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After all you are the faguette of your baguette
"...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 😂
Yo it’s not flatbread if it has yeast in it 🤦♂️🤦♂️🤦♂️
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.
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! 👍🍞💝🙋♀️
Focaccia dough also makes for an interesting substitute pizza, just leave out the rosemary and throw some toppings on it!
you are the bob ross of cooking, much love
That FucCKinG up SPeAk is so FuCKing. AnnoyING.
Thank you sir..! ☺
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?
turn the tray half way through cooking
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.
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!
What are all of the mesurements of the ingrediënts?
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!
The bread it looks delecious, But your voice is annoying🤷🏻♀️
Give it time, grasshopper.
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.
Jay M and what is that gonna be?To appreciate the dish? I guess i didWhat about respecting others opinions, i guess you dont undrestand what dose it mean.👌🏻
chaimae The way you can't spell a simple word is annoying.
Too much olive oil.
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.
is Seth Rogen narrating this? :D
*Appetizing Work. Regards You.*
Is there something you can't cook? All your recipes are perfect. Beautiful focaccia recipe
No garlic !?!?😲
Roses are redViolets are blueThere's more oil on thatThan my gym shoe
Is the semolina flour important? I can't find any in the supermarket.
go to an indian or middle eastern market
Mick Rawson No.
Focaccia is easier to make with no Knead dough, higher hydration.
I think I overdid the olive oil. Those holes in my focaccia looked like oil wells.
mmm one of my faves
Thank you from South Africa 🇿🇦 gorgeous looking bread
Making this right now. About to be at the poking stage. Can’t wait to bring this to steak night!!
So essentially this is a how to video on how to consume the most olive oil as humanly possible without being judged... Yum!
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)
هذا خبز تميس حق الفرنجه 😋
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.
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.
worst videos in youtube
Your voice is extremely irritating.
Nice voice and no hype, what a relief!
the olive version is my favourite
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.
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.
chef John I made this a couple of years ago and it is awesome thank you
Will you marry me?
I really like the recipes, but I can rarely make it through one
Two words "pizza crust"
I love focaccia, I make mine in a big cast iron skillet though
Josie Whitley Well done.
Full P E N E T R A T I O N
there is so much oil in this bread that the us is trying to invade it
I desperately have to make this...😍
Without the quantities....bit of a waste of time
This dough is gorgeous! 😍
How would it come out without the semolina? I live in Latin America, where it's not available.
Brilliant recipe, just made another one today I have put small bits of chorizo in it absolutely delicious.
This bread is expensive with all the olive oil
Amy Curtis Don't make it then.
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.
5:06 So do people with trypophobia
Love the videos man, life enhancing stuff, thanks for taking the trouble.
When did Chef John become Gordon Ramsay with his olive oil?
Buster The Bear That's traditionally how focaccia is made. Educate yourself.
"I WANT FULL PENETRATION"
this recipe looks better than the last focaccia i tried to make.
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.
I question gymnastics even more now.
thank you .Fabulous
bizarre bread!! It looks delicious
Hey how you doin?
The texture of this just looks AMAZING oh wow 😲❤
Is it true that whenever in doubt about the quantity of olive oil you should probably go for more rather than less?
When you have trypophobia but you still really wanna make focaccia
Looks great. What are the precise measurements, how many millileters of water and how many grams of flower?
I watched this one specifically to hear Chef John say "give it the ol' poke-a-poke-a". I feel so cheated :(
Just a little more olive oil.
I love baking with a passion.
Great recipe! Thanks!
Is the semolina necessary ?
That's some mighty good fingering. God, I'm so hungry!
باقي قلابة 😍😍
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^
Would you like some bread on you olive oil?
"before you can dimple dough you have to make dough to dimple." wise words i am now goingto live by this mantra :D
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?
Good Video John. I'll Try This Real Soon . Thank You Your One Of The Best.
You did not mention amount of anything of the ingredients !!!!! Is nt that strange?
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
Would this pair nicely with the rigatoni al segreto?
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.
Cheryl Masaveg I'm subscribing! Balsamic Onions really caught my attention ! ???????
If I wanted to add sauce at what point do I add it? Any red sauce? Thanks
to muts oil and fat
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.
Jack Barker (Stephen Tobolowsky) from Silicon Valley is that you?
I hit like before the video even starts 🤤🤤🤤
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)?
does it have to be bread flour? can u use self rising