Extra-flavorful focaccia

[@aragusea]

Thanks to Magic Spoon for sponsoring! Use my code RAGUSEA to get $5 off your delicious, high-protein Magic Spoon cereal by clicking this link: magicspoon.thld.co/ragusea_0223 and grab a box of Birthday Cake to try today!

[@SylviaRustyFae]

3:36 F%$# you so much for this ad intro. The **last thing** i needed to hear rn was some utter horseshite about how one needs to "earn" the right to eat certain foods by embrscin bs diet culture junk Notably, i dont doubt Magic Spoon is good and that its healthy and all that. My issue isnt with the product; its with how you are marketin the product here. Bcuz this shit is why in high school i was literally starved by a foster parent who felt i ate too much food And even to this day, 16 yrs later, that shite still messes me up and makes me sit listenin to my growlin stomach and doin nothin about it bcuz of the brain worms instilled in me in only a single yr livin with a horrible diet culture obsessed parent In that one yr i went from weighin ~175 lbs to ~115 lbs; i was 6 ft tall at the time. That put me well into underweight territory. By the end of the yr, my maths teacher actually stopped me after class to talk to me to make sure i wasnt intentionally starvin myself and she even said that my "face looked gaunt" Promote healthy products sure, but dont do it by encouragin the belief that we need to earn the right to eat certain foods, or any food for that matter

[@borchthree-jackdaws716]

I've waited forever for them to start selling in Europe u____u

[@waltermymala9654]

ty legend was gonna bake focaccia for the first time today

[@morgan0]

magic spoon is legit one of the best tasting cereals i’ve ever had, especially when compared to other cereal made with milk protein powder. i’m a huge fan of it

[@J242D]

I didn’t want to believe you about taking up your roots when you go to college and I fell back to someone and took a leave from school. We broke things off and I finally took up your advice and now I’m living for myself and better off than I ever have been. Thank you

[@javik9165]

I really like seeing how Adam has actually utilized the crumbling parchment paper tip he received in that one video.

[@georgereinert3155]

If you get the parchment wet and crumble it then dry it it becomes super flexible almost like cloth.

[@cameronkenneth860]

@@georgereinert3155 no

[@DanMess]

This has been a throughline I’ve been paying attention to for the last few months!! Or year… time flies when watching adam!

[@lettuce1626]

Character development I also like how he credits the comment too. He didn't brush it under the rug and take credit

[@lettuce1626]

Ok because this would bother me. I found the video that he first mentioned it in Cake pan pizza (Also in the video, it is the most replayed part so you don't even need a time stamp)

[@bogdanbarbu363]

The face he makes after tasting the sponsor's cereal at 4:12 is absolutely precious and telling. xD

[@adambc2925]

LMAO- i went straight to the comments when he did that 😭😭

[@conscienceent7]

I thought the same thing 🤣

[@inthewoods4759]

Honestly its not terrible a lot of worse cereals out there

[@bullsfan2021]

Yeah wtf.. and then he says they're great?

[@glizzymcguire3311]

@@bullsfan2021 yeah, they paid him to say that… lol

[@WALOWALOWALOWALOWALOWALOWALOW]

I love that the most watched part of this video is Adam recoiling when he eats the cereal he is promoting, as his voice over is telling us it tastes great lol

[@higherquality]

bahahaha

[@TheRach995]

watching adam straight up SCOWL as he eats the magic spoon cereal & then tell us it's "awesome" is so funny. I'm not even hating do watcha gotta do but it's really hilarious.

[@Checkmate1138]

He scowled? No! He liked it, he was genuinely happy 😊

[@_holy__ghost]

the consensus by actual (ie not sponsored) reviewes is apparently that the cereal is kinda gross with a weird aftertaste.

[@TheRach995]

@@Checkmate1138 I actually can't tell if this is sarcasm or not but that is not the face anyone makes when they are enjoying a bite of food.

[@SpartaSpartan117]

Damn you spoiled the sponsor spot!

[@benblack28]

i think that’s his face tho he usually looks like he’s frowning lol

[@marcocamaiti212]

Focaccia enthusiast here, I recommend also adding some drops of water on top with the oil and salt, it makes the 'ombelichi' way moister and concentrates the flavour better.

