I worked a couple of months in a bakery. What was wrong. Too much yeast, you should bloom the yeast, and you can get actually away with 3gms of yeast for that. Little tip - you can use clingfilm if you oil it. If you prove it in the fridge overnight you can get a better flavour. Gordon's dough was overproved as you could see a crust. Also, there's no second prove. Focaccia should also be high hydration, that dough was too dry - and finally.... You're 100% right - it's undercooked
Even as a home baker, my focaccia is twice the amount of flour and half the yeast he uses for a 1/2 sheet pan and a bulk cold fermentation (~85% hydration)
My Danish baker's heart weeps at how badly he manages to bake a small loaf of bread Maybe he has become too famous So he has forgotten the professionalism but as long as his pockets are filled with gold it doesn't matter to him to come with a small white lie.. Maybe he should watch A Day In The Life of a BAKER by Kris Kazlauskaite .... love for your channel ....
Looks like the perfect opportunity to make a video for the perfect Focaccia, to help reduce fake news about it :3 love the videos. thanks to you my life has become tastier
Wow! That is one thick and dense focaccia. I proof my focaccia like 3 times. The original proof, another proof in the pan, and then a final proof after I shape it in the pan.
Vincenzo- I live here in Texas and I LOVE Italian food. Real Italian food and I have to say that your marinara recipe is phenomenal! Minimal ingredients and the rock salt makes it perfect! I make this weekly and everyone LOVES IT! I have not bought store brand sauce since. THANK YOU! Italy is on my bucket list 😊😅
15 gr of dried yeast approximately equates to FORTY FIVE grams of fresh yeast (the one in cubes). That's a huge lot, in the occasional baking I do at home I never personally go beyond 5 gr of fresh yeast (thus 2/3 gr of dry yeast) per 500 gr of flour and let it rise for at least six hours, otherwise the smell of yeast is unbearable to me, like it stinks.
One thing I want to give some context for something that I've noticed when you've reviewed some Gordon recipes, it's when you ask about the quantities of ingredients. I watched this series when it first came out in the UK and it was a companion piece to a cookbook he had released at the time. So when he doesn't give the quantities - the idea was you check out the book (or the Channel 4 website). So if you see this kitchen backdrop, the house, the more relaxed pace without a lot of intense music and quick cuts, him writing the recipe on a little blackboard with chalk... it's from this era of TV programming where he didn't give the quantities for this reason. My Mum actually had the book and it was very good, the series had a lot of good recipes and helpful chef tricks that I still use to this day... but not every recipe was great, my Mum even wrote "Bloody 'orrible" in big letters on one page 😅
Oh and same with a bunch of Jamie Oliver recipes too since they both do their shows on Channel 4 in the UK (since you may not do any more Gordon recipes haha)
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Your rant at the end sounds like me seeing his grilled cheese since that’s the only thing I can make lol. (For now, you’ve inspired me to try to make Italian pasta myself because everywhere around me sucks!)
Another great video. Could you please tell me (us, your viewers) how much dry yeast you would use/need to make a 5 pounds of flour, (2.27 kilograms) When I make pizza dough I use King Arthur brand bread flour, 12.7% protein (because "00" is a little hard to find sometimes) also I use one package of active dry yeast, 0.25 oz/7 grams . Please, if you could tell me what do you think?
I used to Love Gordon Ramsey, until I found you, Vincenzo!! I agree with Everything you said about this video! Plus, his videos are too fast ( they belong on TicTok), and yours are Truly Italian cooking. I haven’t looked, but I assume that you have a Wonderful Foccacia Bread Recipe! I Can’t Wait! Thanks for the Great Review!❤😊
What? Gordon is your best friend? Not me? Hahaha! 😂😂😂😂😂😂😂 The question is: Will Gordon put green peas 🫛 in it? Thank you very much, Vincenzo, for sharing your wonderful reaction video with us.
That was great and I'm an Italian bread and pizza maker and I agree! I'm going to try your recipe! I also wanted to add that your pasta making video taught me to make pasta...I couldn't get it right until I watched how you did it! My husband thanks you, haha 😊
I'm so happy you enjoyed my recipe and that my pasta making video helped you learn how to make pasta. It's always a pleasure to hear from other Italian food lovers, and I'm especially happy to hear that you're an Italian bread and pizza maker.
That focaccia is just horrible OMG ... dense, half baked, half proofed, way way way ... did I mentions way ? ... too much yeast ! I use about 1.2g of fresh yeast (=0.4g of dry yeast) for 500g of flour ... Hydration of ~85% I bake focaccia regularly, even if I always have too high expectations on open crumb, each time I have a bite of mine, really love the result, sooo fluffy. And now, after seeing this, I can say that I am a way way way better baker than Gordon ... so my focaccia is super Michelin stars worthy, I guess LOL Thank you for that, Vincenzo, this made my day :D
I'm always happy to hear that people enjoy my recipes. It's my goal to inspire people to cook more and to enjoy the simple things in life. Thank you again for your support!"
