I am working as a cashier, and I am coming home exhausted. Your videos really are my therapy, it helps me relax and relieve the tiredness of the day. Thank you 🌷
I made this a few days ago, and it was definitely an interesting and fun experience. I’ve never worked with such a high hydration dough before, and it was so stretchy, so gooey (compared to baguette dough), and so sticky I was sure I was doing it wrong. Maybe I did, but the focaccia that came out of the oven was immediately pounced upon by every single member of my family, and it had that beautiful airy interior and that crunchy bottom that good focaccia has. Thank you for the recipe - I’ll definitely make this again and again. And the garlic confit? Just amazing. I’m not worried that I’ll have to throw it away after 2-3 weeks, as it’ll never last more than a few days here. One tip I did find helpful is to use a Detroit pizza pan, as Detroit pizza crust is similar to focaccia. The higher and sloped sides along with the preseasoned metal is perfect for focaccia. I used the 10” x 14” pan. I think maybe they’ve become popular and the price is considerably higher now than when I purchased mine a few years ago, unfortunately.
Congratulationsto baby Nr. 2!!🎉 You are an amazing woman and I’m sure also an amazing mum💞 Your kids will be raised up with garlic and olive oil - so healthy and such a joy!☺️😉🫠
I hope this post helps others that experienced similar results to mine and don't understand what they may be doing wrong. Let me start off by saying you have a wonderful personality and because of your consistent uploads, has led me to start baking bread - something I've avoided for far too long. So thank you for your contributions and congratulations on the pregnancy. I've followed your recipe to a "T" several times (at least 4 full batches by now) and while the end product does yield a delicious result, I could never get my dough to dimple properly, presumably because the hydration level being so high. I even allowed for a full 72 hour fermentation period in the fridge to see if that makes a difference but each time the dough is just a jiggly blob and fills right back up any time I poke my fingers in to dimple the dough. (Note - I also can't taste a discernable difference between a 24 hour vs. 72 hour fermentation period). I even extended the amount of times I've folded the dough doing a quarter turn of the bowl each time to see if I've just not worked the dough sufficiently, even letting the dough rest 30 minutes in between and doing 3 sessions of that ... still the same result. I get a beautiful crumb each time so it's not that the gluten hasn't developed or yeast hasn't bloomed successfully, so my logic tells me the dough is just too wet (perhaps hydration levels matter for the ambient temperature and humidity levels where the bread is being made?) North Florida in December here. Some inconsistent observations I've discovered along my bread making journey using information provided on your YT channel and website: - Mathematically, 680g of water to 700g of flour is actually 97% hydration (as opposed to the 95% Kitchen note stated on this video at 2:00 ) - On your website, the ratios are all over the place from one focaccia recipe to the other; some with cups, others with ml, and yet others with grams - On your YT channel, you've got a Shorts video that shows letting the shaggy dough rest first for a full 24 hours and *then* making the folds (Olive and rosemary no knead focaccia voiceover) but the website and long format videos show making the folds after that initial 10 minute rest upon forming the shaggy dough ... which technique is better? - Bake temps and times are across the board as well from one recipe to another, yet the underlying focaccia recipe should be the same, no? - At 2:32 and 5:05 of this video you state "2 grams of salt" ... the recipe shows 12 grams! For a perfectionist like me, especially when it comes to baking where you need precision (hence why in baking, they are called Formulas instead of recipes), the inconsistency is torture. I recommend the following: - Update your website ratios and fix the math across the board for consistency because the toppings which make the different focaccia recipes shouldn't matter, right? - Invest in an overhead camera that points directly down. There were several times you advised the audience to look into the bowl but due to the angle, we missed out on what a particular step was supposed to look like - Get a feature on your website that allows a user to choose the unit of measure of their choosing (Celsius to Fahrenheit); however, I do agree on weighing ingredients vs. measuring them by volume I think on my next batch I'll try an *actual* 80% hydration like you recommended at the start of this video (560g of water to 700g of flour) to see if I can duplicate the results where I can actually achieve dimples and get a more traditional or "iconic" focaccia look. In closing, I just want to reiterate that the recipe as printed on the website ("Wild Confit Garlic Rosemary Focaccia"), does produce a delicious result as-is and I could just be splitting hairs. Thanks for your hard work and effort and I look forward to trying out more of your other recipes.
When you try the 80% can you update!? I enjoyed reading about all of the research you've done through RUclips and the website along with your bread making knowledge (I have none), and I'm curious to see how it turns out.
