Focaccia Showdown: Is this the end of instant yeast forever?!
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- Опубликовано: 10 июн 2020
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A fan named Jude was nice enough to overnight me a fresh batch of his favorite childhood Foacaccia from Liguria bakery in San Francisco but there was a catch. He was tired of his homemade Foccacia’s attempts coming out sub par so he challenged me to make quality Focaccia recipe at home that rivaled the delicious bread he grew on from Liguria Bakery. Although Liguria makes their sourdough with bakers yeast, I felt the need to experiment with a sourdough starter to really get the best bread results possible. In this video, I attempt to make two Focaccia’s with the exact same recipe, the only difference is the yeast! One will use bakers yeast for a fast rising Focaccia and one will use sourdough starter for a much longer fermentation and rise. Let’s see what happens!
For full recipe details check out the blog post! www.prohomecooks.com/post/foc...
Video Credits
Creator & Host - Mike G @lifebymikeg
Head Editor - Rachel @rambelang
All music provided royalty free by epidemic sound 
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I am 74, live in the UK and do not have the sharp teeth neeed for a sourdough crust. After watching this video I have now made the focaccia 3 times. Today I made it with Rye, Spelt and strong flour - it was the best yet. Making sourdough hs taught me patience again, thanks Mike.
If you add 2 ounces of milk to your 50 grams of discarded yeast it makes a really great crepe. Just swirl it around in a non-stick pan until both sides are a nice brown color. Add ham and cheese and roll it up. Wait a bit for the cheese to melt.
Thanks, because I have to admit after a few fermented fried stater I went off it.
Saying that I do not ever have discard anymore. I just store my remaining sourdough in a very cold fridge and feed it for he next batch. I hardly ever discard.
Cool, thanks for the idea. Hate just throwing out starter (or anything) that I can use.
@@nada347_ I hear ya!
I normally have lemon and sugar in mine and sourdough ones already have that bite so no lemon needed! 😘👌 So good!
With all due respect (I really love this channel), I think there's one kind of focaccia missing in this video: the long fermentation yeasted one. Comparing a 5-hour fermentation yeasted focaccia vs. a 28-hour fermentation sourdough focaccia doesn't feel fair to me, because long fermentation gives tons of flavour to bread. What do you think about it?
I was just thinking about that. What would have happened if he threw the formed dough into the fridge overnight? I do that with sandwich bread and it adds a new dimension to the taste. Comparing one he took his time with to one he rushed to the finish with doesn't seem 1:1.
EDIT: Thinking a little more about it, I wonder if starting the instant yeast bread with a biga wouldn't level the playing field quite a lot. Plus the slow proof in the fridge.
Absolute on point, this factor made the comparison completely unfair
When I make pizza dough, I always let it sit in the fridge for a minimum of a day, but usually 2-4 days (I live alone, so I don't want to eat pizza two days in a row if I make two dough balls). When I started making the dough with sourdough starter, there was NO comparison. The sourdough was way more flavorful than regular yeasted dough, even one that has sat in the fridge for several days.
the point of the video is instant yeast vs natural fermentation. not all that you are saying
@@Neonloverx If that was the point of the video, then why make the instant yeast bread with the worst method available, then wait until it's a day old to compare it to fresh sourdough?
works great. i love that it has stainless steal pot inside ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
Have you tried an extended fermentation with the baker's yeast? I dont think the 2 would compare since you're giving the sourdough an extended fermentation. The flavors delivered by the yeast through an extended fermentation are a night and day difference in the bread. I've done the extended ferments with baker's yeast up to 2 days in the fridge.
Ya wasn't that fair of a comparison
DGPHolyHandgrenade I do the same and the result is really delicious. It's still not as good as sourdough, but it's a lot easier.
best part at the end, letting know which one it is, then the dry one/yeast one is also a day older and has different toppings on it ;) I haven't done a Focaccia yet but I use very little yeast for my pizza dough and it's about 12 hours room temperature and then up to a week in the fridge. At least 48 hours to consumption. After the five days mark I usually make a bread from the dough ball, which tastes really great. It can still be formed to a pizza, it's just a bit more diffcult... the video is good (both focaccia looking good) but it's just biased to give it a thumbs up.
