Focaccia Recipe - Italian Flat Bread with Rosemary and Sea Salt

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  • Published on Aug 17, 2013
  • Learn how to make Focaccia! Go to foodwishes.blogspot.com/2013/08/focaccia-surprisingly-not-italian-for.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Focaccia recipe!
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Comments • 900

  • AL
    AL 2 days ago

    This guy has to be related to that “Chills” TVclipr....probably his brother or dad. I can tolerate this guy’s fluctuations in voice, but that Chills guy needs to chill with that. (*Rise to condescending voice* )

  • Daphnie Hanna
    Daphnie Hanna 3 days ago +1

    I cant believe you have only 2.9 million subscribers! You are my favorite chef alongside with laura vitale. I will mention friends and family to subscribe to your channel

  • Ana Marques
    Ana Marques 4 days ago

    Linda! Beautiful! 👏👏👏

  • Shaheen pawane
    Shaheen pawane 7 days ago

    Can we use all purpose flour instead of bread flour

  • Starr Wetzel
    Starr Wetzel 14 days ago

    "Tied to make pasta" 😂😂😂

  • Succulent Ravioli
    Succulent Ravioli 19 days ago

    Disliked, not enough olive oil

  • richa16x
    richa16x Month ago

    You should read from an erotic novel.

  • Gino Bishop
    Gino Bishop Month ago

    How much oil ? The recipe is erroneous.

  • Sebastian Baldwin
    Sebastian Baldwin Month ago

    I know this sounds dumb but you should really try using more olive oil! I work in a bakery and we basically drench the focaccia in olive oil before baking, makes it crisper and it's just really lovely. I'm a huge believer when it come to focaccia there is no such thing as too much olive oil. I LOVED the addition of rosemary, it was beautiful and I could only image what a fantastic componant it adds

  • 7초딩
    7초딩 Month ago

    it sounds like sex education video

  • Joe Ees
    Joe Ees Month ago

    Any chance for a copycat recipe of the pizza focaccia from Liguria Bakery?

  • Vice Vlex
    Vice Vlex Month ago +1

    When I make focaccia I don’t really knead or knock the air out of the dough and I keep the dough pretty spongy/hydrated from the oil, I also have a generous amount of oil on the pan, and it comes out incredibly light and fluffy and you did the opposite of what I do so I’ll try it lol

  • Amin
    Amin Month ago

    He sounds line noman ali khan

  • Naassen Diamond
    Naassen Diamond Month ago +1

    Focaccia is by far my favorite bread to make on the regular. The flavor is so good, the texture is heavenly, its just so damn good lol.

  • A Ovee
    A Ovee Month ago +1

    *Trypophobia has joined the chat*

  • Lithostheory
    Lithostheory Month ago +1

    4:29 that's what she said.

  • Mazequax
    Mazequax Month ago

    And serve that friend your more expensive than usual, home-made cottage cheese with it, to showcase your superiority.

  • Momon
    Momon 2 months ago

    I came here not for the recipe, but for the narration

  • Elaine Payne
    Elaine Payne 2 months ago

    Life is really too short to make this BUT l will try because I love the presentation and the voice. Do you do anything else ? Cooking wise I mean.

  • JULIAN ORTIZ
    JULIAN ORTIZ 2 months ago

    I remember when I was 16 working as a busboy at a family style restaurant, I used to make the focaccia and people loved it, sometimes there wasn’t enough for the last tables of the night.
    I totally forgot how to make it, it certainly didn’t have this many steps but I’ll make it again. Family would love it!

  • Thomas Smith
    Thomas Smith 2 months ago

    John, where I live focaccia is not focaccia unless the dough includes potato. What I see in your recipe is pizza dough.

  • baon kang
    baon kang 2 months ago +1

    A boneless PIZZA is a just a PiZza without the crust.
    My brain it HURTS

  • Anthony Camacho
    Anthony Camacho 3 months ago +1

    After all you are the faguette of your baguette

  • PJE
    PJE 3 months ago

    "...add a bit of Semolina flour. Don't worry, you have some of this in the back of your cabinet from when you tried to make pasta." 😂 Priceless 😂

  • James Gramalia
    James Gramalia 3 months ago +1

    Yo it’s not flatbread if it has yeast in it 🤦‍♂️🤦‍♂️🤦‍♂️

  • TheGr8JellyOfDoom
    TheGr8JellyOfDoom 3 months ago

    I tried this recipe 3 times, all of them failed because the dough didn't rise at all. Even added sugar to help the yeast do it's work, but it didn't happen.

