar for baking, I use it everyday, thank you 😊
Thanks for watching my friend. Here is my latest homemade pie video recipe, Chicken and Chorizo Individual Pies profoodhomemade.com/chicken-and-chorizo-pie/
I made the focaccia bread following this recipe. My family raved to me that this was the most delicious bread they'd ever tasted. There were no leftovers by the end of the meal. Thank you for the fantastic video, John!
I made this recipe last week. It was easy to follow, results were delicious. I used fresh rosemary, olive oil and salt for the top. We loved it so much, it was requested again so making it for lunch today. Thank you 😊
Great job RD. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
That's right! Listen to uncle John and you won't go wrong in this recipe haha always a joy to come back and rewatch your tutorials while i bake and cook. Here's praying you're always safe amidst the crazy pandemic.
Thanks again Jay, God bless you and your family my friend. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Having a lot of Basil leaves from my herb garden, I made this recipe and it was truely delicious!🤩I did however discover, that what a 🇬🇧 British considers "strong bread flour" and what a 🇩🇪 German considers as such are very much two different things. I used what we call "Type 1050" flour here and the bread turned out much darker inside and also didn't rise quite as well in the baking pan as yours. Still very much delicious and arguably even more nutritious (being closer to the mineral content of a whole-grain bread), but not quite as "tradidtional". So for any fellow German here I leave the recommendation to probably rather use Type 550 flour (which comes closer to the English "all purpose flour").
John has introduced me to bread making, started with focaccia family loves it. Tried the sandwich loaf did not follow johns instructions on the rise, ended up with a small loaf but still good to eat. Love the way this man takes you through the process calm and confident . Found it very therapeutic. Thanks John proves you can teach an old dog new tricks. John Brighton
That is awesome John. Thank you. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
I just made this. I’m here in the Philippines 🇵🇭 and currently we are on an Enhanced Community Quarantine. This is the first time I have ever made a bread and it was perfect. The adults liked it but the kids loved it. Will definitely make this again.
Nice job Monette, thanks for watching. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Thanks so much for this... and all the others actually. Your way of breaking things down demystifies breadmaking and makes it accessible for anyone. I hope you are safe and well.
Thanks for watching barber0611, much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching barber6011.
I don't know how soon I will make this as I live in a small apartment with small kitchen in Manhattan, but just watching your videos is so enjoyable. Thank you for inspiring me.
Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Well done Andrea, and thanks for watching, much appreciated. Don't stop there Andrea I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Andrea.
I subscribed to this channel after watching video after video. Made this focaccia today and again followed EXACTLY as John says to. This is absolutely delicious. I had always wanted to make bread but was too scared as it seemed so difficult & easy to mess up. Johns step by step instructions are fool proof. I have now made the baguettes & focaccia. Tomorrow I will make my sourdough starter & hopefully get a loaf in over the weekend! Thank you, John, your recipes are phenomenal!
Well done, and thanks for watching. Much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed, I'm losing track 🤔
Today I baked focaccia bread, thanks to you my dear chef john It was super hit. I was trying my level best on baking for a long time, rest of my family almost declared persona non grata to certain areas of our home . Incounsiderate of course. Once again thank you very much for the video.
I'm making this bread right now. Yum! This is an excellent tutorial and explained very clearly by Chef John. I can't wait to try this bread with my Turkey salad made from my roasted Thanksgiving turkey. Thanks Chef John!!!
Hope you enjoy Maria. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
John, another spectacular video! Watching you work is addictive like a drug. This is my third video from you and I have made all three of your recipes thus far with great results. I am pacing myself so as to not binge watch... I want to make all of your recipes. Cheers from across the pond!
Thanks for watching Victor, much appreciated. Very wise way of looking at the channel. Please like share and subscribe for more great video recipes, apologies if you have already subscribed I'm losing track of names 😃👍.
Glad you enjoyed it! Thank you, and thanks for watching my friend. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
Fantastic Joy! I'm pleased you gave it a try my friend and I hope it turned out well. Here is my latest video recipe. profoodhomemade.com/homemade-canned-corned-beef/
My pleasure Dorine. Thank YOU for watching my friend, 😊 Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Made this today and it's the first bread I made which looked great the first time. Making this is very relaxing and I am going to make it over and over again. Thank you so so so much. 😊
Try different toppings Rock, garlic, rosemary, and little Italian cherry tomatoes, are really nice, experiment mate you really can't screw this recipe up.👍😉😃
Hello from Boston, MA - USA! Made this tonight to go along with some shrimp fra diavolo - OMGoodness - so good! Thank you - you are now known as Uncle John in our house - we've made the baguettes a few times and look forward to trying many more recipes. You are so encouraging and make us feel like we can bake anything! Quick question - since this focaccia is so delicious, we want to enjoy the rest of it tomorrow - any suggestions on the best way to store it? Peace - Ellen R
So kind Ellen, The best way is to portion and freeze them, but freeze as soon as they are cool from the oven, this will maintain the fresh condition when defrosted, hope that helps. Thanks for watching my friend. My latest pie video recipe. Here is the ingredients list and full written method on the channels website, Mince pies profoodhomemade.com/minced-ground-beef-pies/ Regards Uncle John 😉👍😄
Thank you John for all the recipes. I'll just like to say that I combined your foccacia and ciabbata reciepes and made a bit more hidrated dough foccacia. Hope you don't mind. Looking forward for new videos.