Hey there! 😄🍞 Oh no, that's not how we do it in Italy! 😅 Proper focaccia is all about love, olive oil, and fluffy goodness! 🇮🇹🥖 Keep it real, my friend! 👍
This is the best video of Gordon getting disgraced and I love it😂😂 Because he is always shouting on others. Love from India❤ I have been to Napels when I used to work on Disney cruise line.❤
Laughed so much at this video and your running commentary Vincenzo! Well done! I loved so much to see someone busting Gordon Ramsay for a change. How dare he call THAT Italian 👎
Oh, I'm ready for the pasta showdown! 🍝🔥 Gordon better bring his A-game because traditional Italian recipes will always reign supreme! Grazie for the support! 🇮🇹👨🍳
I attended "Margheritta Scuola di Pizzaiolo" in Abano Terme, Italy, I'd like to add a few things. For the focaccia lesson, the recipe calls for a lot more yeast than most breads, but that is definitely too much. We also added a lot of olive oil. The proofing was done poorly as well; straight from the fridge to stretching, it should have rested for a few hours first. As for the final bake, some like a slightly lighter finish, I prefer a longer, more crunchy crumb, but that was undercooked.
I do have the book this came out of and I can attest that yes the results of making it were underwhelming. Definitely used a different recipe the next time, and have settled on really liking the Potato, Thyme and Pecorino Focaccia from Tartine.
I think salt+yeast mix is not a real problem... I tried many times and it will always ferment both with dry/fresh yeast at the same rate... there are some youtuber that tried to see if it was actually a problem to mix salt and yeast like ChainBaker and the salt did not kill the yeast at all. Maybe if the proportions were different it would be a problem, but I think that with the normal proportions of flour and yeast, the salt doesn't kill the yeast (or if it does, it does not kill a significant percentage so it does not effect the end result or the time needed to ferment the dough). The main problem with Gordon Ramsey's focaccia is a combination of the amount of salt and the lack of water in my opinion. When you exaggerate salt, it makes the inside very compact and the outside very white (it looks like a bread I made a few years ago using too much salt by mistake), I think it's also why the dough seemed very dry. If you combine that with low hydration it is also normal that the dough was not relaxed at all and he could not really spread it on the tray. Adding flour/water by feeling is fine when you are really expert (our mothers/grandmothers did it because they did it so often that they didn't need a scale)... But, even if flour and air humidity can modify the recipe a little bit, it is far easier to avoid adding water/flour after weighing the ingredients in order to obtain a fairly predictable result. I think however the main reason why Ramsey could be a baker but can't make a focaccia at home is because it's so much easier to work with large amounts of dough than the small amount of dough you use at home. The yeast works much better on quantities of flour greater than 10 kg, in a professional environment it is easy to use very very good mixers that knead the dough well. I guess the salt is also already weighed and it's easier to weigh heavy ingredients than light ingredients. Of course I'm not a professional baker, I rely more on some small home experience so I could have it all wrong.
I’m no baker but that doesn’t look like any focaccia I’ve seen. Question for you Vincenzo, which flour is best for making pasta dough? I’ve been dreaming about seafood ravioli.
Vincenzo, thank you again for issuing your clarifications and preserving Italian traditions. Loosely related question (though at the risk of appearing like a trouble-maker)--recently Uncle Roger did a review of an abysmal Adobo by Rachel Ray. Don't you find it ironic that on the same weekend a world-famous baker in Calabria turned his nose up at one of your counterpart's (v. advanced) desert and wouldn't even try it, as she genuinely tries to educate the world on authentic Italian cuisine, while a few people like Rachel Ray has millions of viewers cheering her on while she thoroughly desecrates an Asian classic?
His restuarant in Dubai would be full because people are there for his status as a celebrity chef, it's a matter of prestige more than it is the actual experience.
It seems that because of too many choices for food last time I went to Italy, I was not able to sample any focaccia. What cities/regions could I visit to be able to taste an awesome one?
I haven’t seen *every* focaccia video made, but of the dozens I have seen, not one makes it the way I had it in a working class bakery of Bari. It was in a 12” round, less than 2cm thick, NOT drowning in oil or salt or olives or tomato. The crust was very caramelized, almost like spaghetti all’assassina. It was chewy rather than spongy, and sooooo much more balanced than the pretty focaccia in the touristy spots.
@@vincenzosplate Man, as far as I can tell, michelin stars are rewarded to those that meet several criteria, not based on if a focaccia or a single dish is well executed. We need to be more humble here and never belittle the work of others
Yeah that doesn’t look like a focaccia- it’s usually more thinner! I’m not a cook but from the recipes I’ve seen no one uses 15gm of yeast in any recipes. For Gordon to show this recipe - something went wrong 😢 thank Vincenzo for bringing this reaction video and can’t wait to see the next one 😊
You should react to a channel that I actually enjoy watching that focuses on making Italian cuisine.It’s called “Sip and Feast”.He has cooked lots of dishes and done reaction videos with his son comparing popular brands of jarred marinara sauce doing blind taste testing.What he makes looks good.I would love to hear your expert reaction to his Italian food.The videos get millions of views.