  • Robyn M
    Robyn M 3 months ago

    Ok, I want to visit you when your bread is on it's way out of the oven. My mouth is watering & I'm on my 38th day of a 40 day & night fast 🙄🤗 I miss even my homemade organic sprouted seed bread 🍞❣ I want to try your recipe with fresh grated parmesan cheese & some EVOO soaked sun dried tomatoes!! Yummy!!!
    Thank you for all your awesome recipe videos! 👍🍞💝🙋‍♀️

  • Julian Cavaleri
    Julian Cavaleri 3 months ago

    Focaccia dough also makes for an interesting substitute pizza, just leave out the rosemary and throw some toppings on it!

  • Darrel Itsdarrel
    Darrel Itsdarrel 3 months ago

    you are the bob ross of cooking, much love

  • The Hero Choncho
    The Hero Choncho 4 months ago

    That FucCKinG up SPeAk is so FuCKing. AnnoyING.

  • Ibu Raya
    Ibu Raya 4 months ago

    Thank you sir..! ☺

  • CheskerHard63
    CheskerHard63 4 months ago

    how do i prevent the bread from getting more baked on the left side it always does that in my oven. can i use a diff mode, or should i buy a new oven with better baking capavilityes?

    • ryamcable
      ryamcable 3 months ago

      turn the tray half way through cooking

  • Essie S
    Essie S 4 months ago

    I came here to get some clarity on Samin Nosrat’s recipe and now I’m more uncertain! She poured salt water into the poked holes of hers and she didn’t knead the dough nearly as much as u. Ugh. Oh and she proofed the dough for 12hrs. If her recipe fails me I’ll certainly try yours, always love what U do Chef John, cheers.

  • Sara Lane
    Sara Lane 5 months ago

    Made this for Christmas Eve dinner to go with some lasagna! My family was so impressed. I also made some garlic, herb infused olive oil to dip it in.
    Didn’t use bread flour or semolina because I found this little pouch of flour at Whole Foods that said it was for pizza dough and focaccia. Worked like a charm!

  • victor el Mecky
    victor el Mecky 5 months ago

    What are all of the mesurements of the ingrediënts?

  • benfidar
    benfidar 5 months ago

    You forgot a step. Focaccia is NOT sprinkled with sea-salt. It is brushed with a mixture of olive oil and brine. That brine wells up in the holes and creates steam, and that creates an incredible contrast between the crispiness, almost fried, of the high points and the low. Also, focaccia is cooked in a bread oven (I know, tough to recreate in a house) such that the bottom is much cooler than the top, another contrast between spongy/oily bottom and crispy/salty top. If done right, you will not be able to lift the whole thing up by one side with tongs; yours is too dry!

  • chaimae
    chaimae 5 months ago +1

    The bread it looks delecious, But your voice is annoying🤷🏻‍♀️

    • Margaret  Blickenderfer
      Margaret Blickenderfer 4 months ago

      Give it time, grasshopper.

    • Frank Kolton
      Frank Kolton 5 months ago

      Most of us disciples of Chef John love his voice. It calms us and keeps us from violently pushing the faces of his critics into a ball of fermented dough.

    • chaimae
      chaimae 5 months ago

      Jay M and what is that gonna be?
      To appreciate the dish? I guess i did
      What about respecting others opinions, i guess you dont undrestand what dose it mean.👌🏻

    • Jay M
      Jay M 5 months ago +1

      chaimae The way you can't spell a simple word is annoying.

  • Doorknob
    Doorknob 6 months ago

    Too much olive oil.

    • Jay M
      Jay M 5 months ago

      TheDoorknob1 If you think that, you've never made proper focaccia. The only criticism I have, as someone who actually knows what they're talking about unlike yourself, is that the dough is far too dry before he starts adding olive oil.

