Focaccia al Rosmarino | Poolish Method
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- Опубликовано: 16 авг 2017
- For the complete recipe and directions click on the link:
justonebiteplease.com/2017/08/...
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This scrumptious and savory flat bread with a porous and tender crumb is infused and slathered with Extra Virgin Olive Oil and topped with Fresh Rosemary, Coarse Sea Salt, and the best imported Parmigiano-Reggiano Cheese you can find. Focaccia al Rosmarino is delicious alone as a snack or appetizer with a glass of wine or served as an accompaniment to a full meal.
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#focaccia #focacciaalrosmarino #rosemaryfocaccia #poolishmethod
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“Just One Bite, Please?”
Blog: www.justonebiteplease.com/blog
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Email: justonebiteplease@hotmail.com
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Music:
Almost A Year Ago - by John Deley and the 41 Players (RUclips Create)
Arabian Sand - by E's Jammy Jams (RUclips Create)
Forget Me Not - by E's Jammy Jams (RUclips Create)
Love Struck - by E's Jammy Jams 
Хобби
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You are a gem. Found the conversions on your site. I love your baking methods. Top notch. Ran excited to tell my husband about Poolish. I've been making yogurts and soft cheeses. Now finding you was the perfect match.
I really appreciate your kind words of support for my work. I'd love to hear how your baking adventure turned out for you. Thank you so much for taking the time to share your thoughts with me and the Just One Bite, Please? community. Have a wonderful day!
Love, love, love, love.....your channel!!! Alejandro, don't ever stop making videos you are the best instructor with no nonsense just perfect instructions each and everytime! Can't thank you enough for these priceless gifts.
Wow! Your words touched me. I so appreciate your support and encouragement. Thank you from the bottom of my heart.
I totally agree. I like the style of your videos.
Thank you so much!
Great rise great technique but how can anyone say this is that good a recipe with no weights and measures is beyond me
Hello John, Here is the link to the full recipe and directions for the focaccia: justonebiteplease.com/2017/08/17/focaccia-al-rosmarino/
You can always find the links to the full recipe with directions by clicking the ℹ︎ icon in the upper right corner of the video as it is playing or in the description box below the video. Please let me know if you have any questions. Thank you.
My nonna used to make focaccia every friday for me and my cousins to come over and eat with cheese and ham... we lost her this year, and i miss her focaccia so much, i´ll try and make this recipe and invite my cousins over to commemorate nonna
Hello Florencia, It is nice to meet you. I appreciate you for sharing your memories of your nonna and her focaccia. I believe the best memories are made in the kitchen. Please let me know if you should have any questions about the recipe. Thank you for taking the time to write and have a wonderful day!
Thankyou so much, for your warm response, I trult appreciate it, If i encounter any issues i’ll ask you, crossing my fingers haha
Hope you find her
@joe jitsu I thinkthat TheGiantswim meant find memories of her when she makes the bread.
joe jitsu They may not realize it, but it’s a coping mechanism for death (some people’s reaction is to joke about a subject they find deeply troubling).
Watched this video for the second time. Love the music. Love how neat, tidy, and not wasteful you are. I love to bake breads and love watching YOU make and bake breads.
Thank you so much, 944gemma! 😃
I don't care what any of these other posters say, this man is a baking genius. He is the ONLY online baker willing to share a genuine foccacia recipe, even though it takes longer than what a lot of online focaccia recipes call for in terms of rising, but as others have noted, other celebrity chefs are providing a quick fix for Western palates & time frames. You want real foccacia, you need a real recipe. I hope to make this..I think you are amazing and thanks for sharing your talents with us.
Hello Rach S. Esp., I so appreciate your kind words for the work I am doing. My goal is to teach the techniques and processes of cooking and baking rather than just a recipe. It is people like yourself who I want to engage with and who are looking to strengthen their skills and knowledge. Thank you for taking the time to share your thoughts with me and the Just One Bite, Please? community. I hope to have the opportunity to speak with you again soon. Have a wonderful day!
I'm Italian and I can tell you, this is NOT real focaccia.
Hello Federica, It is nice to meet you. I would love to learn what part of Italy are you from and how this focaccia recipe differs from the recipe you use?
@@JustOneBitePlease I'm italian too and I think you made a wonderful focaccia! Focaccia is made very differently across Italy, depending on the region or even town, as with many other italian recipes. The only thing that I can think of that might be 'wrong' and might have hurt Federica's feelings is putting parmigiano on top. We love parmigiano but we don't put it everywhere :). Focaccia usually is plain, or very often with rosemary as you do here. There can be variations; it can also be found, for example, with onions, or even other ingredients...like cherry tomatoes, olives...as I said it depends on the local tradition. I wouldn't put parmesan, not because I don't think it makes it tastier but because I find it just perfect with only coarse sea salt and rosemary: often, the simpler the better. But if this is your take on it, why not ;)
Yeah but ive seen other Italian chefs (online and irl) who dont make it with the poolish base - just like you can have sour dough vs not sour dough breads. Its a different taste, doesnt make one bread more of an "authentic" bread cuz one took longer and is more complicated. It has nothing to do with western palettes especially since most of our palettes has been shaped by Italian food since in the west a lot of immigrants of the US were Italian!
Just a comment to budding professional bakers out there: with just a 10 sec glance at the recipe, I can tell he knows what he's doing and I could replicate it exactly from memory, and scale to any size (without a calculator). How? baking is done by weight, in metric, and many recipes are derived from ratios and hydration, which in this case you can easily calculate in your head. This is a perfect foundational recipe, and the method comes with practice. Nicely presented!
