AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps

[@KitchenCraftFood]

(1) Mix (2) Fold/Knead (3) Bulk Ferment (4) Proof (5 )Dimple (6) Bake. That's it! So what do you think? Will you give this recipe a try?

[@marialuisa4227]

I will does it need a pinch of sugar for the yeast?

[@xana7196]

Definitely! I only gonna add olives as well

[@lizziespontella9804]

I followed this recipe exactly. Except I accidentally used a whole packet of yeast the first time, which is 2 1/4 teaspoons. But it turned out perfect so I must continue to use the same amount of yeast because I'm afraid to make a change. Omgggggg, best focaccia ever. I've made it about 10 times in the last 2 weeks, my husband downs the entire load immediately, lol!

[@KitchenCraftFood]

@@lizziespontella9804 Wonderful! So glad it was a success despite the accidental yeast overdose 🙂.

[@jainpromil]

Beautifully explained

[@LenaC982]

I’ve been coming back to this recipe for years. It’s fail proof. Can’t say how much I appreciate recipes like this. ❤ Always always always comes out amazing.

[@r.i.n7654]

Sugar isn't needed???

[@ccdh5861]

My 2nd year coming back to this video it’s so good

[@paulsantos5625]

Good morning, I hope you get a chance to read this comment, let me start off by saying I turned 67 years old Saturday, I have always wanted to make homemade bread but never really took the plunge. My wife’s youngest daughter is an incredible baker breads cakes, I have been begging her to teach me to make focaccia for quite some time, to no avail so I am so happy that I found this Recipe at your KZbin channel. I figured I would celebrate my birthday by making this which by the way it came out amazing I did everything that you explained and my dough after 18 hours in the fridge was almost tripled in size easily went into a 9 x 13 pan. I followed your steps precisely, I topped it with cherry tomatoes halves, Kalamata olives and garlic confit. Thank you for taking the time and the patience to explain this at a comfortable Pace, and answering everybody’s potential questions before they were asked. You’re an awesome guy and I plan on watching more of your videos. I wish I could post a picture here of what the bread looked like because it was just pure heaven thank you again brother God bless you.

[@michaelnoel7400]

Just a note from an old timer. I've been making all sorts of bread doughs in restaurants for the past 40 years and training newbies how. I can say without fear of contradiction; although some of my procedures are minorly different; that your explanation, procedure, and tips are nothing shy of excellent!!! I can't imagine anyone blowing this recipe... It is nothing shy of excellent AND it tastes damn good... Good Work!

[@KitchenCraftFood]

Much appreciated! Thanks for taking the time to give it a try.

[@Noneofyourbusiness.-iw6zb]

Hi Michael, do you know how can i make bread and focaccia that develops big air bubbles? i make decent bread and focaccia but the secret of the big airy bubbles is kinda elusive to me. it comes just as in the video with smaller uniform bubbles.

[@1057FarmWife]

60 year old seasoned home bread baker here. But I hadn't heard of confit until a few days ago. I will be making this recipe for a family dinner next week! I can almost smell the delicious already! Thank you for this!

[@rc5942]

I have been struggling with various focaccia recipes and recently found your video. I made your recipe and the results were nothing short of spectacular! The results of every step was exactly as described, and the focaccia baked perfectly even with my less than perfect oven. I had to bake it for 25 minutes, but that did not alter the results or the delicious taste. Thank you for sharing your expertise!

[@nellious9477]

Tried both gordon ramsay and Jamie Oliver’s , and I made yours today , dude , yours is THE BEST. Super chewy and almost taste like pizza ! So good ! Thanks 🙏

[@KitchenCraftFood]

That’s one heck on an endorsement. Thanks!

[@gr122]

it is a pizza base, in Italy we also call it white pizza, in Rome we slice it sideways when it is warm and put mortadella in it, sooooo good

[@tossingame]

Completely agree with you.