7 day old pizza dough out o the fridge is fantastic as long as your fridge doesn't have some bad odors
You know, i've been thinking about this and if he wanted to do a comparision of what the two types of yeasts are capable of, he could take a quarter of the dry yeast and make a poolish the day before, and then proceed with the exact same recipe on both, treating the poolish and sourdough starter the same way. I'm betting there won't be very much difference in the end. From what I understand (and am currently experimenting with), poolish can be subbed out for sourdough starter 1:1 so it would be the most fair comparison possible.
First off, I love watching your videos. That being said, after more than 30 years as a baker, I humbly suggest a couple of alterations. I'd split the fermentation between the two types(50% starter and 50% commercial yeast). I'd also add liquid malt extract and lard to your formulation to replace a small amount of the water. Then refrigerate it overnight as you did the sourdough starter loaf. I think you will find an enhanced and more unique flavor profile than either of the formulations you used in the video. I'd genuinely be interested in what you think of these small adaptations. Keep up the good work!
How much percentage of liquid malt extract do you use??
The focaccia looks great! If you want a really crispy base I sometimes find generously salting the bottom of the pan as well as oiling it before cooking helps create a nice crust on the bottom. Just personal preference :)
Tried the sourdough recipe today....1 day version because I just couldn’t wait...and it was the best focaccia we’ve ever had! Fluffy, light and flavorful. Thanks!!
We've made three sour dough versions by now - the latest was yesterday. It's soooooooo much better. Not boring, dry, bready, but chewy, crusty, the flavor.... My god. It takes us 40-48 hours though. Artichoke, salted lemons, anchovies, onion, garlic and olives on top... Never had better
amazing vid man! my experience of focaccia from around genoa (apparently thats the origin) when i spent months searching for the perfect focaccia was that theyre actually much thinner, less olive oil in the dough, therefore much more olive oil in the tray and baked at temps more around 350 to 400 celsius. i think it makes it more "leggere" as the italians like to say :-DDD
really famous is the focaccia col formaggi di recco with a very specific kind of juicy white cheese in the middle. thats super pro level to make though in terms of technique.. i could never do it.
thanks for the video man!!
this, and that focaccia is to fat allmost like a bread so he had to cook it for too long and got burned, a focaccia that size should be ready in like 10 min at high temp
So, cooking the bread at a very high temperature? That would be 660 - above 700 F. So many recipes say to cook it at a much lower heat, but when you think about it, most wood fired ovens for pizza are very hot. Well above 700 F. In the end, what ended up being your perfect focaccia recipe. Please share. Thank you. :-)
Sourdough is said to originated in Egypt
he was referring to the foccacia from Genoa
I made the sourdough focaccia yesterday following the dough ingredients to a tee and it turned out fabulous, dipped in olive oil and balsamic vinegar-life doesn’t get any better. I made my own topping but a hint for anyone that’s interested don’t use Sundried Tomato’s soaked in oil as they “browned” off a bit too much unless there’s a secret how to do this. Recommend this recipe to anyone and everyone.
I’ve definitely burned sundried tomatoes after putting them on at the start of baking (in a Dutch oven). I just put them on the top after the bread is finished, and some of the sun dried tomato oil makes the focaccia really tasty!
Day old focaccia is never going to beat a fresh one, you should have baked them the same day, and with the same toppings for a proper comparison.
Ya, this is a great video. But the comparison just isn't fair. Of course day old focaccia is gonna be drier.
He should have also cold fermented the one with baker's yeast, cold fermentation improves flavor so the one with baker's yeast had all the disadvantages in this test
@@chilepeulla as a Baker I can agree this was not a fight for the bakers yeast. But the dude sells online classes on sourdough so he definitely is in favor of Sourdough.
Wrong. Believe it or not, day-old focaccia is better than focaccia that has just come out of the oven. Why? Because the flavors of the olive oil, roasted garlic, and any other topics used continue to permeate the bread even after it has been baked. Every time I have made focaccia, that has been the case. It tastes great after coming out of the oven but tastes even better the next day once you reheat it. Try it, and you'll see.
@@jongwood Well he could've reheated the yeast focaccia too, but he didn't. He just compared day old, cold dry focaccia to freshly made.
I've learned so much from your videos, and thank you for making the starter guide. You're a sweetheart!
Every time I make focaccia bread with instant yeast, I let it ferment for at least 16 hours. I think it would've been a fairer comparison in this video if you let both recipes ferment for the same amount of time so the only variables compared were the instant yeast vs sourdough starter. You introduced multiple variables, which was fun to watch of course, but not an apples to apples comparison. Great video, thanks!