Hello Brian, It is my pleasure to meet you. I so appreciate you taking the time to share your thoughts with me and the Just One Bite, Please? community. Thank you for your kind words for my work. Cheers!
I've put off the Honey Wheat bread until next weekend, because I had a craving for your focaccia after watching the video yesterday. So I started the poolish last night, and was on a mission this morning. I just pulled it out of the oven at noon and it is sooOooo good! I took some over to my Italian neighbors and they raved about it. I added slivers of garlic in the dimples and some julienned sun-dried tomatoes, but other than that I followed your recipe. I'm loving it. Thank you so much.
Congratulations on your baking success! I love the toppings you added to your focaccia. I'm sure your neighbors will patiently waiting for your next baking adventure. 😋
LOL... my neighbors just left to visit family in Texas, and they made me promise to wait until they get back to bake some more bread to share. The Honey Wheat makes 2 loaves, so they will be getting one. I love baking bread, but I always have more than I need, so the neighbors get to try something new every weekend. They are beginning to have their favorites :) The focaccia is irresistible, and didn't last 3 days!
@JustUs: thanks for your comment regarding the recipe. I am going to try @JustOneBite,Please recipe. I am going to add kalamata olives and garlic in the dimples.
I gotta say my favorite part of this video is the music. With 13-plus hours from start to finish, you pretty much have to get up at the crack of dawn to eat the focaccia for supper, a late supper at that. Looks very labor intensive despite the instant yeast. I guess I wasn't expecting that for a flatter bread like focaccia. But it looks wonderful. In fact, out of all the youtube focaccia tutorials I have watched so far, yours probably looks the most delish.
Hello Ms Mars, It is nice to meet you. I so appreciate you taking the time to write and share your comment with me and the "Just One Bite, Please?" community. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a wonderful day!
SENSATIONAL!! Out of the oven today and tasted in 20 minutes. Delicious with large crumb. Thanks for sharing your knowledge.
Hello Dorothy, It is my pleasure to meet you. Congratulations on your baking success! Wow, it is so wonderful to hear about your results. Thank you so much for sharing. Have a great day!
Just made this yesterday. Fantastic recipe! It was delicious and the texture was lovely...had awesome air bubbles, it wasn’t dense...perfect! The course salt on top , the parmesan reggiano and olive oil all superb! Thank you for sharing your skill with us, Alejandro.
Hello Gail, Congratulations on your baking success making the focaccia! It is wonderful to hear about your experience with the recipe and your final results. You'll inspire others who want to make the recipe. Thank you so much for taking the time to write and share with me and our community. Have a great day!
Omg that looks so fresh and delicious. I love to watch you its so soothing.
Thank you for sharing your kind comment. I really appreciate it.
I made your Rosemary Focaccia & it was sensational! I just finished a sandwich using the focaccia & I have to say, it was the best sandwich I've had, ever & the star was the focaccia!
I started the process of making the focaccia too late in the morning so, I had to bulk ferment it & finished the process the next day. I have to say, I think the bulk fermentation really enhanced the flavor of the bread & the final outcome was completely spectacular.
I will be making this recipe over & over. You are so good at what & your teaching videos leave nothing to doubt.
Thank you so much for always sharing such great recipes with us.
Hello Cheryl, I appreciate you so much for sharing your baking adventure and results with me and our community. It is so wonderful to hear about your final results. Thank you for your support of my work. Have a great weekend!
Literally the best focaccia recipe. I’ve made it over 20 times and it’s just perfection
Hi Ana, It is always wonderful to hear from you. Thank you for sharing your thoughts with our community. Have a great day!
I made this focaccia this morning. The recipe is super super easy to follow. I just couldn't stop eating it as soon as the bread was baked. I have to say that this is the best focaccia I've eaten so far. Thank you, Mr. Ramon! I do enjoy your videos as well as your blog!
Hello Rose Liu, Welcome to the Just One Bite, Please? community. Congratulations on your baking success making the focaccia! It is so wonderful to hear about your baking experience and how you enjoyed the freshly baked focaccia. Thank you for taking the time to write. Have a great day and Happy Baking!
Outstanding demo and finished Focaccia! WELL DONE!! Thank you for sharing this with us.
Hello NG B, I'm so glad you like the video. I appreciate you taking the time to write and share your message with the Just One Bite, Please? community. Thank you and have a great day!
i made this recipe and it came out so perfect! thank you so much. you’re my go to channel for all things bread related.
Hello Mehak, It is nice to meet you. I appreciate you taking the time to write and share your experience and results making the focaccia recipe. Thank you for supporting my channel. Have a wonderful day!
Hi from Brazil!!! I'm writing this comment while my focaccia bakes! I followed every single step, paying attention to every single detail, and my focaccia looks exactly like yours! This is only because you made a perfect fail proof job. Thanks for you time and dedication to share with others!!!! You got a new fan!!!
Hello chicots360, It is so nice to hear from you! Congratulation on your baking success! Welcome to the Just One Bite, Please? community. It is wonderful to know about your experience making the recipe. Thank you so much for writing and sharing with us. Cheers!
You can just feel that this is a real recipe. Im going to make focaccia within 3 hours with some friends, and was just searching for some toppings and general tips. But im for sure going to try this recipe at a later time ❤
Hello Thijme B, It is nice to meet you. I'm so glad you found my video on your search. Please let me know if you should have any questions when you make the recipe. Thank you for taking the time to write and comment. Have a wonderful day!
