I often come here just to look at the ingredients : 400g flour (I sometimes use 80g of whole wheat fl) 10g salt 3g dried yeast/9g fresh 320ml water 5g honey or sugar (I find this optional and omit) Recipe : 1) combine everything in bowl 2) Let rise 30 min then fold with spoon 3) Rise 1h and coil fold with oil on hands and rim of bowl 4) transfer to oiled cooking tray and rise 40 kin 5) Make finger dips, salt and rosemary 6 Bake 15-20 mins in preheated over highest possible heat (I use 230C fan with low moisture)by
Nice one Vito! Might be worth mentioning about oven temperature - less experienced bakers often get disappointing results from good recipes because they go too early in the oven. When the oven first reaches temperature it is actually the air inside that has reached the desired temperature - when you open the oven door a lot of the heat escapes and the temperature drops. To avoid this, let your oven come up to temperature and the let it run for 30-40 minutes before opening the door. That way the interior of the oven reaches temperature and will hold the heat when you open the door.
Yes, although this is unfortunately an added energy/electricity cost (not just that the oven is on longer but the increase in temperature at home as well) Could help to turn up oven higher if possible during the preheat, then lower to temp for bake. I know not everyone's oven goes higher than 450 though
@@heyitsmebee Except that a) this will still not achieve the desired effect - you will just see the 450° heat escape the oven when you open the door. b) most ovens are far less effective at the outside of their temperature range - think of driving your car at maximum revs c) you will be adding an extra 30° to the temperature of your building If you are concerned about energy efficiency just roast some veg or something during the preheat time. I can give you my famous recipe for roasted red pepper and Roquefort soup if you want. Credentials: 30 years a professional chef but when it comes to pizza and bread I bow down before Don Vito, il Maestro!
Thank you.. for All ur content! Love all ur work! Spend time with ur family.. coming from a father.. I can see, u are tired.. take time to rest, spend time with family, we will be here when u r ready.. no rush… Again .. thank you Family comes first…
OMG, let me tell you, I just made this and it came out wonderfully soft and fluffy. We decided to make it into a pizza instead of bread by adding the toppings. THANK YOU VITO YOU'RE THE BEST!!!!
Megcsináltam. Nagyon finom, ruganyos, ropogós. Inox tepsibe tettem és lehet hogy emiatt ragadt le illetve az alja nem sült át. Most újra elkészítem más anyagú tepsiben és sütő papírt rakok alá.
Holy moly, just had this sandwich. Wife says the best sandwich she has ever had. It was amazing. Love your channel. I’m headed down a serious rabbit hole. Have a Camp Chef pizza oven for my camp stove. Next a Gozney for the backyard. You are costing me a lot of money😂. Thanks keep the videos coming.
Vito - Thank you so much, this is amazing. Living in Japan it's so hard to get any kind of real Italian bread or pastries. I want my kids to understand their heritage and you're making it so much easier! They love this Focaccia!
@@TheLobstersoup availability-wise it’s easy. There’s tons of olive oil of all kinds here to be fair. Cheapest is currently about $6 going up to about $90. My wife isn’t a big fan of throwing cash at olive oil when I use it like Vito does but it’s okay. The hardest thing is the cheese. So overpriced.
@@Chris-kc5id Thanks man. Yeah, the amount of oil in use here is amazing, but necessary. I'm really just starting to explore all the different grains and grinds. It's fascinating how much can be made from flower, water and fat. Temperature and air moisture play a part too. I am trying out all kinds of French, German and Italian recipes. Bread got expensive here and I found out I can bake pretty great ones myself. Usually without any fat, though :)
You know that someone know what he talks about when the dough comes out exactly the same as he showed you. Thanks Vito you’re the man! A fantastic and delicious focaccia recipe. Now I’m going to make your Biga pizza dough recipe.
Just recently, my whole family really enjoyed the pizza recipe you have made on the Pro Home Cook channel, Vito. Seeing this beautiful focaccia, I am sure I will try it out in the next few days! Keep on going, man!!! Your videos are trully inspirational. Thank you!
Easy easy! Thank you Vito, for everything! You have a great personality! It makes me sad that so many people in the world have not found something in their lives that makes them happy, and thankful! Join me in praying for them, that they may enjoy life as well! Thank you again, Vito, for all your tips and help going over these things, you are truly a master at your craft! I knew how to make very good pie before I found your channel, but now I make great pie! Grazie, Grazie!!