Thanks for watching An Bs, much appreciated. Very kind comment Thank you :o). I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching An Bs. Ευχαριστώ που παρακολουθούσατε ένα Bs, πολύ ευχαριστημένο. Πολύ ευγενικό σχόλιο Σας ευχαριστώ: o). Έχω πολύ πιο γρήγορα και δεν ψήνω ψωμιά, κέικ, τυρί και άλλες συνταγές στο κανάλι μου, αν θέλετε να ρίξετε μια ματιά. Σας αρέσει, μοιραστείτε και ίσως εγγραφείτε (αν δεν το έχετε ήδη κάνει). Επομένως, μην χάσετε κανένα μελλοντικό βίντεο, βεβαιωθείτε ότι έχετε χτυπήσει το εικονίδιο του κουδουνιού, ώστε να ενημερώνεστε αυτόματα για κάθε φορά που ανεβάζετε ένα νέο βίντεο. Σας ευχαριστούμε και πάλι για το Watching An Bs. Ελπίζω ότι αυτή η μετάφραση είναι εντάξει: o)
Thanks for your reply John. I have already subscribe at your channel and i follow every new uploading. In the meantime, I'm..... studying your old ones. Thanks again. Anna Greetings from sunny Greece
Fantastic! Go for it. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Oh yeah! Yummy bread! First time I followed your recipe on this I was so happy with the result... Question: I'm thinking to work done Kalamata olives into the dough, when should I incorporate something like that?
Hello John, Followed your method to make the foccacia bread. It surned out well. However, i changed the flour potion to my prefrefence but used your no knead method and the over tips and techniques. Thanks.
I looked at so many recipes but felt confident in this one. Substituted the basil with garden grown rosemary (don’t blend it though) Easy to make and it was delicious!
Thanks for watching , much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/ There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I made this today. It's a bit chilly here in LA, so my rises took a bit longer than expected, but much better focaccia than I've ever made. Brilliant. And who are the 5 malcontents who gave this a thumbs down?
@@JohnKirkwoodProFoodHomemade I'll also add that I didn't have basil a few weeks ago so I made the recipe the same way but used some (store made, real) pesto, and while I thought it would be the same, it wasn't. However, the technique for focaccio was splendid, and both times, the bread was perfect. I did subscribe, share, and like.
Hello John! I tried this today and it was delicious! I served it with my homemade tagliatelle and bolognese sauce and my family loved it! Thank you for this recipe! Keep up the good work! Best regards Janne!
Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/
Fantastic! I'm pleased you will give it a try my friend and I hope it turns out well. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Thanks for watching Gia, much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Gia.
You are the only man to make my mouth water at 2am on a Friday morning John lol 😂 Top class as always, and I cannot wait to try it, thanks for sharing!
I've looked at a few Focaccia bread recipes now but omg this looks delicious and way better. A lot of proving going on but I'm sure it's all worth it. No idea what's going on with RUclips but even though subscribed, it wasn't showing the latest new videos even though I clicked the correct drop down. It keeps showing a cross over the bell instead? Might be one to ask RUclips in case people aren't getting the notifications. Thanks John, Great recipe... Now I'm just going to have to look at your tins and gloves 😁 Edit: Do you have that tin on your website, if not, do you have a link or what size was it please? Thank you
Thanks for watching Neilbl62, much appreciated. Very kind comment thank you 👍😉. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Neilbl62. Apologies if you have already subscribed, I'm losing track. 👍😃😉.
Hi John, this really never fails me. I have just baked this now for the nth time lol thank you so much ever. Thought I'd let you know. I'm making garlic mushrooms tomorrow :) Thanks again.
Thanks again for watching Jay. Here's the written recipe for the Focaccia .......... profoodhomemade.com/focaccia-bread-with-garlic/ Here's the written recipe for the mushrooms ..... profoodhomemade.com/garlic-mushrooms/ Put these 2 recipes together, and you'll be in Italian heaven my friend.
My pleasure Kaylee 😊. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Oh John what have you done to me!!!!! I’m supposed to be losing weight, but I’m addicted to your bread recipes ‼️ on the second batch of Vietnamese baguettes today.....now I’m gonna have to try this! 🙈👌
Sorry Lynn, blame the lockdown 😂👍😉😃 Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Thank you, and thanks for watching my friend. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
I made this bread last night & it turned out beautifully! Now I didn't have fresh basil, but I did have some I'd frozen in cubes, so I used it. Other than that, I followed your recipe & video. It's perfect for rotisserie chicken w/sauteed vegetables like zucchini, caramelized onions, peppers, etc... Now I need to get the nerve up to try Ciabatta bread. ;) Thank you, John.
I made this yesterday, it was fantastic, so easy and tasted amazing, instead of the pesto I sauteed cherry tomatoes garlic and fresh rosemary for the topping I'll be making this again.
Thanks for watching cayasm , much appreciated. Very kind, thank you 😃😉👍. Here is the ingredients list and full written method on the website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/ Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thanks for watching Chenchen. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
John, another wonderful video and recipe I am looking forward to making. I am sure the group I will be cooking for this fall will love a lot of the breads I have learned to make from you. Thanks for each and all!!
Thanks for watching Bill, much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching, sorry if you've already subbed Bill, I've no way of telling who has and who hasn't.
Hi John, If there is time, would you recommend an overnight first rise in the fridge to improve taste? I wondered about this principle with other bread products, like the panini, as well. Thank you from Toronto!
Yes you can! Thank you, and thanks for watching my friend. Here is my latest bread video recipe, Rustic Country Loaf. You can find the ingredients list and full written method on my website. profoodhomemade.com/rustic-country-loaf/
Hi John. I have only recently found your channel and have enjoyed your videos immensely. I made your Focaccia bread this past weekend. I just wanted to tell you that it turned out delicious! Thank you for sharing the recipe with us. I am very much looking forward to trying some more of your creations. Thank you for sharing sir! Joe
Fantastic Joe! I'm pleased you gave them a try my friend and they turned out well. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
That is one good channel ! thanks for sharing your recipes ! I checked your blog also really cool ! I will prepare the focaccia as a part of the menu that I will prepare for my wife tomorrow for her birthday !