That sir, is a work of art! Glorious! 10 stars! 🙂
Thank you so much, Marty. I really appreciate that.
Another yummy amazing recipe ..again absolutely love watching you work 👍
Thank you so much Dawne. I appreciate that.😃
Poucos e simples ingredientes, o segredo é a elaboração destes. Nada de pressa e ansiedade. Eu já estou fazendo e quando vejo receitas assim que demoram horas sei que o resultado será divino. Show de bola mestre!
Olá James, é um prazer conhecê-lo. Agradeço por compartilhar seu comentário comigo e com a nossa comunidade aqui no RUclips. Como você focaccia acabou para você? Obrigado e tenha um ótimo dia!
@@JustOneBitePlease Acredito que tenha ficado bem semelhante à este do vídeo. De qualquer forma, todos se maravilharam com esta receita. Grato!
Thank you so much. This will be my 3rd week in a row, making this bread for soup night! We absolutely love it. Our biggest challenge is not eating it in one sitting!
Hello Lynn, Congratulations on your baking success! It's wonderful you have made the recipe part of your weekly meals. I understand it is hard not to enjoy more than one piece. I truly appreciate you for taking the time to write and share your experience with me and the Just One Bite, Please? community. Thank you so much and have a great day!
Beautiful. Can't wait to try this.
Thank you Donna! Please let me know if you have any questions.
This bread makes me happy. It's beautiful. I am going to make this tomorrow.
Hello Rock Lobster, I so glad you enjoyed the video. I would love to hear about your experience making the focaccia. Thank you for taking the time to write me. I hope you have a great day!
I made it and just loooooooove it! Thanks for sharing your recipe!
Hello Doris, Congratulations on your baking success and welcome to the Just One Bite, Please? community! It is so wonderful to hear about your experience making the focaccia. Thank you for taking the time to write and share with us. Have a great day!
The greatest and the best recipe I have ever seen. Congratulations, and thank you very much. You are great Baker.
Hello Troy, It is nice to meet you. I really appreciate you for taking the time to leave your comment. Thank you for supporting my channel and the work I do. Have a great day!
...and neat too.
This is the best focaccia recipe ever, minimal effort, maximum results! I’ve tried many recipes before but this is ‘the one’ that produces the best results!
Hello cherylwan, It is my pleasure to meet you. Congratulations on your baking success making the Focaccia. Thank you so much for taking the time to write and share your experience with me and the "Just One Bite, Please?" community. Have a wonderful day!
this is what we made in Pastry School and we loved it . The whole semester we had to make it first thing in the morning because we had a restaurant and they used our foccacia for breadsticks at their meals. I loved making bread.
Hello Judy, It is my pleasure to meet you. I appreciate you waiting for my response. Thank you so much for sharing your memories of you time in Pastry School. Have you had a chance to make this recipe? Thank you for writing and have a wonderful day!
I never thought I could make a bubbly foccacia!!! Thank you!!!
Hello @pinksnpurples It is nice to meet you. Congratulations on your baking success making the Focaccia.
This one looked sooo good, had no self confidence, but still had to try and make it, and, somewhat shockingly, it turned out wonderful :)! It has at instant became a family favorite, and one of my favorite dishes ever. Thank you so much for sharing !
Hello Andrej, It is my pleasure to meet you. Congratulations on your baking success. It is so wonderful to hear of your baking experience and how you are developing your baking skills. Great job! Please let me know if you should have any questions I may help you with. Thank you for writing and have a great day!
Love this, using the residual heat to open up the rosemary is brilliant. Definitely trying.
The good thing is that even if the rosemary would to fall off you still have the flavor infused into the focaccia. Thank you for taking time to leave your comment. Have a great day!
This looks amazing!! Definitely going to try this
Hello Andrew, Let me know if you have any questions. Thank you for commenting and Happy Baking!
This is such a joy to watch.
Hello africanpride69, Thank you so much for your kind words of support. I really appreciate it.
Love focaccia! Simple and fabulous! Thank you very much!
That is why I love the Italian cuisine too. The process and ingredients are simple, but it is the use of the most flavorful ingredients that provide amazing eating experience. Thank you for sharing and have a great day!
I just made the polish, excited to follow and try your recipe tonight!!
Hello F MGT, It is nice to meet you. I appreciate you waiting for my response. How did your focaccia making adventure turn out for you?
I shall give this a try. And thanks for the great music accompanying the video.
Hello Jon, It is nice to meet you. I'd love to hear about your baking adventure when you make the focaccia. Happy Baking!
Absolutely gorgeous video !!! Amazing Focaccia ! Congrats !
Hello Juan, Thank you for taking time to share your kind words. I truly appreciate it. Have a great day!
Quality recipe, quality method yields supreme results over and above the ordinary! Thanks for sharing your talents! 😘
Hello Terry, It is nice to meet you. I so appreciate your kind comment. Thank you for taking the time to write. Have a wonderful day!
Ms. Hansen, this was such a nice comment! Thanks for brightening up my day with it. God bless you!
I've done this recipe three times now, and tried three other different methods. This is the way of the foccacia. I think the poolish and folding make a huge difference, all my others came out looking like breadsticks.
Hello Dudeist Priest, It is great to hear about your experience making the focaccia and following the process and techniques for this recipe. You'll encourage others who might be wondering if they should try the recipe. Thank you for sharing your results with the Just One Bite, Please? community. Have a great day!