Not just Italian food. Gordon can't even make a grilled cheese. He doesn't know the difference between Pegao and Mampostial. And he throught he could "school" a mexican chef on Chilaquiles, but he did such a bad job that his friend thought Gordon had just made nachos.
From what I've heard from what he's said and what I've read of Gordon Ramsay, he trained in France. He's even fluent in French. I have a feeling that his bakery experience could've been in France, and I've noticed French influence in much of his own cooking. I wonder if that carries over into his "Italian" cooking sometimes.
That was so heavy and dense at the end. That is exactly why you need to activate the yeast before adding it to the dry ingredients and then give it time to proof again before baking it
To me, that looks twice as thick as it should be, under cooked, and with a lousy structure. 😱 I can't say I've ever made focaccia, but I've been eating it for nearly as long as Gordon has been alive. That must be worth something? I will try the Vincenzo recipe. That one looks good to me.
My grandfather, who ran a bakery for years, must now be turning over in his grave seeing Gordon's focaccia.....if he could resurrect he would....to teach mister Michelin star how to make a focaccia dough.
Bravo, fellow home baker! I love the passion for Focaccia baking. It's all about celebrating our own kitchen victories. Keep perfecting your craft, and if you ever want to swap tips or techniques, I'm here! Happy baking!
Hey there! 🤗 Focaccia is like a fluffy Italian bread with olive oil and herbs. 🇮🇹 Adding cheese? 🧀 Sounds like a delicious twist! 😋👌 Enjoy your cheesy bread adventure! 🍞🧀
The moisture content is far too low. The dough must still be almost liquid at the beginning, after the first ‘kneading’. Then place this dough in a bowl or box, cover it and leave it to rest for 3-4 hours. The dough is stretched and folded every half hour. This is why you need considerably less yeast. Even after this maturing time, the dough is still much more liquid than in this video. Now place the dough on a well-oiled baking tray with a slightly higher rim and cover it with a wet cloth. After another half an hour to an hour (depending on the amount of yeast used), dip your fingers into a 50/50 mixture of extra virgin olive oil and water (Your fingers should be dripping wet) and press holes into the dough. The dough will then bubble, which is intentional. Only then should you add sea salt and possibly other ingredients (I only use sea salt and rosemary myself). When baked properly, the focaccia is very fluffy and has a nice crispy surface. I have been baking all my own bread (different types) for years. Focaccia is one of the easiest to make if you know the rules.
Focaccia is one of my favorite things to bake at home. It’s crispy yet airy and fluffy. Not dense and doughy like what they briefly showed us. Maybe they had production issues and the recipe is actually technically correct? Making television is pretty hard I guess.
Is it just me, or did the thumbnail to this video look like Gordon put big spiders on his bread? The olives look like spider bodies and the baked rosemary looked like legs.
Hey buddy, you're right! 😄👍 Yeast goes poof in the oven! 🌬️💨 No worries about yeast tummy aches after enjoying delicious Italian treats! 🍕🥖 Keep baking and having fun! 🎉
Might not be the best focaccia I've ever seen, but I'd still tear it up. It's funny how there's so many of these videos where he pulls something out and it's just not right, and he's still talking it up trying to gaslight the audience. Gordon Ramsay grilled cheese anyone?
Gordon has made three mistakes at once. Firstly, he used far too much yeast, too little hydration (too little water) and too short a maturation period. After the first proofing in the bowl, the dough must also be proofed again in the mould (in Germany we call this ‘Stückgare’). If everything has been done correctly, bubbles will form on the surface. Tomatoes, etc. can be pressed in deeper with the fingertips and sink in, while the bubbles spread evenly. This makes the focaccia 1.crispier and 2. much fluffier and airier. Less yeast, a little more water and more time. That's the secret.
I went to a Michelin star Cantonese restaurant recently and, while everything was fresh and tasty, many items were much more salty than I'm used to eating. Maybe chefs get so used to it that they think normal amounts of salt is bland.
My focaccia has more bubbles in the final product. Most are uncertain about what I mad but say it tastes great. Before saying that folks are being kind, remember that my critics are Asian and Autistic or both. They tell you what they exactly think of it. They make Uncle Roger look sweet. I put my focaccia in the oven and then turn it on. It rises higher. I mix tomatoes, herbs and parmesan just before baking in a pan. Major yeast is both a British and especially an American thing. It's like they fear that the dough won't be ready in time for dinner.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I really thought Gordon was going to impress me with his Focacciahere I have a great focaccia recipe for you ruclips.net/video/Y7z9vY83Wlw/видео.html
Never expect from Gordon when it comes to Italian cuisine.
Gordon's focaccia looks like emmenthal...stiff and heavy. I can buy a better focaccia at any supermarket.
My 5 year old can make better Focccia
I subscribed to you because of Uncle Gordon and of course great food. I look forward to learning from you good Italian food!