Thanks for watching Meher, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a few tips to help you along. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Very interesting. Unfortunately I didn't see this until I had used another recipe. For that, olive oil was added to the dough. And the dough, once placed in the sheet pan, was covered with plastic and put in the refrigerator for the night. Your recipe seems much easier and actually less oily.
Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Hey john for foccacia my sicilian grandma made it everyday! Her toppings? Slivered garlic, stewed tomato,s , anchovies, and parma cheese and drizzled with olive oil! . Incredible delious!
This was an incredibly delicious tasting bread. Absolutely fantastic. Thank you uncle John. Since finding your channel I have baked the........ french sticks. .... delicious! Sandwich bread.... multiple times. Wholewheat loaf,love it!!! Meatballs,totally delicious. The pizza.... best ever!!! Dinner rolls... filling :-D Victoria sponge. . Delicious Banana bread. . Incredible The burgers. .. fabulous!!!! Looking forward to making a sourdough for the first time very soon. Also the chibatta bread. The pork pie recipe is on my list also. I also bought a stand mixer John. . Lol thank you so much for giving us the confidence an passing on your knowledge. Until your next recipe! See you then and take care of yourself buddy!
Thanks again Dee, as always, much appreciated. Well done on completing all those recipes. Next recipe is a couple of Swiss rolls, one strawberry and chocolate the other a plain jam Swiss roll.
Hey there John -- made this tonight to go with a big pot of minestrone. Turned out great. We always make our own pesto and freeze it (without the cheese) in cubes so it's always at the ready, so I used that rather than try to find fresh basil in the dead of winter 😅. I may do this one again but bake it naked (the bread, of course) on a steel. And I think there's some wiggle room in this recipe to play with the flour a bit, too (we have a local miller that makes this great malted whole wheat flour that I think could work well in this recipe at maybe 30%). Hope 2021 is treating you well so far!
OMG i just found your channel John and I already want to make all your breads recipes! Thank you so much dor your time and effort into teaching these recipes! :D
John, I got a tip from an Italian baker (I live in Italy). If you dilute the salt in the water before adding it, you'll favour the yeast's action, since salt coming into contact with it may inhibit the process. Perhaps you could run a test to see if the difference is noticeable. Thanks for another great recipe, keep it up!
Thanks Alexander, yeah done the test many times over my career, now retired, salt is salt diluted or not, you've just got to strike the right balance, if you use the correct percentage of salt there's no problem.
Wow! You had me at, protein! Had to sub when you explained to one of your subscribers who commented about flour. You explained the importance of protein in flour for baking bread. Why didn't I know this? Thank you! For educating us. So happy I found you💖👍🤗💖
Thanks for watching Rita, much appreciated. Please check out the 4 main bread making rules below 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I knew it, there's gotta be a focaccia recipe! This is so different from what I learned, and we used cake flour. But also a no knead method. So interesting.
Hello John, I wanted to tell you that you have made me fall in love with bread making! I have made soooo many of your "no knead bread" and my family loves them. Its so simple and the breads are perfect every time. I Will definatly try this foccacia recipe too, it looks like heaven ! And I love the way you teach us so clearly and understandable:) Thank you so much. Hugs from Norway:)
Thanks for watching MsMinelly, much appreciated. Very nice comment thank you. I'm Pleased you and your family are enjoying the recipes. Hugs back from the UK 😀
I just discovered this channel, was really enjoying the videos, but when you said you have a recipe for homemade parmesan cheese I had to hit Subscribe, thank you! Everything looks delicious and I can't wait to try it
Hello John, thanks again for another great receipt. I have made it today and it is so delicious! Can you share some afternoon tea pastry in your future videos? Thanks!
There are many tea pastry recipes on the channel my friend, cakes, scones, pie pasties, quiches, and much more, and a website with all the recipes, you need to go through all my playlists. here is my channel click on playlists ruclips.net/user/jonboy2478 ruclips.net/user/JohnKirkwoodProFoodHomemadeplaylists
Hi John, I just watched yr video & seems interesting for me to try your focaccia recipe. May I know I can use just bread flour? I can’t find any strong bread flour in my country so far. Do I need to spray some water when baking to prevent drying out? I like the thickness & texture of your bread. I had tried a few recipes for focaccia but turned out not very happy with it. Yours recipe seems like shortest time for proofing. I will definitely try your recipe soon 😊 but just let me if I can use normal bread flour instead 🤗
Thanks for watching Candy, strong bread flour is the same as saying bread flour, read all 4 rules below, but No3 will explain what bread flour is. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/ 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
John Kirkwood thank you so much for your kindly reply & explanation. I will definitely do your recipe , thanks again for your very fast reply to me, really appreciate it. God bless you , stay safe 🙏
Thanks for watching Jinjer, much appreciated. You'd be very welcome :o). Please like share and subscribe for more great video recipes, apologies if you already have subscribed.
John you have a lovely voice n i love the way you explain in detail abt the receipe iam from India n deal in grams n militres so i love wen you tell the ingredients in grams. Thank you n keep it up on all your lovely videos..
Thanks again for watching sujata, you are very kind my friend, Gram are the best unit to weigh anything my friend. Here is the written recipe for this Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Masterful video. Perfect amount of "How to", "Why" and entertainment. A rare combination. Thanks
Glad you enjoyed it Nigel. Thanks for watching my friend. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
@@JohnKirkwoodProFoodHomemade sadly my wife is vegan so milk and eggs are out, but I see lots of your videos I can pursue. OK I might sneak in something just for me every now and again jaja. Keep up the good work my friend.