@@assalgh560 Yes, at 80% hydration I was able to get the dough to actually retain it's dimples vs. bubbles, but interestingly enough, the crumb was very small; akin to supermarket white bread. Everything else considered, the flavor and texture were the same. Now that explains why Daen and other content creators go for a higher hydration - the huge airy crumb makes for great visual appeal on camera. Although truthfully, it really comes down to what *kind of application* you intend the focaccia to be. I've seen videos where in Genoa, Italy, the focaccia is thin, well dimpled (not wavy and bubbly) and served as a flat bread with just oil, salt & rosemary. Another where the focaccia is slightly thicker, sliced down the middle lengthwise and used for sandwiches (Rome, Italy). Lastly there's the super high hydration recipes, like this one, which result in a very large crumb and it's application would be better as a bread that supports heavy toppings and for dipping. The dimensions of the baking dish also contributes to the overall height of the finished product. Something else I stumbled upon is reverse engineering the baker's ratio so you can cut the recipe to whatever size you want and still end up with a technically accurate recipe. You simply start with the amount of flour you want to use in grams (flour is the ingredient from which all other ingredients are measured by), then multiply every other ingredient by the following multiplier: Flour - choose a number in grams Water - choose your desired hydration level percentage and multiply by g of flour Yeast - 1% of flour, in grams Salt - 1.7% of flour, in grams EVOO - 8.5% of flour, in grams For the sweetener, weather you use sugar, honey, maple syrup, etc., since the recipe calls for this ingredient to be optional (for the yeast to feed on while activating/blooming), I suppose you can just wing that portion and use 1/2 tsp or 1/4 tsp (when cutting the recipe below the original 700g of flour) ... it doesn't really add any discernable sweetness to the end product. *Example* Flour 300 g Water 80% hydration = 240 g of water Yeast 3g Salt - 5 g (rounded down) EVOO - 25 g (rounded down) Obviously the easiest thing to do is just cut the recipe in half by dividing the original recipe's measurements by 50% but I chose a different size (e.g., 300g flour) to illustrate how the math, maths. So, what I learned from this experiment is: - Lower hydration = smaller crumb and pronounced dimples - Higher hydration = larger crumb and wavy/bubbly - Baker's ratio: start with any measurement of flour, then multiply the other ingredients by listed percentages above - There are many different styles of focaccia and no single version is better than another; it simply comes down to personal preference and/or the intended application for the end result. Thank you, Daen, for sending me down this rabbit hole :)
I just read your focaccia recipe on your blog and currently waiting for my focaccia dough to proof in the fridge, I’m so excited and thanks to you I’ve been trying out new recipes and flavors I never thought I would thank you❤️
Yay! I gave this recipe a few goes but I struggled to get the fluffiness right so I'm glad to see this detailed guide. Thank you so much! And congratulations on your pregnancy! 😊😊
I love this recipe and I have baked it so many times. My colleagues are obsessed with my focaccia. So thanks for that. What I love to do is substitute some of the bread flour with whole wheat flour which gives it even more flavor.
I’ve made this a few times and it is now a staple for when we have guests. (It’s too dangerous to have it around on the reg). I put a smoky chili oil on top before cooking. I made a runny Brie, pear and rocket sandwich with the garlic confit. So killer. Thanks so much.
Proper baking requires a scale, it makes such huge difference - I never realized that until culinary school, which I went to a little later in life in my early 30's w/ 3 kids at home. However, now, a culinary graduate 12 years later, I still don't own a kitchen scale. 😂
I need to get a good sized bowl and a deep pan and get going on this! It looks amazing! Today I'm going to try making garlic confit for the first time!!
I just baked my first focaccia and followed your recipe! It was great but I think I put too much olive oil at the bottom because the top was already brown and crispy and the bottom was still oily. I will adjust next time and make an even better one! Thank you so much for the recipe
First time making bread, started this yesterday. My bread seems to have puffed up a bit more in the oven...not sure if it was the flour I used or maybe I need a bigger pan. But I just checked it and it's almost done cooking and my house smells amazing and I can't wait to try it!!!
Congratulations on your pregnancy! And the heart shaped Dutch oven is so cute. I do have a question though. I watched someone's video and they mentioned putting oil on the rosemary before putting the focaccia in the oven to keep it from burning. Up until that moment I never thought of rosemary burning. Have you ever had that happen? But then I also watched a short video by Flavors By Ale on a 3 ingredient Cacio e Pepe. She mentioned blooming the pepper in a pan with a drizzle of oil and a laddle of pasta water. I have never heard of that technique before. And I've been wanting to make Cacio E Pepe all day. Lol. Just like that my interest in turkey, stuffing and mashed potatoes went away. P.s. I also think that garlic confit and roasted garlic tastes sweet and buttery.