Vincenzo I belive one day Gordon will impress you 😂
No way… it’s too dense it’s not airy. Vincenzo YOU ARE THE MAN🇮🇹❤️
Well said my friend, well said 👏🏻 he messed up that “focaccia”.
Thank you a lot 🙏🏻❤️
I think Gordon forgot to turn the oven on 😂
no he didn’t,but the focaccia needs to bake longer then that.
Omg 🤣 I’m dying!
It’s like the one time he made grilled cheese sandwich and the cheese didn’t melt
@aziztarghibakkali9596 I agree it need to bake way longer like another 10 mins cause it looked pale when Gordon to out the bread of the pan
@@NeyDoggthat was not cheese that was a thick block of cheese 😂
I used Gordon’s recipe and was able to lay 100 new bathroom tiles with the dough after it came out of the oven
I worked a couple of months in a bakery. What was wrong. Too much yeast, you should bloom the yeast, and you can get actually away with 3gms of yeast for that. Little tip - you can use clingfilm if you oil it. If you prove it in the fridge overnight you can get a better flavour. Gordon's dough was overproved as you could see a crust. Also, there's no second prove. Focaccia should also be high hydration, that dough was too dry - and finally.... You're 100% right - it's undercooked
Looks like Gordon needs some Italian baking lessons from us! 😄🇮🇹 We'll show him how it's done!
I agree with everything you said ! I make foccacia all the time. Love the overnight fridge proofing.
Absolutely agree.
Gordon getting sloppy.
Even as a home baker, my focaccia is twice the amount of flour and half the yeast he uses for a 1/2 sheet pan and a bulk cold fermentation (~85% hydration)
My Danish baker's heart weeps at how badly he manages to bake a small loaf of bread Maybe he has become too famous So he has forgotten the professionalism but as long as his pockets are filled with gold it doesn't matter to him to come with a small white lie.. Maybe he should watch A Day In The Life of a BAKER by Kris Kazlauskaite .... love for your channel ....
The crust is super important on any bread. But it looked a bit dead inside. And it needs way more colour on the crust
That was raw… I bet
Vincenzo: tell me what you are now, Gordon!
Gordon: An idiot sandwich chef!
Looks like the perfect opportunity to make a video for the perfect Focaccia, to help reduce fake news about it :3
love the videos. thanks to you my life has become tastier
Hi, you’ll be glad to know I already have 2 Focaccia recipes on my website!
I made both Focacccia Genovese and Focaccia Barese!
@@vincenzosplate thank god you made the genovese recipe i've been dying to have it again
Never stop Tim to react Gordon’s videos. Its always funny
Hey there! 😄 Glad you enjoy the reactions! More hilarious ones on the way. Stay tuned for some laughs and mouthwatering Italian recipes! 🍝👨🍳
Wow! That is one thick and dense focaccia. I proof my focaccia like 3 times. The original proof, another proof in the pan, and then a final proof after I shape it in the pan.
Vincenzo- I live here in Texas and I LOVE Italian food. Real Italian food and I have to say that your marinara recipe is phenomenal! Minimal ingredients and the rock salt makes it perfect! I make this weekly and everyone LOVES IT! I have not bought store brand sauce since. THANK YOU! Italy is on my bucket list 😊😅
Grazie mille! 🇮🇹😄 Texas loves Italian food, and I'm glad you enjoy my marinara! When you visit Italy, I'll cook for you!
15 gr of dried yeast approximately equates to FORTY FIVE grams of fresh yeast (the one in cubes). That's a huge lot, in the occasional baking I do at home I never personally go beyond 5 gr of fresh yeast (thus 2/3 gr of dry yeast) per 500 gr of flour and let it rise for at least six hours, otherwise the smell of yeast is unbearable to me, like it stinks.
and he used warm water oh my
One thing I want to give some context for something that I've noticed when you've reviewed some Gordon recipes, it's when you ask about the quantities of ingredients. I watched this series when it first came out in the UK and it was a companion piece to a cookbook he had released at the time. So when he doesn't give the quantities - the idea was you check out the book (or the Channel 4 website). So if you see this kitchen backdrop, the house, the more relaxed pace without a lot of intense music and quick cuts, him writing the recipe on a little blackboard with chalk... it's from this era of TV programming where he didn't give the quantities for this reason. My Mum actually had the book and it was very good, the series had a lot of good recipes and helpful chef tricks that I still use to this day... but not every recipe was great, my Mum even wrote "Bloody 'orrible" in big letters on one page 😅
Oh and same with a bunch of Jamie Oliver recipes too since they both do their shows on Channel 4 in the UK (since you may not do any more Gordon recipes haha)
I am a good home baker, and my focaccia looks better than Gordon’s.
Vincenzo, You are so honest and insightful!Thank You again! Bellisimo!
Grazie mille for your kind words! I'm thrilled to hear that you find the content honest and insightful.
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Thank you so much Alex, you’re always so kind!
Don't forget to use a towel to wipe the drool from your mouth🤤.
I like when you give Gordon props for the stuff he does correctly but point out when he screws up as well!