God bless you maestro since when i found i learned all this wonderful recipes and techniques I did this foccacia bread this weekend...god...outstanding half of it was with potatoes roosted garlic and Rosmary and the other half was basil pesto and cherry tomatoes..thanks maestro 🎉🎉🎉
I like basil pesto, bocconcini cheese, prosciutto and fresh basil leaves as toppings for my focaccia bread. Also, I used a round roasting pan lid for baking my focaccia bread in. It worked out well. Where I live in Edmonton, Alberta, we have an Italian supermarket, and they have everything I need for making great bread and other dishes. Cheers, Vito! ✌️
I've been shopping youtube for a couple of days to find just the recipe i wanted to use. Ive checked out Alot if focaccia recipes and This looks hands down the absolute most amazing! Can't wait to try it! 👍❤️✌️
Amazing and easy!!!! I have no words to say how amazing this recipe was, crispy on the outside, soft in the inside... and I used fresh oregano instead rosemary! can't wait to make another one!
It looks amazing!!! How can I make 4 of them? Is it possible to make it together and then separate them? at what point? Thank you Vito! Your Recipe of polish is wonderful!
You are just amazing Vito. Thanks for all you are doing with this excellent hands on dough. I confees which have learned a lot from you. I wish I would live in your city. Trust me I would work for you every day two or three ours without expecting a dollar.
Just made this and it turned out am amazing just your poolish based pizza dough (leave the dough in the fridge for 6 days for best results). Love your energy and thanks for everything you share Vito!
Thankyou Vito! Today I return again to this recipe before I make foccacia! I have been using this for months! And impressed the family at Christmas with this simple but reliable recipe!!! My favourite toppings so far has been confit garlic and boccocini 🤌 Cheers!!!!
Aaah, come on Vito, this isn’t „a liddle bid ofa olive oil“ any more. It‘s like 40ml or so, word!😂 Reaaaly nice focaccia with the best fresh ingredients. Cheers
Exactly how I make mine but I use a large silicone spatula/scraper for mixing and folding. 🙏🏼🥰 eta: I use a rectangular pan and before I bake I sprinkle over a mixture of 1/2 EV Olive Oil and 1/2 Water so it settles in the indentations my fingers made.
I just made focaccia yesterday, baked in the air fryer. It’s too hot to use the oven. Nicely done Vito. You mention the pan is 15” in the video, link to Amazon is for a different pan, 14”, another link for a pan looks like yours, which is 10”……lol! However, the 14” looks good, thanks for another great video, with lots of olive oil…….lol!
I always enjoy the enthusiasm with which you make you videos and the food. Definitely will be trying this recipe as it's so simple. Hope to get to 1M subs soon.
thanks,im planing make some aperitive by my new place and always made greek or spanish things now i want italian staff for my guest planing to cut the focaccia in rectangles and put some mortadela with burata and pistacho flakes on top and second variation with parma ham and aragula.
I live with a family who really aren't people who know how to cook, ty for this lovely recipe my family loved it! I can see they are more inspired to learn to cook instead of just buying packaged frozen all the time♥ ps. buying frozen foods is fine in moderation but my family does way more than they should
1 to 10 joe easy was this recipe?
The link for the focaccia pan?
9 :)
10
19
10
I often come here just to look at the ingredients :
400g flour (I sometimes use 80g of whole wheat fl)
10g salt
3g dried yeast/9g fresh
320ml water
5g honey or sugar (I find this optional and omit)
Recipe :
1) combine everything in bowl
2) Let rise 30 min then fold with spoon
3) Rise 1h and coil fold with oil on hands and rim of bowl
4) transfer to oiled cooking tray and rise 40 kin
5) Make finger dips, salt and rosemary
6 Bake 15-20 mins in preheated over highest possible heat (I use 230C fan with low moisture)by
Nice one Vito! Might be worth mentioning about oven temperature - less experienced bakers often get disappointing results from good recipes because they go too early in the oven. When the oven first reaches temperature it is actually the air inside that has reached the desired temperature - when you open the oven door a lot of the heat escapes and the temperature drops. To avoid this, let your oven come up to temperature and the let it run for 30-40 minutes before opening the door. That way the interior of the oven reaches temperature and will hold the heat when you open the door.
Yes, although this is unfortunately an added energy/electricity cost (not just that the oven is on longer but the increase in temperature at home as well)
Could help to turn up oven higher if possible during the preheat, then lower to temp for bake. I know not everyone's oven goes higher than 450 though
@@heyitsmebee Except that
a) this will still not achieve the desired effect - you will just see the 450° heat escape the oven when you open the door.
b) most ovens are far less effective at the outside of their temperature range - think of driving your car at maximum revs
c) you will be adding an extra 30° to the temperature of your building
If you are concerned about energy efficiency just roast some veg or something during the preheat time. I can give you my famous recipe for roasted red pepper and Roquefort soup if you want.
