Marion I hope you don't mind me adding a little suggestion that I found really ramps up the flavour here.....instead of just the 1tblspn of oil & water add 2 tblaspns +'100ml of water & 1 tspn of salt. Shake it all up together & then pour over the dimpled focaccia. Leave it to soak in for 1 more hour (covered) then into the oven & wow it totally takes this spectacular recipe to another level.
Oh, Marion........ you’ve outdone yourself with this one!!! I think I would probably use garlic-infused olive oil on the top because......well, why not?!
I always "flavor" my dough. So I'll add all my spices that I would have sprinkled on the top. Italian spices, oregano, basil, rosemary, etc. Flavor it from the inside out. Comes out exceptional. I do this too with my pie crusts. Ex. Add cinnamon to an apple pie crust.
@@Juleru Hi. I just eyeball it. Just a little sprinkle of each spice. You don't want to over power it. You just want a pleasant hint of the flavors that are in the main dish. You will get the feel of it as you experiment. Good luck. You'll love it❗
Marion - your ebullient, sophisticated and educated commentary are such a joy and a wonderful aspect of your videos - love it, thank you. This focaccia is a "must" that I know I'll enjoy. I love your idea of the crispy garlic or shallots on top - bit of crunch with the fresh herbs.....yum! I adore your Asian recipes but your "pan-global" recipes are a treat too....thanks! Hope you're happy being back here - you seem to have a gorgeous outlook there - bit different to BKK but you're probably missing the hustle and bustle.... Hope the babies are happy too. Glorious, cooler weather is such a treat isn't it? You take care, keep that gorgeous smile......XX
Oh Marion, you have me cooking up a storm with these recipes. Just made your creamy garlic chicken and it was a huge hit with my kids. I work long hours and just look forward for my days off to try your recipes 😋😋❤
Thanks for your tesponse, Marion. My wife and I are making Sri Lankan pan rolls and would have loved to have you guys over for for coffee and rolls, but with the Corona virus, floating around, it is not safe. Even going to the shops is not safe. You were pretty brave to venture out as you did. Take care and God Bless you and yours.
Absolutely delicious Marion....I made it to your recipe & also sprinkled the top with a mix of finely chopped rosemary & grated pecorino cheese. Never will I buy focaccia again as this is so easy to make & so so tasty. Thank you so much for this wonderful recipe.
This looks uber-delish! But would toasted garlic and dried mixed herbs be nice on this too? Will truly appreciate your input on this one. Many thanks! 😇
Worked so many years in an Italian deli and enjoying all the charcuterie... this bread was the missing piece! Didn't know it was that easy! You're awesome!
I made this tonight to serve with air fryer chicken wings and salad. The whole bread disappeared within an hour and there was only 3 of us!! What a keeper!! 🥰🥰
Hi Marion...your recipe is the best. Tried it and it didn't disappoint me. This recipe is for keeps. Thank you so much...as now my family can enjoy scrumptious focacia instead of buying them from bakeries.
Marion, my dad makes focaccia allllll the time, and he does 90% hydration. He’s a master at dough as he has been in the pizza industry for over 15 years ☺️
Great now this video make me hungrey kek! The good crunchy taste and especially smell of fresh bread is just the best makes me feel alive. Only deltaparoel music can do the same to me. Sometime I combine the both of them, make me feel alive!
Fried shallots and red chili flakes make total sense -- thanks for the great idea, Marion! I'll do it. That flavour combination would go well w/ Thai-inspired soup for a soup-and-bread dinner.
Thank you for the recipe! You made it so easy and straightforward to follow. For someone who does not bake or work with dough much, this came out so delicious :)
Ok, I may have us3d a bit too much water at first. I didn’t get the dough achy enough to punch holes when placed in the baking pan? However, it still tasted like and had the texture of focaccia, just not the little craters! I have another dough for me to try again tomorrow! Love your channel! One thing, with all the products you use, would be helpful as to what needs to be stored in the refrigerator viruses the pantry shelf. Thanks!