Thank you so much! I don't mind if my rosemary dries out a little as it's nice and crunchy on top. Would love to hear how the oil on rosemary trick turns out.
@@urlachs the written recipe has you do it at least 4 times, about 10 minutes apart. I did a little more each time so I could get the middle of the dough stretched. You can see the elasticity improve. I only did the four and it’s in the fridge.
Hi there, thank you , I’m new to your channel; is it possible for the camera to look into the bowl just to visualize what the dough looks like? When you are done with the stretching of the dough, before putting it in the fridge… thanks again can’t wait to try this recipe
Congratulations on the pregnancy 😊. I don’t like the smell of yeast. I bought some fresh yeast from a deli a few years ago and the man behind me craned his neck to see what I had in my hand. I told him it was fresh yeast. I asked if he’d ever smelled fresh yeast before. No. I asked if he wanted to smell it (and warned him it wouldn’t be pleasant!), so he leaned forward and took a whiff. He wasn’t impressed with the smell, but he learned something that day 😂.
Love ti watch à passionate soul doing what they love and sharing that love with others. Because that's literally what you do and thank you from the depth if my heart 💕 Am so happy you created that video I was dreaming of .Am finely gonna copy your focaccia from beginning to end waw. Where do you buy your smal casserole where you put garlic with olive oil in the oven ?,you said Dutch oven is it correct. Much love ❤❤❤
Oh but you definitely can! ^^ have you seen these cooking competition shows with kids? They're so young yet talented already, you only need the proper elements and someone older to look after you in case you need help or have any other issue. And it doesn't need to come out perfect as long as you learn and have fun. I wish I learned how to cook when I was younger, there's no age for cooking
Just a note it would help to actually have camera views above the bowl so that we can actually see what you're talking about when you say see look at this we can't see inside the bowl sweetie.
Looks delicious, seems like a lot of olive oil and at $25.00 a bottle (average), but it certainly looks worth giving a try. Thank you, and congratulations on your baby.
I do up to 6 but it just depends how quickly the dough is forming into a nice ball. The more you make this the more you’ll become familiar with what to look and feel for
Hey daen. I just started making this and find the dough to be very wet. More wet than the one in video.. is that alright? Or should I add just a bit more flour. I am using bread flour.
I would have loved to use a scale to measure this when I made the dough but I couldn't find it like at all it pretty much disappeared which isn't really unusual for me so I did have to use the cup measurement but hopefully it still turns out well in currently doing the second rise
How should the bread be stored afterwards? I’ve been told that Garlic Confit needs to be stored a certain way; does that change how the bread should be stored??
Buongiorno io mi sono iscritta al tuo canale e ti guardo dall' Italia ho un canale anche io di cucina che ovviamente neanche minimamente si avvicina alla grandezza del tuo , spero un giorno di arrivarci complimenti 😊
It’s a very wet dough. I made it in a bowl (no mixer). I did do the stretch and folds from her wild garlic and rosemary recipe and the gluten is developing. Can’t wait to bake!
You are saying this is an 80% Hydration dough, but you're using 700g flour to 680g water, thats a 97% hydration dough. What's going on here, why are you calling this 80%?
Everything went perfect UNTIL my second proofing of the dough. I let it proof and covered it with a damp towel like in the video but after 2.5 HOURS of proofing the dough is STUCK to my towel and my patience has left my body so i just let it proof for another 30 minutes (uncovered in the oven at 60°C) and baked it for almost an hour at 200°C for a GBD color and it ended up becoming too thin 🙂🙃 (i want to cry)
Oh no! The dough has stuck to my towel before and it really doesn’t matter!! Next time; slightly oil a piece of glad wrap and cover it with that so it doesn’t stick!
Love your channel! Love your recipes! But this is NOT NOT NOT a simple recipe! I guess I assumed it would be easy because it said “no knead” I don’t have a digital scale, water thermometer (would a meat one work?) ANND I don’t measure in grams. Still love your channel, but I’ll have to look for another focaccia recipe. ☹️
Gosh sorry to say but what a fusspot, you DONT need a thermometer but a meat one works. LUKEWARM water is all you need AND we've all got Google or some such search engine - haven't we? Can't we EASILY convert grams to ounces at the touch of a button?. Life is so easy these days. If you haven't got a kitchen scale and you're cooking in the kitchen, I suggest you get one. The recipe is as easy as, I made it last night and I'm just about to put it in the oven this morning. No dramas, no difficulty.