[@israelawonuga7174]

I like the steady and calm way you explain. Good job

[@elizabethroche3248]

Yeah, I tried Jamie's today It was nice though but this method looks great. I will go lighter on the oil though

[@xNinjaTYPHOON]

I hope you see this man, but I’m an aspiring chef myself 22 now. I started cooking at an early age around 6 or 7 learning basic cooking essentials in the kitchen as much as I could. Your videos have made me appreciate the beauty of cooking again, and I can’t thank you enough for that. Sincerely, Matthew Hogue

[@KitchenCraftFood]

Hey Matthew, your comment is hands down the nicest thing anyone has ever said to me about my channel. Our exchange helps me just as much as my videos have helped you. It makes me want to work harder at producing more content that I hope will have a similar impact on others. For that I thank you. Best of luck on your career and keep in touch. Kitchen life ain't easy, but it can be awfully rewarding if pursued properly. Thanks again. -Tim

[@Braham_the_Terror]

How is your culinary journey going?

[@AS-xi6lp]

I came back to let you know I made this today and my nieces and their mom absolutely loved it!!!! I followed your recipe, with the exception of a couple of modifications. I didn’t not let it rest overnight, but about an hour. However, I did all the little rests throughout the day, taking about 4-5 hours from prep to final product. I used 400ml of water instead of 450ml. It came out absolutely perfect. I had amazing bubbling, rise and some big air pockets. Super crusty outside and soft inside. the garlic fancy thingy?! Heaven! Thank you so much for this recipe

[@KitchenCraftFood]

You're very welcome. So glad you and your family enjoyed the focaccia! Stay well!

[@ggaston3867]

Really appreciate the additional details (Water temperature, exact flour measurements, dough folding methods, description about the yeast and the 'wet' finger to dough method). I have used and Bookmarked this recipe and make this bread at least once a month. Thank you for the specific details and, your great enthusiasm describing the preparation of such a wonderful meal staple!. THANK YOU! I am truly inspired!

[@Loucarphi]

This is the best recipe I’ve made to date. I didn’t think 1/4 tsp yeast would work but it was perfect! I did leave it in my fridge for 20hrs instead of overnight and it rose beautifully and I topped it with rosemary, black garlic and peppercorns and it was divine!!!

[@TheGrangie]

I make bread. A lot of bread. But never focaccia. This recipe is beautiful! I made this as written, and was absolutely perfect and delicious. I was so proud of this bread I bragged to everyone who would listen! Thank you!

[@KitchenCraftFood]

You just made my day! Thanks for the comment and I'm glad you enjoy the recipe. Stay well!

[@marcellamangiapane4551]

I can’t tell how many times I’ve made this recipe by now! I love it and this has inspired me to create my own little bread baking business. I like to top it off with assorted veggies and create different flowery scenes! Really cool! Thank you for the foolproof recipe!

[@KitchenCraftFood]

That's really cool! Wishing you the best of luck on your venture! Stay well!

[@alfredocamba1995]

I do a pizza food truck I never realized how we turned bread into poison in America. The fact that you do it with the natural ingredients the right way is a major service to your community best wishes

[@matthew6905]

Awesome comment.

[@Kirsteen_]

Just made your Focaccia bread , my first attempt at making this bread and my partner , who is a chef 😆 just told me it's the best Focaccia he's ever tasted ! Greetings from Scotland, will try more of your recipes thanks 👍

[@zulemanaciff4660]

This is the best focaccia recipe, don’t look farther. I’ve been doing this bread for every occasion I have and it’s always a hit! Delicious and moist. Easy to make and so tasty!

[@onnyt60]

Totally agree. I've tried out about 10 different KZbin recipe and this one is the winner.

[@jemimaclement3155]

I have been doing this focaccia for some time now, and I've got loads of compliments from friends and family! There are so many combinations you can try, some of my favorites are: rosemary with black olives, tomatoes with mozarella and green olives, cheese + prosciutto crudo. It truly never gets boring! Thank you

[@Faheela_Muzaffar]

Do you top it off with olives and mozzarella?