But isn't the point of instant yeast that it takes less time?
Fantastic video my friend;0)
Ciao Vito!!!
A true master leaving his comment here.
Yeah, a bit BS, if you let the bakers yeast bread proof in the fridge then the difference might have been negligible. The sourdough would have a different flavour profile but not as dramatic as you describe. You cannot compare a dough proofed for 3 hours with one for 24...
Also, day old bread vs fresh out of the oven.
This is awesome. Cool test! I've learned so much from you and your videos and emails. THANKS so much for getting me going in the world of sourdough and wild yeasts. I'm loving it
Hi, I'm from Apulia the region that invented focaccia (nevermind liguria jk) and I have been making focaccia since I was a kid. The yeast we use is beer yeast and I always make it dissolve in milk with a teaspoon of sugar to aid the melting process. In addition, I always add a potato to my focaccia for extra softness and it's hella good. If anyone cares I could give out my family recipe in the comments.
Please share your recipe, I'm looking to make some great focaccia
Waiting.... 😎
Please share...sounds amazing!
Oh my that sounds delicious. Would love to know the recipe!
@@BH-kj5jw the issue is that i always eyeball everything. Next time i'll make it i will try to measure everything also for posterity
Well, you really inspire me so much! Your pleasure in eating the focaccia with sourdough yeast and the way your reactions to the impact of flavours engage me in trying to do myself. Thank you and continue that way!
Your videos are always so interesting. Thank you. 😁
I love your videos, the way you tell your journeys, the way you explain it to us... Great job. Go ahead with, never stop... I love following you with the essential topic of cooking and baking. I learn alot from your journeys! Thank you, thank you, thank you!
Congratulations on the cute baby! Hope you are all safe and healthy! :)
Wow! I have been looking for this comparison for so long. Great video. Thank you. Sorta knew which would taste better. Love your videos.
What a coincidence!!! I've just put my sourdough focaccia dough to proof. Planning to make it tomorrow
I made one today! Started yesterday hahaha.
It makes me feel better I'm not the only one salty that this wasn't entirely fair.
Dude,. I've made a sourdough focaccia today for the first time... and I've never done it with instant yeast before, but I never will. It turned out soooooooooooooo good OMG.
Hi from Liguria! Your focaccia Is ok but i want to give you some advices: First of all focaccia don't require a liquid starter but just the italian "biga" second focaccia don't require high but just more more slight better if "croccante". Bye 😊
Si, ma la puoi fare con lo starter se vuoi. Forse sta facendo la focaccia barese che è più alta e morbida di quella ligure.
"croccante".=crunchy?
Quella barese ci vogliono le patate nell impasto da disciplinare eppoi che senso ha farle con uno starter se la focaccia ligure vera ha bisogno di poco tempo di lievitazione (quella di Recco non c'è nemmeno il lievito)
@@benmartin4540 yes! It must be eat cold!!
@@benmartin4540 Close, croccante = crisp
Always very thourough and informative...thanks!
You’ve inspired me in so many ways! I have added the SD focaccia to my menu! It’s a big hit!
I had surgery back on the 23rd. While I've been recovering, my children and I have been watching a bunch of your videos. They love cooking and sourdough bread is something we've been dabbling in. I've downloaded your guide and we're going to start watching your sourdough videos together to hopefully learn how to do a proper sourdough bread. Thank you for such amazing videos! And congratulations on your baby!
Great video! I have focaccia doing an overnight rise in the fridge. I used instant yeast, per the recipe, but also put in a tablespoon of sourdough starter. Looking forward to seeing how it turns out and in trying your sourdough version soon.
What a coincidence, I just made some focaccia the other day. I used instant yeast, though I only used 1/4 teaspoon and it proofed at room temp overnight (around 70 F) for about 14 hours. I think the trick with baker's yeast is using very little of it to allow it to undergo a long fermentation. Obviously it won't be as complex a flavor as a natural leavening, but the difference won't be nearly as dramatic as seen in the video (as mine tasted wonderful even without the toppings adding flavor)
I use KAF Italian Style “00” flour for focaccia, and not so thick final result.
I would use half that much dough in the pan.
I have the final texture more elastic and less like bread.
In fact, I have a much smaller USA Quarter Sheet Pan 13 x 9.5 x 1 for focaccia bread.