Thank you so much 🙏🏻 I always like to be fair!
When I saw the thumbnail I thought you photoshopped bugs onto the focaccia…but nope it’s really like that 😂😂😂😂
Your rant at the end sounds like me seeing his grilled cheese since that’s the only thing I can make lol. (For now, you’ve inspired me to try to make Italian pasta myself because everywhere around me sucks!)
Haha, well, grilled cheese is a start! 😄 Don't worry, you'll become a pasta pro in no time. Buon appetito! 🍝👨🍳
Another great video. Could you please tell me (us, your viewers) how much dry yeast you would use/need to make a 5 pounds of flour, (2.27 kilograms) When I make pizza dough I use King Arthur brand bread flour, 12.7% protein (because "00" is a little hard to find sometimes) also I use one package of active dry yeast, 0.25 oz/7 grams . Please, if you could tell me what do you think?
Killing it Vincenzo, keep up the good work. Absolutely love your videos. They brighten my day
Speaking of breads, I LOVE Ciabatta so much - have you any plans of a recipe for it Vincenzo?
Hey! I love Ciabatta bread too, and you’re lucky, cause I have a recipe for it! You can find it here www.vincenzosplate.com/no-knead-ciabatta-bread/
I used to Love Gordon Ramsey, until I found you, Vincenzo!! I agree with Everything you said about this video! Plus, his videos are too fast ( they belong on TicTok), and yours are Truly Italian cooking. I haven’t looked, but I assume that you have a Wonderful Foccacia Bread Recipe! I Can’t Wait! Thanks for the Great Review!❤😊
Holy crap, from the thumbnail I thought there were ants on top of it! Now I can’t unsee it 😂😂😂😂
That biuuuuutifellh antss
That biuuuuutifell antss
This is not a focaccia, this is an "affogato alla Ramsay "
He only forgot to put peas 🫛 in it!
You are great Vincenzo! We in Croatia are next to Italy.Ramsey has no clue. Much ❤from Croatia
😂😂😂thank you Vincenzo!! Not only are you correct,you are making me laugh too.❤❤
What? Gordon is your best friend? Not me? Hahaha! 😂😂😂😂😂😂😂 The question is: Will Gordon put green peas 🫛 in it?
Thank you very much, Vincenzo, for sharing your wonderful reaction video with us.
From the thumbnail i thought there were insects on the Focaccia bread 😭😭
Yeah, me too.🐜
OMG 🤣🤣
His "foccacia" looks like something they'd serve to hapless tourists in a train station.
It's meant to bind up the bowels and keep everyone miserably quiet.
@@0amyish You're probably right. Next he'll get an exclusive contract for concessions at Roma Termini
That was great and I'm an Italian bread and pizza maker and I agree! I'm going to try your recipe! I also wanted to add that your pasta making video taught me to make pasta...I couldn't get it right until I watched how you did it! My husband thanks you, haha 😊
I'm so happy you enjoyed my recipe and that my pasta making video helped you learn how to make pasta. It's always a pleasure to hear from other Italian food lovers, and I'm especially happy to hear that you're an Italian bread and pizza maker.
Another great video my dear friend 😊🤗👍👍👍👍👍
Vincenzo you are always right thats why I love watching your videos!
That focaccia is just horrible OMG ... dense, half baked, half proofed, way way way ... did I mentions way ? ... too much yeast ! I use about 1.2g of fresh yeast (=0.4g of dry yeast) for 500g of flour ... Hydration of ~85%
I bake focaccia regularly, even if I always have too high expectations on open crumb, each time I have a bite of mine, really love the result, sooo fluffy.
And now, after seeing this, I can say that I am a way way way better baker than Gordon ... so my focaccia is super Michelin stars worthy, I guess LOL
Thank you for that, Vincenzo, this made my day :D
Hey there, master baker! 🍞👨🍳 Your fluffy focaccia sounds heavenly! 🌟 Keep those Michelin stars coming! ⭐️ Gordon might need some tips from you! 😄👍
vincenzo, i love watching you. you are authentic and your recipes are amazing.
I'm always happy to hear that people enjoy my recipes. It's my goal to inspire people to cook more and to enjoy the simple things in life. Thank you again for your support!"
Salt on the bottom and dry bread makes a crusty, dry bottom focaccia
Hey there! 😄🍞 Oh no, that's not how we do it in Italy! 😅 Proper focaccia is all about love, olive oil, and fluffy goodness! 🇮🇹🥖 Keep it real, my friend! 👍
This is the best video of Gordon getting disgraced and I love it😂😂 Because he is always shouting on others. Love from India❤ I have been to Napels when I used to work on Disney cruise line.❤
Love the video
Thank you Vincenzo I WILL CONTINUE to follow your recipes - authentic, I learn about the history of the food, you bring LOVE TO MY HOME -
Laughed so much at this video and your running commentary Vincenzo! Well done! I loved so much to see someone busting Gordon Ramsay for a change. How dare he call THAT Italian 👎
Grazie mille! 😄 Busting Gordon Ramsay is just a warm-up. There's plenty more terrible Italian recipes out there! 🍝🤣
The shade of it all😂.
