I use to make it with my parents. Thank you for sharing and bringing back memories. Now I gotta make some.

You are a woman that knows good food! I love this! ♥️

O pao deve ser gostoso

Looks delicious❤

You’re hands are beautiful

I was going to make my sourdough for Saturday but I think I’m making this! Looks so delish!

Beautiful 🤌🏽

Im with you on the garlic! Less is better. Thank you for this video!

It is looking gorgeous 😍

Wow these gardens are amazing in the KZbin spaces. Really beautiful food paradise and just a joy to see healthy environments.

Is that pan approximately the same size as a sheet pan? I’m asking because I used a sheet pan and my bread was a little flat so not sure why.

❤❤❤beautiful indeed....love that song!😊

The Irish goodbye is so much like this😂😂

I never knew focaccia was so easy! I made this and topped it with garlic, black olives, cherry tomatoes, dried basil, sea salt & pepper, and parmesan. (I ran out of feta or it would've been on there too). It was so good I cried tears of joy as I was eating it. With more olive oil of course.

I can’t wait to make this. I’ve made your focaccia recipe 3x this week 🤤 🤤

I just made this! OMG, so good! Thank you!

Sexy garden sexy song

😆😆😆

😂😂

😂

This looks amazing 😍 Thank you for sharing your wonderful recipes with us and I absolutely LOVE the way you explain everything, makes it so easy to follow..❤

So So beautiful I want that too😂 I do garden on my decks because I live where there's lots of deer in elk in all kinds of things that would love to eat my stuff if I garden on the ground without the help of somebody building me something sturdy . That was so enjoyable.Thank you for sharing p s I cannot wait to make yourFocaccia🎉

Really don't understand why she doesn't user a rubber spatula to clean off the sides of the bowl.

I would like to buy bread from you .🎉❤

Great bread 🍞🍞 you cooked fantastic 😊 I don't make good bread in gas oven ..

Use of a scale is the way to go! Baking is a science. I use a round cast iron pan. I also use Parchment paper on the peel to put the pizza in / on the pan. I remove the parchment paper after a few minutes.

The so called music is a headache I cannot watch

it's pronounced 'SENTO'. tHE CHI Sound is only used if there are two c's together ANY Italian knows that. Why don't you

I can't wait to make this.And I have never made focasha

Please tell me again what is it you put on the bottom rack? Was it pizza stones?

Thank you! Time consuming but so worth it!

I always put the fat side inside. Love that you keep the traditions, especially on holidays.

Yummmmmmmm

Looks great and delicious, Well prepared and explained, Thank you for sharing 🤩😊❤❤

That is NOT neopolitan pizza Here is a recipe I have made for pizza Napolitana contemporanea, this is not for beginners because the dough hydration is 80% Ingredients (for 6 pizzas) 1kg of type 0 flour with w rating of 360 and above (I use caputo Manitoba) 30g of salt 3g of dry yeast 800ml water (must be ice cold) 1g of malt (1g of honey is an alternative) Biga Take a pitcher or bowl and pour out 500ml of water out of your initial 800ml then dissolve your malt and yeast into the water then slowly incorporate all of your flour Knead until your dough is structured well enough, it is 50% hydration which is going to be hard Now oil up an airtight container and place your biga inside cover and let it ferment for 2 hours at room temperature and up to 48 hours in the fridge, I do 24 then release your biga and you should see bubbles from the fermentation, divide into smaller pieces then prepare a saline solution with 30g of salt and 300ml of water and make it as cold as possible to retain the gluten structure Then take a small portion of your water and pour it into the biga, the biga should be tough Turn your stand mixer on with the paddle attachment wait until the biga unifies again, then pour a bit more of your saline solution, once see that the bowl is clean, add more water, gradually pour the water to help the flour absorb the mixture once your dough reaches 75 degrees Fahrenheit or 23 degrees Celsius, your dough should be ready, which is why we never start with warm water, because the mixer is transferring heat into the dough, if the dough overheats, the gluten structure collapses Then oil your hands and countertop slightly and put the dough in front of you it should be hydrated, but not sticky, if it is sticky, cover the dough and let it rest for 10 minutes, then make a ball bulk ferment your dough in the fridge for 18 to 24 hours, but for the first 3 hours, stretch and fold the dough every hour then once your dough has risen, pour it out on an oiled countertop and weigh out 6 portions weighing 280g, it’s fine of one of the 6 balls weigh slightly less Make your dough balls tight and smooth, and seal the bottom to trap the air this should rise for only an hour before it’s ready just use the correct neopolitan “clap technique” to stretch the dough then cook in an oven at 450c (850f) for 2 mins enjoy

That's how you keep those naughty squirrels, mice, and rabbits out of your garden!

Beautiful ❤

What a wonderful program! Thank you!

Beautiful!!!!!

Beautiful 😍 happy gardening 🍅🍆😊

🙂WOW...🙂Amazing!👍Excellent job! 🙂Thanks for sharing this wonderful video 🙂 really fascinating 🙂🙂Carry on!🙂Your friend with big like!🙂Stay connected!🙂🙂With best wishes🙂🙂🙂🙂

Love this recipe...thanks

OMG! I’m drooling!

Looks delish !

Great video Fran! I prefer this over the condensed versions. ❤️🇮🇹👏👏👏

Looks so good! X

You made it look so easy! I’m not much of a baker, but I’ll give it a shot!

I make your recipe at least once a week. It’s perfection. ♥️

Wow Beautiful Bread. Will have to try this Soon ☺️ Thank You for sharing 🙂

Well done and buon appetito. I will make your bread thank you, you are gorgeous