[@jemimaclement3155]

​@@Faheela_Muzaffar Yes I do! I recommend pushing the mozzarella almost completely in the dough so I doesn't get burnt :)

[@Faheela_Muzaffar]

@@jemimaclement3155 Alright I’ll do that 🤩 Thank you 😊

[@horatiosmummy02]

Being a Brit, i've obviously tried all the "local chefs" Jamie, Gordon, Mary etc etc, this is the most simple recipe, and tastes almost as good as the foccacia I get when back in Italy :-)

[@haslindahs30]

This recipe is for keeps. I made this today, within 6hrs. Added another quarter tsp of yeast for a faster rise, and since I live in humid and hot Singapore, it doubled up in size within 2.5hrs. The focaccia was really nice and soft. Thank you for sharing your recipe and also the detailed instructions.

[@KitchenCraftFood]

Happy to share! I like that you adapted the recipe to your needs with success. Congrats!

[@chitrasriram3530]

Making this right now...in the oven for my first proofing....fingers crossed!!!!!...Verdict..bestest Focaccia bread ever!!!!!!!!! thank you for the detailed explanation of the why and how. And thank you for all those people who commented below..helped me choose the best recipe.

[@KitchenCraftFood]

Thanks so much! Glad you enjoyed it!

[@marjorieallen6827]

I made this recipe today for Thanksgiving, it was a hit! Everyone loved it. It had such a nice crisp on the outside and was so airy and light in the middle. Thank you so much, I will definitely be making this again soon.

[@KitchenCraftFood]

So glad to hear it! Thanks for sharing and happy holidays!

[@vanniedahilig8096]

I made this today and it tastes good. I need to tweak it a bit since I live in a hot country. Instead of overnight in fridge i just did an hour and instead of putting it in oven with lights on, i just stick it outside

[@sindhupradeep9141]

Best focaccia bread. I just made it for dinner and everyone loved it. I didn’t keep it overnight to ferment. I just kept it for few hours, though i followed every step that he recommended.

[@KitchenCraftFood]

Thanks for sharing. I really appreciate it! Stay well!

[@shawniekc]

I doubled this recipe yesterday and did half as a same day bake and the other half with the overnight fermentation. It was soooooo good yesterday. My husband couldn't stop talking about how good it was. I definitely have high hopes for the flavor that is going to come through in the overnight dough. Thank you for this recipe and video. You did an awesome job of explaining things and the visuals really helped a lot!

[@KitchenCraftFood]

Thanks so much! I'm glad you're enjoying the focaccia!

[@blckgrlctygrdn]

I made this today with my 8 year old daughter. It is delicious. Thank you for helping me add a new dish to my repertoire. Everyone in the family loved it!!!!!

[@oldbay2]

This came out wonderful! Just made it . I got a scale and it made a difference . I used an aluminum chopstick to “knead” the dough. I lifted with chopstick and turned turned the bowl and it worked well

[@mariarampota6535]

I made this last night and woke up super early and excited today to bake it! Easily the best focaccia recipe out there!

[@wygilgamesh9168]

Ing: 600g/ 4 1/2 C all purpose flour 1/4 tsp dry active yeast 450 g warm water (100-105°F) Sea salt 2 tbsp Extra virgin olive oil Toppings (rosemary, garlic, sea salt, basil, olives, tomatoes, etc) Steps: -Mix together dry ingredients (flour & yeast) And make a well. -Mix water and salt in different bowl -Add the water mixture and olive oil to the flour mixture. -Mix the mixture, pinching the dough once in a while to incorporate the dough with the ingredients. -Transfer the dough to a lightly oiled large bowl. -Start stretching the dough over itself 3-4x -Cover the dough for 20 mins and do the stretching for another 3-4x. The dough should look smooth and shiny and has some resistance when poked. -Cover the dough with plastics wrap until it double in size( over night). -Oil the baking pan and transfer the dough into it. -Press and stretch the dough to the edge of the pan. Spread it as much as u can. -Cover the dough to rise the second time for 1 hour. -Dip fingers in water and make indents in the dough. -Cover the dough again and proof for another 45mins-1 hour. (Until it jiggles). -Top the dough with your preferred toppings. -Bake for 15-20 mins in 450°F. Writing this to myself haha Thank you for the recipe!! 🎉

[@davidmackenzie5332]

Thanks!