My dream is to see the two of you go head to head, I'd love to see you crush him on a international scale💪🏼
Oh, I'm ready for the pasta showdown! 🍝🔥 Gordon better bring his A-game because traditional Italian recipes will always reign supreme! Grazie for the support! 🇮🇹👨🍳
I attended "Margheritta Scuola di Pizzaiolo" in Abano Terme, Italy, I'd like to add a few things. For the focaccia lesson, the recipe calls for a lot more yeast than most breads, but that is definitely too much. We also added a lot of olive oil. The proofing was done poorly as well; straight from the fridge to stretching, it should have rested for a few hours first. As for the final bake, some like a slightly lighter finish, I prefer a longer, more crunchy crumb, but that was undercooked.
I do have the book this came out of and I can attest that yes the results of making it were underwhelming. Definitely used a different recipe the next time, and have settled on really liking the Potato, Thyme and Pecorino Focaccia from Tartine.
06:51 Today I learned that Gordon Ramsey has a salty bottom.
I think salt+yeast mix is not a real problem... I tried many times and it will always ferment both with dry/fresh yeast at the same rate... there are some youtuber that tried to see if it was actually a problem to mix salt and yeast like ChainBaker and the salt did not kill the yeast at all. Maybe if the proportions were different it would be a problem, but I think that with the normal proportions of flour and yeast, the salt doesn't kill the yeast (or if it does, it does not kill a significant percentage so it does not effect the end result or the time needed to ferment the dough).
The main problem with Gordon Ramsey's focaccia is a combination of the amount of salt and the lack of water in my opinion. When you exaggerate salt, it makes the inside very compact and the outside very white (it looks like a bread I made a few years ago using too much salt by mistake), I think it's also why the dough seemed very dry. If you combine that with low hydration it is also normal that the dough was not relaxed at all and he could not really spread it on the tray.
Adding flour/water by feeling is fine when you are really expert (our mothers/grandmothers did it because they did it so often that they didn't need a scale)... But, even if flour and air humidity can modify the recipe a little bit, it is far easier to avoid adding water/flour after weighing the ingredients in order to obtain a fairly predictable result.
I think however the main reason why Ramsey could be a baker but can't make a focaccia at home is because it's so much easier to work with large amounts of dough than the small amount of dough you use at home.
The yeast works much better on quantities of flour greater than 10 kg, in a professional environment it is easy to use very very good mixers that knead the dough well. I guess the salt is also already weighed and it's easier to weigh heavy ingredients than light ingredients.
Of course I'm not a professional baker, I rely more on some small home experience so I could have it all wrong.
I’m no baker but that doesn’t look like any focaccia I’ve seen. Question for you Vincenzo, which flour is best for making pasta dough? I’ve been dreaming about seafood ravioli.
At first I saw a focaccia with cockroaches on it 😂
They are
Vincenzo, thank you again for issuing your clarifications and preserving Italian traditions. Loosely related question (though at the risk of appearing like a trouble-maker)--recently Uncle Roger did a review of an abysmal Adobo by Rachel Ray. Don't you find it ironic that on the same weekend a world-famous baker in Calabria turned his nose up at one of your counterpart's (v. advanced) desert and wouldn't even try it, as she genuinely tries to educate the world on authentic Italian cuisine, while a few people like Rachel Ray has millions of viewers cheering her on while she thoroughly desecrates an Asian classic?
Honestly, as a Filipino and pokemon player, I can learn bullet seed by eating Rachel Ray's adobo
There are so many great Focaccia recipes, sadly that wasn't one of them.
Yeah my friend, this is sooo true!
I really hope no one followed Gordon’s recipe 🤦🏻♂️
Gordon French: Master. God-like. Royalty.
Gordon Italian: ayy I'm coooookin 'ereee
His restuarant in Dubai would be full because people are there for his status as a celebrity chef, it's a matter of prestige more than it is the actual experience.
It seems that because of too many choices for food last time I went to Italy, I was not able to sample any focaccia. What cities/regions could I visit to be able to taste an awesome one?
Liguria , Genova has the most famous Focaccia in Italy but if you go to a good “panetteria” you can find amazing local baked produces all over Italy ,
Focaccia is fascinating. We know for certain Vincenzo's vast knowledge on Italian cuisine will help us further our understanding on some things.
Yes, it is!
I’m glad you think so 🙏🏻 thank you a lot! You can find my Focaccia recipes on my website
I haven’t seen *every* focaccia video made, but of the dozens I have seen, not one makes it the way I had it in a working class bakery of Bari. It was in a 12” round, less than 2cm thick, NOT drowning in oil or salt or olives or tomato. The crust was very caramelized, almost like spaghetti all’assassina. It was chewy rather than spongy, and sooooo much more balanced than the pretty focaccia in the touristy spots.