“…So just listen to Uncle John…”. I just love this.
😂 Thanks for watching Katie. My latest video recipe link for whole wheat and white bread flour Bloomer. ruclips.net/video/Y-CcExgNjdw/видео.html. And here is the ingredients list and full written method on the channels website,
profoodhomemade.com/bloomer-whole-wheat-and-white/
I made this today (half recipe in a 10x7" pan - only 2 of us) and it was amazing! This Yankee gal thanks you. 😊
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
John, I made your no-knead focaccia bread today and it turned out perfectly! It was SO easy! My husband and I live at 6400 feet elevation in New Mexico, USA and I was concerned about the elevation change. The only thing I did differently was add 1/4 cup more water than you recommended and it was enough. It came out of the oven golden brown and very crispy. It was delicious! Thank you for sharing your expertise. I’m anxious to try more of your recipes!
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
John you nailed it again! I've been making your french baguettes for weeks now. This time I tried your focaccia. My daughter had been asking me for this kind of bread for some time! Absolutely delicious! And I also want to congratulate you on your teaching skills and on your generosity when sharing your recipes. You keep no secrets and your instructions are so clear that it makes baking your recipes a delight. Thank you a million times over!
Fantastic! Great job Elaine. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
I made this to share at work. It disappeared in no time and absolutely delicious. I’m now making another! Thank you John. I’ve also bought books 1, 2 and 3. The Tiger bread also went down a storm!
Thank you so much Christina, It really helps keep the channel going, and i'm so pleased that everyone enjoyed the bread. 👍😁 Here is my latest video recipe. profoodhomemade.com/plain-cheese-n-onion-quiche/
I've never made bread in my life but everytime I follow your instructions it turns out perfect. My wife and I love your channel and watch just to hear your voice. Thank you!
Great job!
John, you are an inspiration. Thanks for sharing.
My pleasure lhbbio,
Thanks for watching , much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I am making this bread as I type this, 2nd proofing (rise) is now taking place. I will serve this wonderful bread with some classic Italian soup the family loves and a healthy serving of salad. Nice glass of red wine and shaved Parmesan cheese. Wonderful recipe, simply follow the directions, (SCALE, WEIGH) everything and it never fails. It’s a chilly, damp day here in Tennessee (USA), quite cloudy with a gentle breeze and ambient temp of 43 degrees outside. Rain is in the forecast for later today, so, I expect this will go quite well for a lazy, cloudy Saturday meal. Thank you for sharing your passion of cooking Sir, much appreciated.
Thanks again for watching Kenneth, much appreciated. Very kind, thank you 😃😉👍.. Please check out my Christmas Playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Yes, Uncle John 😁I do listen to your advice (most of the time) and find your recipes straightforward and easy to follow.
Your repertoire of recipes is quite astonishing. Thank you.
So kind B, thanks
Thank you again John! I love your recipes and how you present them. Thank you
Thank you Josh, and thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/soft-sandwich-buns/
Brilliant. My favourite bread. Bellissimo
Thank you, and thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/
Happy new year and all the best for 2023.
I have made it so many times and always comes out perfectly. Everyone loves it. I ventured into adding more toppings like Greek olives and sun dried tomatoes. It is just so so so good! All your recipes are wonderful and, most of all, you really teach every bit of details so we can not make mistakes. But, I guess, your voice is what make it even more pleasant to watch your videos as you have not only a very soothing voice but you speak in a very calm yet happy uplifting way. I can only say thank you so very much and may God always bless you and your family. Love form Brazil !
Fantastic Patricia! I'm pleased you gave it a try my friend and it turned out well. God bless you also and thanks for your support. Here is my latest video recipe. profoodhomemade.com/12-mini-apple-pies/
Mr. Kirkwood, this is a fine recipe. My family loved it. The crumb just melts away. Thank you Sr.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
Hi, John, I bought this little food processor and I have to say its my most used gadget 😊 garlic, onion, lemon sugar for baking, I use it everyday, thank you 😊
Thanks for watching my friend. Here is my latest homemade pie video recipe, Chicken and Chorizo Individual Pies profoodhomemade.com/chicken-and-chorizo-pie/
I made the focaccia bread following this recipe. My family raved to me that this was the most delicious bread they'd ever tasted. There were no leftovers by the end of the meal.
Thank you for the fantastic video, John!
Thanks for watching Dubi Lazar much appreciated. Thank you for your wonderful comment. Please like share and subscribe for more great video recipes.
I made this recipe last week. It was easy to follow, results were delicious. I used fresh rosemary, olive oil and salt for the top. We loved it so much, it was requested again so making it for lunch today. Thank you 😊
Great job RD. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
That's right! Listen to uncle John and you won't go wrong in this recipe haha always a joy to come back and rewatch your tutorials while i bake and cook. Here's praying you're always safe amidst the crazy pandemic.
Thanks again Jay, God bless you and your family my friend. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Having a lot of Basil leaves from my herb garden, I made this recipe and it was truely delicious!🤩I did however discover, that what a 🇬🇧 British considers "strong bread flour" and what a 🇩🇪 German considers as such are very much two different things. I used what we call "Type 1050" flour here and the bread turned out much darker inside and also didn't rise quite as well in the baking pan as yours. Still very much delicious and arguably even more nutritious (being closer to the mineral content of a whole-grain bread), but not quite as "tradidtional". So for any fellow German here I leave the recommendation to probably rather use Type 550 flour (which comes closer to the English "all purpose flour").