[@jahancader9621]

4:11 is the look of a man truly enjoying that bite of cereal right there

[@blackmamba9950]

😂

[@RealJohnnyAngel]

I love the editing style of these videos. No nonsense (except for the sponsorships, but those are necessary and understood) straight to the point. no wasted breath, with clear understandable communication.

[@purplegill10]

Adam's a former NPR radio guy and former journalism professor. You can tell so much of that bleeds over into his videos and it makes for absolutely fantastic content.

[@mikemcgovern4373]

As with the chicken soup video, I really dig it when you find a way to cram a whole secondary recipe or application into the final thirty seconds of a video.

[@blotter-water]

lol his face at 4:12 tells me everything I need to know about this cereal

[@dumblewhoree]

😂😂😂

[@vapore_5300]

I love how Adam doesn’t try to make it perfectly authentic but adapts everything into a home kitchen and what people may have available at home but still make it taste great. Love that

[@mrcloudd5185]

Hey, Adam. As a fellow person on their weight loss journey and a long-time viewer, you look great! Your channel inspired a lot of the lifestyle changes I am making. On that note, I've cut out most bread from my diet, but I love focaccia. For some reason, I haven't considered cutting foccacia in half for a sandwich to make a more substantial meal. Thank you.

[@flashfive23]

Ragusa wasn’t fat

[@bruhspenning]

@@flashfive23 yes, but he did go into more training and a slight calorie deficit

[@yourguysheppy]

​@@flashfive23 you don't have to be fat to want to lose some weight and/or build muscle lol. Dude has kids and clearly wants to be the best dad he can for them

[@helenswan705]

treat yourself on a weekend, and good luck with the week days

[@flashfive23]

@@bruhspenning not true. Look what he eats

[@NozzaMans]

Adam recoiling and scowling while eating the magic spoon cereal (and trying to hide it) made me laugh

[@Shadeadder]

It really does sound gross. It's basically just solidified whey and Stevia. I can't stand the taste of artificial sweeteners.

[@SenatorONeil]

I believe what you're seeing there is a smile

[@wobblysauce]

Didn’t look very smile like.

[@_holy__ghost]

apparently everyone whos tried magic spoon (and isnt sponsored by it) says its kinda weird with a gross aftertaste

[@Matt-jj2wg]

As someone who has tried it, it’s weird with a gross aftertaste and also basically turns into a powder when you chew it

[@FrancescoDoronzo]

nice revisiting of the focaccia! just a tip, the Italian, nonna-approved way of checking focaccia readyness is by lifting it by an edge while still in the pan and looking at the bottom to see if it has browned, your focaccia was still white in the middle so I would've left it in the oven 5 more minutes

[@iacopoguidi7871]

Honestly that looks like something I could buy at a bread/focaccia bakery here in Italy so... good job I'd say.

[@batesjernigan1773]

The face he makes at 4:12 during the ad read is priceless. Not sure if I want the cereal now lol.

[@larrysmith1966]

I'm making this today! I added sharp cheddar cheese and some seeds to the dough, and I'm going to top it with "everything bagel" seasoning. The ferment went well, the dough came out the perfect texture and smells great! I recommend this recipe/method, as it was very easy to do, I can't wait for the results!

[@red40lvr]

Just made this, tastes amazing. Never heard of the crumpling parchment trick before, will be using it every time now.

[@louziffer]

I recognize the hydration and treatment of the dough very well! It's very similar to Moravian sugar cake, though that's a dessert with lots of butter and brown sugar.

[@erzsebetkovacs2527]

Care sharing the recipe with us?

[@purplegill10]

Now I'm curious about that. That sounds fantastic.

[@BingoBosnia]

I just had a fucking revelation seeing that thats just how we make brunsviger which is also just the dough with lots of sugar and a butter and brown sugar coating on top

[@louziffer]

@@BingoBosnia Yes! Pretty much the same thing. Moravians brought it to the colonies before it was the US. Still making it to this day, including from the original ovens in Winston-Salem, North Carolina.

[@sarcastamasta]

Thank you for addressing how to get it to not stick to the pan. I've made foccacia twice before and both times the underside nearly totally tore off because it stuck. Didn't matter how much oil I used. I'll try the parchment paper next time!

[@arturhermogenes2879]

My girlfriend and I did one of those last week without any consultation and It stick to the pan, a shame in that moment. She passed away 10 days ago, and I watched this video with much Kinder eyes because im remembering her and our adventures in the kitchen. I loved her so much and she loved me also very much. I only hope she is in a better place.