Credentials: 30 years a professional chef but when it comes to pizza and bread I bow down before Don Vito, il Maestro!
@@heyitsmebee One way to avoid needless wasted energy is to use a counter-top oven, such as the Oyama oven or similar ones.
@@martinsnell253I would love the mentioned recipe !🤙🏽
Good hint, when I am resting my dough for the last time I turn on my oven and let it heat for at least 30 minutes.
I appreciate you tell everything in english so everyone who's not italian can understand Vito! Thank you!🍕🫑🌶
Wow! I made this focaccia yesterday and hubby said it was the best focaccia he has ever eaten. Thank you! ❤
did u use cold water or warm?
@@ummmujahideen3123 I use lukewarm water.
Was it soft and fluffy?
Thank you.. for All ur content! Love all ur work! Spend time with ur family.. coming from a father.. I can see, u are tired.. take time to rest, spend time with family, we will be here when u r ready.. no rush…
Again .. thank you
Family comes first…
OMG, let me tell you, I just made this and it came out wonderfully soft and fluffy. We decided to make it into a pizza instead of bread by adding the toppings. THANK YOU VITO YOU'RE THE BEST!!!!
Megcsináltam. Nagyon finom, ruganyos, ropogós. Inox tepsibe tettem és lehet hogy emiatt ragadt le illetve az alja nem sült át. Most újra elkészítem más anyagú tepsiben és sütő papírt rakok alá.
Holy moly, just had this sandwich. Wife says the best sandwich she has ever had. It was amazing. Love your channel. I’m headed down a serious rabbit hole. Have a Camp Chef pizza oven for my camp stove. Next a Gozney for the backyard. You are costing me a lot of money😂. Thanks keep the videos coming.
This is hands down the best focaccia recipe out there! I have already made it twice and it’s delicious 🤤 can’t wait to make this again, thank you!!
Thats correct
Did you use instant or dry active yeast?😁
10/10! This is the focaccia recipe I have been looking for . Million thanks from Canada.
Vito - Thank you so much, this is amazing. Living in Japan it's so hard to get any kind of real Italian bread or pastries. I want my kids to understand their heritage and you're making it so much easier! They love this Focaccia!
Is getting good olive-oil easy in Japan? Or do you import it yourself when you visit back home?
@@TheLobstersoup availability-wise it’s easy. There’s tons of olive oil of all kinds here to be fair. Cheapest is currently about $6 going up to about $90. My wife isn’t a big fan of throwing cash at olive oil when I use it like Vito does but it’s okay. The hardest thing is the cheese. So overpriced.
@@Chris-kc5id Thanks man. Yeah, the amount of oil in use here is amazing, but necessary. I'm really just starting to explore all the different grains and grinds. It's fascinating how much can be made from flower, water and fat. Temperature and air moisture play a part too. I am trying out all kinds of French, German and Italian recipes. Bread got expensive here and I found out I can bake pretty great ones myself. Usually without any fat, though :)
You know that someone know what he talks about when the dough comes out exactly the same as he showed you. Thanks Vito you’re the man! A fantastic and delicious focaccia recipe. Now I’m going to make your Biga pizza dough recipe.
Just recently, my whole family really enjoyed the pizza recipe you have made on the Pro Home Cook channel, Vito. Seeing this beautiful focaccia, I am sure I will try it out in the next few days! Keep on going, man!!! Your videos are trully inspirational. Thank you!
Easy easy!
Thank you Vito, for everything!
You have a great personality!
It makes me sad that so many people in the world have not found something in their lives that makes them happy, and thankful!
Join me in praying for them, that they may enjoy life as well!
Thank you again, Vito, for all your tips and help going over these things, you are truly a master at your craft!
I knew how to make very good pie before I found your channel, but now I make great pie!
Grazie, Grazie!!
God bless you maestro since when i found i learned all this wonderful recipes and techniques I did this foccacia bread this weekend...god...outstanding half of it was with potatoes roosted garlic and Rosmary and the other half was basil pesto and cherry tomatoes..thanks maestro 🎉🎉🎉
I made this today in my pizza oven, and it was so easy. I turned out perfect. I love the crispy crunch on the outside but still so soft on the inside.
Did u know if it gets hard after couple of days in the fridge?
