1000-Hole FOCACCIA (for a Thousand Olives)

[@pizzaindo]

Hello i'm from indonesia,Thank you for always sharing your knowledge, it's truly noble

[@ristic1]

The best channel on KZbin!

[@KK-lw7oc]

I definitely feel more italian, because i have learned to cook such delicious beautiful food from you. I love olives can't wait to try this. I think I will do 2 and try one with jalapeno/ or some Calabrian chili added also. Yum!

[@bshone1]

Heavenly.😇

[@jwolach]

Love the video!! I prefer this format vs your new format. Keep up the awesome work, Danny.

[@MileZeroKitchen]

Thanks! I keep the new format only for the shorts. Seem to be working fine on Instagram and Tiktok. And yes, I will keep the slow pace for KZbin, that will never change.

[@melelmo2600]

The cast iron pan I assume is 12 inch ? Thanks.

[@liana-xu8ic]

I’d love to give more than one like to your videos . Thank you and keep it up

[@Yesdaddyz]

Killing it as always

[@janesmith9628]

GORGEOUS!!! (and Loved the bonus Jake shots! And using the poolish, "laminating the olives in", using semolina and how you added the toppings. Definitely next on my list to try.)

[@MileZeroKitchen]

Thank you Jane!

[@dropcheekelbow9110]

You are wrecking my diet

[@ЛюдаБурцева-й7с]

Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍 It looks really delicious! I'll definitely try it and I'm sure I'll love it! 👍👍Люблю фокачча,. ВКУСНЫЙ ХЛЕБ !👍I love focaccia. DELICIOUS BREAD!👍

[@gunohlee3463]

great recipe love it

[@laragazzadeimuffin4661]

Ciao , amo anche io cucinare e la natura e la musica ☺️

[@rbiv5]

The key thing here is that it is soft. If you don't move the focaccia to the top rack during the cook, it becomes too crispy on the bottom. While many like it that way, it's really not the way it is supposed to be. The bottom just needs to bee well cooked. Another way to get a more gentler cook on the bottom is to preheat your oven with a baking steel on the bottom rack and cook the focaccia 100% of the time on the top rack. I find the steel evens out the temperature of a home oven and is very useful.

[@donalfredo5958]

Super Guy, your recipes simple and great summarized. The only thing missing are the respective steps in the baking introduction. Keep up the good work and greetings from Berlin. Cool dog specific breed? Don Alfredo

[@MileZeroKitchen]

Jake is an Aussiedoodle!

[@kathyvergara9957]

Hi, I really enjoyed this video and so I wanted to try this method. I tried it twice. First time using my sourdough discard and the second time I made the poolish as described in the video. Both times, it was wet and did not form into a dough. What am I doing wrong?

[@MReginaldGoldstein77]

Focaccia is my favorite bread to say 🥖 Also was the music in the beginning from 2 Girls 1 Cup?

[@CushionSapp]

I read this title as "1000-Hour Focaccia"

[@HT-md7go]

😂😂😂😂

[@Finals-love-renojima]

Me too

[@moranrr1]

Looks great man! I really enjoy your recipes and I would like to try making this one as well but I have a couple of question. In the video you say the salamoia is made out of 20gr of water and 20gr of olive oil, but in the description it's 100gr water and 50gr olive oil, so which one is correct? Also, are you using a 12inch cast iron skillet here? Do you think this would work in a 10*14 Lloyd pan without changing the quantity of the dough? cheers bro! keep up the good work.

[@abelajoseph]

Awesome video :) how would the flavour & texture be different as opposed to a direct dough fermented for the same time

[@MileZeroKitchen]

Stronger acidity due to the poolish! It’s a nice one :)

[@Dina_tankar_mina_ord]

Probably heard this a lot. But why in gods name does this channel have so few views. I will share on my face book and If i replicate you recipe will refer to your channel promise. :) Good work.

[@crystalbluebutterfly]

Yum, dude!!! Seriously, though! Wow!!!

[@mehmetozhabes6996]

Great video, except for finger licking at the end which was gross. I added sun dried tomatoes in addition to olives inside the dough. It was delicious.

[@sdufg]

why not skip the pfoolish and let the whole thing ferment for the same time. I bet if you did a comparison between the phoolish method and no phoolish it would be very much alike.