AMAZING Same Day FOCACCIA Bread Recipe (Focaccia Genovese Style)

[@KitchenCraftFood]

This focaccia recipe resembles a version from Genoa. It's thinner than my previous recipe and topped with onions, which provide a delicate sweetness to the bread. Overall, a great same day dough recipe that should impress just about anyone. Cheers!

[@michaelm6522]

I spent a lovely chilly Sunday making this. Turned out great. The crispy bottom was such a delight and took me back to my travels in Italy. Cheers!

[@KitchenCraftFood]

Glad you enjoyed it!

[@emdoubleyew3788]

Looks absolutely amazing- I was so distracted about listening to the recipe because of your cinamatogtaphy and soothing voice, I’ll have to watch again, lol. Subscribing - always love finding people who are inspiring in the kitchen since I took over cooking all the meals at home. Cooking for two people who are differently abled is tough but you talk in such a way that it’s easy to get motivated again ☺️💕

[@gracejesus9346]

That's awesome. Happy new year to you and your family and thank you for all the recipes you shared with us. God bless you

[@KitchenCraftFood]

Happy new year to you and yours as well!

[@gracejesus9346]

@@KitchenCraftFood thanks

[@TheGitty33]

Amazing! Going on to my second time making this recipe!

[@grkuntzmd]

I'm about to try your recipe. Thanks. I'm making BLTs for dinner, and now with focaccia instead of rye bread. 🙂Since this wasn't planned very well, I don't have a lot of topping choices, but I'm going to try adding some dried onion to the dough and maybe some fresh basil and grated cheddar on top. Should make a great BLT!

[@elysewaldie4047]

I'd love to do this, but I don't have an 18x13 pan. I think its more like 8x10. Would you suggest dividing the dough into two, or should I put all of it in the 8x10? Can't wait to try this!

[@jimmydough407]

The original overnight focaccia is amazing and makes a great pizza dough also! We LOVE it here!

[@charmed2284]

How did I NOT know you had a channel! I remember going to Secco quite often to catch your meals and went to one of your pop ups once! This was a min ago. 🤣🤣So glad to see you have a channel and videos! You seem to have the same great personality and warm nature. Great stuff! Side note: Love the trick of using a shower cap!!!!! Love little tricks like that.

[@patphares6258]

Hooray! I’ve been searching for a “thin” crispy unbready focaccia recipe. And viola…. A new subscriber, found your channel with a perfect ciabatta recipe…but to have found this recipe was a homerun…. Thank you!

[@AHamilton1]

I made this today topped with green pepper, chive, and rosemary :) turned out good, a little dense though. Maybe an overnight proof may help with that?

[@decemberelf]

Thank you Tim!

[@KitchenCraftFood]

Happy New Year Max!

[@decemberelf]

@@KitchenCraftFood Thanks, Happy New Year to your family as well!

[@nolenl1503]

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes ❤️😘🌹🌺❤️😘

[@UdderlyEvelyn]

You could save a lot of effort kneading (or cleaning the mixer) if you just autolyze longer, you know - you might be able to entirely eliminate that second rise, even, and stretch it to fill the tray on the first go, but who knows, I haven't tried it yet (I will when I get my new baking sheets).

[@zenith8294]

That bottom looks incredible

[@KitchenCraftFood]

Yeah that bottom was money.

[@lestergates3797]

What sheet trays are you using ?

[@roughste]

Your original focaccia recipe is a huge hit around these parts, so i'm definitely trying this. Is that a Cardano t-shirt I see?

[@KitchenCraftFood]

Heck yeah! Long time Cardano supporter.

[@roughste]

@@KitchenCraftFood Me too! In Charles we trust 👍🏼

[@joefabbri6453]

Looks good 👍 what size Pan 30x40 ?? Not sure if I missed it - I usually give The onion a quick light warm up in the microwave… -Thank you for the video -

[@KitchenCraftFood]

You're very welcome and thanks for watching. In metric, the pan size would be 33x45 (or 46cm). Happy New Year!

[@UdderlyEvelyn]

In the baking world, "half sheet" *is* the measurement, they have fixed sizes for a full, half, and quarter sheet (and sometimes even an eighth sheet though I'm not sure if they call them that or not).

[@KitchenCraftFood]

@@UdderlyEvelyn Yep, I’m familiar with the sizes. I was a professional chef working in restaurants for many years. Used these types pans daily. They last forever. Only downside is that they eventually warp.

[@UdderlyEvelyn]

@@KitchenCraftFoodOh I figured you knew! That was meant to expand upon your answer.

[@margaritariveria6940]

Can you use kosher salt for this bread?

[@KitchenCraftFood]

@@margaritariveria6940 sure can

[@etherdog]

Tim, I actually did this today but with the sheet pan on the bottom rack and it didn't come out as cooked as I wanted.

[@sallygeee]

What is the total start to finish time please?

[@christhmatist]

Nice cameo from the wife...

[@Noskunk4me]

I tried this yesterday and it was a fail. My fault...I think that I didn't mix it enough after the oil addition. When I turned it out onto the counter it was incredibly sticky. Like a super high hydration dough. I didn't get a good initial rise or rise in the sheet pan. I'll have to watch the video and try again! The taste was great, but I wound up with a big rectangular crouton.

[@ter8330]

Geez! I autolyse my dough for at least 30-60 minutes! Perhaps a bit overhill on my part?