I have tried making this bread with 2 different recipes and none of them gave me the desired result. This recipe worked flawlessly! The bread was delicious and light!!! It was so good that I recommended this to all of my friends!
Hello Aishwarya, Congratulations on your success making the focaccia. It is wonderful to hear that you got the results you where looking for. Thank you so much for taking the time to write and share your experience with our community. Have a great day!
This is such an incredible recipe and boosted my confidence as a first time baker! It takes time because of the yeast fermentation process but the baker's effort is absolutely minimal. For those who are worried about a very wet shaggy dough; the same happened with me but it still turned out great!
Could you share a recipe for croissants and macaroons as well? Thanks much!
Hello Swarna, It is nice to meet you. Congratulations on your baking success! I appreciate you taking the time to share your experience results making the focaccia with others who might be considering making it. I'm working on new recipe and video production series for this fall and croissants are in the lineup. Thank you and have a wonderful day!
I just made this! OMG best thing I have ever made! I would buy your book If you got one!!!!
Hello S2K, It is my pleasure to meet you. I'm so glad you enjoyed the video. I'd love to hear what you think about my other videos and recipes. Thank you so much for taking the time to write. Have a wonderful day!
That looked delicious... can't wait to try!
Hello Anne, It is nice to meet you. I look forward to hearing about your focaccia baking adventures. Thank you for taking the time to write. Have a great day and Happy Baking!
This recipe turned out incredibly amazing! thank you so much
Hello M Shankari, It is wonderful to meet you. Congratulations on your baking success! I so appreciate you taking the time to write and share your experience making the recipe. Have a great day!
That is art, thank you.
Hello Sandie Beauty, It is nice to meet you. Thank you for your kind comment. I really appreciate you took the time to share your thoughts with me. Have a wonderful day!
@@JustOneBitePlease You are really an artist and peolple love you just a few videos and going to hit 100K sub many good things and congrats, paesano.
Your bread is a masterpiece!!!! Thank you sooo much for sharing this! Big Big like and subscribe.
Hello tsukihime1986, I so appreciate your kind words and for subscribing to my channel. Thank you so much!
I have been looking for a focaccia recipe for a while and could not find anything that looked like real focaccia, until now! Thank you.
Hello Sam, I really appreciate your kind words. Please let me know if you have I may help you with. Thank you for taking the time to share your comment and have an amazing day!
Oh My Word, thank you for such clear concise instructions on this video and a fabulous recipe. I did make a few modifications. I have a healthy sourdough starter that I need to use so made the poolish with that instead of dried yeast (I included the amount of starter in the liquid volume). It worked a treat. I have only just started making bread, like a lot of people during lockdown. This was my first attempt with poolish and loved how the dough came together and was easy to handle. Also I wasn't sure about the raw rosemary at the end so put it on the bread for the last 5 minutes of cooking time. It is so delicious, I've had 2 pieces already...… and it's only been out of the oven less than 30 minutes. Thank you!
Hello Jill, Congratulations on your baking success! It is great to hear how you modified the recipe to use your sourdough starter to create the poolish. I'm sure your family is enjoying your baking creations. Thank you so much for sharing your experience making the recipe with the Just One Bite, Please? community. You'll be sure to inspire others to bake too! Have a great day!
Great pro job on the bread making and the video!
Thank you Lisa. I really appreciate that!
ciao, gracias por compartir experiencias. Una pregunta: que entiende por instant yeast?
Hola Francesco, Hay 3 tipos de levadura que se venden. Levadura fresca, levadura seca activa y levadura instantánea (también conocida como Levadura de crecimiento rápido). Me gusta Instant Yeast porque se necesita menos para una receta y no necesita hidratarse y amasarse en agua tibia antes de agregarla a la receta. Solo usará 1/3 de levadura instantánea en peso o volumen en comparación con la levadura seca activa o la levadura fresca.
My first Focaccia bread turns out perfectly and it tastes so good. Thank you so much 💕
Congratulations on your baking success, Nhan! That is so wonderful to hear. Thank you so taking the time to share your experience with us. Have a great day!
I've done this recipe and adjusted as OLIVE FOCACCIA and it was amazing! Thanks Alejandro for recipes and your step by step instruction. Really Appreciated! Mihaela -Toronto
Hello Mihaela, It is my pleasure to meet you. Congratulations on your baking success! It is so wonderful to hear about your results. Thank you so much for taking the time to write and share your experience with me and the Just One Bite, Please? community. Have a great day!
P.S. I can't wait to travel and visit Toronto from Michigan when we are able to travel again.
My second attempt to make focaccia was with this instruction… after the first one failed and was way too greasy for my taste…omg it turned out sooo good! I’m just eating it and I think I’m not going to share 😋😁
Hello @a.b.2385 It is my pleasure to meet you. Congratulations on your baking success making the focaccia recipe. I appreciate you taking the time to share your experience with our community of cooks and bakers. Thank you and Happy New Year!
Absolutely the Best
I mean is this guy good or what?
He is amazing
Thanks bro
Hello Darioush, It is my pleasure to meet you. I can't say how much I appreciate your kind words for my work. Thank you for taking the time to share your comment with me and the Just One Bite, Please? community. Please let me know if you should ever have any questions about this or any of my other recipes. Have a great weekend!
Amazing! TY so much!
Hello @tomasnilsson866 It is nice to meet you. Thank you for your kind words. Have a great day.