[@RouseMeNot]

I use this method every couple of weeks to make a loaf. Today I brought a sandwich of sharp cheddar and tomato on this bread to work. (hotel, and I'm an engineer!) I had a few staff gazing at the golden garlic glory, with several asking about it. Link to the video shared! Method is not difficult and it WAAAAY over delivers. Batch ferment and garlic confit highly recommended. Thanks for the lesson Kitchen & Craft!

[@sophiaemeel8898]

The garlic confît on the bread is absolutely AMAZING the best thing ever

[@mydogspillow]

Made this 3 times now, each with different toppings. It’s So Good!!! Thank you for the inspiration!

[@jo-anng114]

Thank you! Am quite lost after following somebody’s recipe and didn’t manage to find how the fermentation process and so I ended up finding you here and thought I’ll give the steps a try and voila! My focaccia was a success! So thank you. You saved my supposedly “disaster” first attempt on focaccia bread. Kudos to you and more power!

[@KitchenCraftFood]

So glad it worked out for you. Totally made my day! Thanks!

[@QueenReina-rx5vx]

I made this recipe tonight for our dinner …It turned out so good and very fluffy…I did not let it stay overnight though but still so fluffy…I top it with fresh mixed herbs “rosemary,oregano and basil and some sliced cherry tomatoes on top an Parmesan cheese …can’t stop eating…Thank you fort the recipe…will make it again in the weekend for our guests…All the very best….

[@zulemanaciff4660]

Hello!! I just make your recipe, and I want to share the result!! It’s amazing!! By the way it’s the first time I make bread and it was delicious!! Thank you for sharing and explaining so well in the video! I don’t know if I will be able to show you the picture. Thanks again!

[@KitchenCraftFood]

So glad you liked the recipe! Congrats on a successful bake! I'd love to see a pic of your focaccia so tag me on Instagram. @kitchencraftfood. That's probably the easiest way to share it with me.

[@dr.lit18765]

This is my "go-to" recipe for focaccia bread, just love it!

[@sdophoto1405]

I made this yesterday and I have to say it was one of the best I have done. i topped it with some garlic confit, rosemary and cartelized onions. Thanks for this recipee.

[@dimplepatel1685]

This recipe is amazing. I followed it the first time in 2020 and every year I still keep coming back to it. Thank you!

[@KitchenCraftFood]

That's awesome! So glad you like the recipe.

[@r.i.n7654]

Sugar isn't needed in this recipe???

[@KitchenCraftFood]

@@r.i.n7654 nope

[@KitchenCraftFood]

@@r.i.n7654 no sugar is needed.

[@luckyducky224]

OMG...when you lifted to show the bottom, I died and went to bread heaven! Oooh so good!

[@turtlesareasians]

Dude you're so underrated, you deserve more subs

[@KitchenCraftFood]

Thank you! I'll just keep making videos and hopefully over time more people will find me.

[@KitchenCraftFood]

@throathammer1 Thanks so much!

[@explorerofunknownworlddept6232]

TurtlesAreAsians Agreed!

[@playthegamelike]

@@KitchenCraftFood I've just found you!

[@FRNCS00]

Totally agree! Tried your focaccia today, thank you so much for the thorough and structured explanation!

[@whiskyshorts1919]

Just made this as per your instructions and it was incredible - so hard to get Focaccia in UK supermarkets so great to have a really easy recipe to follow. I started last night after tea and did the folds in between Call of Duty rounds, finishing it off today between Teams calls at work. Thanks for sharing this recipe 😋

[@antonioagostinelli1649]

The BEST focaccia recipe ...Delicious and Easy to make. I have tried making Focaccia a few times and have not been satisfied but is a KEEPER !!!! Thank You

[@starberry_milkk]

my first time ever making bread in my life and i used this recipe.....safe to say i will be using it for the rest of my life! thank you so much! my lunch sandwiches will never be the same!

[@KitchenCraftFood]

@@starberry_milkk awesome!

