Focaccia Recipe - Italian Flat Bread with Rosemary and Sea Salt


Comments • 879

  • benfidar
    benfidar 7 hours 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 3 days ago +1

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

    • chaimae
      chaimae Day 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 Day ago

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

  • TheDoorknob1
    TheDoorknob1 16 days ago

    Too much olive oil.

    • Jay M
      Jay M Day 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 16 days ago

    No subtitles:(

  • Ben Kirkness
    Ben Kirkness 19 days ago

    is Seth Rogen narrating this? :D

  • Sergey Magel
    Sergey Magel 26 days ago

    *Appetizing Work. Regards You.*

  • Vincenzos Plate
    Vincenzos Plate 27 days ago

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

  • MrKichtopher
    MrKichtopher Month ago

    No garlic !?!?😲

  • Frogs
    Frogs Month ago

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

  • Mick Rawson
    Mick Rawson 2 months ago +1

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

    • Jay M
      Jay M Day ago

      Mick Rawson No.

  • pucrob
    pucrob 2 months ago

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

  • Improve Yourself
    Improve Yourself 2 months ago

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

  • Megan Velez
    Megan Velez 2 months ago

    mmm one of my faves

  • Georgie Walker
    Georgie Walker 2 months ago

    Thank you from South Africa 🇿🇦 gorgeous looking bread

  • Maricarmen Ferreira
    Maricarmen Ferreira 2 months ago


  • John Walker
    John Walker 3 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 3 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 3 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 3 months ago

    هذا خبز تميس حق الفرنجه 😋

  • PeppermintGlow
    PeppermintGlow 3 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 Day 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.

  • Black Hand
    Black Hand 3 months ago

    worst videos in youtube

  • Google Genuine
    Google Genuine 3 months ago

    Your voice is extremely irritating.

  • francois guay
    francois guay 4 months ago

    Nice voice and no hype, what a relief!

  • Feel the Stirn
    Feel the Stirn 4 months ago

    the olive version is my favourite

  • Hector Perez
    Hector Perez 4 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 4 months ago


  • Donna Smith
    Donna Smith 5 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 5 months ago

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

  • _Paws_
    _Paws_ 6 months ago


  • KidCity Lynnwood
    KidCity Lynnwood 6 months ago

    Will you marry me?

  • abbie baker
    abbie baker 7 months ago

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

  • Adam Welch
    Adam Welch 7 months ago

    Two words "pizza crust"

  • Josie Whitley
    Josie Whitley 7 months ago

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

    • Jay M
      Jay M Day ago

      Josie Whitley Well done.

  • UnPhayzable
    UnPhayzable 7 months ago

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

  • Pupper
    Pupper 8 months ago

    there is so much oil in this bread that the us is trying to invade it

  • dmf786
    dmf786 8 months ago

    I desperately have to make this...😍

  • Max Man
    Max Man 8 months ago

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

  • Anderson Silver
    Anderson Silver 9 months ago

    This dough is gorgeous! 😍

  • Bophrey Humgart
    Bophrey Humgart 9 months ago

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

  • julaydevimbodi
    julaydevimbodi 9 months ago

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

  • Amy Curtis
    Amy Curtis 9 months ago

    This bread is expensive with all the olive oil

    • Jay M
      Jay M Day ago

      Amy Curtis Don't make it then.

  • citticat2
    citticat2 9 months 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 9 months ago

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

  • Buster The Bear
    Buster The Bear 9 months ago

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

    • Jay M
      Jay M Day ago

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

  • John DelZoppo
    John DelZoppo 9 months ago


  • Allison
    Allison 9 months ago

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

  • Marant89 Marant89
    Marant89 Marant89 9 months ago

    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.

  • Suat G.
    Suat G. 10 months ago


  • Alex Kingcole
    Alex Kingcole 10 months ago

    I question gymnastics even more now.

  • Om.Rashid ام راشد
    Om.Rashid ام راشد 10 months ago

    thank you .Fabulous

  • My Religion Is Humanity
    My Religion Is Humanity 10 months ago +1

    bizarre bread!! It looks delicious

  • Kate Snave
    Kate Snave 10 months ago

    Hey how you doin?

  • Crissy Ramcharan
    Crissy Ramcharan 11 months ago

    The texture of this just looks AMAZING oh wow 😲❤

  • uapdz1i3bdc4tqxvofjcjxokb

    Looks delicious!

  • Tenzin Angio
    Tenzin Angio 11 months 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 11 months 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


  • Joseph Valenti
    Joseph Valenti Year ago

    Great recipe! Thanks!