🍞🫒🧈🧀🧄It looks delicious,as someone who’s trying to be on a diet and can’t succeed.Which is me and I looked at this preparation of focaccia.O thought I should eat bread and fill the void with it.Since I saw this and wanted bread.
Apparently my scale isnt always accurate. I'm trying this now and was putting the salt in slowly and the scale didn't start reading until it got to 6 grams of salt... 🥲😅
I am working as a cashier, and I am coming home exhausted. Your videos really are my therapy, it helps me relax and relieve the tiredness of the day. Thank you 🌷
I’ve never done any bread baking, but you convinced me to try with foccacia as a starter 😍
Yay! I hope you enjoy it!
Omg same! The most I do is basic Albanian baking!
Same I can litreally make instant noddles only but after seeing her videos I feel like I need to learn how to cook
I made this a few days ago, and it was definitely an interesting and fun experience. I’ve never worked with such a high hydration dough before, and it was so stretchy, so gooey (compared to baguette dough), and so sticky I was sure I was doing it wrong. Maybe I did, but the focaccia that came out of the oven was immediately pounced upon by every single member of my family, and it had that beautiful airy interior and that crunchy bottom that good focaccia has. Thank you for the recipe - I’ll definitely make this again and again. And the garlic confit? Just amazing. I’m not worried that I’ll have to throw it away after 2-3 weeks, as it’ll never last more than a few days here.
One tip I did find helpful is to use a Detroit pizza pan, as Detroit pizza crust is similar to focaccia. The higher and sloped sides along with the preseasoned metal is perfect for focaccia. I used the 10” x 14” pan. I think maybe they’ve become popular and the price is considerably higher now than when I purchased mine a few years ago, unfortunately.
Congratulations on your little bun in the oven 🥰
Thank you!!
Congratulationsto baby Nr. 2!!🎉
You are an amazing woman and I’m sure also an amazing mum💞
Your kids will be raised up with garlic and olive oil - so healthy and such a joy!☺️😉🫠
@@daenskitchen TUS VIDEOS ME ENLOQUESEN!!🤪
U r most beautiful yet soo elegant women i have ever seen best wishes for your babe 😘🎉🎉🎉🎉
I hope this post helps others that experienced similar results to mine and don't understand what they may be doing wrong.
Let me start off by saying you have a wonderful personality and because of your consistent uploads, has led me to start baking bread - something I've avoided for far too long. So thank you for your contributions and congratulations on the pregnancy.
I've followed your recipe to a "T" several times (at least 4 full batches by now) and while the end product does yield a delicious result, I could never get my dough to dimple properly, presumably because the hydration level being so high. I even allowed for a full 72 hour fermentation period in the fridge to see if that makes a difference but each time the dough is just a jiggly blob and fills right back up any time I poke my fingers in to dimple the dough. (Note - I also can't taste a discernable difference between a 24 hour vs. 72 hour fermentation period).
I even extended the amount of times I've folded the dough doing a quarter turn of the bowl each time to see if I've just not worked the dough sufficiently, even letting the dough rest 30 minutes in between and doing 3 sessions of that ... still the same result. I get a beautiful crumb each time so it's not that the gluten hasn't developed or yeast hasn't bloomed successfully, so my logic tells me the dough is just too wet (perhaps hydration levels matter for the ambient temperature and humidity levels where the bread is being made?) North Florida in December here.
Some inconsistent observations I've discovered along my bread making journey using information provided on your YT channel and website:
- Mathematically, 680g of water to 700g of flour is actually 97% hydration (as opposed to the 95% Kitchen note stated on this video at 2:00 )
- On your website, the ratios are all over the place from one focaccia recipe to the other; some with cups, others with ml, and yet others with grams
- On your YT channel, you've got a Shorts video that shows letting the shaggy dough rest first for a full 24 hours and *then* making the folds (Olive and rosemary no knead focaccia voiceover) but the website and long format videos show making the folds after that initial 10 minute rest upon forming the shaggy dough ... which technique is better?
- Bake temps and times are across the board as well from one recipe to another, yet the underlying focaccia recipe should be the same, no?
- At 2:32 and 5:05 of this video you state "2 grams of salt" ... the recipe shows 12 grams!
For a perfectionist like me, especially when it comes to baking where you need precision (hence why in baking, they are called Formulas instead of recipes), the inconsistency is torture.