Dearest Marion, I love your videos and recipes, but would it be possible to get the measurements in weight (grams), which is much more accurate than in cups? Greetings from Denmark. Leila
I made this the other day, amazing! Thank you for all your recipes! I've been working through all your dumpling recipes, bread is even better! Can't find your products in Canada though. Would love to try the coconut sriracha!
What I like about Marion’s recipes is that they work every time. I haven’t tried this recipe yet but have friends coming for lunch and I wondered how this would freeze, and at what stage should I freeze it? I like to get ahead in preparation so I enjoy the day too and not spend too much time in the kitchen. Can anyone help please?
Hi Marion... LOVE Love Love Your videos... Need to ask though... Do you have a link to all your cookware that you use in the videos? Love the pan that you baked the Focaccia in.
Hi Marion. If I want more air pockets inside the bread, can I leave it to rest longer on the baking tin? Btw, I just love your videos. I have learned so many tips. Thank you!🌈
Marion this looks this delicious and I bought all the ingredients to try this out! Could you be abit more specific though - how much more oil to drizzle on top and how many hours for the overnight proofing? I need to plan so I don’t start on this too early and overproof the dough!
Love❤ from VietNam🇻🇳 Best wishes from VietNam🇻🇳 New friend here from VietNam🇻🇳 Waiting for your turn🙋♂️ So delicious eating show😋 One of my favorite food🥰🥰🥰
Thanks so much for this wonderful recipe, I will for sure try it... it looks yum 😋 and specially a person like me, who is not at all a baker it definitely looks easy. Thnx again🙏🏼 BTW- I don’t eat white flour. Can I substitute it with wheat flour. Please let me know. Really appreciate 🙏🏼🙏🏼
Yum, yum, yum! I think I might make this this weekend, but with regular flour because I can’t get semolina flour. It’s looks amazing, and full of calories! Lol
Hi Marion, thank you for the lovely recipe. I left the dough out on the bench overnight but the dough was still extremely wet. Is the dough affected by the ambient humidity? Any tips to make it more like the consistency it should be as shown in the later part of your RUclips video? Thank you.
Marion, love the simplicity of this recipe! À quick question, could you suggest a substitute for yeast..? Or do you think yeast is essential for this one to get the dough to rise and get the right texture..?
Marion I hope you don't mind me adding a little suggestion that I found really ramps up the flavour here.....instead of just the 1tblspn of oil & water add 2 tblaspns +'100ml of water & 1 tspn of salt. Shake it all up together & then pour over the dimpled focaccia. Leave it to soak in for 1 more hour (covered) then into the oven & wow it totally takes this spectacular recipe to another level.
My Sicilian grandmother always put grated parmesan or romano cheese on top before baking, but your version looks delicious, too!
Sounds yum HeyitsDee! 😋
Ths is the Asian version 😀
Oh, Marion........ you’ve outdone yourself with this one!!! I think I would probably use garlic-infused olive oil on the top because......well, why not?!
🥰😋
Yum! That would be amazing!
I got flavored dipping oils for Christmas. This looks like the perfect way to use them up.
And fried garlic bits scattered on top!
It will be like garlic bread but will sure taste great as well!!
I always "flavor" my dough. So I'll add all my spices that I would have sprinkled on the top. Italian spices, oregano, basil, rosemary, etc. Flavor it from the inside out. Comes out exceptional. I do this too with my pie crusts. Ex. Add cinnamon to an apple pie crust.
Cardamom in peach pie pastry is awesome. It's also great added to peach dump cake
nice idea, thanks
How much do you usually use of each spice for the focaccia? About 1 Tbsp?
@@Juleru
Hi. I just eyeball it. Just a little sprinkle of each spice. You don't want to over power it. You just want a pleasant hint of the flavors that are in the main dish. You will get the feel of it as you experiment. Good luck. You'll love it❗
Hi Marion, I love how excited you get when you taste your food.