  • Brianna Stevens
    Brianna Stevens 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 😍😍

  • Lunestia Crescent

    I just made a garlic and herb version of this with spaghetti. Soooo Gooooooood! Soft on top, crisp on bottom, delightfully spongy; just perfect for sopping up sauce ^u^

  • saravana chandran

    Would you like some bread on you olive oil?

  • Corvin Caassimolar

    "before you can dimple dough you have to make dough to dimple." wise words i am now goingto live by this mantra :D

  • Nickie IDRUS
    Nickie IDRUS Year ago

    Food Wishes, it does look really good. Can I add beef bacon or turkey bacon in the focaccia? Thank you heaps. How should I make the beef bacon focaccia? Do I put slices of beef bacon after poking holes to the focaccia?

  • imthefrogman1
    imthefrogman1 Year ago

    Good Video John. I'll Try This Real Soon . Thank You Your One Of The Best.

  • Hamed Gobran
    Hamed Gobran Year ago

    You did not mention amount of anything of the ingredients !!!!! Is nt that strange?

  • Cody Sewell
    Cody Sewell Year ago

    im 99% sure this is the bread iv had at a friends house, and theirs nothing better than fresh hot bread straight out of the oven

  • big boy
    big boy Year ago

    Would this pair nicely with the rigatoni al segreto?

  • Cheryl Masaveg
    Cheryl Masaveg Year ago +2

    There's nothing like focaccia. It's so beautiful! The buttery, and the saltyness!!!! YES! I think I'm going to have to make this with my balsamic onions with pine nuts, that I usually top crostini with. But I think that and maybe some dried tomatoes would make an awesome lunch or dinner.

    • Carol Lopez
      Carol Lopez 6 months ago

      Cheryl Masaveg I'm subscribing! Balsamic Onions really caught my attention ! ???????

  • theshadowfag
    theshadowfag Year ago

    If I wanted to add sauce at what point do I add it? Any red sauce? Thanks

  • Paul E
    Paul E Year ago

    to muts oil and fat

  • Araz Basmajian
    Araz Basmajian Year ago

    love this!

  • Roz Sa
    Roz Sa Year ago

    This isn't focaccia. This is just bread with holes in it. Focaccia has to be crispy on top and bottom and spongy in the middle.

  • Jacob Cohen
    Jacob Cohen Year ago

    Jack Barker (Stephen Tobolowsky) from Silicon Valley is that you?

  • Potemkin
    Potemkin Year ago


  • MarvilaMusic
    MarvilaMusic Year ago

    I hit like before the video even starts 🤤🤤🤤

  • Jiamin -
    Jiamin - Year ago

    can you replace semolina flour with just normal flour? I think I don't have bread flour either so can I replace them all with just wheat flour (white)?

  • sasquatch1 ****
    sasquatch1 **** Year ago

    No sugar?

  • sasquatch1 ****
    sasquatch1 **** Year ago

    Olive oil!

  • Ashley W
    Ashley W Year ago

    does it have to be bread flour? can u use self rising

  • OutSide
    OutSide Year ago

    Chef would a pizza stone be desirable for this lovely loaf

  • Woopty Doo
    Woopty Doo Year ago

    lmfao you were right about the semolina from when i tried making pasta! 😂😂😂

  • Mike Regan
    Mike Regan Year ago

    How much is "some"?

  • a1930ford
    a1930ford Year ago +1

    I believe that the butter taste is from the olive oil. I used olive oil all the time when marinating steaks to cook on my grill and they do indeed pick up this flavoring, even though no butter was used at all. Must be something in our taste buds that gives it that flavor.

  • Laraib Rabeel
    Laraib Rabeel Year ago

    Why not just add all the oil at once? Also, isn't a 475 degree oven too hot for olive oil?

  • V Kelly
    V Kelly Year ago

    Add in chopped kalamatas or black olives and it's delicious

  • Little Monk
    Little Monk Year ago

    Where is the black olives, thyme and sundried tomatoes. I think that what makes it stand out.
    The voice sounds like its from the 60s Walt Disney cartoons.

  • Fabricio Giampietro

    In the last stage the oil is brushed together with water... comes up more moist

  • Starx8591
    Starx8591 Year ago


  • Hamran Lami
    Hamran Lami Year ago

    There is no way you talk like that. Just talk like a fucking normal person

  • Losttoanyreason
    Losttoanyreason Year ago

    You really should add some olive oil Chef , LOL You were not kidding about the oil. Texture looks wonderful. Don't even want to know the calorie count. I haven't made any bread in years. Now that the AC is on so I can stand the oven being on again I might do some bread.

  • MegaNocab
    MegaNocab Year ago

    It's good for pizza.

  • Vanessa Marcucci
    Vanessa Marcucci Year ago

    This is my favorite bread to make. Grew up with this stuff.