[@Taste-And-See]

I can't thank you enough for making this so easy. I tried this recipe 3 days ago (Feb. 19, 2023) & the bread came out perfect. 👍🏾 My only problem is, it barely lasted 24 hrs.😂😂 It was so good my mom and I devoured it. We had it for breakfast, snack, etc. The good news is, I'm making another one as I type this comment. I plan to gonna experiment with different toppings next time around.

[@sherrrlen]

Made this during the beginning of quarantine and now I’m back to make it again tomorrow, honestly the best focaccia recipe ever! 😍

[@KitchenCraftFood]

Great to hear!

[@taylordall9107]

I make a lot of breads at home and when I'm not feeling my own foccacia recipe this will ALWAYS be my perfect backup. Great video, great ratios, great tips.

[@KitchenCraftFood]

Thank you!

[@taylordall9107]

Also I've used this to bake for lots of ICU nurses in my area and it gets major approval for night shift munchies.

[@rveubank]

Lobe the delivery and the detail you provide. I'm not a baker and need the specifics and best practices that you include. Keep up the great content

[@KitchenCraftFood]

Awesome! Thank you!

[@jasjumbalaya]

Tried a recipe I found on Tik Tok that got a lot of views and I must say this recipe is SUPERB!! So delicious, flaky, risen and comforting! Will always use this one

[@golfgranny58]

I must have looked at dozens of recipes, and none of them looked as good as yours.

[@daphnesee3486]

Was still awake at 3am so I decided to prepare the dough earlier today. My first time to make focaccia so had a couple of booboos-ran out of all-purpose flour so used bread flour to make up for the difference and I felt like I mixed the dough longer than necessary because it was so tacky and kept dusting it with additional flour. Baked the bread this afternoon and it came out great. Like, super😄 The surface was nice and crusty and the inside was soft and chewy. Thank you for sharing this recipe and for the great video👏🏻👏🏻👏🏻

[@KitchenCraftFood]

Much appreciated!

[@marthap4757]

Hands down, the best recipe EVER!! I literally skipped a step by accident and even then… it turned out AMAZING! Thank you for this amazing recipe! 😭♥️

[@raniayacoub1770]

Very good job explaining the process of backing Focaccia Bread!

[@bingbong2330]

This was my first time making bread, I have no baking experience. I felt like a Michelin star chef making this, it turned out great

[@KitchenCraftFood]

@@bingbong2330 awesome!

[@maribethgalbreath6703]

I absolutely love how you explain the 'science' behind why you do certain things. Thanks, and I subscribed!

[@KitchenCraftFood]

Awesome! Thanks so much for the support!

[@lakshikakhanna]

This recipe is amazinggg!!! I made it and it came out better than any focaccia i have ever eaten! Really really really good!!

[@KitchenCraftFood]

Glad you liked it!!

[@aaronryandelacruz7723]

I chose to use this over other focaccia baking and it turned it great.

[@vickiegaines]

Without a scale, how much water was that?

[@jeniferjahul7026]

Hello from Mauritius, I love foccacia and have always wanted to make my own but found the prospect daunting. After reading all these reviews, I think I will try your recipe. The bread looks delicious, thanks for sharing!

[@reviklev6711]

I have to say, this recipe is AMAZING!! I'm truly amazed and happy that I made a perfect focaccia on the first try. 10/10 Recipe!

[@alanaanthony695]

Made this today! And despite making a few mistakes the dough was really forgiving and came out great. Thanks for this recipe 👍🏾👍🏾

[@KitchenCraftFood]

Awesome. Glad you liked it!

[@CrystalStoreASMR]

Thank you! Being stuck at home during the lockdown had me considering to bake some bread. I will give this recipe a try ❣

[@KitchenCraftFood]

Lockdown, not awesome. Baking focaccia, awesome!

[@nidhikumar7739]

Mikhaila Janni me too trying it today . Kept it for bulk proofing just now . Lockdown endeavour 😀

[@CrystalStoreASMR]

Stay safe to all of us and good luck to our baking 😁

[@nidhikumar7739]

It’s ready . I am wondering how to upload a pic

[@garimachawla1991]

My bread came out awesome... for the first time ever! Always failed earlier for a softer one. Dude... you rock!