  • Jmichaels
    Jmichaels 6 months ago

    No subtitles:(

  • Ben Kirkness
    Ben Kirkness 6 months ago

    is Seth Rogen narrating this? :D

  • Sergey Magel
    Sergey Magel 6 months ago

    *Appetizing Work. Regards You.*

  • Vincenzos Plate
    Vincenzos Plate 6 months ago

    Is there something you can't cook? All your recipes are perfect. Beautiful focaccia recipe

  • MrKichtopher
    MrKichtopher 6 months ago

    No garlic !?!?😲

  • Frogs
    Frogs 7 months ago

    Roses are red
    Violets are blue
    There's more oil on that
    Than my gym shoe

  • Mick Rawson
    Mick Rawson 7 months ago +2

    Is the semolina flour important? I can't find any in the supermarket.

    • W A
      W A 4 months ago

      go to an indian or middle eastern market

    • Jay M
      Jay M 5 months ago

      Mick Rawson No.

  • pucrob
    pucrob 7 months ago

    Focaccia is easier to make with no Knead dough, higher hydration.

  • Woman of the Quran
    Woman of the Quran 7 months ago

    I think I overdid the olive oil. Those holes in my focaccia looked like oil wells.

  • Maid For You Professional Cleaning

    mmm one of my faves

  • Georgie Walker
    Georgie Walker 8 months ago +2

    Thank you from South Africa 🇿🇦 gorgeous looking bread

  • Maricarmen Ferreira
    Maricarmen Ferreira 8 months ago

    Lovely

  • John Walker
    John Walker 8 months ago

    Making this right now. About to be at the poking stage. Can’t wait to bring this to steak night!!

  • Tahimi XD
    Tahimi XD 8 months ago

    So essentially this is a how to video on how to consume the most olive oil as humanly possible without being judged... Yum!

  • Tahimi XD
    Tahimi XD 8 months ago

    Alright chef... Who's the action star??? I'm racking my medial temporal lobe here (MTL has to do with memory if y'all were wondering)

  • mashail al-enezi
    mashail al-enezi 8 months ago

    هذا خبز تميس حق الفرنجه 😋

  • PeppermintGlow
    PeppermintGlow 8 months ago

    I've just lifted mine out of the oven... my house smells amazing, but I don't think it worked very well. During the last 'rise' of 45 minutes mine didn't actually rise, but all of my dimples did disappear completely. It's very thin and hard as a rock, really gives your jaw a workout. Also - and maybe this is just me - but not half salty enough. Needs about 3x more salt lol. Other that that... it's pretty good.

    • Jay M
      Jay M 5 months ago

      PeppermintGlow Congratulations, you made hard tack. That shit will keep for weeks. Your yeast either was never active in the first place or you left it too long, or not long enough.

  • simonG the B0SS
    simonG the B0SS 9 months ago

    worst videos in youtube

  • Google Genuine
    Google Genuine 9 months ago

    Your voice is extremely irritating.

  • francois guay
    francois guay 9 months ago

    Nice voice and no hype, what a relief!

  • Feel the Stirn
    Feel the Stirn 9 months ago

    the olive version is my favourite

  • Hector Perez
    Hector Perez 9 months ago

    Did anybody else lose it when he said wrap it loosely and that little ass piece of wrap came in all super perfect comedy timing style. Straight up funniest shit I’ve seen all day.

  • Raymond Chow
    Raymond Chow 10 months ago

    蠻麻煩的,不是你說的那麼簡單,如果這麼費事,去買現成的算了吧,油稍微多了點吧,大哥

  • Donna Smith
    Donna Smith 11 months ago

    Chef john rocks. Made his pecan pie with his recipe for pie dough. Came out amazing. Also made his macaroni salad. Fantastic. Gotta try them.

  • Marc pt
    Marc pt 11 months ago

    chef John I made this a couple of years ago and it is awesome thank you

  • _Paws_
    _Paws_ 11 months ago

    Demonetized

  • KidCity Lynnwood
    KidCity Lynnwood Year ago

    Will you marry me?