One of the best focaccia videos I’ve ever seen, thanks very much!
Hello Chef Quattara, It is my pleasure to meet you. I so appreciate your kind words for my work. Thank you so much for taking the time to write and share your thoughts with me and the Just One Bite, Please? community. Have a wonderful day!
Unlivable......I really enjoy the video, your recipe is really very yummy......☆☆☆☆☆☆☆
Sundas abdulhamed Abdulhamed Thank you so much! 😁
Sundas abdulhamed Abdulhamed c
Great videos. This channel deserves more subscription and Likes!
I really appreciate you saying that. Thank you for taking time to leave a comment. Have a wonderful day.
Beautiful! I'm going to make this!
Hello Betty Banks, Welcome to the Just One Bite, Please? community. It is my pleasure to meet you. Please let me know if you should have any questions about the recipe. Thank you for taking the time to write. Have a great time making your focaccia.
P.S. If you like to share your pictures and baking experience you can email me directly at: justonebiteplease@hotmail.com
This will be the next recipe I'll try out. I'm drooling.
Hello Doc Aloha, It is my pleasure to meet you. Please let me know if you should have any questions. Thank you for writing and have a great time making your focaccia! Cheers!
Loooooooved the intro music you've chosen. Made me want to cook it immediately!! Thank you!!
Hello Berenice, I'm so glad you enjoyed my video. Thank you for your kind words of support. Have a wonderful day!
Just One Bite, Please? Same for you! Here I've started from scratch my own mother yeast following the directives from GIALLOZAFERANO (look for it in italian "lievito madre"). Please believe me the results are mesmerizing!. Thank you again! Greets from Buenos Aires!!
its the best recipe ever, It never goes wrong, I already did it twice, it was excellent
Hello Samar, Congratulations! I'm so glad to hear of your baking success making the Focaccia. It is so nice to hear from those who have made the recipe. Thank you for sharing your experience with the Just One Bite, Please? community. Have a great day!
That is breath taking!!!!
Thank you, Betty9971!
Thank you so much for this video and instructions. It was my first time making a "poolish" and my Focaccia turned out amazing. I actually followed the video and stopped it at every step. The video is now "bookmarked" and will be my only Focaccia recipe!!!!
Hello Rose, It is my pleasure to meet you. I so appreciate you taking the time to write and share your experience making the Focaccia. It is wonderful to hear about your results. Congratulations on your baking success! Please let me know if you should ever have any questions about this or any of my other recipes. Thank you and have a great day!
We learned how to do Foccacio exactly like this during culinary school but i lost the methods but i’m sooo glad i came across your video! A little suggestion, if you wanna intensify the flavour, try putting garlic, cherry tomatoes and mixture of herbs into the olive oil to make an infused oil, and incorporate it to the dough, and use it as a drizzle prior to baking as well. the flavour is out of this world!
Hello Nadhirah, It is my pleasure to meet you. I'm so glad to hear your enjoyed the video and the process and techniques for the recipe. I appreciate you sharing your ideas of infusing the olive oil with other flavors. Thank you for taking time to write. Have a great day!
would have been nice if he did measurements
This is amazing ! I’m
Making this for my Italian mother this weekend ! P.s I love the Charlie Brown music 💙
Hello Cristina Marie, Please let me know if you have any questions. Happy Baking!
Just One Bite, Please? I definitely will ! I just subscribed to
Your channel ! So I’m
So eager to try all these recipes you have ! 🥧
😃
I like his technique and the jazz!
Thank you so much for your kind comment, @ACRDMV
That looks incredible!
Thank you so much, LucilleB!
Damn! I regret not knowing your channel until today!! I am literally in love with your work. What precision, perfect speed of the video, everything is sodamn perfect. That last shot, where you give us that corner bite, god you are so cute! I wish I could meet you
Hello Jeh, I truly appreciate your kind words. Thank you for taking time to share your comment with me and the Just One Bite, Please? community. Maybe we will meet one day. Have a wonderful weekend!
Alejandro, As an Italian I can truly say this Video was exciting to watch and YOU my friend are a Artisan Focaccia Maker, hands down bar none! Sono così orgoglioso di essere italiano, l'italia ha il MEGLIO di tutto! Grazie mille per aver realizzato questo video, è stato semplicemente bellissimo nel modo italiano!
Hello Roberto, I appreciate you for taking time to share your thoughts and kind words with me and the Just One Bite, Please? community. I also have a love for all things Italian and traditional handmade methods of making food. I was lucky enough to spend a day in a family bakery in Florence called "Antico Forno Giglio," learning from them and filming them as they baked throughout their day. Grazie mille per il tuo gentile commento. Lo apprezzo davvero.
Quindi sei italiano? Ho appena fatto domanda per la mia cittadinanza italiana, sono fortunato perché 1 grande zio non ha rinunciato alla cittadinanza italiana dopo essersi trasferito in California, negli Stati Uniti. Gli immigrati italiani a Roma hanno detto che mi riconoscono come un figlio d'Italia, quindi questo renderà più facile per me ottenere il mio passaporto e le carte d'identità. Quindi, dove vivi ? Sono attualmente a Cebu nelle Filippine. I filippini impazziscono qui per il fiood italiano, in particolare per la porchetta servita sulla focaccia fresca calda cucinata in una griglia Panini, semplicemente cibo degli dei!