I would be interested in seeing how you do with this experiment,
..aiming for less thickness and maybe have calabrese olives or fennel.
I think you might like this.
Honestly. Who on earth would give this a thumbs down???! This is bread heaven!!!
Because he f*cked up the yeast focaccia without using Biga/poolish. His comparison between different toppings and different day baked foccacia’s make it not a fair comparison. Otherwise well baked.
I like your tips man. Learning a lot with you channel. Made my 1st foccacia this week. 30 hours fermentation but the flavor is awesome 😍🤘🤘
Great video. Thanks! I just fed my starter and am anxious to give it a try!
I love this channel so much . Thank you for putting out your amazing content.
You inspired me to start my own cooking channel and I am so glad for that.
I agree he is top really good man !!
He doing brilliant!!
Lol i know you from tiktok 😂😂
Ana Anaa you love him too then 🤤
Oh man, never tried this, sounds bomb though, thankyou!!
Both look delicious 😍
I usually let my sourdough focaccia rise in the pan. I put the dough inside the pan, put some strechfilm on top and let it ferment for 4-6h at room temp. Before I bake it, I put the toppings on the fermented focaccia and make the dimples. For me this works out best for the flavour and moistyness of the Bread
We’re getting ready to make some sourdough for a road trip and this looks perfect.
That’s not right tho ! U can’t compare when you have two completely different toppings of course the one with garlic 🧄 & mushroom is always going to taste stronger & better plus you could also leave the yeasted dough overnight too ? I’ve tried it & the flavor is definitely much better the next day 🙄 you should have made both with the exact same toppings to compare them 🤔 it’s only fair 💁🏼♀️ I trust the Italians 🇮🇹 on this with their method really 😄
Yes, I had the same question! Why not leave both of them overnight, and compare then, right? I'm going to try the baker's yeast recipe with overnight fermentation because I haven't ventured into the sourdough world yet.
If you do both exactly the same recipe, then why bother with yeast? The only advantage of using the yeast is saving time, and time is money, especially for commercial bakeries. Sourdough starter is just wild yeast. Therefore using commercial yeast you would lose its only advantage (time) and incur extra cost (buying baker's yeast).
@@pangolin216 Baker's yeast also removes a very finicky step that can be forbidding to new bakers, which is developing and maintaining the sourdough starter. It also gives more reliable results, which can be very important to novice home bakers and those who just want simple sandwich loaves without trying to replicate an artisan loaf out of some bodega in Seattle. That reliability also figures into the vast majority of bread recipes that people are likely to find, which again is great for home bakers.
Sourdough is good stuff, but it doesn't mean nothing else is good or useful.
EDIT: Forgot to add that some people just plain don't like the taste of sourdough. It's true! Not everyone likes the same stuff, imagine that.
First of all the different toppings I really don’t know why he did that but, regarding the yeast he didn’t do the overnight rise for the Instant yeast he’s doing this is not to just See which one tastes better, but to find the advantages of the two kinds of yeast. Being the sourdough has more flavor and the Instant yeast saves time and money. And why all the emojis?
His video was pretty biased I mean he sells online classes on sourdough so nothing hard to figure out but as a Baker in Germany, the Land of bread I have to say that Sourdough is great but more difficult to work with as an beginner since wild yeast and lactic acid bakteria aren't the most reliable (though we know through experience who to work it out with them). Using bakers yeast is a good method for beginners since it's a lot more reliable, also it is able to achieve good result and easier to figure out. And no feeding etc. The only thing bakers yeast lacks is lactic acid bacteria. He really did a bad job on the comparison because their a ALOT of way to build flavour with bakes yeast like preferments, Biga or poolish ( even those preferment achieve different outcomes due to different pre dough hydration)
I made it a couple minutes ago. I used my 50% starter. It was so soft and delicious. Thanks a lot for this idea.
Friends are coming over to barbecue steaks on Sunday, I’m going to have your focaccia instead of a sourdough loaf! We always sauté mushrooms with garlic to have on the side, but having it on the bread instead? Amazing idea!
Darling family, thanks for
having them on
I have only done the Poolish ferment method when making my Focaccia. I have also done a cool proof to enrich the flavors. I would like to see the difference in flavor when using the sourdough. Great video!
That bread looks Soooo Good!! Thanks for the sour dough starter download.
One more thing, the floor runner in your kitchen is gorgeous; may I have info to purchase one for myself?
