CAST IRON FOCACCIA 3 Ways
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- Опубликовано: 31 мар 2021
- Cast iron focaccia is one of those breads that almost seems too easy. For this video, I've used the same dough formula to make focaccia 3 ways. One super easy method that only takes two hours start to finish. One pro version that takes 24 hours, but is SO worth the extra time and process. And finally, a third bread with cheese in it because I'm a living breathing human and it tastes really really good. Enjoy.
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*MY GEAR*
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
BREAD KNIFE: amzn.to/3j0vHWg
PLASTIC DOUGH CARD: amzn.to/34dtXUB
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
INSTANT READ THERMOMETER: amzn.to/3jab370
MY CAST IRON: www.kohls.com/product/prd-271... (not a joke. i use this often and really like it)
LODGE CAST IRON SKILLET (also recommended): amzn.to/3jw4oVf
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
DELI CONTAINERS: amzn.to/2PKotNr
RECIPE:
2 HOUR
•360g or 1.5c water 86F/ 30C
•4g or 1 1/4 tsp instant yeast
•25g or 1 3/4 TBSP olive oil + additional 1/4c+ for oiling pan
•10g or 2 1/3tsp sugar
•450g or 3.5c bread flour (12.7% protein)
•12g or 2 tsp salt
Measure water, yeast, olive oil, sugar, flour, salt into medium bowl. stir to combine. Once stirred. wet your hand & continue to mix 2-3 minutes. Cover & let rise 15 minutes.
After that 15 mins, build strength by pulling up sides of dough & folding over 4-5 times then use the slap & fold method to round dough into a ball as shown @ 1:22
Oil 12" cast iron pan with about 1/4c olive oil. place dough into cast iron and oil the top of the dough. use fingertips to dimple dough & spread out into pan. cover & allow to rise 45 mins. dimple the dough once more, cover & let sit for 45 mins. sprinkle with flaky salt & bake in a 500F / 260C for 15-18min.
24 HOUR
•360g or 1.5c 86f/30c water + additional 20g
•10g 2 1/3tsp sugar
•25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan
•450g or 3.5c bread flour (12.7% protein)
•4g or 1 1/4 tsp yeast
•12g or 2tsp salt
Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with a wet hand. cover and let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown at 5:06. Cover and let rise for 30 more minutes. Complete a second strength building fold and slap and fold. Cover and allow to ferment in the fridge for 4-24 hours.
Load dough into a 12" cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple the dough and stretch it out into the pan. Cover and let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, then dimple with your fingertips. Cover and let proof once more for 1 hour.
Liberally salt with flaky salt then bake in 500F / 260C oven for 15-18min.
CHEESY:
•175g or 6oz aged white cheddar, cut into 1/2" cubes
•360g or 1.5c 86f/30c water + additional 20g
•10g 2 1/3tsp sugar
•25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan
•450g or 3.5c bread flour (12.7% protein)
•4g or 1 1/4 tsp yeast
•12g or 2tsp salt
•fried breadcrumbs (recipe below)
Measure 360g water, sugar, olive oil, and flour into a medium bowl. stir to combine. Finish mixing with wet hand. cover & let rise for 30 min. After 30 min, add 20g water, yeast, and salt and mix with a very wet hand. cover and ferment at room temp for 30 min then do a strength building fold and slap and fold as shown @ 5:06. Cover and let rise for 30 more minutes. Add cheese during the 2nd strength building fold as shown @9:27, then slap and fold to round dough into a taught ball & finish incorporating. Cover and allow to ferment in the fridge for 4-24 hours.
Load dough into a 12" cast iron oiled with about 1/4c olive oil. Use oiled finger tips to dimple dough & stretch it out into the pan. Cover & let proof for 1 hour 15min. Next, drizzle top of the dough generously with olive oil, & dimple with fingertips. Cover & let proof once more for 1 hour.
Liberally salt with flaky salt & bake in 500F / 260C oven for 15-18min.