Me too. Marion's enthusiasm is contagious
I no right
Aw thanks guys!!! I just REALLY love food! LOL
Marion - your ebullient, sophisticated and educated commentary are such a joy and a wonderful aspect of your videos - love it, thank you. This focaccia is a "must" that I know I'll enjoy. I love your idea of the crispy garlic or shallots on top - bit of crunch with the fresh herbs.....yum! I adore your Asian recipes but your "pan-global" recipes are a treat too....thanks!
Hope you're happy being back here - you seem to have a gorgeous outlook there - bit different to BKK but you're probably missing the hustle and bustle.... Hope the babies are happy too. Glorious, cooler weather is such a treat isn't it? You take care, keep that gorgeous smile......XX
Focaccia is my love language!! I had focaccia in Verona, Venice and Rome and Verona had by far the most delicious focaccia.
I lovvve no knead recipes post some more of this please Marion
marion can you please make a video of all your favorite kitchen tools? (pots, pans, utensils, plating) i love the stuff you use!!
At 4:00 a little friend drops in! Probably wants some delicious handouts 🐦🐤
😂
Went all in with all purpose flour. It was a big success! Thanks Marion !
Oh Marion, you have me cooking up a storm with these recipes. Just made your creamy garlic chicken and it was a huge hit with my kids. I work long hours and just look forward for my days off to try your recipes 😋😋❤
Approaching 1 million subscribers! Love you Marion! There’s no one I’ve made more recipes from and they’re always amazing! 💛
Looks so delicious!! I might try pouring some garlic infused olive oil over the top. We are crazy about garlic, lol.
YUM! That sounds awesome Verena!
Verena Rousseau, I just posted the same thing, LOL!
Rosemary on top is also delicious 😋
Thanks for your tesponse, Marion. My wife and I are making Sri Lankan pan rolls and would have loved to have you guys over for for coffee and rolls, but with the Corona virus, floating around, it is not safe. Even going to the shops is not safe. You were pretty brave to venture out as you did.
Take care and God Bless you and yours.
Omg I was literally thinking about making focaccia and you made a video! Love it❤️
Absolutely delicious Marion....I made it to your recipe & also sprinkled the top with a mix of finely chopped rosemary & grated pecorino cheese. Never will I buy focaccia again as this is so easy to make & so so tasty. Thank you so much for this wonderful recipe.
OMG1 I’ll forego the chillies but fresh cilantro or basil and reduced balsamic. I’m in heaven just thinking about this one!
This looks uber-delish! But would toasted garlic and dried mixed herbs be nice on this too? Will truly appreciate your input on this one. Many thanks! 😇
Go for it :)
Worked so many years in an Italian deli and enjoying all the charcuterie... this bread was the missing piece! Didn't know it was that easy! You're awesome!
I made this tonight to serve with air fryer chicken wings and salad. The whole bread disappeared within an hour and there was only 3 of us!! What a keeper!! 🥰🥰
How long did it take to make this ? Did you wait over night for the dough?
Hi Marion...your recipe is the best. Tried it and it didn't disappoint me. This recipe is for keeps. Thank you so much...as now my family can enjoy scrumptious focacia instead of buying them from bakeries.
Marion, my dad makes focaccia allllll the time, and he does 90% hydration. He’s a master at dough as he has been in the pizza industry for over 15 years ☺️
I'm not into bread making or baking but that focaccia does look enticing... :)
OMG! I'm not a bread eater but I could eat the entire pan. I can literally smell and taste that bread!
I love your recipes Marion, so simple and elegant. Thanks for sharing.
Great now this video make me hungrey kek! The good crunchy taste and especially smell of fresh bread is just the best makes me feel alive. Only deltaparoel music can do the same to me. Sometime I combine the both of them, make me feel alive!
These type of recipes are everything! 😍
Maybe one day I will make also a no knead focaccia at my lab! ❤️🔔
OOh, I love it when she uses Thai ingredients in western food recipes.
Fried shallots and red chili flakes make total sense -- thanks for the great idea, Marion! I'll do it. That flavour combination would go well w/ Thai-inspired soup for a soup-and-bread dinner.