Thank you in advance.
Areatha
Absolutely fantastic video, mate! Your understanding of focaccia made me very happy. I made a bakers yeast batch yesterday and I mean it was good - I’m not gunna lie. It I need to give sourdough a try after watching this.
thanks for the guide!
Just made the sourdough focaccia for the 6th time since watching this vid. Fresh basil and sun-dried tomato topping today🙂
I made this (the sourdough one) today (started it yesterday). It is just like you say. So much flavour your brain can hardly handle it. I forgot to season the top with the salted water but it was still great.
Exag
I made the sourdough focaccia 5 days ago it was gone in no time. I made it with all bread flour and 3 different kind of olives, garlic and rosemary, it was AMAZING. Thank you for sharing. I am starting to make my second one since everyone loved it so much. This time I put 50gr of 12 grain flour and the rest is organic all purpose. I hope it turns out light and fluffy like the first one. Thx🙂
I made the sourdough focaccia today topping with roasted garlic, caramelised onion, sage and olives. It took around 23 hours and it was worth every minute. It's absolutely delicious, texture is so light compared to others I've made, the extra time it takes is so worth it.
Try and make it half thick and you will see how better it is. The focaccia genovese is like that and it’s the best ! And don’t hesitate to put more olive oil on top of it. ;) a little tip from Italy!! ;)
I forgot to thank you for the tip on reducing baker’s yeast on last video. Your baby looks like a doll, so cute.
I love the sourdough pancakes! I do also make them sweet. I put the batter in the pan, slice up an overripe banana, put it on the pancake, some salt, bake on both sides and in the end i put chocolate bits on top! Best breakfast there is!!
Thanks for (also) using the metric system !
Thank you for a very informative video. I love sour dough bread and love focaccia. After watching you video I’m going to make this. Thanks
Nice focaccia! Well done 👍🏽 I can’t wait to make one out of my sourdough starter...
I started out making sourdough focaccia and can’t do it any other way now! Yours looks great!
SO GLAD I WATCHED TO THE END ❤️
I'm no professional baker like so many of you but I've been baking bread for years following the series of books by Hertzberg & Fransois. These pros suggest that bread with baker's yeast can be left in the fridge for up to 14 days without over developing. I very nice sour flavor can be had within 7 - 10 days without any fear of ruined dough. I used to search for and buy "extra fermented" bread. Now I make it myself.
I'm definitely making some sourdough focaccia on my next batch!
Great video! Can’t wait to give them a try. The sourdough feels more wet because the acidity in the sourdough is slowly dismantling your gluten structure, and if left long enough you would be left with a super wet gloopy mess lol. That sourdough focaccia looks so damn good i wanna die
Great video, love your channel. For those who do not want to spend 28 hours making a sourdough focaccia it can be done, with great taste, in 5 to 6 hours. I made one today starting at 9am and was snacking away at 3:30pm.
No bad days!
I don't understand why you'd say your comparing the two recipes then intentionally change the toppings, therefore the recipe.
hes only looking at the bread
It's just toppings, dignus...one uses instant yeast the other uses starter...what is wrong with you?
@@theshamballagirl1669 dingus?
This is four years ago, dotard. Get over it.
I liked seeing the dad carry at the end of the video. I have three kids and two came at the same time and I dad carried all of them.
I made sourdough focaccia for my first time just a couple days ago. Truly impressed! Wow...
Ok that’ll be the next task for my starter 👌
Thank you #ProHomeCooks for sharing this recipe! I love sourdough everything and I think using it makes foods simply better for you, imho. I used the sun-dried tomatoes/rosemary/olives topping and every one loved it. It disappeared very quickly yesterday so today I'm making a double batch 🙂
Thanks again!
I grew up a block away from that SF bakery . Focaccia use to be $2 , now $7
I’m known among family & friends for my sourdough bread and cinnamon rolls (made using the same starter). My starter is more liquid & fed with white sugar and instant potato flakes dissolved in a cup of warm water, every 3 days. It’s from a recipe published in our local newspaper back in the 90s. Nothing makes a home smell quite as lovely as bread dough proofed for hours & then baked.
Great job! Long fermentation and sourdough is worth it if you have the time (or organization), but yeast yields very good results quickly.
YOU ARE GREAT EXPLAINING!I LOVE YOUR VIDEOS!THANKS FOR THE PDF!KEEP DOING WHAT YOU ARE DOING!GREATINGS FROM SPAIN! MALAGA;)
Thank you 😊
This was xxx yum!
