5 ways to make Focaccia at home!

We are all big focaccia fans over here! That’s why it needed its own video. These are 5 focaccia recipes to make at home, there’s a focaccia for every type of baker: we have the classic sourdough focaccia, some other ones made with different preferments and there’s one for those who don’t want to knead!
The flour we used in this video is the Neapolitan 00 Flour from Le 5 Stagioni: www.le5stagioni.it/ 🔥
Sourdough Focaccia
•⁠ Le 5 Stagioni’s Neapolitan Flour 00: 480 grs
•⁠ Water: 400g grs
•⁠ ⁠Sourdough Starter: 100 grs
•⁠ ⁠Salt: 10 grs
Focaccia with Biga
Biga:
•⁠ Le 5 Stagioni’s Neapolitan Flour 00: 430 grs
•⁠ Water: 220 grs
•⁠ ⁠Fresh Yeast: 5 grs
Final dough:
•⁠ Le 5 Stagioni’s Neapolitan Flour 00: 110 grs
•⁠ Water: 210 grs
•⁠ ⁠Salt: 15 grs
•⁠ Olive oil: 5 grs
No-knead Focaccia
•⁠ Le 5 Stagioni’s Neapolitan Flour 00: 560g
•⁠ ⁠Water: 470g
•⁠ ⁠Dry yeast 5g
•⁠ ⁠Salt: 10g
•⁠ ⁠Olive oil: 5g
Scacchiata
•⁠ Le 5 Stagioni’s Neapolitan Flour 00: 460 grs
•⁠ Rice flour: 55 grs
•⁠ ⁠Harina de semola: 25 grs
•⁠ Water: 430 grs
•⁠ Dry yeast: 3 grs
•⁠ ⁠Salt: 10 grs
•⁠ ⁠Olive oil: 10 grs
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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#focaccia #easyrecipe #homebaker

[@nijinokanata111]

It's focaccia season!! Here we go!

[@NessaRossini...]

I make my pizza with no knead focaccia dough. A little pesto or tomato sauce sparingly on top, black olives, thin onion, tomato, ex-v olive oil, spray of water and grated pecorino romano. 🥰

[@chandrikakakad4146]

Sir, Humble request please could you please share glutenfree sourdough recipe.🙏👌❤️

[@Desertphile]

I love the superior taste of bread that fermented in a refrigerator. I wonder why it tastes better than fermented on a table.

[@berrypatch144]

The gluten develops more slowly in the fridge, which allows more time for the yeast to create flavor.

[@ASwedishStorm]

Thank you for your recipes. Also, you are entertaining to watch.😊

[@Joestrugar]

Great video again. Thank you.

[@silvermoon3486]

Lovely 😋😊❤👍🏼

[@SandiHooper]

Another great video-I loved seeing “camera mystery hand” make its stage debut! Take a bow, hand! I think Foccacia #5 is a sourdough one. What do I win?! Hahaha, thanks for such a fun video.

[@iluminameluna]

I think you used some of the biga for the last dough. The sourdough may have been very fresh, but it still wouldn't have supported that fast of a fermentation speed. The biga, otoh, would've. It's a fairly speedy starter, has lots of protein (both glutens) structure, so there'll be lots of open crumb in a fairly speedy first proofing, but nice flavor development w/out too much acidity in a long cold proofing.
Just my 2 cents.

[@mariainesvargasojeda915]

Y yo con pancito con margarina 😅

[@ahdid6105]

The sourdough 'dough'..

[@Scooterspade]

great content! what round pan (size too) did u use for the no knead dough ?

[@pamyclark1263]

Sourdough #5

[@ragusaf]

Last focaccia, sour dough?

[@pamandrzejak1143]

Do I have to use a mixer?

[@Visitkarte]

I hope the last one was sourdough?

[@grettajordan]

You used the soyrdough...

[@lopez3739]

📍 Ciervo cojo, la matanza