FRIED BREADCRUMBS:
Heat a med saute pan over med high heat. Add 25-30g olive oil. When shimmering add 100-150g panko breadcrumbs, stir immediately & often. Fry until lightly golden brown, 60-90sec. Drain on paper towel
#foccacia #castironfoccacia #cheesybread
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Хобби
Okay Brian, your recipe solved a 55+ year quest. When I was a wee child, the company my dad worked for had a picnic every summer. One of the guys who worked on the shop floor would bring focaccia. I didn't know it was focaccia. It was just this amazingly yummy bread that had a certain chewyness and flavor that as an adult I came to realize was olive oil. I've been craving that taste/chew combo for all these years until this weekend, when I made your focaccia #3. Oh wow. It replicated Tilio Pelosi's picnic bread to the tee. Thank you for solving this life-long quest.
This is such a heartwarming story. Thank you for sharing!
Sent here by Adam Ragusa, and man am I glad I came!
Thanks for coming! It was so generous of him to post about the channel. What a cool dood.
Same, I’m glad I came aswell
Same
@@BrianLagerstrom you’re way better than he is.
Me too
This is the best home cooking channel on RUclips.
Thanks so much!
I was defeated by this a couple of times before I saw another of your videos where you admitted you keep your house at 76 degrees, and that’s when I realized your countertop rise would yield very different results than mine! Letting my rising/proofing happen in the oven with the light on made a HUGE difference, and now I predict many many great focaccias in my future. Thanks for the fantastic (as always) video!
Thank you for pointing that out Faith!
Oh my god...as someone new to bread, I think you just solved the mystery of why I haven't been able to get nearly as much rise as Brian's doughs in videos, even when following recipes/timing exactly. Just looked up bread proofing room temps by type, and most of the sweet spots are somewhere between 77-82°F - the fact that my apartment is normally nearly 10 degrees colder at a constant 67-69 degrees is definitely going to play a part in that (apparently just that difference nearly halves the amount of rise). Going to try oven proofing next time!
When my grandmother used to make bread, she’d put the dough in a covered pot, cover it with coats (yes, COATS, 🤷♀️) and place it in the “boiler room.” She made it in the winter to warm the house up.
@@vocalimpactplays217 omg. You made my day! I'm following Brian's recipes to the T and have wet dough and a lot less rise! 66- 68F in our house.
I wish I had seen this sooner! I keep my house at 68 in the winter (when I bake the most) and I been going a little insane wondering why nothing ever rises in the time called out!
Hey, I made the 24-hour version. I ate it and it was the best bread I had ever tasted AND I MADE IT! Wow, that was a fantastic experience, thank you.
Sooooo good right?
Also here from Adam! He gave you a shout out in one of those feed post thingies, to answer a question that was asked elsewhere
Ahhh thanks for letting me know. That’s exciting.
@@BrianLagerstrom also also here from Adam. Great video
@@BrianLagerstrom yup, I predict you’ll get a huge bump in subs, maybe hit 100k in a few days.
That slow-mo salting! This should have an explicit content warning! 😂
Oui chef!
Bread is the fuel for this guys dance moves. Also that cheese sounds really crunchy.
It’s overall just a dream. Cheesy focaccia is too fun.
Looks delicious, way to go my son. Can’t wait to try this. P.S, Leo is going to teach me how to make your pizza next weekend.
That’s amazing! Can’t wait to hear about it. Maybe we can FaceTime.
You must be Brian's dad, hi 😀
@@leahr.2620 yes I am.hello,😃
note to people trying this recipe: make sure you don't put this focaccia on the bottom rung of your oven, if that's where your heating element is. I like a crispy crust so I thought I would try it, but the bottom was almost burnt by the time the top looked like it did in this video. I'd say middle of the oven is probably best, after making it a few times. Really delicious recipe, Brian!
Brian, I just want you to know that I only use your recipes because they're easy to follow, and my bread turns out flawless EACH time
Ditto!!!!
