Typical culinary student, using terms nobody outside the industry would know and thinking she’s hot shit. I’m sorry but this is by far the worst culinary channel on the internet. Culinary school students absolutely do not have the skills to be showing off on the internet like they’re doing something. Work in a couple restaurants then get back to filming girl
My favorite focaccia recipe contains potatoes in the dough. Hope you try it. Just make sure you need to reduce the water since the boiled peeled and riced potatoes contain a lot of moisture.
Oh man, I always knew Focaccia wasn’t that hard to make, but never knew it was this easy! Looks delicious too. Only issue I'm concerned about is that I don’t have a stand/auto-mated mixer of sorts. Last time I made bread, it was through brioche cinnamon rolls, I had to spend a whole hour fully incorporating a tbsp of butter 18 times! Hope I don't have to do a similar thing if I decide to make this recipe in the future!
Some thoughts: First,it is not a pre-ferment it is called bulk fermentation; second, the dough still looks a bit shaggy and 10 minutes of kneading for such a white flower seems too short, 15-20 minutes are the norm, in European bakerys at least; last, a focaccia ist usually fermented longer (~8 hours at room temperature or even cold fermentation overnight) and therefore usually only uses about 0.2 % fresh yeast (or divided by 3 for dry yeast) for a much more developed flavor. This amount of time ist probably hard to meet in a restaurant, it can be shortened however, when a real pre-ferment like a biga is used OR if you simply refrigerate some dough from the previous batch over night or preferably two nights and add it to a new batch of dough. This process can be repeated indefinitely, the flavor is incredible and it even can safe yeast.
23 Comments
Nice recipe 👍🏻
need need NEED the chilli oil and kimchi foccacia recipes!
I wish i could get a taste of your onion and garlic focaccia they always make me drool 🤤
Typical culinary student, using terms nobody outside the industry would know and thinking she’s hot shit. I’m sorry but this is by far the worst culinary channel on the internet. Culinary school students absolutely do not have the skills to be showing off on the internet like they’re doing something. Work in a couple restaurants then get back to filming girl
what would happen if you didn't add oil to the water and yeast
Id die to try this😊❤
I need that 🥕 brush!!😍
想吃❤
Where link
cant seem to find the link anywhere?
Awesome
My favorite focaccia recipe contains potatoes in the dough. Hope you try it. Just make sure you need to reduce the water since the boiled peeled and riced potatoes contain a lot of moisture.
TYSM SIS FOR NOT GATEKEEPING!! (*^ω^*)
You have an interesting pronunciation of the word 'Hobart'.😁
That's a lot of evoo. My wallet couldn't handle that recipe even in smaller portions. 😅
there are 4 syllables in focaccia
I remember my first focaccia. I was so surpassed by how amazing it tasted.
Thank you for sharing this! I'm going to try and make this once I get a working oven 😅
This is giving that kitchen nightmares episode where everything about the recipe is soaked in olive oil
Oh man, I always knew Focaccia wasn’t that hard to make, but never knew it was this easy! Looks delicious too. Only issue I'm concerned about is that I don’t have a stand/auto-mated mixer of sorts.
Last time I made bread, it was through brioche cinnamon rolls, I had to spend a whole hour fully incorporating a tbsp of butter 18 times!
Hope I don't have to do a similar thing if I decide to make this recipe in the future!
Some thoughts: First,it is not a pre-ferment it is called bulk fermentation; second, the dough still looks a bit shaggy and 10 minutes of kneading for such a white flower seems too short, 15-20 minutes are the norm, in European bakerys at least; last, a focaccia ist usually fermented longer (~8 hours at room temperature or even cold fermentation overnight) and therefore usually only uses about 0.2 % fresh yeast (or divided by 3 for dry yeast) for a much more developed flavor. This amount of time ist probably hard to meet in a restaurant, it can be shortened however, when a real pre-ferment like a biga is used OR if you simply refrigerate some dough from the previous batch over night or preferably two nights and add it to a new batch of dough. This process can be repeated indefinitely, the flavor is incredible and it even can safe yeast.
Where ur restaurant at???
*confit garlic 🧑🏻🍳