[@KitchenCraftFood]

Awesome! So glad you found success. Well done!

[@martinvalencia9859]

Fantastic recipe! Fun, easy, and best part of the meal! Everybody loved it!

[@KitchenCraftFood]

Awesome! Glad you enjoyed it.

[@charissacallahan5408]

Making this for the 3rd time now. Best recipe on the internet! I'm in love with this bread. For this 3rd try I let my bread without overnight and the cloth dried out so the top of the bread had a medium to hard layer on it, I pinched some off and put oil on the rest and put the hard side face down in my pan. It's proofing right now, so we'll see how this one goes.

[@KitchenCraftFood]

Fantastic! So glad you're enjoying the recipe and thanks for the support. How did today's focaccia turn out?

[@charissacallahan5408]

It was delicious, I think this must be fail proof :D

[@elbert1216]

Just pulled this outta the oven 30 minutes ago and cut into it just now. Perfection. I added sliced cherry tomatoes slightly pushed in just like the garlic pieces. Had to bake it in a much bigger pan, so it was half as thick. It's like fancy breadsticks. It was a hit even for my 6 and 4 yr olds who don't like garlic or tomatoes. Looking forward to trying it in a 9x13 pan next time.

[@KitchenCraftFood]

Nice! Glad to hear it. It's always a win when the kids approve!

[@jocelynong4418]

First time making focaccia bread and I was intrigued by how amazing this recipe. I would highly recommend. I made half rosemary + garlic confit and half rosemary + green olive and the result of the bread is so delicious. Crunchy on the outside even while cutting the bread u can hear the sound “crunch, crunch” and soft in the inside. Just like on the video. Most important have a happy time making it. And my partner simply love it. He commented almost like pizza crust. Can’t wait the bake again but with different topping when I crave for focaccia bread again😋😋. The instructions are so details. Thank you very much for the amazing recipe 👍🏻👍🏻👍🏻

[@KitchenCraftFood]

You're very welcome. Glad you and yours are enjoying the recipe!

[@jessicacarnley9486]

I followed exactly and it came out perfectly!! I’m so excited!! Thank you!!

[@KitchenCraftFood]

That makes me sooo happy. Thanks for letting me know!

[@bellasmini]

Only 1/4 tsp of yeast? Really?

[@alexblaze8878]

I’ve made this twice now following your directions exactly. Comes out Perfect. Thanks!

[@KitchenCraftFood]

You are so welcome! Glad you're enjoying the recipe.

[@Uhhhhhhhhhh546]

When I saw the inside I knew you had done so excellent!!! I have baked focaccia bread in a stone oven and when the inside is like your bread its just perfect.

[@GambiniAssistant]

I.ve tried this recipe twice, and my one takes away is that I have to poke the toppings into the bread a bit. I have found that the first time I just put the topping ontop the sundried tomatoes, rosemary and garlic got blackened by the oven, not a pretty sight. The second one I made came out perfect. I will use this for pizza dough too! Thanks!

[@KitchenCraftFood]

That's a great idea!

[@katyaaas]

Oh man, I was scared with this one because it didn't rise at all overnight (possibly because I used traditional yeast, not quick-rise?), but after a little extra time for the second rise it turned out amazing! I like how you explained not only how to do everything, but why.

[@KitchenCraftFood]

Most folks just want the recipe and could care or less about the why. Thank you for appreciating that aspect of my video! Congrats on a good bake!

[@BaraSupercook]

Thank you for the recipe. It’s a very comprehensive and easy to follow tutorial 👍🏼😊

[@bwood4181]

i followed exactly and put bunch of different toppings on it and it was delicious

[@KitchenCraftFood]

Awesome! Glad to hear that you enjoyed the recipe. What toppings did you add?

[@muriellebanackissa]

This recipe has surpassed all my expectations. Seriously, it was absolutely DIVINE, exquisite, pillowy, crusty and light. My goodness! Thank you, thank you, thank you! This one will be on rotation forever in my household!

[@KitchenCraftFood]

That's awesome!! Thanks so much for the kind words. Stay well!