John has introduced me to bread making, started with focaccia family loves it. Tried the sandwich loaf did not follow johns instructions on the rise, ended up with a small loaf but still good to eat. Love the way this man takes you through the process calm and confident .
Found it very therapeutic. Thanks John proves you can teach an old dog new tricks. John Brighton
That is awesome John. Thank you. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
I just made this. I’m here in the Philippines 🇵🇭 and currently we are on an Enhanced Community Quarantine. This is the first time I have ever made a bread and it was perfect. The adults liked it but the kids loved it. Will definitely make this again.
Nice job Monette, thanks for watching. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Thanks so much for this... and all the others actually. Your way of breaking things down demystifies breadmaking and makes it accessible for anyone. I hope you are safe and well.
Yes we're all fine here my friend, thanks for watching, stay safe.
Only one word to describe this. Brilliant! Words can't describe this focaccia. Incredible. The crumb and texture simply magnificent. Thanks John
Thanks again Steve.
This looks amazing, thank you! Your corner rolls are beautiful! Thank you.
Thank you so much!
not only do you make amazing things you have an amazing voice!....you could seriously be a narrator!
Thanks for watching barber0611, much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching barber6011.
Just tried this recipe. Superb and easy to follow. Tastes delicious
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
John, thank you so much for your different recipes. I have made your Focaccia bread twice now, it is very good.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
This bread just makes my mouth water.🤤
I will definitely make this. Thanks so much for another awesome bread recipe.❤
I don't know how soon I will make this as I live in a small apartment with small kitchen in Manhattan, but just watching your videos is so enjoyable. Thank you for inspiring me.
Thanks for watching, much appreciated my friend 😉.
That looks fantastic.
Thank you for sharing your expertise.
Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Oh my goodness, all the information I needed on technique to achieve the results that I am looking to see and eat.
Glad it was helpful!
Thank you John for the Focaccia bread tutorial, have just served this for lunch and everyone is “raving” about it!
Well done Andrea, and thanks for watching, much appreciated. Don't stop there Andrea I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Andrea.
I subscribed to this channel after watching video after video. Made this focaccia today and again followed EXACTLY as John says to. This is absolutely delicious. I had always wanted to make bread but was too scared as it seemed so difficult & easy to mess up. Johns step by step instructions are fool proof. I have now made the baguettes & focaccia. Tomorrow I will make my sourdough starter & hopefully get a loaf in over the weekend! Thank you, John, your recipes are phenomenal!
Great job! Katherine, pleased you like the recipes my friend.
Made this yesterday and it's delicious. Thank you (salamat) uncle John for all your amazing no knead bread recipe👍 from 🇵🇭
Well done, and thanks for watching. Much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed, I'm losing track 🤔
Today I baked focaccia bread, thanks to you my dear chef john It was super hit. I was trying my level best on baking for a long time, rest of my family almost declared persona non grata to certain areas of our home . Incounsiderate of course. Once again thank you very much for the video.
You are most welcome R. nice job.
I'm making this bread right now. Yum! This is an excellent tutorial and explained very clearly by Chef John. I can't wait to try this bread with my Turkey salad made from my roasted Thanksgiving turkey. Thanks Chef John!!!
Good luck Danvil.
Oh boy, THAT looks utterly scrumptious! Can’t wait to try this. Thank you, as always, for your great recipe tutorials. What a blessing! ☺️🌹👍🏽
Hope you enjoy Maria. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Uncle John you are the greatest baker,love all your recipes and i love making bread, greetings from malaysia.
Thanks again Queen bee, much appreciated.
John, another spectacular video! Watching you work is addictive like a drug. This is my third video from you and I have made all three of your recipes thus far with great results. I am pacing myself so as to not binge watch... I want to make all of your recipes. Cheers from across the pond!
Thanks for watching Victor, much appreciated. Very wise way of looking at the channel. Please like share and subscribe for more great video recipes, apologies if you have already subscribed I'm losing track of names 😃👍.
Thanks for sharing. Your voice sounds a lot like David Attenborough, very relaxing!
Glad you enjoyed it! Thank you, and thanks for watching my friend. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
Hi John just weighing out ingredients for this bread going to have it with some lovely soup ! Thank you x
Fantastic Joy! I'm pleased you gave it a try my friend and I hope it turned out well. Here is my latest video recipe. profoodhomemade.com/homemade-canned-corned-beef/
Made this last night, can't believe how good it was! Thank you for awesome demos.
You are so welcome my friend, thanks for watching
Your channel and recipe really impressed me. I have tried it and this Focaccia bread is so delicious!!!🥰👍 Thank you John‼
My pleasure Dorine. Thank YOU for watching my friend, 😊 Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Thank you dearly for showing us how to make this truly enjoyable bread.
Your very welcome Padmé Padmé ;o) and thank YOU once more for watching and supporting my channel.
Made this today and it's the first bread I made which looked great the first time. Making this is very relaxing and I am going to make it over and over again. Thank you so so so much. 😊
Try different toppings Rock, garlic, rosemary, and little Italian cherry tomatoes, are really nice, experiment mate you really can't screw this recipe up.👍😉😃
@@JohnKirkwoodProFoodHomemade thank you again. i will try that too. I think i have those on my garden. 😊
Hello from Boston, MA - USA! Made this tonight to go along with some shrimp fra diavolo - OMGoodness - so good! Thank you - you are now known as Uncle John in our house - we've made the baguettes a few times and look forward to trying many more recipes. You are so encouraging and make us feel like we can bake anything! Quick question - since this focaccia is so delicious, we want to enjoy the rest of it tomorrow - any suggestions on the best way to store it? Peace - Ellen R
So kind Ellen, The best way is to portion and freeze them, but freeze as soon as they are cool from the oven, this will maintain the fresh condition when defrosted, hope that helps.