I've been looking for a good focaccia recipe, not a baker but I wanted something simple to make 🤔 Thanks!
Adoro seus vídeos, aprendo cada dia um pouco mais. Parabéns por compartilhar tantos conhecimentos.
I really love this channel bravo 👏👏👏😍😍😍
Great experiment
I'm super excited to make the sourdough style! Question: Your liquid measuring cup-where can I get one of those?
Every single one of his descriptions for foods is "super moist and flavourful"
You had me at Liguria Bakery. My family has been going here since 1922. San Francisco's Hidden Gem (maybe not so hidden to natives) Unbelievably soft chewy Focaccia that you just can't stop eating. Tomato Sauce with Green Onion. This is THE ONE. Don't leave this place without at least 1 cut up and bagged and a few wrapped up for later. Many varieties to try. We usually get about 4-5 to take home and 2 cut up and bagged. My great grandparents lived a few blocks away way back then and it must have been have to stay away.
I like how the video started
for a classic "Genovese" topping you should try onions, a *real* flavor bomb!
Great glad to see you also
If you make this with a poolish and a active bakers yeast, you will get the same results as a sourdough yeast. Just my humble opinion. But I did learn something VERY important from you!! In the forming of the dough in the pan, let it rest for 15 minutes in between streching. Thank you !!
SF the home of sourdough bread? Europe, Asia and Africa would like a word with you ;)
As a German baker I'm offended by this that SF has the audacity to call them self home of Sourdough bread. Let my friend greta explain it.
Greta: "how dare you!?"
@@stayranty1595 not a Baker, but German as well, and grew up in a rural area, so I kmow what you're talking about 😁
@@Azaghal1988 I think the only thing we Germans are proud for is bread
@Stay Ranty wait, what about Currywurst?
@@stayranty1595 Our cuisine is maybe not as refined and known as italian or french cuisine, but i think we have great stews with potatoes and beets who make you feel good in autumn and winter. And Sauerkraut is a great thing as well.
i like the way you are holding that baby like a loaf of bread!
You dont need warm water to "activate the yeast". Its happy in cold water just like a sourdough. If you want to accelerate fermentation you use warm water, thats it.
Try using cold water and triple or quadruple your proofing time. Youll find that it works just fine
I had to stop the video at 2:53 min because I had no idea you could make these pancakes and I just made two with rosemary. OMG they were fluffy and took to time. Thank you!
Made sour dough focaccia last two times and it came out pretty good. Lately been doing bagels too. They come out good sometimes, sometimes not.
I like to use sourdough and a splash of barm leftover from making hard cider, its amazing. (I typically use cote de blanc yeast)
Now, I just wanna make Foccacia this weekend
Back in the mid 1990's I lived in downtown Jersey City right next to a little bakery/deli called the Second Street Bakery. They made a focaccia sandwich that I go addicted to. Crack had nothing on this. It was a relatively thin focaccia with thick tomato sauce baked right onto the bread. They put boiled ham, Genoa salami a fresh mozzarella and slide it under the broiler to melt the cheese. They topped it with another slice of focaccia and served it. Regrettably the last time I was in the area (10 years ago) the Second Street Bakery had stopped serving that sandwich and no one who worked there even remembered ever having it on the menu. This past weekend a friend of mine, who also remembers this sandwich was over. We made your focaccia bread and recreated that sandwich. Thank you so much for this recipe. It was the closest I've come to walking next door and buying my favorite sandwich.
As go.od as your vids are, Mike, I am truly impressed with your baby handling skills. I have to agree with the others about the short fermentation time of the baker's yeast not being a fair comparison. Good experiments require the change of only one variable
Thanks for the doorbell sound effect at the beginning. My dogs are now going BONKERS. 😘
Keep some old dough tucked away in your freezer to add to your dough. Helps with adding flavor and structure.
Fantastic recipe. Worked perfectly, thank you. Oh my waistline.
Its refreshing to see non-Italians redefining what Focaccia is, even though it is so detached from the original .
If I do focaccia using fresh yeast I’ll let it ferment in the fridge 5-7 days. It’s light, very flavorful and extremely digestible. So go for less yeast, longer ferment and you’ll beat anything you can buy outside the home.
For your yeast focaccia, a couple of days in the fridge to age could add more flavour