Ciao Roberto, la mia ascendenza è in parte italiana e amo tutte le cose italiane. Sono stato fortunato ad aver trascorso del tempo in Italia lavorando con i fornai italiani e studiando tradizioni gastronomiche a Firenze e Bologna. Ti auguro il meglio nel ricevere il tuo passaporto italiano. Ho intenzione di tornare in Italia questo autunno o all'inizio del prossimo anno per 2 mesi e stare a Firenze, dove farò viaggi in giro per l'Italia per imparare ancora di più su ogni regione e sulle specialites del cibo. È davvero un piacere incontrarti e apprezzo il nostro scambio di parole. Buona giornata amico mio.
Oh Roberto, volevo condividere questo link con un video di RUclips delle donne che fanno orecchiette a Bari. Questa è una delle mie mete di viaggio durante il mio soggiorno in Italia. Mi piace che abbiano continuato questa tradizione per generazioni e passando a quella successiva. Ecco il link al video: ruclips.net/video/R3tn44B4AeQ/видео.html
Grazie per aver condiviso ~
I can tell by the way you present your info that you're a polymath. There's a no-nonsense confidence there, where it doesn't feel like you have anything to prove because you have strong aptitudes in so many areas of life.
Your recipes are perfect, yet you don't make the process tedious or complicated...you make everything look easy and fun! I think that's a tricky combo to pull off, but you do it so effortlessly. :)
BTW, I applauded at the end of the video...couldn't help it...lol.
You are so very kind. Thank you.
Looks amazing. Will definitely try
Hello Ruth, It is good to meet you. I'm glad you enjoyed the video. Please let me know if you should have any questions when you make the recipe. Thank you for writing and have a great day!
I would die of hunger waiting for the long long process involved ,lol
Hello Romolo, Lol... Your right it does take time to make this recipe. The end results are well worth the wait. Thank you for writing and have a good day!
If you want quality be prepared to wait, otherwise go to McDonalds they do quick
HI, can I know do we have to turn on the oven's fan function when come to bake focaccia ? Thank you!
I recommend to not use the fan (convection) when baking breads like this. It dries the surface of the dough to quickly and doesn't allow for good oven spring. Make sure to use a preheated baking stone or heavy cast iron pan to bake the focaccia on. Please let me know if you have any other questions. Thank you.
Wow, that is some beautiful dough.
Thank you so much, 944gemma! 😀
I made this yesterday and brought some to work this morning. So far I've heard nothing but RAVES. Several people comparing this to the "original" Pizza Hut pan pizza crust. I will have to agree, when I first bit into it, it took me back 30 years to when Pizza Hut Pan Pizza had the best tasting crispy crust.
I used 5 cheese parmasean blend and topped it with a thick layer of fresh jalapenos. I will be making this recipe again and again! Maybe even a pizza!
Hello Draz, It is a pleasure to meet you. Congratulations on your baking success! I just love how you adapted the recipe to suit your own taste. It sounds like you're going to be popular with your coworkers with your baking creations. Check out the Detriot Style Pizza recipe which is closely related to the focaccia but is a lean dough. I look forward to hearing about your pizza-baking adventure. Thank you so much for taking the time to write and share your experience with me and the "Just One Bite, Please?" community. Have a wonderful day!
Welp, due to quarantine and not being in the kitchen this is where my baking adventure starts. Beautiful looking bread 👌
Hello Kyle, It is good to meet you. Welcome to the Just One Bite, Please? community of cooks and bakers. Please let me know if you have any questions. Thank you for taking the time to write. Happy Baking!
Now THAT is foccacia. Hot damn. Excellent work
Hello Max, Thank you for the kind shout out. Have a great day!
Yuuum... the best focaccia recipe! So light and airy. Will definitely try this.
Hi squange20, I'd love to hear about your baking adventures. Thank you for commenting.
Looks fantastic and tasty - served with great Jazz music - thank you for this one...
Hello Gert, It is nice to meet you. Thank you for your kind words for my work. I truly appreciate it. Have a great day!
Perfect 👌
Thank you so much!
I feel like i just attend a master class. Thank you
Hello Desiana, It is my pleasure to meet you. I appreciate you kind words for the video. Have a wonderful day!
Absolutely love this.
Thank you so much 955gemma!
Im so glad that i found your channel.i follow some of your recieppes they are the best.
Hello Karim, It is nice to meet you. Welcome to the "Just One Bite, Please?" community. Please let me know if you should have any questions about this or any of my other recipes. Thank you so much for taking the time to write and comment. Have a wonderful day!
When starting with poolish which has yeast in it why do you add more yeast? Could this be done with a mild sourdough start?
Hello Janice, It is nice to meet you! The 1/4 tsp. (0.78 grams) of instant yeast in the poolish is there to develop the natural sugars, flavor, and create an extensibility in the dough. The 1/2 tsp. (2 grams) in the final dough help to ferment the dough in a 3 to 3-1/2 hour period. This small amount of yeast isn't perceptible in an added "yeasty flavor but is there to help complete the fermentation process in a timely manner. You don't have to add any more yeast to the final dough when using a preferment, but the final dough will take much longer to ferment properly. I'm all for taking more time and using as little yeast as possible since it is the flavor of the wheat flour we want to develop. I would love to hear about your baking adventure making the Focaccia. If you would like you can email me directly at justonebiteplease@hotmail.com and share your pictures or experiences with me. Please let me know if you should have any other questions. Thank you for writing and have a great week!
I tried this today and it was so good! Thank you for sharing!! However, about 3 hours later, the focaccia became really hard. How do I prevent that?
