Ever since I found your video on how to just keep 25g of starter in the frig to avoid enormous amounts of discard, this is how I roll!! It's genius!! Thanks, Grant!!
Would it be OK to use a glass 9x13 baking dish? My family always asks me to make focaccia but didn't know how. Thanks to you now I have a recipe and will try this over the weekend!
Hi, yes it is OK to use a glass pan. I usually have more problems with dough sticking to glass than I do with metal pans. So, my suggestion would be to line the glass dish with parchment paper and then add the oil and dough after. It's much better to bake your focaccia in a parchment-lined pan than to risk the whole focaccia sticking to the bottom. That's just no fun.
Your focaccia looks great! A question🙋♀️ Did you mean you don't necessarily need to cold-ferment it? If so, does it taste as good as when it's cold fermented? I'd appreciate your answer. I eagerly want to learn about sourdough baking! Thanks.😊😊😊😊
Excellent video and narration. My only gripe is for viewers new to your channel (and/or baking in general), you completely skipped over how to make the sourdough starter. Towards the end of the video you state you prefer the starter over baker's yeast but make no reference to a link in the video description to a video you presumably may have on how to make said starter. Otherwise, I found the video to be incredibly detailed and informative, thank you.
I recently bought high Mountain bread flour from Central milling. It has a lot more protein in it. I’m gonna try that with this recipe. Thanks for the video.
Yes, it's very similar to how I make "Sicilian-style" or New York style square pizza. It is a great base if you like light and airy, thick-crust pizza.
@@GrantBakes It’s obviously not the taste that makes a difference because salt is just salt but the texture is great and widely used in Mediterranean cooking 👏🏽
Here's the written recipe: grantbakes.com/easy-sourdough-focaccia/
Ever since I found your video on how to just keep 25g of starter in the frig to avoid enormous amounts of discard, this is how I roll!! It's genius!! Thanks, Grant!!
GrantBakes is the Best sourdough channel on RUclips! 👏 Solid recipes
Thanks so much! Glad you like the recipes.
Excellent video, clear, concise, very great video and audio quality. Your videos keep getting better and better!
How nice of you! Thanks so much.
Would it be OK to use a glass 9x13 baking dish?
My family always asks me to make focaccia but didn't know how. Thanks to you now I have a recipe and will try this over the weekend!
Hi, yes it is OK to use a glass pan. I usually have more problems with dough sticking to glass than I do with metal pans. So, my suggestion would be to line the glass dish with parchment paper and then add the oil and dough after. It's much better to bake your focaccia in a parchment-lined pan than to risk the whole focaccia sticking to the bottom. That's just no fun.
Have you tried ancient grain flour for this recipe instead of white flour?
The bottom of my focaccia turned out to be too soft and not crunchy at all for some reason (too much olive oil?). Still tastes great though.
Your focaccia looks great! A question🙋♀️ Did you mean you don't necessarily need to cold-ferment it? If so, does it taste as good as when it's cold fermented? I'd appreciate your answer. I eagerly want to learn about sourdough baking! Thanks.😊😊😊😊
Excellent video and narration. My only gripe is for viewers new to your channel (and/or baking in general), you completely skipped over how to make the sourdough starter.
Towards the end of the video you state you prefer the starter over baker's yeast but make no reference to a link in the video description to a video you presumably may have on how to make said starter.
Otherwise, I found the video to be incredibly detailed and informative, thank you.
Thanks!
Yum! ❤
❤❤
I recently bought high Mountain bread flour from Central milling. It has a lot more protein in it. I’m gonna try that with this recipe. Thanks for the video.
Good luck!
Thank you! Another great tutorial ! Looks wonderful!
Thank you and thanks for watching.
That would also make a great pizza 😋
Yes, it's very similar to how I make "Sicilian-style" or New York style square pizza. It is a great base if you like light and airy, thick-crust pizza.
@@GrantBakes Great idea for a video
Looks great! Thanks for sharing! 👏🏽
Thanks for watching!
This recipe came out at the perfect time !!!! Are you planning on doing any fall flavored focaccia/bread?
I've got at least one fall-specific bread idea in the works!
@@GrantBakes can’t wait to watch the video !!
Bigger rocks of seasalt are not fancy. It’s an essential ingredient that really makes a difference. You’re missing out brother. Great recipe!
Haha I see what you mean. My kosher salt is pretty coarse so I’ve always enjoyed it. Maybe it’s time I got “fancy” though!
@@GrantBakes It’s obviously not the taste that makes a difference because salt is just salt but the texture is great and widely used in Mediterranean cooking 👏🏽
@@tlwn5196 Thanks!
Looks amazing!
Thanks!