Thanks for watching my friend. My latest pie video recipe. Here is the ingredients list and full written method on the channels website, Mince pies profoodhomemade.com/minced-ground-beef-pies/
Regards
Uncle John 😉👍😄
Thank you John for all the recipes. I'll just like to say that I combined your foccacia and ciabbata reciepes and made a bit more hidrated dough foccacia. Hope you don't mind. Looking forward for new videos.
Thanks for watching Jute, much appreciated. Of course I don't mind Jure, experimenting is what cooking is all about.
Amazing recipes. You speak so clearly, that even me who I am Greek, Ι can understand you. Thank you very much
Thanks for watching An Bs, much appreciated. Very kind comment Thank you :o). I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching An Bs.
Ευχαριστώ που παρακολουθούσατε ένα Bs, πολύ ευχαριστημένο. Πολύ ευγενικό σχόλιο Σας ευχαριστώ: o). Έχω πολύ πιο γρήγορα και δεν ψήνω ψωμιά, κέικ, τυρί και άλλες συνταγές στο κανάλι μου, αν θέλετε να ρίξετε μια ματιά. Σας αρέσει, μοιραστείτε και ίσως εγγραφείτε (αν δεν το έχετε ήδη κάνει). Επομένως, μην χάσετε κανένα μελλοντικό βίντεο, βεβαιωθείτε ότι έχετε χτυπήσει το εικονίδιο του κουδουνιού, ώστε να ενημερώνεστε αυτόματα για κάθε φορά που ανεβάζετε ένα νέο βίντεο. Σας ευχαριστούμε και πάλι για το Watching An Bs. Ελπίζω ότι αυτή η μετάφραση είναι εντάξει: o)
Thanks for your reply John. I have already subscribe at your channel and i follow every new uploading. In the meantime, I'm..... studying your old ones. Thanks again. Anna
Greetings from sunny Greece
Thanks Anna.
Just baked this. OMG!!! Amazing. The flavor is superb. Thanks John.
Thanks for watching much appreciated. Pleased the recipe turned out okay for you. Please like share and subscribe for more great video recipes.
Trying this one next after your sandwich baguettes turned out beautifully. Looking forward to it!
Fantastic! Go for it. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
I thank you for another wonderful and relaxing video. I really needed this. I have had one of those days. I'm okay now.
Nice one Bob, pleased to have helped ☺.
Oh yeah! Yummy bread! First time I followed your recipe on this I was so happy with the result...
Question: I'm thinking to work done Kalamata olives into the dough, when should I incorporate something like that?
I would add them half way through kneading.
Hello John, Followed your method to make the foccacia bread. It surned out well. However, i changed the flour potion to my prefrefence but used your no knead method and the over tips and techniques. Thanks.
Sounds great!
Divine! Everything you make is exquisite and perfect! ❤️
Wow, thank you!
I looked at so many recipes but felt confident in this one. Substituted the basil with garden grown rosemary (don’t blend it though)
Easy to make and it was delicious!
Thanks for watching , much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I made this today. It's a bit chilly here in LA, so my rises took a bit longer than expected, but much better focaccia than I've ever made. Brilliant.
And who are the 5 malcontents who gave this a thumbs down?
Thanks for watching Dan, much appreciated. Can't win them all my friend 😉. Please like share and subscribe for more great video recipes.
@@JohnKirkwoodProFoodHomemade I'll also add that I didn't have basil a few weeks ago so I made the recipe the same way but used some (store made, real) pesto, and while I thought it would be the same, it wasn't. However, the technique for focaccio was splendid, and both times, the bread was perfect.
I did subscribe, share, and like.
Well done Dan, make up your own recipe, but keep the bread quantitys the same as mine, Rosemary and whole cherry tomatoes are a good combination.
Hello John! I tried this today and it was delicious! I served it with my homemade tagliatelle and bolognese sauce and my family loved it! Thank you for this recipe! Keep up the good work!
Best regards Janne!
Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website,
profoodhomemade.com/hot-dog-baguettes/
Definitely trying this. Had some success with other focaccia recipes but this looks divine!
Fantastic! I'm pleased you will give it a try my friend and I hope it turns out well. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
@@JohnKirkwoodProFoodHomemade Those Vietnamese baguettes look pretty lovely too!
Love your cling film dispenser! Great video! Cannot wait for cooler weather to try out this recipe, thanks for sharing.
Thanks for watching Gia, much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Gia.
I made this & the bread was absolutely amazing & flavorful. Would definitely make this again!
Great job, thanks for watching much appreciated
You are the only man to make my mouth water at 2am on a Friday morning John lol 😂 Top class as always, and I cannot wait to try it, thanks for sharing!
Thanks again for watching Ian, much appreciated mate.
I've looked at a few Focaccia bread recipes now but omg this looks delicious and way better. A lot of proving going on but I'm sure it's all worth it. No idea what's going on with RUclips but even though subscribed, it wasn't showing the latest new videos even though I clicked the correct drop down. It keeps showing a cross over the bell instead? Might be one to ask RUclips in case people aren't getting the notifications. Thanks John, Great recipe... Now I'm just going to have to look at your tins and gloves 😁
Edit: Do you have that tin on your website, if not, do you have a link or what size was it please? Thank you
Thanks Jude. The size of the tin is at 3.50 I hope that helps. Here is my latest video recipe. profoodhomemade.com/4-minced-ground-beef-pies/
@@JohnKirkwoodProFoodHomemadethank you
Hello John, thank you very much your friendly and very instructive videos. Delicious all round.
