Violation of them will result in your post being removed or a ban. Luke warm water is 105 - 110 degrees F.Please read the rules. All have had the same results and reactions. Just as easy as advertised! I have made this dozens of times and have passed it on to friends and family who are not 'bakers'. I have already made this a couple of times, letting it fill in when I get behind in my sourdough rotation. Really tasty, great texture, and simple to do. It did take longer than 20 minutes, I think in total it ended up being about 25 minutes but it was delicious! I skip the garlic butter and still it was fineĮasy to make, even if you let it rise on the counter and do it the faster way. I added some pecorino Romano and black pepper, and topped it off the last few minutes with a little more cheese and black pepper. This was so yummy! I did the quick method and still it turned out wonderful. I topped with seasonal heirloom tomatoes, pickled mustard and anchovies - delicious!!Īnyway, point of improvement: make it international friendly and add exact measurement with the international system metric. I wonder if it has to do with measurement conversion, for American cup. White the easiness and taste of this recipe is definitely incredible, the dough turns out soooo runny for me, that the process of making is not as satisfying. This isn’t unheard of for focaccia, but this dough definitely doesn’t form into a shaggy mass from just a mix. 2.5 cups of water is 591 grams of water, making the dough 95% hydration. It always comes out perfect and we make it at least 3 times a month! It's so perfect and delicious! This is absolutely our go to recipe for focaccia bread. I put a large thick bath towel folded over 3-4 times on top of the heating pad before putting bowl (and later pan for 2nd rise) on it. I live in a cooler climate, and have always had trouble getting bread to rise properly, so I also set it on a heating pad set to the lowest setting, warm. Instead I do what is described as the 'rush' method in the recipe. I have not yet done the overnight fridge rise yet with this. to veganize I used miyoko's cultured veg butter, and unbleached sugar in place of honey.ģ. It's wild that something this good can be so inexpensive, too.Ģ. I used a different recipe in my first attempt at making focaccia a week before trying this one, and that first attempt wasn't very impressive, but I thought I'd give focaccia one more try. The best bread of any kind I've ever made. So I need to find a really basic recipe for something pour, stir, mix, pour into a Teflon pound cake size baking dish, put in the oven and when done take it out I also don’t really like to get my hands into or on, under or around dough. I appreciate your doing this, but it involves far too many steps and too much oil snd butter for me.

I barely got past reading the recipe and watching the videos. If you make breads and you understand what focaccia entails, this is a solid base receipe upon which to make allll the focaccia flavors you want. I genuinely laughed when I read the comment below about being too complicated and needing to use less oil and be made in a loaf pan. It's fairly easy assuming you remember to start it the night before. I added finally chopped rosemary into the dough as well as put finally chopped garlic on the top before baking and omitted the butter. This is a great recipe and flexible with any flavor.

Delish!Įven with a couple mistakes (forgot to drizzle olive oil before baking, tore the dough while spreading in the baking sheet), this turned out so beautiful and I am proud. I’ve been successfully making this recipe for years and it’s given me the confidence to expand my bread skills.

It's great with some fresh rosemary on top.Īll bread recipes should have GIFs. I love making it for parties or family gatherings, everyone always raves about it. This recipe is basically foolproof, super easy, and it turns out perfectly every time. Once you've got the original down, it's easy to dress up and put your own spin on it.

This is a hit, and probably an ideal recipe for a first-time baker. I always make it very clear that I'm making something from someone else's recipe and will absolutely not be offended if it's not good, in fact, I want to know so I don't keep making it if they're just being nice! I have made it several times for family and friends, and all have requested it on repeat. I am the world's worst baker - I have Celiac Disease and couldn't eat this, but I was determined to start baking bread because I *want* to enjoy the process and learn the science.

Artisan zero soft review