Ah, the quest for the perfect focaccia! Keep exploring, and you might just uncover the holy grail of Italian bread! 🍞🇮🇹
His bread looks like my bread and that’s not a good thing omg 😳
It ended up in a bin in my house what is he so happy for 😂
At least he didn’t put it in the fireplace.
It was raw. I am a home baker and can bake most things, bit especially bread and pizza dough. It was dry and raw when taken out of the oven.
thank you for confirming this. Gordon unimpressed us once again. who gave him a michelin star?
@@vincenzosplate Man, as far as I can tell, michelin stars are rewarded to those that meet several criteria, not based on if a focaccia or a single dish is well executed. We need to be more humble here and never belittle the work of others
Yeah that doesn’t look like a focaccia- it’s usually more thinner! I’m not a cook but from the recipes I’ve seen no one uses 15gm of yeast in any recipes. For Gordon to show this recipe - something went wrong 😢 thank Vincenzo for bringing this reaction video and can’t wait to see the next one 😊
You should react to a channel that I actually enjoy watching that focuses on making Italian cuisine.It’s called “Sip and Feast”.He has cooked lots of dishes and done reaction videos with his son comparing popular brands of jarred marinara sauce doing blind taste testing.What he makes looks good.I would love to hear your expert reaction to his Italian food.The videos get millions of views.
Thanks for the idea! I'll definitely consider this.
Wish I had the money and time to ask Vincenzo to take me under his wing and train me in the exquisite art of Italian cuisine. So much to learn.😊
Haha, if only I had a magic cooking wand! 🧙♂️🍝 Keep watching and cooking with me, and you'll master the art of Italian cuisine in no time! 🇮🇹👨🍳
I love the “WHAT ARE YOU DOING GORDON !!!”, I would wear it on a T-Shirt ! Indeed, no more mistreatment of Italian cuisine by Gordon.
Haha! 🤣👨🍳 "WHAT ARE YOU DOING GORDON !!!" T-shirts coming soon! Let's protect the sanctity of Italian cuisine together! Grazie for the support! 🇮🇹🍝
Not just Italian food. Gordon can't even make a grilled cheese. He doesn't know the difference between Pegao and Mampostial. And he throught he could "school" a mexican chef on Chilaquiles, but he did such a bad job that his friend thought Gordon had just made nachos.
most Italian food came from other countries, like Greece. macaroni is from Greece, pizza is from Persia, ect ect
Ramsey is more of a celebrity than a professional baker. Like bro where is the brown crust on that focaccia ??????
From what I've heard from what he's said and what I've read of Gordon Ramsay, he trained in France. He's even fluent in French. I have a feeling that his bakery experience could've been in France, and I've noticed French influence in much of his own cooking. I wonder if that carries over into his "Italian" cooking sometimes.
That was so heavy and dense at the end. That is exactly why you need to activate the yeast before adding it to the dry ingredients and then give it time to proof again before baking it
The crust is definitely undercooked.
This made me want to bake a focaccia from scratch, like, tonight 😌
The anemic dried focaccia by Gordon Ramsay 😂😂😂
To me, that looks twice as thick as it should be, under cooked, and with a lousy structure. 😱 I can't say I've ever made focaccia, but I've been eating it for nearly as long as Gordon has been alive. That must be worth something? I will try the Vincenzo recipe. That one looks good to me.
Gordon, what the focaccia did you do? 😂
His Foccacia looked like Swiss Cheese 🤣🤣🧀
Oh that's an interesting discovery. I'll have to watch this over again and find the similarities.
My grandfather, who ran a bakery for years, must now be turning over in his grave seeing Gordon's focaccia.....if he could resurrect he would....to teach mister Michelin star how to make a focaccia dough.
🤣🤣You're so funny!
Uh, thank you Vicky 🙏🏻🤣
What do you think of Gordon’s focaccia?
Yeah.... It's a bit too white for a focaccia, maybe Gordon liked his focaccia _rare_ 😅
Hahahaha probably 🤣
Once again, no on can make me laugh out loud by saying the truth like Vincenzo can! Thank you so much!
Gordon Ramsay is a brand now, no longer a humble chef. 🤷♂✌ Respect for calling BS out, Vincenzo! 🙏😘
You gotta have the music in the background. the suspense. and at the end forget to waste it.
I'm an amateur home baker and I love baking Focaccia, and I am so proud that my focaccia is better than that :p
Bravo, fellow home baker! I love the passion for Focaccia baking. It's all about celebrating our own kitchen victories. Keep perfecting your craft, and if you ever want to swap tips or techniques, I'm here! Happy baking!
The crumb doesn't look airy enough. It should have irregular holes and a crisp crust.
I am backing you❤. My focaccia has a lot of holes inside crusty and light ..I prefer long fermentation 😊
Fantastic! 🍞👌 Long fermentation is the secret to amazing focaccia with those lovely holes and a crusty, light texture. Keep baking and enjoying! 🤩👨🍳
Ramsey always good for a laugh
Dried v. fresh yeast ratio is 1:3 or 1 gram of dried yeast is 3 grams of fresh yeast.