Thanks for watching Neilbl62, much appreciated. Very kind comment thank you 👍😉. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Neilbl62. Apologies if you have already subscribed, I'm losing track. 👍😃😉.
Hi John, this really never fails me. I have just baked this now for the nth time lol thank you so much ever. Thought I'd let you know. I'm making garlic mushrooms tomorrow :) Thanks again.
Thanks again for watching Jay.
Here's the written recipe for the Focaccia .......... profoodhomemade.com/focaccia-bread-with-garlic/
Here's the written recipe for the mushrooms ..... profoodhomemade.com/garlic-mushrooms/
Put these 2 recipes together, and you'll be in Italian heaven my friend.
Hi John, tried your recipe and it taste so good! Thank you for sharing!
My pleasure Kaylee 😊. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Just made one following your instructions and it was absolutely delicious! Thanks again!
Well done Joseph, thanks for watching much appreciated. Please like share and subscribe for more great video recipes.
Oh John what have you done to me!!!!! I’m supposed to be losing weight, but I’m addicted to your bread recipes ‼️ on the second batch of Vietnamese baguettes today.....now I’m gonna have to try this! 🙈👌
Sorry Lynn, blame the lockdown 😂👍😉😃 Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Yet another excellent recipe, John.
Thank you, and thanks for watching my friend. Here is my latest video recipe. Cauliflower Cheese with a Parmesan and breadcrumb crust. You can find the ingredients list and full written method on my website, profoodhomemade.com/cauliflower-cheese/
Thanx John, can't wait to try this one. I may experiment with the topping using sliced olives or sun-dried tomatoes. Keep em coming.
Thanks again for watching Brian. Cherry tomatoes and red onion or rosemary, is very nice.
I made this bread last night & it turned out beautifully! Now I didn't have fresh basil, but I did have some I'd frozen in cubes, so I used it. Other than that, I followed your recipe & video. It's perfect for rotisserie chicken w/sauteed vegetables like zucchini, caramelized onions, peppers, etc... Now I need to get the nerve up to try Ciabatta bread. ;) Thank you, John.
Nice job Sammi, thanks for watching, much appreciated. Good luck with the Ciabatta it's not as difficult as you think 😉👍
I made this yesterday, it was fantastic, so easy and tasted amazing, instead of the pesto I sauteed cherry tomatoes garlic and fresh rosemary for the topping I'll be making this again.
Thanks for watching cayasm , much appreciated. Very kind, thank you 😃😉👍.
Here is the ingredients list and full written method on the website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thank you! I just love your voice. I wish all my teachers had your ease.
Thanks for watching Reiki, much appreciated, yeah it comes with age. Please like share and subscribe for more great video recipes.
Thanks John! Tried your recipe and it is very delicious!
Thanks for watching Chenchen. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
John, another wonderful video and recipe I am looking forward to making. I am sure the group I will be cooking for this fall will love a lot of the breads I have learned to make from you. Thanks for each and all!!
Thanks for watching Bill, much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching, sorry if you've already subbed Bill, I've no way of telling who has and who hasn't.
Hi John, If there is time, would you recommend an overnight first rise in the fridge to improve taste? I wondered about this principle with other bread products, like the panini, as well. Thank you from Toronto!
Yes you can! Thank you, and thanks for watching my friend. Here is my latest bread video recipe, Rustic Country Loaf. You can find the ingredients list and full written method on my website. profoodhomemade.com/rustic-country-loaf/
Hi John. I have only recently found your channel and have enjoyed your videos immensely. I made your Focaccia bread this past weekend. I just wanted to tell you that it turned out delicious! Thank you for sharing the recipe with us. I am very much looking forward to trying some more of your creations. Thank you for sharing sir!
Joe
Fantastic Joe! I'm pleased you gave them a try my friend and they turned out well. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
@@JohnKirkwoodProFoodHomemade Thank you Mr. Kirkwood.
Joe
Hi John, how could i make this with a sour dough starter? Thanks for the videos. I love them all.
Unfortunately it's not a case of adding a sour dough starter, I'm working on a sour dough recipe at the moment Shirley.
Turned out incredible! thank you Sir!
Very welcome!
That is one good channel ! thanks for sharing your recipes ! I checked your blog also really cool ! I will prepare the focaccia as a part of the menu that I will prepare for my wife tomorrow for her birthday !
Thanks for watching Meher, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a few tips to help you along.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Very interesting. Unfortunately I didn't see this until I had used another recipe. For that, olive oil was added to the dough. And the dough, once placed in the sheet pan, was covered with plastic and put in the refrigerator for the night. Your recipe seems much easier and actually less oily.
Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
Hey john for foccacia my sicilian grandma made it everyday! Her toppings? Slivered garlic, stewed tomato,s , anchovies, and parma cheese and drizzled with olive oil! . Incredible delious!
Sounds fantastic Russell, I'll definitely be giving that one a try.
This was an incredibly delicious tasting bread. Absolutely fantastic. Thank you uncle John.
Since finding your channel I have baked the........
french sticks. .... delicious!
Sandwich bread.... multiple times.
Wholewheat loaf,love it!!!
Meatballs,totally delicious.
The pizza.... best ever!!!
Dinner rolls... filling :-D
Victoria sponge. . Delicious
Banana bread. . Incredible
The burgers. .. fabulous!!!!
Looking forward to making a sourdough for the first time very soon. Also the chibatta bread. The pork pie recipe is on my list also.
I also bought a stand mixer John. . Lol thank you so much for giving us the confidence an passing on your knowledge.
Until your next recipe! See you then and take care of yourself buddy!