All 3 look great, but door #2 is my pick. I absolutely have got to stop watching your videos before bed. Dreaming of foccacia tonight! Thank you Chef!
You havent lived until you do your folds at 2am
Nice to know Ragusea also watches this channel
Yeah
AR is a legend. I cant believe he did that.
@@BrianLagerstrom very well deserved!
Your squirtle icon is like... way cooler :>
@@rockypuno5453 some are just born better my friend
Made the second recipe today for the family. Huge hit. Definitely trying more of your recipes. Thanks!
Came out great! Thanks so much!
I've got this on deck for this weekend.
Bri. You're the man with this food love.
Oh my gosh!! Quick and Dirty came out so much better than I thought!! It was a great family project for a lazy Sunday.
I made the two hour one this weekend and it was delicious! Very easy to make too!
This is by far my favorite bread to make. Thanks for posting!
Hey Brian! Thank you so much for all the amazing content! Love your videos!
It's great when you inform the celsius temperatures. Of course it's easy to convert from fahrenheit, but these details that you address show that you really put your heart into it!
Thanks again. Cheers from Brazil!
i love focaccia, can't wait to try these
Love the little happy food dance! Looks delicious. Can’t wait to try it myself;)
I've just made the recipe Brian and it was awesome. Thank you for taking the time and explain everything in the easiest way.
This is the best bread I have seen thus far & can be made into savory as well! Thank You Brian!👌
The 24hr one is my families new go to bread making one now. Thanks Bri.
Thanks Brian, your recipes are the best! I made this recipe in our 10" cast iron and it turned out awesome. Going to try it in a sheet tray to eat with your falafel.
The 24-hour version has become a staple in our house. Thanks for the recipe. Really simple, and absolutely foolproof!
Just made this and I came out amazing! I’ll be back for more bread recipes.
Made the quick version last night. Really really good.
I just baked a loaf..amazing timing. WIll try this as well
Yay!!! Thank you so much! Looks amazing 🤩 I love your videos
Thanks so much for watching!
Another recipe to try this weekend!
Thanks Bri!
Let me know how it works for you! I was really stoked on this one
I've done the artisan bread a few times from your video and it is very very good. I am really excited to do this cast iron focaccia bread. Thank you so much for making your content.
Brian is my bread guy. All of the recipes I've tried have worked out. I did use a stand mixer with a dough hook for this as a slight alteration but as usual ... Brian is Money
Thank you for putting both C/F units in the video, so appreciated!!
1st time making focaccia, it turned out great. You the man. Thanks for the lesson.
Wow, this is amazing! Using a cast iron to get that perfect round and high-rise shape never came to my mind. Will try that!
Love your videos, Brian. Thank you.
Thanks a lot for watching them joe.
This is the best tasting and simplest focaccia recipe I have ever tried. I’ve made the 24 hour twice. Making the cheese recipe today. Thank you Brian.
Definitely trying this soon. Very nicely done. Thank you.
Thanks! Hope you enjoy
Thanks for the heads up, how did I miss all this goodness! Can't wait to try mmmmm!
Thanks for watching!
Did this recipe last night and it is the BEST focaccia I have ever had. Perfect instructions, and another A+ recipe. All the effort and experimentation you put in means we can skip right to amazing results. Thank you!
My wife absolutely loved this stuff man. Was never able to get it right just by reading recipes. Thank you 🙂
Great teacher!!
Best use of our cast iron skillet to date! I've made the 24 hr version 3 times in 3 weeks. No need for another focaccia recipe any longer! Thank you, Thank you! PS - love to share the food I made with our friends! "so, there's this hot-shot young chef I follow...." Rock on, Bri!
You nailed this one, Brian. I've made focaccia using Brian's 24-hour recipe and I've made additional loaves using several other RUclipsrs' recipes and techniques; including using pre-ferment. Brian's 24-hour is my, and my family's, favorite. Even the more complex techniques failed to yield a better tasting, better crumbed focaccia.
Amo foccacia. Vou fazer
Adorei a receita!!