[@muriellebanackissa]

​@@KitchenCraftFood Of course! Thank YOU for this amazing recipe!

[@DT-cr7ee]

I made focaccia with this recipe today, it is delicious. The whole waiting killed me though. But it definitely is worth it for one of the best focaccia recipes out there.

[@KitchenCraftFood]

Thanks so much!

[@UmitATA]

Every time I watch this, I feel like I am hipnotized. I really want to get up and do it but I don't know how to handle the waiting process. Great looking bread out of 500 gr. of flour.

[@KitchenCraftFood]

You can do it! I have faith in you!!

[@Efeciont8]

I really appreciate that you put everything you do and use in your description.

[@KitchenCraftFood]

You’re very welcome!

[@aramgill603]

The best recipe.... I didn't do much of folding every 20 min. but it still came out great even though it was pretty wet dough. Very happy with the outcome.

[@KitchenCraftFood]

Great to hear!

[@YarenBulut]

Just made this recipe and I looove it! It’s so fluffy and delicious. The only mistake i made was putting tooooo much olive oil, but I’m not complaining! :)

[@hiphiphoogray]

leaving the dough in the oven overnight, I’m not sure I did a flawless job but I’m fairly excited to bake it tomorrow. first time bread baker here! great video ☺️ edit: when I checked it this morning it had actually been slow baking in there the whole night… turns out I didn’t listen very well 🥲🥲 I started from scratch though & I’m almost ready to bake it. unrelated tip: if u have plantar fasciitis, get a foam kitchen mat. changed my life lol

[@Pinkysmom19862000]

Thoroughly enjoyed the details you included, the precision and your manner - a real treat! It’s obvious you love food and cooking which is so interesting to see in action! (AND - no macho bs that interferes with concentration and which so many men feel they have to project) I’ve happily subscribed, look forward t exploring your channel, and will recommend you to a friend who is also very particular. He’ll be thrilled! **I noticed that there were several people asking about using a glass baking dish. I commented on one and will add here that I’ve always heard that, when using glass bakeware, the temperature needs to be reduced by 25 degrees F. Thank you for your channel, Tim. I hope your subscriber list increases exponentially as you clearly merit that!! 👍🏻🌺 Carol

[@KitchenCraftFood]

Thanks for the wonderful comment Carol. I really appreciate your support!. Yes, I read your other comment about baking in glass bakeware. Thank you for sharing! Stay safe!

[@vickyb9900]

Well, after watching dozens of videos on making focaccia bread your video was the one that made me drool. Lol! I will be making this to go with my chicken piccata with angel hair pasta for company tomorrow! Very detail oriented video! Simple and to the point! I think the bread will be the main focus of my dinner! lol. Thank you very much. I definitely will be checking out your other videos.

[@timcooper7845]

I have watched a lot of videos of this bread. This is the best. Thanks I'm making this with italian meat balls and a good sauce.

[@KitchenCraftFood]

What time should I be there? Kidding. Sounds delicious!

[@oilgreenproducts361]

How to mk Italian meat balls

[@srguduru]

I just watched this video... I'm definitely making this during this lockdown period.

[@sonidheeraj]

I made this bread today using your recipe and it turned out amazing...thank you for making it so simple...BTW I made this bread for the very first time

[@KitchenCraftFood]

Fantastic! Congrats on a successful bake!

[@purplecryztal]

This has to be the fluffiest focaccia I’ve ever seen in the Internet.

[@KitchenCraftFood]

It is indeed fluffy!

[@suwarnijumadi2559]

Made this 3x! Easy and soooo good. Add a few different toppings from dried tomatoes to garlic to kalamata olives. And yes sea salt & rosemary. Love it. Thank you!

[@KitchenCraftFood]

Love all those toppings!

[@pinguinppower]

Looking forward to be making the bread this evening! When you do your folding method and let it rest for 20 minuttes, do you then repeat the whole process (folding + letting it rest for 20 min) 3 or four more times (60 or 80 minuttes total) or is it just the folding of 3 to four times you are reffering to after its been resting for 20 min? (resulting in just one resting period of 20 min)

[@jessicacarnley9486]

You do such a good job at explaining and editing! You have a new subscriber! :)

[@KitchenCraftFood]

Thanks for the support! I really appreciate it!