I recommend the following:
- Update your website ratios and fix the math across the board for consistency because the toppings which make the different focaccia recipes shouldn't matter, right?
- Invest in an overhead camera that points directly down. There were several times you advised the audience to look into the bowl but due to the angle, we missed out on what a particular step was supposed to look like
- Get a feature on your website that allows a user to choose the unit of measure of their choosing (Celsius to Fahrenheit); however, I do agree on weighing ingredients vs. measuring them by volume
I think on my next batch I'll try an *actual* 80% hydration like you recommended at the start of this video (560g of water to 700g of flour) to see if I can duplicate the results where I can actually achieve dimples and get a more traditional or "iconic" focaccia look.
In closing, I just want to reiterate that the recipe as printed on the website ("Wild Confit Garlic Rosemary Focaccia"), does produce a delicious result as-is and I could just be splitting hairs.
Thanks for your hard work and effort and I look forward to trying out more of your other recipes.
When you try the 80% can you update!? I enjoyed reading about all of the research you've done through RUclips and the website along with your bread making knowledge (I have none), and I'm curious to see how it turns out.
I admire your precision and thoroughness 💕
Could you please give us an update when you do the 80% hydration? Thanks is advance!
@@assalgh560 Yes, at 80% hydration I was able to get the dough to actually retain it's dimples vs. bubbles, but interestingly enough, the crumb was very small; akin to supermarket white bread. Everything else considered, the flavor and texture were the same.
Now that explains why Daen and other content creators go for a higher hydration - the huge airy crumb makes for great visual appeal on camera. Although truthfully, it really comes down to what *kind of application* you intend the focaccia to be. I've seen videos where in Genoa, Italy, the focaccia is thin, well dimpled (not wavy and bubbly) and served as a flat bread with just oil, salt & rosemary. Another where the focaccia is slightly thicker, sliced down the middle lengthwise and used for sandwiches (Rome, Italy). Lastly there's the super high hydration recipes, like this one, which result in a very large crumb and it's application would be better as a bread that supports heavy toppings and for dipping. The dimensions of the baking dish also contributes to the overall height of the finished product.
Something else I stumbled upon is reverse engineering the baker's ratio so you can cut the recipe to whatever size you want and still end up with a technically accurate recipe. You simply start with the amount of flour you want to use in grams (flour is the ingredient from which all other ingredients are measured by), then multiply every other ingredient by the following multiplier:
Flour - choose a number in grams
Water - choose your desired hydration level percentage and multiply by g of flour
Yeast - 1% of flour, in grams
Salt - 1.7% of flour, in grams
EVOO - 8.5% of flour, in grams
For the sweetener, weather you use sugar, honey, maple syrup, etc., since the recipe calls for this ingredient to be optional (for the yeast to feed on while activating/blooming), I suppose you can just wing that portion and use 1/2 tsp or 1/4 tsp (when cutting the recipe below the original 700g of flour) ... it doesn't really add any discernable sweetness to the end product.
*Example*
Flour 300 g
Water 80% hydration = 240 g of water
Yeast 3g
Salt - 5 g (rounded down)
EVOO - 25 g (rounded down)
Obviously the easiest thing to do is just cut the recipe in half by dividing the original recipe's measurements by 50% but I chose a different size (e.g., 300g flour) to illustrate how the math, maths.
So, what I learned from this experiment is:
- Lower hydration = smaller crumb and pronounced dimples
- Higher hydration = larger crumb and wavy/bubbly
- Baker's ratio: start with any measurement of flour, then multiply the other ingredients by listed percentages above
- There are many different styles of focaccia and no single version is better than another; it simply comes down to personal preference and/or the intended application for the end result.
Thank you, Daen, for sending me down this rabbit hole :)
@@RiccoCasanovaamazing research. Thank you so much!
Baked this today and wowza! The whole family, even my picky 5 yo, are loving this recipe! Thank you for such an easy and tasty recipe!!
I’m so happy to hear that!
I just read your focaccia recipe on your blog and currently waiting for my focaccia dough to proof in the fridge, I’m so excited and thanks to you I’ve been trying out new recipes and flavors I never thought I would thank you❤️
I’m so happy to hear that! I hope you enjoy!
Yay! I gave this recipe a few goes but I struggled to get the fluffiness right so I'm glad to see this detailed guide. Thank you so much! And congratulations on your pregnancy! 😊😊
Thank you so much! Let me know how it goes the next time you make it!
I love this recipe and I have baked it so many times. My colleagues are obsessed with my focaccia. So thanks for that. What I love to do is substitute some of the bread flour with whole wheat flour which gives it even more flavor.