Thank You Thank You Brian 😊.....perfect instructions & tips again. Yup, wait till the very end. Hoping mine turns out that delicious. Bravo 🔝
this was amazing!
As always... a triumph of a recipe. Its awesome how the same ingredients can go further with time. Keep killin it!
Thanks for being here homie!
Just found your channel, and I’m really loving your videos! You keep things fun but also consistent and easy to follow which is hard to find with recipes these days. Thanks for the good food friend!
Thanks for being here!
Sounds delicious, I'll try it out!
Thanks I hope you do!
This channel is like a mix of everything great about cooking youtube all together. Aspects from all around. Glad to be here. Thanks Adam.
That is such good feedback! Thanks so much for watching!
Wao, the best complete pastrami and rye recipe ever!!! Looove it!
Yay! A new channel for me to follow from now on. Thanks, Adam Ragusea! 😊
Thanks AR indeed. Welcome.
I'll have to try that this weekend, it looks delicious.
Good luck!
Looks great! Can't wait to try them all
Thanks for watching!
Thanks for watching.
Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. I’m completely new to baking… other than using a bread machine, these were my first attempt at baking bread. I’m so pleased with the results. Thanks so much.
Adorei o vídeo
I've been making these for three weeks now, the office loves the cheesy breads! Thanks!
The timing of this was perfect! I was almost about to send in a request for a good focaccia :D
I just made the first version last night and it was amazing ? Can't wait to try the overnight and add fresh garlic !
I’ll definitely be trying this!
Good luck it’s a good one IMHO
Late to the party but I just tried 1 and 3. The difference is immediately obvious in the texture and flavour of the bread ( besides cheese awesomeness) Thank you!
It looks amazing 🤩
Thanks so much!
I made the 24 hour focaccia yesterday and followed your instructions perfectly. It came out sooo good that I thought it was a fluke, so I decided to make it again today. Lol. Thanks for helping us home cooks step up our game. 😂
This has to be the best bread recipe - ever. I return to watch and make this once a month and I share this w anyone who is interested in cooking/baking.
Thanks for trying. That over night setup is honestly probably the best bread I’ve made at home. Ever
@@BrianLagerstrom It is near impossible to oversell this recipe/video.
Yum!! I loved the little kiss you gave your dough...you’re adorable and a genius! ❤️. I’m making this!!
Awesome I hope you do! Let me know how it goes.
Made the 24hr version and it came out awesome, really does have the consistency of donut and tastes kinda like popcorn! Thought my dough looked a little too wet compared to yours but I just kept with it and it was fine. Was super easy to make definitely beginner baker friendly.
Hey, awesome channel you have here! I love some of the recipes you've demonstrated so far, and can't wait to try some out for myself.
Thank you so much 👍
Really appreciate you putting the recipe and instructions in the description. I've watched the video a few different times during bread video rabbit holes, but trying it out now. Doing a practice run with the 2 hr version to get a feel then likely try out the 24hr one. Great video, thanks again!
Thanks Bennnn
Lookks delicious and a lot simpler than other recipes I’ve seen. I will make this ASAP
Hope you enjoy
hi Brian! glad that you really like the 12 in. cast iron skillet you used on this episode. I have several in different sizes and use them quite frequently. I designed those pans 😉
very cool!
Wow
Awesome video and CLEAR instructions.. Thank you very much!
I made the 2. version today and it's some of the best bread I've ever baked :)
Love to hear that. Glad it turned out!
@@BrianLagerstrom making it again tomorrow for my girl tomorrow. She’s excited!
I’m not sure about the flower quality. In Denmark we don’t have those AP/baking-flower variants.
The ordinary stuff is like 10,5% protein. What would you recommend?
Nice job 👌The cheese always makes magical moments.
For sure!
I used this dough as the base for a pan pizza and let me tell you I absolutely recommend it
This food looks absolutely delicious healthy and flavorfulThis food looks absolutely delicious healthy and flavorful
I was thinking of Union Loafers the entire time I was watching this. Their cheesy focaccia...🤤 I’m excited to try this one.