[@jackiek9327]

I'm so excited to be able to say I have made this amazing bread 4 times with perfect success each time. I give it to my friends and each one has come back with responses like "this is amazing and melt in your mouth" I give them a choice on what they want me to top it with. Some like just very simple with rosemary and garlic confit or rosemary, thyme and oil from the garlic confit, and one wanted any and everything I could put on it like, caramelized onion, peppers, black olives, tomatoes, and herbs. I find that baking at such a high temp. burns the veggies a little too much so I usually say less is more. Thank you for making a video that is so clear, concise and easy for a novice beadmaker like me to follow. I do have a couple of quick questions, my house is at 78 degrees usually, so have you ever tried to do the 2 time proofing outside of the oven with the light on? Also, have you ever tried making this with a sourdough levain instead of yeast? Do you make sourdough bread? I'm still trying to master that! Thank you again!

[@sallakleme9413]

Just found your channel and made this for the first time today. Tasted amazing! I’ve never been able to make airy bread before but this turned out perfect thanks to your great instructions! Had to share this video in my family’s group chat. I will definitely try your other recipes too. Subscribed and liked 👍🏼 Thank you!

[@KitchenCraftFood]

You're so welcome! Thank you for the kind words and I appreciate the support!

[@NaturallySloan]

Made this once already, so good! I added using a "brine" of saltwater for the top before cooking and at the half way point. Yum!

[@hamoutsa007]

Made this today after a night in the fridge. FANTASTIC!! CHEERS.

[@KitchenCraftFood]

Love to hear that!

[@christophersmith7892]

I've got to say mate I'm from Wales in UK I've made this 3 times it's absolutely amazing recipe I love it making more next week crispy outside soft middle it's the bomb thank you for sharing this recipe man I love it it's lovely with baked feta Greek olives and real Greek olive oil and mortadella. Top man

[@jeancalleja9136]

Tried this today. I didn't have a rectangular oven pan so I used a round cast iron pan and it worked out beautifully. Great video with perfectly clear explanations. Love the in-between scenes added info too, very informative! Thank you!

[@KitchenCraftFood]

Thanks so much and congrats on a great bake!

[@justinngam4901]

amazing stuff, I'm definitely making this on the coming weekend. great job explaining the steps too, love that learning aspect!

[@KitchenCraftFood]

Awesome man. Glad to hear you're liking this new format I'm trying out!

[@MichellePlatti]

i only have access to rapid rise yeast right now. does this work the same???

[@KitchenCraftFood]

They should be interchangeable for this recipe.

[@mollyoxy]

Is rapid rise yeast the same thing as instant yeast? Because that’s all I have

[@erezcohenbox]

I love this recipe becaise it had the best ratios, and low amount of yeast. I did it twich and on the second time I left it on the counter to ferment for 8 hours instead of cold ferment. Amazing. ❤

[@phillyjawn8763]

I fell out when you said “take the damn towel again” 🤣🤣🤣🤣 I was over that damn towel right along with you 😅😅😅. It’s a bit tedious, but the end result was definitely worth it! Thanks for sharing!

[@KitchenCraftFood]

Yeah, on paper it doesn't seem like much to do 🤣. Glad you enjoyed the focaccia!

[@lynnlewis6206]

It's was an amazing bread, thank you for sharing the recipe. It was super easy to follow 😍

[@KitchenCraftFood]

Glad you enjoyed the recipe. Please stay well!

[@vandnapatel9956]

Love this focaccia bread recipe, can’t wait to give it a try. I hope I can create the rise and texture like your! Thank You for sharing the recipe and instructions! 👌😃

[@KitchenCraftFood]

You are so welcome!

[@jackdotzman2908]

We’re looking for a cheese, sausage, tomato topping on a bread we would enjoy on a picnic, focaccia bread is the answer but how is it made? After viewing any number of “how to” vids, you without a doubt do an excellent job of showing us how to go about making focaccia bread. Thank you from Missouri