@@ramisrunning I can’t answer that because it never lasts that long at my house.
Thank you for adding the time-lapse video of the dough rising! That was helpful to see the process of the rise.
I like basil pesto, bocconcini cheese, prosciutto and fresh basil leaves as toppings for my focaccia bread. Also, I used a round roasting pan lid for baking my focaccia bread in. It worked out well. Where I live in Edmonton, Alberta, we have an Italian supermarket, and they have everything I need for making great bread and other dishes. Cheers, Vito! ✌️
97th St? Mercato in St Albert is pretty well stocked also. I'm on the North side of Edmonton ☺️🇨🇦
Got back from Italy three days ago and got inspired to try this. It came out FANTASTIC! Thank you for the easy method!
Thanks for sharing and above all showing great results can come from a standard home kitchen. Simple and straightforward, love you Vito!
Me making it for the fifth time, Italian mother-in-law is amazed 😂
(filipina here) Grazie mille Vito 😊
Amazing recipe, worked out perfectly from first try, thank you!
I've been shopping youtube for a couple of days to find just the recipe i wanted to use. Ive checked out Alot if focaccia recipes and This looks hands down the absolute most amazing! Can't wait to try it! 👍❤️✌️
Amazing and easy!!!! I have no words to say how amazing this recipe was, crispy on the outside, soft in the inside... and I used fresh oregano instead rosemary! can't wait to make another one!
Oh my goodness so amazing and beautiful presentation. I will try this one tomorrow!
Dough loves Vito's hands so much, and obeys his every wish! Whereas my dough fights me whenever it can haha
It looks amazing!!!
How can I make 4 of them? Is it possible to make it together and then separate them? at what point?
Thank you Vito! Your Recipe of polish is wonderful!
Wonderful recipe! I followed all the steps and the result was amazing and crispy foccacia! Vito has the best recipes 👏🏻
You are just amazing Vito. Thanks for all you are doing with this excellent hands on dough. I confees which have learned a lot from you. I wish I would live in your city. Trust me I would work for you every day two or three ours without expecting a dollar.
Just made this and it turned out am amazing just your poolish based pizza dough (leave the dough in the fridge for 6 days for best results). Love your energy and thanks for everything you share Vito!
Love that you are wearing In-N-Out shirt!!!! While making bread.... Love it!!!
Thank You. I just made this bread and it turned out great. Soft, loved it.🥰😘😘😘😘
La ringrazio Vito,
I made this for the first time today. The result was fantastic.
Followed your directions to a T.
Wow! I’ve just tried it and it’s the first time I’ve managed to make a dough so well. Great recipe!
This guy has done it! Ive been looking for a quick focaccia that turned out this good and struggled to find one
hi i made your focaccia today for the family. beautiful. it was so soft. the best results. everyone enjoyed. thank you for sharing your recipes.
Thankyou Vito! Today I return again to this recipe before I make foccacia! I have been using this for months! And impressed the family at Christmas with this simple but reliable recipe!!!
My favourite toppings so far has been confit garlic and boccocini 🤌
Cheers!!!!
Oh. My. Gosh. I want that sandwich!!! *drooling* this is just an amazing recipe. Definitely going to make this 😳👍🙏👏
Delicious Vito
Omgooossshhh!!! This is theee best ever! It turned out exactly as this shows. Crispy and fluffy too. Delicious! Will make again and again. Mwwwahhh.
Looks perfect. Thx for the recipe. I guess, this would be the rigth dough for a PizzaHut like pan pizza.
“Gonna make it rain…NICE.” Love it! Video’s not even over yet and I’m grabbing my car keys to make a run to the store.
Ciao Vito...... And mine looked just like yours. Sprinkled it with sale aromatico before baking. Delicious! Thank you for this wonderful clip.
Aaah, come on Vito, this isn’t „a liddle bid ofa olive oil“ any more. It‘s like 40ml or so, word!😂 Reaaaly nice focaccia with the best fresh ingredients. Cheers
That is a little bit when you’re in the med 😂
I don’t think it’s too much, actually!😂
Haha i have 300L of my own olive oil so i dont save it :P
I read your comment before I watched the video and started laughing each time he said it.
This was the best recipe I tried. Thank you so much for great video
New sub here in Australia binge watching and can’t get enough of
Done this second time already and it is indeed easy recipe, and very tasty. Thanks!
Exactly how I make mine but I use a large silicone spatula/scraper for mixing and folding. 🙏🏼🥰
eta: I use a rectangular pan and before I bake I sprinkle over a mixture of 1/2 EV Olive Oil and 1/2 Water so it settles in the indentations my fingers made.