Made this recipe for the first time and it was so good! Thank you for sharing.
I couldn’t give a crap about cooking this, but I literally can’t stop watching it, TELL ME WHY.
I’ve made this a few times and it is now a staple for when we have guests. (It’s too dangerous to have it around on the reg). I put a smoky chili oil on top before cooking. I made a runny Brie, pear and rocket sandwich with the garlic confit. So killer. Thanks so much.
Proper baking requires a scale, it makes such huge difference - I never realized that until culinary school, which I went to a little later in life in my early 30's w/ 3 kids at home.
However, now, a culinary graduate 12 years later, I still don't own a kitchen scale. 😂
I need to get a good sized bowl and a deep pan and get going on this! It looks amazing!
Today I'm going to try making garlic confit for the first time!!
Hope you enjoy
@@daenskitchen the garlic confit was delicious! The entire house smelled amazing!!! I made the creamy mushroom pasta tonight 🤤
It's finally here! I'll be making this bad boy next week.
Yay! Let me know how it turns out
Looking very nice!! Thank you for sharing.😊
Thank you for watching!
@@daenskitchen Ypu are welcome from my early morning time here in the USA.
The perfect time to get started on this recipe 😊
@@daenskitchen Thanls. It is a holiday weekend here and I am tired. Thanks. ☺
I just baked my first focaccia and followed your recipe! It was great but I think I put too much olive oil at the bottom because the top was already brown and crispy and the bottom was still oily. I will adjust next time and make an even better one! Thank you so much for the recipe
I’m so glad you liked it! You can always adjust the amount to your liking 🥰
Congratulations on the baby! This is a lovely recipe and I’m trying it now 😊
Garlic girl does it again! That focaccia looks hectic
Thank you for watching! 💕
I have tried the third time today and it turned out perfect again!
Thank you Daen!
First time making bread, started this yesterday. My bread seems to have puffed up a bit more in the oven...not sure if it was the flour I used or maybe I need a bigger pan. But I just checked it and it's almost done cooking and my house smells amazing and I can't wait to try it!!!
I’m so glad it turned out lovely!!
I tried the recipe for the first time and it turned so good🥳 I'm so happy thank you for your recipe 😍🤍🤍
New subscriber here, first time watching i will try this with God’s help, love love bread and garlic mixed, Thank you🙏❤️
Enjoy!
Wow this recipe is exciting , I'll really try this one ❤❤
Lots of love From India 🇮🇳
I hope you enjoy it!
Congratulations on your pregnancy! And the heart shaped Dutch oven is so cute. I do have a question though. I watched someone's video and they mentioned putting oil on the rosemary before putting the focaccia in the oven to keep it from burning. Up until that moment I never thought of rosemary burning. Have you ever had that happen? But then I also watched a short video by Flavors By Ale on a 3 ingredient Cacio e Pepe. She mentioned blooming the pepper in a pan with a drizzle of oil and a laddle of pasta water. I have never heard of that technique before. And I've been wanting to make Cacio E Pepe all day. Lol. Just like that my interest in turkey, stuffing and mashed potatoes went away. P.s. I also think that garlic confit and roasted garlic tastes sweet and buttery.
Thank you so much! I don't mind if my rosemary dries out a little as it's nice and crunchy on top. Would love to hear how the oil on rosemary trick turns out.
Congratulations on your pregnancy. Thank you very much for the foccocia recipe ❤
Thank you so much!
Wow thats deliciouss!
It’s such a tasty bread recipe! I’m sure you will love it
Oh mah gawd that might be the greatest sandwich ever!
Agreed!
Wow finally
🥰🥰
I love it.. i will try it.. looks so good.. thank you for some tips..God bless.. from Philippines here..🥰🙏
I’m sure you will love it!
Making the wild garlic and rosemary now. One more stretch and fold and off to the fridge! Thanks!
How often did you S&F? Just 2 times as mentioned in the Video?
@@urlachs the written recipe has you do it at least 4 times, about 10 minutes apart. I did a little more each time so I could get the middle of the dough stretched. You can see the elasticity improve. I only did the four and it’s in the fridge.
@@urlachs came out great! Use parchment paper if your pan is not non stick. Other than that, it tastes great.
yay!! So happy to hear you loved it.
That is the greatest sandwich ever!!!!