Hello Felix Mao, It is wonderful to meet you. Congratulations on your baking success with making the Focaccia. I would recommend placing the cooled focaccia into a food grade plastic bag or into a heavy brown paper bag to keep the focaccia moist. The focaccia is best if eaten within 3 day from the time it is made. Please let me know if you should have any other questions. Thank you for taking the time to share your baking experience and for asking your question. Have a great day!
I was a confectioner and ice cream maker for most of my life, and I come from a family with generations in the food business. I smell to smell your focaccia here.
Hello Luiz, I appreciate you so much for taking the time to share your kind comments with us. I would love to learn more about your family and their food business. If you like you can email me directly at: justonebiteplease@hotmail.com
Thank you for writing and have an amazing day!
This looks really good I’m going to try it thanks for the recipe!
It is my pleasure, Heather n Abby! 😊
Hi can you say why you prefer to use All Purpose Flour and not bread flour? Thanking you. Love your videos. Look forward to baking and cooking with them.
Hi Patricia,
What a great question. The choice of using All-Purpose Flour over Bread Flour is about taste, texture, crust and the crumb structure in the final baked good. All-Purpose Flour has a lower protein content which will produce a bread that will be much more tender, lighter, and more flavorful than if Bread Flour was used. As a baker we are always striving to get as much flavor out of the flour (starch). All-Purpose Flour has more than enough protein (gluten) to provide good structure to a bread (as seen in the picture of the focaccia) but it is the starch in the flour that provide a natural sweetness to the baked good. This happens when the dough is fermented and the enzymes in the flour convert the complex carbohydrates into simple sugars resulting in a buttery sweetness that we taste in the baked good. Bread Flour can be used but will result in a bread that is much chewier and less flavorful. When teaching baking classes I have made a recipe of Baguettes using Bread Flour to replace the All-Purpose Flour. At the end of class we compared the All-Purpose Flour and Bread Flour Baguettes side by side. Students were amazed how the different the Baguettes were when looking at the crust and crumb structure, color of the crumb, and the final flavor. All agreed the All-Purpose Flour Baguettes were the clear winner in the end.
I hope this gives you some insight to your question. I appreciate you for taking time to share your question and for your supporting my channel. Please let me know if you have any other questions I may assist you with. Have a great day!
Was on line when your answer came through . Thanking you so very much for explaining. I will try it too now with All Purpose Flour. i make my own Sourdough and bake bread I feed the sourdough with Type 65 and bake too with Type 65 flour never have tried baking any kind of bread with A.P.Flour do you use this for all your baking ,and Bread baking. If i made croissants what type of flour would be best for this,and Danish pastry too would A.P.Flour be best for them too? Thanking you
I use Bread Flour when making highly enriched doughs like croissants, danish, brioche, and breads like my Classic White Bread or Hamburger Buns. I also use Bread Flour when making breads like Jewish Rye, Mulitgrain, or whole grain breads since these grains don't have the proper gluten strength to produce a bread with enough structure. Sourdough or Naturally Leaven Breads need Bread Flour because of the highly acidic environments they produce which weaken the gluten structure as the dough ferments. Bread Flour provides much more gluten structure which can stand up to the acid in the dough. This will make a bread with more volume and better crumb structure.
Thanking you so very much. So kind of you to do that. I'm taking note and will do that too.I always got confussed at what flour to choose for the best results Would be very grateful if one day when you have time to teach us to make croissants and Danish. When you bake your pastry do you like to use the fan too in your oven or not. I have one in my oven but seldom use it this always confuses me too when people give recipes are they with fan temp or not when they bake. Sorry for all the questions. Many thanks for your wonderful baking. tomorrow i am going to make the Focaccia and the Limoncello Meringue Tart. Can't wait. :-)
I don't use or call for using the fan setting (convection) for my recipes, because most people don't have it or are unsure how or when to use it. The temperature setting is for a conventional (no fan) oven. I will be making videos of laminated doughs (croissants, Danish, puff pastry, and cornetti (Italian Sweet Croissants). I really appreciate you taking the time to ask questions. It has me thinking about creating videos that deal with the science of baking and how ingredient choice (all-purpose flour vs. bread flour) has an impact on the final baked good. The question you are asking are the same questions my students ask all the time and are helpful for others who wonder the same thing. Have a good time making the Limoncello Meringue Tart. Thank you again for taking time to share your questions with us.
The recipe calls for 2 1/2 cups of four for the final mix but it was way too sticky so I added another cup flour turned out great I topped it with pickled jalapeno slices topped with cheddar cheese and it was great!
Hi kirkm63, Thank you for sharing your experience making the recipe. You topping additions sound really good!
Love this idea. Thank you for sharing
Mingia.. that looks fantastic!
Hello Anthony, I appreciate you for taking the time to share your comment. Thank you and have a great day!
I just had to commment here. I made this twice.. the first time i let the poolish sit for like 4-5 hours ..it turned out really delicious. The second time i made this, i let the poolish sit for 20 hours.OMG, im never buying any focaccia again, best one I ever had, better than restaurant one! Amazing! Thank you for sharing! Its sure worth the wait!
Hello 03ewelyne, It is nice to meet you. Congratulations on your baking success! The key to any yeasted doughs is fermentation. More time equals more flavor. Thank you so much for taking the time to share your results with the Just One Bite, Please? community. The feedback from our community helps others who are wanting to make the recipe but might be wondering if the steps are necessary. Have a great day!