Thanks again Dee, as always, much appreciated. Well done on completing all those recipes. Next recipe is a couple of Swiss rolls, one strawberry and chocolate the other a plain jam Swiss roll.
Thank you John excellent recipe and enjoyable to make I made mine today with great results again. Many thanks
Thanks again for watching David, well done with Focaccia.
Hey there John -- made this tonight to go with a big pot of minestrone. Turned out great. We always make our own pesto and freeze it (without the cheese) in cubes so it's always at the ready, so I used that rather than try to find fresh basil in the dead of winter 😅. I may do this one again but bake it naked (the bread, of course) on a steel. And I think there's some wiggle room in this recipe to play with the flour a bit, too (we have a local miller that makes this great malted whole wheat flour that I think could work well in this recipe at maybe 30%). Hope 2021 is treating you well so far!
Thanks Jayson, you have a great year too my friend.
OMG i just found your channel John and I already want to make all your breads recipes! Thank you so much dor your time and effort into teaching these recipes! :D
Thanks for watching Gii, much appreciated. Please like share and subscribe for more great video recipes.
Yes, looks fantastic. Thank you for a lovely recipe uncle John.😄
Haha, thanks Clair, 😉
John, I got a tip from an Italian baker (I live in Italy). If you dilute the salt in the water before adding it, you'll favour the yeast's action, since salt coming into contact with it may inhibit the process. Perhaps you could run a test to see if the difference is noticeable. Thanks for another great recipe, keep it up!
Thanks Alexander, yeah done the test many times over my career, now retired, salt is salt diluted or not, you've just got to strike the right balance, if you use the correct percentage of salt there's no problem.
Wow! You had me at, protein! Had to sub when you explained to one of your subscribers who commented about flour. You explained the importance of protein in flour for baking bread. Why didn't I know this? Thank you! For educating us. So happy I found you💖👍🤗💖
Thanks for watching Rita, much appreciated. Please check out the 4 main bread making rules below 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I knew it, there's gotta be a focaccia recipe!
This is so different from what I learned, and we used cake flour. But also a no knead method. So interesting.
Hope you enjoy
Great video again John, very thorough and informative. Been subscribed a while now and always enjoy them, look forward to the next one !
Thanks again Craig,
Hello John, I wanted to tell you that you have made me fall in love with bread making! I have made soooo many of your "no knead bread" and my family loves them. Its so simple and the breads are perfect every time.
I Will definatly try this foccacia recipe too, it looks like heaven !
And I love the way you teach us so clearly and understandable:)
Thank you so much. Hugs from Norway:)
Thanks for watching MsMinelly, much appreciated. Very nice comment thank you. I'm Pleased you and your family are enjoying the recipes. Hugs back from the UK 😀
I just discovered this channel, was really enjoying the videos, but when you said you have a recipe for homemade parmesan cheese I had to hit Subscribe, thank you! Everything looks delicious and I can't wait to try it
Thanks for watching and subscribing my friend 😉 much appreciated. There are many cheese recipes on the channel.
Hello John, thanks again for another great receipt. I have made it today and it is so delicious!
Can you share some afternoon tea pastry in your future videos? Thanks!
There are many tea pastry recipes on the channel my friend, cakes, scones, pie pasties, quiches, and much more, and a website with all the recipes, you need to go through all my playlists. here is my channel click on playlists ruclips.net/user/jonboy2478 ruclips.net/user/JohnKirkwoodProFoodHomemadeplaylists
The basil, garlic and oil combination is a really nice alternative to the usual rosemary and oil. Thanks for your recipe :)
My pleasure M 😊. Thanks for watching, happy new year my friend.
Hi John, I just watched yr video & seems interesting for me to try your focaccia recipe. May I know I can use just bread flour? I can’t find any strong bread flour in my country so far. Do I need to spray some water when baking to prevent drying out? I like the thickness & texture of your bread. I had tried a few recipes for focaccia but turned out not very happy with it. Yours recipe seems like shortest time for proofing. I will definitely try your recipe soon 😊 but just let me if I can use normal bread flour instead 🤗
Thanks for watching Candy, strong bread flour is the same as saying bread flour, read all 4 rules below, but No3 will explain what bread flour is.
Here is the ingredients list and full written method on the channels website, Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ruclips.net/video/HWpSbYV96_c/видео.html
John Kirkwood thank you so much for your kindly reply & explanation. I will definitely do your recipe , thanks again for your very fast reply to me, really appreciate it. God bless you , stay safe 🙏
Thanks Candy, God bless you and yours too my friend.
Lovely bread! I’m coming to England to just have supper with you. Cheers!
Thanks for watching Jinjer, much appreciated. You'd be very welcome :o). Please like share and subscribe for more great video recipes, apologies if you already have subscribed.
John, another winner. Great bread and superb video as usual.
Been a while since your last comment Simon, nice to see back my friend. 👍😉😃
I’m so excited to see another bread video!!!
Thanks again Jennifer, much appreciated.
Of course! I always listen to Uncle John!
Thank you, and thanks for watching my friend. Here is my latest bread video recipe, Easy Flat Bread, Italian style. profoodhomemade.com/flat-bread/
John you have a lovely voice n i love the way you explain in detail abt the receipe iam from India n deal in grams n militres so i love wen you tell the ingredients in grams. Thank you n keep it up on all your lovely videos..
Thanks again for watching sujata, you are very kind my friend, Gram are the best unit to weigh anything my friend. Here is the written recipe for this Focaccia bread profoodhomemade.com/focaccia-bread-with-garlic/
@@JohnKirkwoodProFoodHomemade thank you John for your prompt reply.
👍