Adoro os seus vídeos obrigada beijinhos daqui de Portugal 🇵🇹 😂
Hi there, thank you , I’m new to your channel; is it possible for the camera to look into the bowl just to visualize what the dough looks like? When you are done with the stretching of the dough, before putting it in the fridge… thanks again can’t wait to try this recipe
Congratulations on your pregnancy!❤
Thank you so much!
This looks great ty for making me happier
Thank you for watching!
God bless you for this recipe
Recette impeccable 🎉
Omg I literally tried this recipe today....the timing 🫠🫠🫠🫠
I hope you enjoyed it!!
@daenskitchen trying again today, hopefully it turns out better now that I've watched this video 😅😅
Well hell that does that!!!
Perfect!
Awesome video thank you !
My pleasure!
Delicious 😋
Thank you!
Nice!
Thanks!!
Congratulations on the pregnancy 😊.
I don’t like the smell of yeast. I bought some fresh yeast from a deli a few years ago and the man behind me craned his neck to see what I had in my hand. I told him it was fresh yeast. I asked if he’d ever smelled fresh yeast before. No. I asked if he wanted to smell it (and warned him it wouldn’t be pleasant!), so he leaned forward and took a whiff. He wasn’t impressed with the smell, but he learned something that day 😂.
Thank you!
Love ti watch à passionate soul doing what they love and sharing that love with others. Because that's literally what you do and thank you from the depth if my heart 💕
Am so happy you created that video I was dreaming of .Am finely gonna copy your focaccia from beginning to end waw.
Where do you buy your smal casserole where you put garlic with olive oil in the oven ?,you said Dutch oven is it correct.
Much love ❤❤❤
Thank you for watching and I hope you enjoy making this recipe! They are from Le Crueset
I enjoy watching your cooking, also unique and delicious, from 🇸🇦 ❤
Thank you so much
i want to try, i hope i can and succeed... thanks sist
my goodness, i love your cooking style! (if that makes sense.)
Oh thank you so much!
I am going to make this tomorrow, looks great! Can I use a combination of whole wheat and AP flour to make this?
My addiction to weed isn’t as bad as you’re addiction to garlic confit
I know I can’t make this because i’m still a child but it looks so good!!
Oh but you definitely can! ^^ have you seen these cooking competition shows with kids? They're so young yet talented already, you only need the proper elements and someone older to look after you in case you need help or have any other issue. And it doesn't need to come out perfect as long as you learn and have fun. I wish I learned how to cook when I was younger, there's no age for cooking
Wooow❤
Thank you ❤️❤️
Love the video!! Which kind of honey are you using?
It’s just a runny honey but you could also use maple syrup!
Do you have a video or recipe on homemade garlic pesto?
I’m posting that video next!!
Just a note it would help to actually have camera views above the bowl so that we can actually see what you're talking about when you say see look at this we can't see inside the bowl sweetie.
I totally agree
Literally the most infuriating thing about this video. Hands down. I M never looking at any of her recipes again. Useless!
Я бы поставила сто тысяч лайков, но нет технической возможности. Вы прекрасны!!!!
Aw thank you!!
Looks delicious, seems like a lot of olive oil and at $25.00 a bottle (average), but it certainly looks worth giving a try. Thank you, and congratulations on your baby.
how many times do you do the stretch and fold? i did three and right after the third (without waiting 10 minutes) i added the oil.
I do up to 6 but it just depends how quickly the dough is forming into a nice ball. The more you make this the more you’ll become familiar with what to look and feel for
Sizi Azərbaycandan izləyirəm❤
Hey daen. I just started making this and find the dough to be very wet. More wet than the one in video.. is that alright? Or should I add just a bit more flour. I am using bread flour.
Have you weighed out your ingredients? If it’s too wet to structure when doing the stretch and folds I would add a little more flour
I would have loved to use a scale to measure this when I made the dough but I couldn't find it like at all it pretty much disappeared which isn't really unusual for me so I did have to use the cup measurement but hopefully it still turns out well in currently doing the second rise
Let me know how it goes for you!
Do u happen to have a cook book?
🤤
My doctor put me on gluten free diet to get rid of migraines.....and here I am watching and already planning to do this. ...i cant be helped....
Is it all purpose flour?
I use bread flour but all purpose can work!
@@daenskitchen thank you! I will definitely try this
Would the scale also measure the weight of the bowls?
Bonjour je ne trouve pas la liste des ingrédients 😢 j'aimerais trop en faire ca a l'air trop bon❤
Great job, thumbs up
Can I make this bread from whole wheat?
Please activate the translation into Arabic😍
I have never tried whole wheat but it should work. Let me know how it goes!