Hi,Could you tel me please how much is 1/4 tsp fresh Yest in grams .Thank you .
Hello Filip, 1 gram of fresh yeast.
@@JustOneBitePlease
Hello
What is the difference betwen
Focasia and teglia ?
Thanks
Hello@@pizzaiolonapolitain4188, I have learned through my travels, recipe research, and studying Italian cooking and baking that Italy has very diverse methods and recipes for cooking and baking. This style of Focaccia is just one of the flatbreads that can be found throughout Italy. Teglia or Roman Pan Pizza has been developed over time with very distinctive qualities. Here is a link to the history of Teglia as it is known today: www.tegliaromana.com/en/roman-pan-pizza-history/
I want to thank you for asking your question. I learned something I didn't even know about today. It is questions like yours that help me and others in the Just One Bite, Please? community to continue to learn and expand our knowledge of traditional cooking and baking methods and recipes. Please let me know if you should have any other questions. Thank you for taking the time to write and have a great day!
@@JustOneBitePlease
Thanks very much
It is my pleasure. Thank you.
This and the Detroit pizza recipe are great. I encourage readers to look for Carol Field’s Little Book “Focaccia,” esp her white wine and olive oil recipe. Try small amounts of yeast, overnight cold rises, and look up John Kirkwoods videos on high hydration ciabatta, those show you easy ways to handle, fold and transfer really wet doughs. If you have time, experiment with longer rises, colder rises. You will always be rewarded with great flavor. I’ve been experimenting with King Arthur organic bread flour, vit C powder to improve yeast activity, potato flour to soften, milk and olive oil to improve flavor, softness and keeping power. I am not paid by them, just a regular baker, but I have to recommend the organic bread flour..it’s really good.
Hi John, I really appreciate you for sharing your baking knowledge, experiences, and the book reference with the Just One Bite, Please? community. You are helping to engage others who are looking to develop their understanding of baking processes and techniques and to gain new skill sets. We all benefit from the exchange of information. "The more you know the more you'll grow." Thank you for being an active member of this channel and for taking the time to share all your wonderful suggestions.
Foi a melhor receita, sou brasileiro por isso não entendi
Estos son los tipos de videos recetas que uno necesita. Felicitaciones y la música de muy buen gusto.
Hola Darío, es un placer conocerte. Muchas gracias por tomarse el tiempo para escribir y compartir sus pensamientos conmigo y Just One Bite, ¿por favor? comunidad. ¡Que tengas un gran día!
No way im making that absolutely gorgeous focaccia and haven't left a comment about the magnificence of this recipe and how great the dough is
Hello @user-bb8ct6vr7m It is nice to meet you. I appreciate you taking the time to write and comment on the Focaccia video. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a great day!
Hi. I live in the tropics and room temperatures here hardly ever falls below 30 Celsius. May I know if I can let the poolish proof in the fridge for the same length of time? Also, once shaped and ready for second proof can I proof it in the fridge again? Or am I doomed to never make bread at all. Thanks.
Dont think you can proof in fridge, maybe you can proof in aircon room. Or get a small fridge, put some ice in it, unplugged. Or some cheap $100 wine cooler.
Hi Julie,
Because yeast love warm humid environments the timing for making breads with yeast will be accelerated greatly. Here are my suggestions for you:
I would recommend to ferment the poolish at room temperature for 3 to 4 hours then place it into the refrigerator to slow the fermentation down until the next day.
• Use the poolish directly from the refrigerator and mix and knead the final dough.
• Ferment the dough for 30 minutes,
• Fold the dough
• Ferment the dough 30 more minutes (don't forget to preheat your oven and baking stone at least 1 hour before baking)
• Degas and pre-shape the dough
• Proof the Focaccia for 30 minutes
• Dimple and top the Focaccia with the olive oil, sea salt, and Parmesan cheese and bake immediately
You'll need to adjust some of the timing depending how the dough looks especially the final proofing of the Focaccia. I hope this timeline helps you to be able to bake once again. Please let me know if you have any other questions.
Just One Bite, Please? Hi. Thank you so much for your kind and detailed reply. It is much appreciated and I will try out your suggestions and see how the bread turns out. Have a great day.
Just One Bite, Please? Hi there, I live in the tropics as well. I followed your instruction here to ferment my dough at room temperature for 3 hours plus and later place it in the fridge till the next day. Using the poolish directly from the fridge, I mixed the ingredients. However, the dough became too sticky to knead. How can I solve this? Can I add in more flour? May I ask why as to what makes the dough so sticky? Is it because I have placed my foolish in the fridge for far too long (approximately 9 hours)?
Hello oyv129, I have a question for you. Did you weight all the ingredients?
Pro tip: try yo degass a little less and 'handle' less to result in fluffier and airier focaccia
Hello Daniel, It is nice to meet you. Yes, you can degas less to get a much more open crumb structure in the baked focaccia. That is the great thing about baking at home is we can create the end results based on our preference. Thank you for taking the time to write and share your thoughts with us. Have a great day! Cheers!
I just made it today and I wanted to thank you ! Thank you very much it was delicious and my family loved it
Hello Cookqueenk, It is my pleasure to meet you. Congratulations on your baking success making the focaccia. It is wonderful to hear your family enjoyed your baking creation. Thank you for taking the time to write and share your experience with me and the Just One Bite, Please? community. Have a great day!
Lovely!! Cheers!!
Thank you so much Craig! I appreciate you taking the time to write.
Your welcome, thank you!