I don't remember what a focaccia is 🤔
I'm thinking of sprinkling cheese on top when it first comes out of the oven. 🤨
I love cheese & bread 😀
Hey there! 🤗 Focaccia is like a fluffy Italian bread with olive oil and herbs. 🇮🇹 Adding cheese? 🧀 Sounds like a delicious twist! 😋👌 Enjoy your cheesy bread adventure! 🍞🧀
The moisture content is far too low. The dough must still be almost liquid at the beginning, after the first ‘kneading’.
Then place this dough in a bowl or box, cover it and leave it to rest for 3-4 hours. The dough is stretched and folded every half hour.
This is why you need considerably less yeast.
Even after this maturing time, the dough is still much more liquid than in this video. Now place the dough on a well-oiled baking tray with a slightly higher rim and cover it with a wet cloth. After another half an hour to an hour (depending on the amount of yeast used), dip your fingers into a 50/50 mixture of extra virgin olive oil and water (Your fingers should be dripping wet) and press holes into the dough. The dough will then bubble, which is intentional. Only then should you add sea salt and possibly other ingredients (I only use sea salt and rosemary myself).
When baked properly, the focaccia is very fluffy and has a nice crispy surface.
I have been baking all my own bread (different types) for years. Focaccia is one of the easiest to make if you know the rules.
I'm 35 seconds in... and yet an "American Psycho" ref with Christian Bale gives me x2 👍👍... if ya know ya know 😉 🤷♂️🤷♂️🤷♂️
Focaccia is one of my favorite things to bake at home. It’s crispy yet airy and fluffy. Not dense and doughy like what they briefly showed us. Maybe they had production issues and the recipe is actually technically correct? Making television is pretty hard I guess.
Is it just me, or did the thumbnail to this video look like Gordon put big spiders on his bread? The olives look like spider bodies and the baked rosemary looked like legs.
Hey Vincenzo, Please upload a recipe for neopolitan pizza dough with "All-purpose flour" with your Pizzaiolo friend.
Ciao amico! Neapolitan pizza with all-purpose flour? 🍕🤨 That's a tough one, but we'll give it a shot! Stay tuned! Grazie! 🇮🇹
Ciao Vincenzo, .....But he does know how to make beef Wellington , lol!!
As far as I know yeast does not hurt the stomach after its baked. The heat kills it
Hey buddy, you're right! 😄👍 Yeast goes poof in the oven! 🌬️💨 No worries about yeast tummy aches after enjoying delicious Italian treats! 🍕🥖 Keep baking and having fun! 🎉
That’s more of a home bread than focaccia! My old a$$ oven can make a beautiful crust if the dough was prepared properly! Che pane, incredibile 🤌🏻😂
Might not be the best focaccia I've ever seen, but I'd still tear it up. It's funny how there's so many of these videos where he pulls something out and it's just not right, and he's still talking it up trying to gaslight the audience. Gordon Ramsay grilled cheese anyone?
Haha, true! Sometimes even the pros have their off days. We'll stick to our delicious authentic Italian recipes! 🇮🇹😄
Its mindblowing the amount of people who consider Gordon the best chef in the world.
It definitely looks undercook. Please guys don’t follow his recipe. Vincenzo I follow your recipes and everything turns out perfect and delicious 🤤👍
AGREED! Vincenzo's recipes are top-notch (I also love Pasta Grammar)!
After watching the video with Mark (boss focaccia pugliese), I think this video is about making like a cake mix or something.
Gordon has made three mistakes at once. Firstly, he used far too much yeast, too little hydration (too little water) and too short a maturation period.
After the first proofing in the bowl, the dough must also be proofed again in the mould (in Germany we call this ‘Stückgare’).
If everything has been done correctly, bubbles will form on the surface. Tomatoes, etc. can be pressed in deeper with the fingertips and sink in, while the bubbles spread evenly.
This makes the focaccia 1.crispier and 2. much fluffier and airier.
Less yeast, a little more water and more time. That's the secret.
I went to a Michelin star Cantonese restaurant recently and, while everything was fresh and tasty, many items were much more salty than I'm used to eating. Maybe chefs get so used to it that they think normal amounts of salt is bland.
My focaccia has more bubbles in the final product. Most are uncertain about what I mad but say it tastes great. Before saying that folks are being kind, remember that my critics are Asian and Autistic or both. They tell you what they exactly think of it. They make Uncle Roger look sweet.
I put my focaccia in the oven and then turn it on. It rises higher. I mix tomatoes, herbs and parmesan just before baking in a pan.
Major yeast is both a British and especially an American thing. It's like they fear that the dough won't be ready in time for dinner.
that focaccia means war!😂
There’s an insane amount of yeast that’s why it’s acting the way it is
Focaccia's inside looks like bread pudding
Haha! 😂 Well, that's definitely not the goal! Traditional focaccia should be fluffy, airy, and delicious! 🍞🇮🇹
@@vincenzosplate Gordon's focaccia might be inspired by Mary Berry's bread pudding then 😂