How should the bread be stored afterwards? I’ve been told that Garlic Confit needs to be stored a certain way; does that change how the bread should be stored??
What did you use the flour could you please tell that name?
It’s bread or bakers flour
How do I make this dough?
Buongiorno io mi sono iscritta al tuo canale e ti guardo dall' Italia ho un canale anche io di cucina che ovviamente neanche minimamente si avvicina alla grandezza del tuo , spero un giorno di arrivarci complimenti 😊
The website recipe says 12g of fine sea salt, I am guessing this is a typo as you say 2g in this video?
Alguém pode me traduzir a quantidade de água de farinha por favor !❤ a receita .
drool
So delicious!
2 grams salt?? The recipe says 12 grams which one is it!!😮
Sorry! It’s 12g of fine sea salt
Wish I would’ve checked the comments or paid attention to the recipe. Currently on the 2nd proof
Where did you find the written recipe?? I can't find it anywhere
@@GetFriskedOn there’s a link in the description
Foarte bjn totul
Have you ever tried to make gluten free version of this bread or other confit recipes?
I haven’t but I would love to invest some time in creating GF bread recipes
Please write the ingredients in the description box❤
حمل جميل 😂❤
I want to make half the recipe in that case water is 340 gms but 95% of 350 gms flour is around 330 -335 gms what should i do
I have a recipe for a mini focaccia on my website!
Tried this recipe the dough is like thick sticky porridge, impossible to work with
It’s a very wet dough. I made it in a bowl (no mixer). I did do the stretch and folds from her wild garlic and rosemary recipe and the gluten is developing. Can’t wait to bake!
It's an extremely hydrated dough. It will come together. Especially after the stretch and folds.
@@daenskitchen it was still incredibly good 👍
My first focaccia is in the oven ... Hmmmm ...
You are saying this is an 80% Hydration dough, but you're using 700g flour to 680g water, thats a 97% hydration dough. What's going on here, why are you calling this 80%?
2:05 she mentioned her calculation error here
Omggggg
Everything went perfect UNTIL my second proofing of the dough. I let it proof and covered it with a damp towel like in the video but after 2.5 HOURS of proofing the dough is STUCK to my towel and my patience has left my body so i just let it proof for another 30 minutes (uncovered in the oven at 60°C) and baked it for almost an hour at 200°C for a GBD color and it ended up becoming too thin 🙂🙃 (i want to cry)
Oh no! The dough has stuck to my towel before and it really doesn’t matter!! Next time; slightly oil a piece of glad wrap and cover it with that so it doesn’t stick!
Hola, no el puc traduir ni al català ni al italià i no entenc res, resulta que el meu angles es molt precari
80% hydratation means 700g of flour and 560g of water and not 680g.
I’m back after 24 hours to continue the recipe 😅…
Can’t wait to hear how it turned out!
@@daenskitchen It was amazing!! 😍😍
La traducción solo es en inglés.... pues vaya tela....los qué no sabemos inglés qué pasa.
Love your channel! Love your recipes! But this is NOT NOT NOT a simple recipe! I guess I assumed it would be easy because it said “no knead” I don’t have a digital scale, water thermometer (would a meat one work?) ANND I don’t measure in grams. Still love your channel, but I’ll have to look for another focaccia recipe. ☹️
Gosh sorry to say but what a fusspot, you DONT need a thermometer but a meat one works. LUKEWARM water is all you need AND we've all got Google or some such search engine - haven't we? Can't we EASILY convert grams to ounces at the touch of a button?.
Life is so easy these days.
If you haven't got a kitchen scale and you're cooking in the kitchen, I suggest you get one.
The recipe is as easy as, I made it last night and I'm just about to put it in the oven this morning.
No dramas, no difficulty.
Bun
сварите мне картошку пожалуйста
too many words, peace, I'm out. Blah, Blah, Blah, Blah, Blah, Blah, Blah, Blah, ... fkn nonsense.
Talk way too much....
言葉わからんけど
「油かけすぎたらこんなかんじで肥えまっせ！」っていうのはわかった⭕️
妊婦なの分かるだろ...
🍞🫒🧈🧀🧄It looks delicious,as someone who’s trying to be on a diet and can’t succeed.Which is me and I looked at this preparation of focaccia.O thought I should eat bread and fill the void with it.Since I saw this and wanted bread.
Enjoy the bread!!
Apparently my scale isnt always accurate.
I'm trying this now and was putting the salt in slowly and the scale didn't start reading until it got to 6 grams of salt... 🥲😅