Beautiful Focaccia w/ Roasted Vegetables | Handmade Poolish Bread Recipe
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- Опубликовано: 7 фев 2025
- Focaccia is one of my favourite Italian classics. Using a preferment, this dough gets an amazing flavour and an awesome crispy crust. Top it with your favourite toppings. Be it vegetables, olives, cheese, ham, or any other thing you fancy. Just remember to not go overboard. Less is more. As always, the most important part is the bread itself. As long as you understand how it works and are able to control it, you are able to customize it to your liking.
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Hi, greetings from Indonesia. This is an amazing recipe. I just made this and the taste even better than whats sells in the Bakery stores. I live in tropical country thus the fermentation time decreased significantly. My kitchen temperature at day time could reach 30-32C. So i use very cold water, 3 times folding at 20 minutes interval and 30 minutes final proofing. Since my oven capacity quite small i adjust the ingredients to 0.6% and voila...beautiful focaccia, and delicious too.
Thanks so much for sharing your skill and knowlege. I am so grateful that i found your channel.
how did you adjust the fermentation time for the poolish? I’ve been having trouble figuring out how to adjust the timing so I can get the poolish out when it’s perfectly ready to use.
Love every single video of yours. You explain about bakers procentage, hydration and stuff and Ii makes me understand the process behind all steps of baking. Take care!
Wow 😳 looks so yummy 😋 didn't realise how easy it is to make! - definitely will try at home. Thanks for the video👍
Paula 666 you definitely should! And if you have any questions let me know.
like 38........wow so nice handmade poolish bread recipe.....😁😁😁😁
Thank you so much! :))
Awesome recipe, thank you! I apreciate your channel a lot, you brought me the joy of working with dough and a lot of knowledge in general.
🙏
Love all your videos , thanks you. i would like to make multiple focaccia's , would i split them at the end of step 6 or after step 7?
After step 6 :)
Interesting that his recipe doesn't mix olive oil into the dough like the two other recipes in the "basic dough" section. I started off with making the basic poolish and then realized I wanted to try the focaccia with olive oil in the dough. So I'm going to try your Genovese recipe using a 50% poolish as noted in this recipe. (I'll use the remaining poolish in either another loaf or a different bread .😀) Thank you for all the instructional videos. I'm enjoying my new hobby.
Do you have to use toppings or would it be good plain too? I'm also curious if you could use melted butter in place of olive oil.
You don't have to use toppings, but I would recommend at least using the olive oil and a bit of sea salt otherwise it will taste quite plain. butter sounds like a good idea. Just make sure you melt it and only use the fat and not the milk solids that separate from it, otherwise it might burn. But always add a little sea salt too for a bit of salty crunch.
Let me know how it was if you do try it with butter. I'm curious :)
Do we use more yeast in focacia?
Not really. I'm actually using less yeast in this recipe than most others :)
@@ChainBaker so if we use less yeast thn we shd proove more?
@@gagankaur8706 in this recipe I'm using a preferment which does help speed up the fermentation. The difference in the amount of yeast is not that great that it will affect the fermentation time. Regardless you should not always follow given times. Keep an eye on your dough and react accordingly 👍
Hello from Charlotte, North Carolina! I made this focaccia today, which is probably the best focaccia I've ever made! I followed the directions precisely up until it came to baking temp. Your instructions say to preheat the oven to 480 degrees but to cook it at 450 degrees. I didn't notice that change in oven temperature and cooked the bread at 480 degrees. But you did add the disclaimer that each cook's oven may be more powerful and to watch it carefully - which I did, and after about 20 minutes, it was done. My bread was about 208 degrees when I pulled it out of the oven. Just curious, what temperature is ideal doneness for this bread? Here is another issue I encountered: I added Maulden salt, olives, and sauteed onions to the top of the bread. I did try to push the onions in, but when the bread baked, the rise in the bread pushed them all to the surface. Is there a trick to keeping them in the dough more? All in all, as I said, it was probably one of the best focaccia I've made (even though my onions burned :) ). I really enjoy your channel, and I've learned a lot about bread baking from you. Thank you. 🌻
🙏
Pre-ferment dough are the best.
Agreed! :)
Hellooo can I let the bulk fermentation in the fridge?
Yes. Chill it right after mixing.
Does kneading in a stand mixer change the texture of the bread? I'm concerned about it becoming tough and "too" structured.
It should not do that. You can definitely use the mixer if you like :)
I tried the stretch & fold for about 40 minutes on and off, but it never came together. This has happened to me on so many wet doughs. Is it a problem of being too warm? Over proofing? Am I just working too slowly? My kids keep interrupting me, is it sitting out too long on the counter maybe? I keep making this same mistake in completely different recipes
It may as well be over fermented. The kneading should be done as quickly as possible. How was the bread in the end?
I'm missing the measurement for the amount of olive oil to fold in. Can you help me out?
50g should do it :)
Hi, what size of the tray do you use?
It's around 35x25cm 👍
What size do you use though, Iasak?
@@ChainBaker thankyou
@@RolloTonéBrownTown i'm using 60x40 cm
@@lasakshaba662 That's a big foccacia!
Isn’t 68 and 77°F for the water a little cool for the Yeast
There is no such thing as water too cool for the yeast. I make brioche with close to freezing ingredients 👍
I've made focaccio before but never the poolish method. In the middle of making yours..looks amazing.
But wanted to ask you..can we make this dough into normal bread without the addition of olive oil?
You certainly can. But the high hydration would most likely prevent you from shaping it into a nice loaf that rises vertically in the oven.
@@ChainBaker ok thnx..
@@ChainBaker btw it was lovely..the family really enjoyed it
You definitely use a way better microphone in today's videos. I almost thought this was someone else's voice at first!
Oh yes. The early voiceovers are torture 😅
@@ChainBaker Always a treat to watch your favorite creators early work and see what's changed!
I appreciate the simplicity of this early recording. So honest and straightforward. Was this your first recording, ChainBaker?
It was the fourth. Here is the first one ruclips.net/video/ScEHxzPLzGE/видео.html 😁
Set it aside for 5 minutes to have a coffee, or to put on TV for your toddler because you planned to do the stretch & fold during your baby’s nap but forgot to give your toddler something to distract him and he won’t stop trying to put toys in the dough….
i was beated, DO NOT ATTEMPT TO "eye" the measurements on this recipe.... DO NOT DO IT! i didn't manage to hold my dough after 45 freaking minutes of kneed, after 1 hour i gave up and place it in the bowl again with oil and bake it after another hour.... follow the recipe
Or any recipe for that matter 😄 hopefully next time it will be a success 👍