Awww she’s my favourite!!!❤️
Can’t wait to try it. Looks doable. I hate to bake but willing to try this. Wish me luck🥰🥰
Marion, you are just as irresistible as your recipes. Can't wait to try this one!
Your videos are so calming and just great to watch!
Oh thank you!
I might give this a go come winter. Too hot to turn on the stove at this point. Looks yummy, though. I love bread and making it.
Thank you for the recipe! You made it so easy and straightforward to follow. For someone who does not bake or work with dough much, this came out so delicious :)
Great sharing video and yummy bread
Very good cooking and like
I ❤️ Marion! 🌈 You Never fail to uplift and bring JOY. It spreads grattitude 🥰
that bread looks so soft and good
i was ready to have a bite when you cut it 😁
Thank you 😋
Hey Marion, can you do a vid on sourdough starters? So making your own bread with your own starter and no yeast bought from a store...
Great idea!
Ok, I may have us3d a bit too much water at first. I didn’t get the dough achy enough to punch holes when placed in the baking pan? However, it still tasted like and had the texture of focaccia, just not the little craters! I have another dough for me to try again tomorrow!
Love your channel!
One thing, with all the products you use, would be helpful as to what needs to be stored in the refrigerator viruses the pantry shelf. Thanks!
YUM most satisfying part is that first bite! Love ya Marion and all your recipes
Thanks, great recipe, bread with everything
When the food makes you giggle... you KNOW it’s good
I had made and it came out so amazing and tasty
How long did it take to bake?
Thanks
4:03 bird in the house?😅
Can I add Parmesan cheese and garlic to the top? It looks so good. 🌷
That looks yumm!!
Should we leave dough in refrigerator overnight ? Or outside ?
I want to know also
You could let it rise in the fridge overnight...I did.
Dearest Marion, I love your videos and recipes, but would it be possible to get the measurements in weight (grams), which is much more accurate than in cups? Greetings from Denmark. Leila
Oh yes that would be great
Yes, I’m trying to make now, I put 3 cups of flour and 320ml, but obviously the douge is super wet 🙈
ruclips.net/user/redirect?event=video_description&redir_token=QUFFLUhqbFlkT1ZBaXdud18xQUVQbi1iLVlQUkZVTlRsUXxBQ3Jtc0tsYy1WRlRqSV85eTdaVHlmVFFTRWM2X1VsZWZNUWdjOWJ1RTM5ajJDUk9iYVR2U1ktWkJvQWJTU3A1Q0lPU3dTWWU4SXFsMGNrY19zcGtSSDF1ZWpQdktLNjdXb2RuTWNVQmZ3cGFMLXpVNEt3Sld2WQ&q=https%3A%2F%2Fwww.marionskitchen.com%2Fno-knead-focaccia%2F
Hi. I'm from Sri Lanka. I made this after watching your video.. so delicious..
I made this the other day, amazing! Thank you for all your recipes! I've been working through all your dumpling recipes, bread is even better! Can't find your products in Canada though. Would love to try the coconut sriracha!
Looks delicious...how about adding some olives on top?? 🥰🥰
Marion thank u. Topppppppppps luv the recipe will try it out.
What I like about Marion’s recipes is that they work every time. I haven’t tried this recipe yet but have friends coming for lunch and I wondered how this would freeze, and at what stage should I freeze it? I like to get ahead in preparation so I enjoy the day too and not spend too much time in the kitchen. Can anyone help please?
4:03, is that a bird just walked across the living room floor? lol so cute.
Went down a treat with the family. Perfectly moist. Thank you.
focaccia topped with fried shallot. now, why didnt i think of that... should be crispy and tasty!!
I mixed the fried onion, pepper flakes, and chopped rosemary in with the dough, to help prevent some of that burning you see from the onions.
Hi Marion... LOVE Love Love Your videos... Need to ask though... Do you have a link to all your cookware that you use in the videos? Love the pan that you baked the Focaccia in.
