Focaccia Recipe - Italian Flat Bread with Rosemary and Sea Salt


Comments • 896

  • Anthony Camacho
    Anthony Camacho 4 days ago +1

    After all you are the faguette of your baguette

  • PJE
    PJE 6 days 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 6 days ago

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

  • TheGr8JellyOfDoom
    TheGr8JellyOfDoom 8 days 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 10 days 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 18 days 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 18 days ago

    you are the bob ross of cooking, much love

  • The Hero Choncho
    The Hero Choncho Month ago

    That FucCKinG up SPeAk is so FuCKing. AnnoyING.

  • Ibu Raya
    Ibu Raya Month ago

    Thank you sir..! ☺

  • CheskerHard63
    CheskerHard63 Month 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 14 days ago

      turn the tray half way through cooking

  • Essie S
    Essie S Month 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 2 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 2 months ago

    What are all of the mesurements of the ingrediënts?

  • benfidar
    benfidar 2 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 2 months ago +1

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

    • Margaret  Blickenderfer
      Margaret Blickenderfer Month ago

      Give it time, grasshopper.

    • Frank Kolton
      Frank Kolton 2 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 2 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 2 months ago +1

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

  • TheDoorknob1
    TheDoorknob1 3 months ago

    Too much olive oil.

    • Jay M
      Jay M 2 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 3 months ago

    No subtitles:(

  • Ben Kirkness
    Ben Kirkness 3 months ago

    is Seth Rogen narrating this? :D

  • Sergey Magel
    Sergey Magel 3 months ago

    *Appetizing Work. Regards You.*

  • Vincenzos Plate
    Vincenzos Plate 3 months ago

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

  • MrKichtopher
    MrKichtopher 3 months ago

    No garlic !?!?😲

  • Frogs
    Frogs 4 months ago

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

  • Mick Rawson
    Mick Rawson 4 months ago +2

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

    • W A
      W A Month ago

      go to an indian or middle eastern market

    • Jay M
      Jay M 2 months ago

      Mick Rawson No.

  • pucrob
    pucrob 4 months ago

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

  • Quran Lover
    Quran Lover 4 months ago

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

  • Megan Velez
    Megan Velez 4 months ago

    mmm one of my faves

  • Georgie Walker
    Georgie Walker 4 months ago

    Thank you from South Africa 🇿🇦 gorgeous looking bread

  • Maricarmen Ferreira
    Maricarmen Ferreira 5 months ago


  • John Walker
    John Walker 5 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 5 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 5 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 5 months ago

    هذا خبز تميس حق الفرنجه 😋

  • PeppermintGlow
    PeppermintGlow 5 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 2 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.

  • Black Hand
    Black Hand 6 months ago

    worst videos in youtube

  • Google Genuine
    Google Genuine 6 months ago

    Your voice is extremely irritating.

  • francois guay
    francois guay 6 months ago

    Nice voice and no hype, what a relief!

  • Feel the Stirn
    Feel the Stirn 6 months ago

    the olive version is my favourite

  • Hector Perez
    Hector Perez 6 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 7 months ago


  • Donna Smith
    Donna Smith 8 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 8 months ago

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

  • _Paws_
    _Paws_ 8 months ago


  • KidCity Lynnwood
    KidCity Lynnwood 9 months ago

    Will you marry me?

  • abbie baker
    abbie baker 9 months ago

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

  • Adam Welch
    Adam Welch 9 months ago

    Two words "pizza crust"

  • Josie Whitley
    Josie Whitley 9 months ago

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

    • Jay M
      Jay M 2 months ago

      Josie Whitley Well done.

  • UnPhayzable
    UnPhayzable 9 months ago

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

  • Pupper
    Pupper 10 months ago

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

  • dmf786
    dmf786 11 months ago

    I desperately have to make this...😍

  • Max Man
    Max Man 11 months ago

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

  • Anderson Silver
    Anderson Silver 11 months ago

    This dough is gorgeous! 😍

  • Bophrey Humgart
    Bophrey Humgart 11 months ago

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

  • julaydevimbodi
    julaydevimbodi 11 months 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 2 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 2 months ago

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

  • John DelZoppo
    John DelZoppo Year ago


  • 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.

  • Suat G.
    Suat G. Year ago


  • Alex Kingcole
    Alex Kingcole Year ago

    I question gymnastics even more now.

  • Om.Rashid ام راشد

    thank you .Fabulous

  • My Religion Is Humanity

    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


  • 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?

  • X
    X 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 9 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