You know when Vito said “ A little bit of olivio oil” it ends up with an empty can 🤣👍🏼
Hahha
@@vitoiacopelli WA LA!
I just made focaccia yesterday, baked in the air fryer. It’s too hot to use the oven. Nicely done Vito. You mention the pan is 15” in the video, link to Amazon is for a different pan, 14”, another link for a pan looks like yours, which is 10”……lol! However, the 14” looks good, thanks for another great video, with lots of olive oil…….lol!
Easy recipe, I've been making this once a week since I saw the video ❤
Thank you so much, I wished I could insert pictures here. Your recipes are the best! ❤
My man really said: "nice and soft, nice and strong... nice and strong, nice and soft." Legend.
Vito you are the man! Thanks from U.K. for sharing your knowledge🍻😉👍
I have tried focaccia a lot of times, but this is perfecto Vito, Bravo. I will try this tomorrow.
I made it with 0000 (AP) flour ans it was fire! Soft and bubbly
I'll try it!!! Grazie!!! Greetings from Spain!!!
I always enjoy the enthusiasm with which you make you videos and the food. Definitely will be trying this recipe as it's so simple. Hope to get to 1M subs soon.
I tried this today. Fast, easy and a winner. Done in a few hours. Excellent! I will be trying your pizza recipe this week. 😀
The pizza recipe is awesome. The best one i tried in 5;years
After trying your pizza dough recipe, I know this is gonna be good!
thanks,im planing make some aperitive by my new place and always made greek or spanish things now i want italian staff for my guest planing to cut the focaccia in rectangles and put some mortadela with burata and pistacho flakes on top and second variation with parma ham and aragula.
Thank you! Now I know how to make Focaccia! I want to start my own bakery!
I'm sure grandpa was there to see your new baby. 👶Congrats.
Your focaccia looks wonderful. Nice bonus for grandpa🍕 taste test.
I live with a family who really aren't people who know how to cook, ty for this lovely recipe my family loved it! I can see they are more inspired to learn to cook instead of just buying packaged frozen all the time♥ ps. buying frozen foods is fine in moderation but my family does way more than they should
Just tried this recipe....came out great..thank u 😊
This is a work of art! and so well explained! I will attempt this
Hi Vito you should write a recipe book it will be a great sucess.. Thankyou for sharing your knowledge
0:37 made my day. Laughed myself to tears 🤣😂
Easy and a espectacular result, best focaccia that I ever made, thank you for the recipe Vito, greetings from Brasil
Hey Vito, can I make this a day ahead and do a 24 fermentation for this recipe?
I was wondering how I was going to use the organic Arugula I've been growing in my garden. Now I know!
You’re a MASTER Vito, we love you!
Wow looks absolutely delish!
Amazing! You are the Maestro! Grazie!
Really looks yummy! I’m gonna try this recipe soon.
Ciao Vito, made this today, it came out great. Grazie!
Greetings vito, I am using this recipe today. I wonder how it will be. I hope it will be as good as your foccacio.
Thanks Vito! Mine turned out great. Put a little mozz and sauce on top toward the end and was almost like grandmas.
Trying this right now and so excited
Can we make this with the gf flour? If so, do we use the pizza flour or bread flour?
I subbed! Will try it! 🙏💕
"A little bit of olive oil" lol, you used like a whole bottle. Great video Vito. I am trying almost all your recipes :)
What a beautiful and delicious sandwich ❤ definitely will try and make it
Thanks for this, I loooove focaccia!
@vitoiacopelli this is awesome!! any tips for baking it in an outdoor Pizza Oven, such as Cozze 13"?
OMG it looks great you make me hungry 🙃 I love your videos they are excellent and fun I learned a lot from them. Thank you very much❤
Bravo Vito, I will try this!
Big Master Vito !!🥳🥳👏👏👍
Bravo Maestro! We used one to make a spectacular Muffaletta. My fiancé was so happy I thought she would cry! 😂
Just beautiful, thank you!
I've made this many times. It's delicious.
Your the man Vito love your channel!
Looks amazing! We're making this this weekend. love to know where you got that pan?
Vito! You are the best! 👋👌🍕
I tried this recipe, it's perfect, thanks for all
Thanks for showing that you can make a really good bread without it taking many hours to prepare
"...soft...and klunchee..." love it!
Não temos essas farinhas boa aqui no Brasil. Parabéns pela focaccia maravilhosa.
Making this right now! Can’t wait haha