Focaccia, one of my all time but rarely eaten breads, thanks for the recipe :)
Hi Marion. If I want more air pockets inside the bread, can I leave it to rest longer on the baking tin? Btw, I just love your videos. I have learned so many tips. Thank you!🌈
Did you wait overnight for it to proof or did you bake it the same day?
Marion- you nailed the focaccia.
My Portuguese soul is just happy to see bread 😂
Biggest Portuguese mood!
I love and enjoy your cooking recipe love it from India.😀
Marion this looks this delicious and I bought all the ingredients to try this out! Could you be abit more specific though - how much more oil to drizzle on top and how many hours for the overnight proofing? I need to plan so I don’t start on this too early and overproof the dough!
I always come back to this video
Mi admiración hacia ti , saludos desde Honduras
Yummy 😋 thank you Marion for sharing your video..
are you able to make a garlic bread version for this? I had some at an italian restaurant before and they were heavenly.
I've gone this I used garlic infused olive oil for the dough and sprinkled crispy garlic on top
I referred to this video to make my focaccia thank you so much for this!!! Did you leave the bread overnight in the fridge or just in the kitchen?
I would also like to know
Started this one last night and having for supper 🤤
I gotta try to make this. Looks amazingly good
Love❤ from VietNam🇻🇳
Best wishes from VietNam🇻🇳
New friend here from VietNam🇻🇳
Waiting for your turn🙋♂️
So delicious eating show😋
One of my favorite food🥰🥰🥰
Hi Marion, did you leave the dough on the counter to rise overnight or did you put it n the fridge?
On the bench :-)
That really does look easy to make and it looks delicious! Great video!
I’m sure it is delicious. You’re the best!
I really love when you say ahh😆 it
Makes me want to do it now😄❤
I wish I had a big ole bite! I’ll try to make this. Thank you for the recipe. 🍷
Wow this looks like pizza! I'm gonna have to try this, I can eat it for breakfast 😃
Looks great Marion! Thanks 🙏
You're incredible Marion! Fabulous and so easy. Thank you🥰🌹
Love your style and those glasses.
Wow love this.
Mouth watering recipes always......
You never disappoint! 😀👍
Marion...you hit this one WAY WAY out of the park....(sorry American Baseball saying) It means this one was AWESOME!!!
Thanks Anthony!
That has just blown my low carb diet plan out of the water 😂 so delicious
Hi Marion I love you channel. The warm water in this receipe what temperature is good
Looks so delicious 😋 yum, btw what lipstick brand do you wear, the staying power and color is amazing!
I was just thinking about making bread this weekend, and ding your video pooped! 🖤🖤
💩 😂
Ouuu Thanks, would love to try your version😁
Thanks so much for this wonderful recipe, I will for sure try it... it looks yum 😋 and specially a person like me, who is not at all a baker it definitely looks easy. Thnx again🙏🏼 BTW- I don’t eat white flour. Can I substitute it with wheat flour. Please let me know. Really appreciate 🙏🏼🙏🏼
Iam surely making this one day
Mouthwatering. Wish I could have a bite. 😊🍞😋
Yum, yum, yum! I think I might make this this weekend, but with regular flour because I can’t get semolina flour. It’s looks amazing, and full of calories! Lol
I often do it with regular flour Joey. Just substitute with the same amount of flour :-)
Marion's Kitchen Thanks for the advice! I’ll try that! And I’m looking forward to the results!
Hi Marion, thank you for the lovely recipe. I left the dough out on the bench overnight but the dough was still extremely wet. Is the dough affected by the ambient humidity? Any tips to make it more like the consistency it should be as shown in the later part of your RUclips video? Thank you.
Sameee mine was still extremely wet
Do you have any savory herb olive oil dips for the focaccia?
Marion, love the simplicity of this recipe!
À quick question, could you suggest a substitute for yeast..? Or do you think yeast is essential for this one to get the dough to rise and get the right texture..?
Definitely need yeast for this one :-)
I would love to know what are your top 5 pantry items that you will always (and must always) have in your kitchen
I love how you call your food “guys” 😁
Hi Marion, which ingredient do I need to adjust if I want to do this within a few hours instead of proofing it overnight?