AWESOME...LOOKS GORGEOUS!! I will try this recipe. THX!!

A beautiful pizza❤❤❤

I made this focaccia today. The bread was good, but it stuck to the bottom of the pan. Maybe I needed to use more oil? I added garlic and sun-dried tomatoes. The tomatoes all burned, but the garlic was fine. I haven't baked much. I'm sure this is user error.

Wow! This is such a great video and a fantastic recipe! I made it last night, and it turned out just like yours. The only thing I did differently was proof my yeast in warm water with a pinch of sugar before adding it. *I had pan seared tuna steaks the night before and had cooked enough for leftover tuna salad with homemade tartar sauce. The tuna salad paired perfectly for tuna sandwiches! *This morning, I cut a big slice of the Facoccia bread in half and toasted it, and it crisped up so nicely in my toaster - some Kerrygold butter ams raspberry jam was also a perfect pairing!! ❤ Thank you for making such a fantastic video!!🎉😊

the best !!

Ooh this looks soo good. I wanna make this with some toppings ❤

Can't this be a pizza base?

Baked this today. This is the best Focaccia bread recipe, simple and easy to follow. Thanks so much for the great recipe♥️

Hello! i wanna ask, how do you store it? and how long will it last?

So, why the water on top before baking? Is it to keep it moist? I will have to try this approach as my focaccia is a bit dry in the middle.

Super recipe. Thanks for sharing it with us. This is the best ever recipe of Focaccia Bread.

So looking beautiful watching from pakistan 🇵🇰 i mom of four kids 68 years old

So, i've never baked a single thing in my life. Gave this a go today and i honestly can't believe what i've just produced, an absolutely gorgeous, bubbly and very tasty focaccia. Mind is blown, thank you so much!

Like your recipe, what bread flour did you use, is it the normal flour or gluten free flour, please if you can clarify for me thank you 🙏

I just got back from Rome where I fell in love with the focaccia bread I enjoyed from the Taverna Rossini restaurant. Last Sunday for our weekly family dinner I made a creamy Pecorino Spaghetti and this bread topped with some rosemary and Cavender's all purpose Greek Seasoning. There wasn't a crumb left, thank you so much for posting this. It tastes so much better than what I find at our local bakery plus your home will smell so delish when it's baking.

Hello🙂‍↔️thanking you for all your lovely recipes & lovely videos🩵

Thank you, everyone loves this in my house! Far better than other recipe that calls for leaving dough in the fridge (and failed!) . This one is good, thank you. My only challenge is less air bubble when I press them and I wonder why.

What's the difference between fresh yeast and dry yeast? We don't sell fresh yeast here...

Best focaccia recipe I’ve ever tried. Light crispy on the outside and chewy yet soft on the inside. Dead easy too! Thank you so much for sharing this with us.

Im on keto and got a hold of some WIO flour. Will try this and report results.

I could listen to you all day❤

Wow ! I need to try this ! You have a new sub here from Quebec !

For some reason i cant make it to look airy with these big bubbles, it comes out delicious but with uniform small bubbles instead big pockets of air.

BEAUTIFUL ABSOLUTELY DEEEVINE....THANK YOU FOR SHARING

Oh boy, I tried the recipe today and the bottom of the focaccia burned so bad that it fused to the baking tray. I salvaged the top (it tasted great) but threw out the tray. Maybe I’ll just buy my bread from now on :/

My 1 year old great grandson would love 2 get his hands in this dough.

miam miam 😋😋😋, 💯💯thank you

Beautiful beaches and wildlife 🫶

Just came across your channel great👍

Great recipe,so easy to follow.Ive made it 3 times

Hi, I want to make this recipe but I am planning on making the dough ahead of time because I want to do it for a group of people on a special event, can I store it in the fridge for a few days? And if I can, after which step should I do it? Thank you 🙏🏻

would it work with sourdough yeast instead of dry yeast?

I had half the bread flour, so had to modify the recipe. I love baking, but baking doesn't love me. Still, it turned out to be the best bread I have ever baked.

I made this first try and it was perfect from the get go. thank you for making a recipe that is this easy and this good

Oops, I used 12 grams of instant yeast because I thought that's what the recipe called for. We'll see how it turns out.

Ok well now i want to make this one too haha! I will have yo decide which one first. I LOVE the drama you bring in your descriptions of things while narrating. Adds suspense and really makes me want to make wnatever it is youre making 😂 Bravo!

This looks amazing! I am going to make this weekend. Add since you said you used an incorrect amount of liquid, I'm going to take 10 g off of the water measurement. And I hope it turns out well because this looks truly delicioso!

What’s next after putting it to the fridge for 12 hours?

Thank you so much for this! I altered to add an active sourdough starter, but used the commercial yeast so I could do it in a few hours. It was tall and lovely!

Thank you so much for converting it to cups 🙏🏼❤️💫

I am making this now and don't seem to be getting all the big bubbles in the pan like you are. I did get a real good rise while letting it proof in the pan and filled in really nice. I am going to let it proof a little more after dimpling to see. Also I am using Dry Active Yeast and added 6 gr

Beautiful video. We're visiting Tarifa for the first time soon and are looking forward to seeing all it has to offer. I already love Andalucía and Cadiz province so sure I will love Tarifa too. I appreciate your focus on the natural wonders. So many other channels focus on the surfing and the partying that I was starting to worry (although I know I'll enjoy the history, views and food) but this has reassured me. I'm going to pack my binoculars too, thanks for the reminder to look up!

I've made this a few times and finally perfected it. I was baking it in a glass Pyrex dish and finally tried a baking tray The bread stuck in the glass Still delicious but a bit of a bother to remove to the rack With the metal tray it slid straight out 100 % success at last My husband loves it!

I can't wait to try! I have been searching for a video with the perfect looking focaccia and this is it.

I made this today. Turned out exactly as she said it would. Absolutely delicious and I’ll definitely be making this again and again. FWIW, 4 grams of active dry yeast is what you need for the equivalent “fresh yeast.”

well "as high as my oven goes" is 555F and i think maybe that is too high. it burned onto the pan really bad lol even only baking 12 mins. i think the olive oil polymerized

Still i think the bread is too greasy...I have eaten turkish bread like this since the 90's and never has it been greasy, yet baking it in an oven with some chees inside or using it for Döner is making the outer crust even more crispy. I think you can make this sponchy bread with an outstanding crust without the excesive use of oil...

Can we use wholemeal flour? and is that plain flour or self raising flour?

Big Mystery SOLVED! European flour nutritional info is based on a 100gm serving. Hence, the 12g High Protein flour is accurate. BUT IN THE US, flour is labeled in 1/4c servings or only 36 gms. So, widely available US BREAD flours are HIGH Protein. 36gm serving x 3 = 108 gms serving. THEREFORE, a 4 gm protein "bread" flour in the US is 12 gm protein elsewhere (4 gms x 3 times the nutritional standard serving.) MYSTERY SOLVED. US "Bread" flour is what she is using.

I am definitely making this tomorrow! Thank you for this beautiful recipe 🙏🏻