[@mashedpotatoes1534]

I hope you feel better brother ❤

[@Holy_Shadows]

This is the first type of bread I made. It is fairly easy and taste great. Because it is a high hydration recipe, no need to fuss with shaping the dough other than spreading and docking. Also allows you to get creative once you have more experience with it.

[@Becca4.2]

After biscuits, its the first type of bread I made as well. It really is so so much fun to modify.

[@rukh397]

I literally can't stop making focaccia, it has become like a hobby now 😂. So easy to make but easily one the best bread I've ever tasted.

[@h4y13y6]

comments: 90% cereal scowl 10% actually talking about the recipe

[@richardb4665]

Every other cook "Cooking is an art, but baking is chemistry... be precise with baking measurements." Adam: "I'm just gonna dump flour in here until the texture looks right and I can lift it with a spoon."

[@itzdylandude]

For 99.9% of all baking times, it absolutely is chemistry. That last 0.1% is having stared at enough dough to recognize what your dough needs to be what you expected it to be. Is your dough too crumbly and not coming together? Either needs a bit of liquid of a smidgen more flour. This video needed more flower. Chemistry is also partially experience

[@dreamcaught3876]

ive gotten into using olive oil in my dutch oven instead of parchment paper when i make normal bread, it leads to a nice shallow fry semi focaccia texture

[@MutantBoar]

4:12 You can see him Grimace while eating the cereal

[@galaxyguy4522]

Ooooooooh 😯 I’ve seen other KZbin videos on focaccia, and I’m stoked to see one from you on how to make it 😄 love your videos Adam! Keep it up 😄

[@julieblair7472]

I put butter down, cold straight from the stick, on the pan before the oil and it pops right off for whatever reason. I saw this tip in the comments on a recipe for foccacia and it has never failed me.

[@julieblair7472]

@@stevej71393 So happy to hear it!!!

[@delecti]

I already had a focaccia recipe I'm happy with, but I'll definitely be taking inspiration from this on my next batch. I've trended more traditional, but baking cheese into it and putting garlic butter on top both sound too amazing to not try.

[@peoplepeople21]

can you share the recipe?

[@Trombonesteak46]

So jealous of that sink depth

[@liddybird3608]

Genius. I really like the tip on folding the dough with the bowl in the sink. Why did I never think of that?

[@BigBootyBatman]

I always use a smaller bowl with water. Doesn't waste any water that way.

[@offroadskater]

It's wasteful. Small bowl of water. Same result. Rest goes into a plant. Or pasta. Or anything else instead of just keeping the tap running for no reason.

[@VerhoevenSimon]

That looks magnificent, and nice to see a bonus recipe being squished in.

[@cancel1913]

Yep, gotta make this Focaccia. I made pretzels last week for super bowl and am glad to see a new recipe video again.

[@RocRizzo]

I’ll have to try this recipe. God knows I have dozens of focaccia recipes. My fave topping is onions and olives and a little salt.

[@ZZ-rz4hm]

adam really didn't seem to enjoy that cereal at 4:12 lmao

[@hypochondriac1]

lmfaooo i cant believe they let him leave that in. i came straight to the comments

[@higherquality]

nah bro don't phrase it like that

[@wintergreen729]

i noted in a server discussion on tuesday that i'd like to try making a focaccia because it seems super easy, and here you are on thursday with focaccia! the universe truly works in mysterious ways, haha

[@ThatGuy2428]

I was just thinking I needed to make focaccia the other day. Perfectly timed video!

[@hellothereme5719]

Like all of your other recipes I've tried this turned out GREAT! Thanks for yet another amazing recipe :D

[@jwp1002]

Greetings from Lenoir CIty! So happy that you are here in E. Tn. Love this recipe and hope to make it soon.

[@macareuxmoine]

Whaaaatttt? Mini sheet pans? Oh you saved my life 😍

[@Panda_edits988]

A very good recipeI tested it and everyone here at home loved it! Thanks!

[@sangyoonsim]

2:10 "No need to kneed" I love your words 😘

[@LuckHasIt]

Thank you for understanding salumi!