It’s really good recipe and now became my go to move to utilize old cheese leftovers
Few side notes:
1. Ghee is really good for pan lubrication. Yes, it is unorthodox to use it instead of olive oil, but it gives really amazing golden crust underneath and rich buttery taste
2. The older and harder cheese you have, the better. Forgot a piece of parmesan or aged gouda for 6 months in your fridge which is now oily, super hard and crumbles? Great, just drop it into focaccia and it will be super delicious
3. Sliced olives are good as well. Just don’t use too much (i’d say approximately 6 will be enough) and ensure that they’re not very moist
use a ghee + olive oil blend. best of both worlds.
Looks great!
Thanks!
Aaaaaaannnnnddd another killer video!!! Keep err up brother, fantastic!
Thanks so much Conrad!
Yo, this video was great. Gold stuff man
Thanks Benjamin!
Hellz yeah, love cast iron recipes
same here, David
Just made the 24-hour version - ohhh my, so tasty! Delicious sweetness from the browned crust, and the dough's salty enough without sprinkling extra (to my taste). My oven's a little underpowered so the base hadn't browned much. A couple of minutes on the hob soon fixed that though. I can't walk through the kitchen without grabbing a piece!
Yuuuummmyy! I need this bread in my life. I make lovely focaccia but I’ve never thought to put cheese inside it! 🤤
Hi there Mr.B. I just made the 1st recipe and wow! I put it in a 10" cast iron pan and cooked it for 45 minutes at 400 F and it looks and taste fantastic! Thank you! I love all your recipes and am cooking one every week these days! Keep on youtubing and teaching us... You are the best!
Made this today! Third ever loaf of bread I've made and the first successful one! Made some leak and potaito soup and had it together for dinner, what a way to spend a winter's day! Thank you!
I have made several of Brians breads and I foudn this to be easiest by far! Also the best!
✨autolyse✨word of the week.
Just made the 2 hour version... Didn't do a greeeaaat job but not bad for my first try! Looking forward to getting better at it!
Hi! I really liked your video, I'm a beginner in this area, I can't wait to make my first focaccia, thank you for sharing 😊❤️
Good luck!!
HOLY SCHNIKIES! That was the BEST bread yet!
When I lived in Dallas there was a sandwich chain called “Schlotzsky's”. They basically served cold-cut sandwiches that were otherwise nothing special but what made them irresistible was the bread. They used some kind of bread I had never experienced before and it was so delicious!
THIS is that bread! WOW!
I am going to start to experiment. I have some 5 inch cast iron skillets so I am going to try and made sandwich size loaves. I also already do your sourdough and have starter on the counter and I am going to play with using sourdough starter in this recipe!
Saw that and can't wait to try it... Should I wait to get a bread flour or AP is fine? Thank you for the great videos!!!
I haven't gotten around to making the 24hr version cause the 2hr one is so easy and awesome. I've made it for three family gatherings so far and everyone has really loved it. My go to bread for sure!
I think the 24 hour version is only slightly better. Flavor's like 5% better and texture is like 10-15% better. I've found that the 24 hour one is really nice for having people over, because you can do all the mixing a day before, and it only needs to proof on the day of.
I just made this and it turned out perfect and so delicious! My first time making bread and I’m so proud! lol.
That’s awesome thanks for giving it a try!
Hey Bri, I just made this (the 24 hour one) and it was AMAZING! So crispy on top and bottom and fluffy in the middle. So damn good. Thanks for the vid!
As someone with zero baking skills this is going to be the first bread I've ever made, wish me luck!
Thanks for the guide! It would be nice to have the "wait times" as captions like you do for the ingredients 😊
Noted thanks
Looks good! I like the three different versions! :)
Thanks very much.
Best focaccia I have made to date, the over night in fridge makes a huge difference. Cast Iron makes the crust nice and crispy. Keep rocking the heavy metal!