  • abbie baker
    abbie baker Year ago

    I really like the recipes, but I can rarely make it through one

  • Adam Welch
    Adam Welch Year ago

    Two words "pizza crust"

  • Josie Whitley
    Josie Whitley Year ago

    I love focaccia, I make mine in a big cast iron skillet though

    • Jay M
      Jay M 5 months ago

      Josie Whitley Well done.

  • UnPhayzable
    UnPhayzable Year ago

    Full P E N E T R A T I O N

  • dmf786
    dmf786 Year ago

    I desperately have to make this...😍

  • Max Man
    Max Man Year ago

    Without the quantities....bit of a waste of time

  • Anderson Silver
    Anderson Silver Year ago

    This dough is gorgeous! 😍

  • Bophrey Humgart
    Bophrey Humgart Year ago

    How would it come out without the semolina? I live in Latin America, where it's not available.

  • julaydevimbodi
    julaydevimbodi Year ago

    Brilliant recipe, just made another one today I have put small bits of chorizo in it absolutely delicious.

  • Amy Curtis
    Amy Curtis Year ago

    This bread is expensive with all the olive oil

    • Jay M
      Jay M 5 months ago

      Amy Curtis Don't make it then.

  • citticat2
    citticat2 Year ago

    How yummy is that? So I made the dough with sourdough starter and instead used raw honey and thinking about my poor arteries I was hesitate to use all that olive oil, so didn't use so much, and I forgot to add the salt, so before I baked it I added Himalayan salt, and the bread tasted heavenly anyway. Thanks for posting.

  • Give me subs so I can get a play button

    5:06 So do people with trypophobia

  • 5LAMPO7
    5LAMPO7 Year ago

    Love the videos man, life enhancing stuff, thanks for taking the trouble.

  • Buster The Bear
    Buster The Bear Year ago

    When did Chef John become Gordon Ramsay with his olive oil?

    • Jay M
      Jay M 5 months ago

      Buster The Bear That's traditionally how focaccia is made. Educate yourself.

  • John DelZoppo
    John DelZoppo Year ago

    "I WANT FULL PENETRATION"

  • Allison
    Allison Year ago

    this recipe looks better than the last focaccia i tried to make.

  • Marant89 Marant89

    Ok here is a good one its call Hallulla bread from Chile, I tried doing this bread several times and only once I was able to mastered!! but by then I did not write down the steps I took to do it... and I have not been able to do it right again.

  • S. G.
    S. G. Year ago

    Wonderful!

  • Alex Kingcole
    Alex Kingcole Year ago

    I question gymnastics even more now.

  • Om.Rashid ام راشد

    thank you .Fabulous

  • Agnostic Trans Woman

    bizarre bread!! It looks delicious

  • Kate Snave
    Kate Snave Year ago

    Hey how you doin?

  • Crissy Ramcharan
    Crissy Ramcharan Year ago

    The texture of this just looks AMAZING oh wow 😲❤

  • uapdz1i3bdc4tqxvofjcjxokb

    Looks delicious!

  • Tenzin Angio
    Tenzin Angio Year ago

    Is it true that whenever in doubt about the quantity of olive oil you should probably go for more rather than less?

  • Jack
    Jack Year ago

    When you have trypophobia but you still really wanna make focaccia

  • dijleveld
    dijleveld Year ago

    Looks great. What are the precise measurements, how many millileters of water and how many grams of flower?

  • Valerie Gibson
    Valerie Gibson Year ago

    I watched this one specifically to hear Chef John say "give it the ol' poke-a-poke-a". I feel so cheated :(

  • dozukime
    dozukime Year ago

    Just a little more olive oil.

  • Michael Bazzetta
    Michael Bazzetta Year ago

    I love baking with a passion.

  • Rahil Sheik
    Rahil Sheik Year ago

    Awesome...

  • Joseph Valenti
    Joseph Valenti Year ago

    Great recipe! Thanks!

  • Bree Lol
    Bree Lol Year ago

    Is the semolina necessary ?

  • Franklin Mena
    Franklin Mena Year ago

    That's some mighty good fingering. God, I'm so hungry!

  • جابر العسيري

    باقي قلابة 😍😍