[@splatlandss]

id love to see adam's take on middle eastern food someday🇰🇼

[@2021_ES]

yes some zbaidi or machbous

[@yourselfiegotleaked]

Can’t wait to try this

[@eliaskapravelos7171]

Prosciutto tomato and mozzarella in a focaccia is my fave sandwich of all time. Will have to give this recipe a try!

[@mw2isbroke]

Focaccia bread is what's used for my favorite sandwich, the muffaletta.

[@NyxaGrayheart]

Adam this legit is gonna be one I watch over and over and over. This is GOLD!

[@stopthenames]

I'm a fan of Focaccia con cipolla (with onions on top) a Ligurian classic focaccia. 14 slices of bresaola!!!! Welcome to America...

[@jhonbus]

This made me hungry! One of my favourites, too - but I usually use rosemary and corned beef to fill the sandwich. 😋

[@ianhurst3702]

wow this looks awesome. I've never made any kind of bread or dough but will add this to the meal rotation this week!

[@sullychow4123]

I watch these primarily to get jealous of the amazing food you create and eat, and the expensive high quality ingredients you use all the time. Still worth it though.

[@kajasimpfeed7493]

damn, you did not look like you enjoyed that birthday cake cereal even a tiny bit lmaooo

[@SamI-bv9kd]

Adam on Monday = there maybe something in this fasting malarky. Adam on Thursday = just watch whilst I take half a loaf of enriched cheese bread, add more cheese and processed meat and devour it. Keep up the good work Sir!

[@tobijamarusic7733]

The focaccia we know where i live (200meters from italy borded) is pizza dough topped with erbs, mozzarela and salt

[@Mote.]

Was just talking about this channel an hour ago telling my brother how good it is.

[@CheesyKnobby]

Very few things are as satisfying as freshly baked bread.

[@bibs2091]

I am very new to baking. This is my first eatable bread I made. thank you so much!

[@spicysmooth2]

I do the same thing with my garlic butter. It’s so rare that the tastiest thing to do is also the easiest imo

[@chrismills2063]

Focaccia pizza is highly underrated IMO... Wether you do it like hand tossed, pan or french bread style pizza it's delicious.

[@BillBraskyy]

That face @4:12 didn't look like you really enjoyed the taste of that cereal bite lol

[@breaknfiction21]

4:14 his words say yum, but his face says eww. lol

[@mariodoccia6129]

The best focaccia sandwich here in Italy to me is mortadella and spicy provolone. The stuff of dreams.

[@SuWoopSparrow]

Yes, the deli meat and cheese in Europe is 10x better ;(

[@petergray7576]

Mortadella is just baloney..... as in Bologna with higher fat content.

[@baldr12]

@@petergray7576 That's like saying Parmigiano Reggiano DOP it's just like whatever its called 'parmesan' in US supermarkets. Bologna Mortadella its made with specific parts of the pork for the meat and specific parts for the fat. This is also ignoring that the spices and pistachios are used whole increasing its heterogeneity. Baloney its just's a paste of mechanically separated meat, corn starch and powdered spices that resembles vaguely Mortadella only in its appearance. You don't even need to taste them, they are completely two different products just by the smell.

[@petergray7576]

@@baldr12 That is a load of baloney and you know it😤

[@Kirmo13]

I should stick a post it to my ponitor with written "don't watch Adam Ragusea before dinner" on it! I get sooooo hungry watching your tasty recipes 😋🤤

[@johnbravo236]

This looks so good! Thanks for the recipe.

[@danielsantiagourtado3430]

More amazing recipes! thanks adam!

[@Mrboombastic266]

When I'm making focaccia or pizza at home I usually go for max oven temp (250°C) and put the tray in the lowest rack for 2/3 of the cooking and then I raise it until the top looks done. The higher temp makes the water in the dough evaporate faster and helps with developing bubbles

[@Victor-kh5rh]

One trick I learned out of lazyness was to put the butter on a bowl and fill a bigger bowl with hot water. This way you can dial in the consistency perfectly and it’s faster than nuking it, also same amount of dishes since you can just dump the water out.

[@T1KO63]

I mix up a thousand grams of 80% hydration dough every Sunday, pop it in the fridge and do different things with it throughout the week, it's super versatile, you can use it for literary anything. You can never have enough well-ripened yeast dough!

[@DzinkyDzink]

It's a crazy coincidence that I first tried Focaccia(from the store though) last week! Crazy good with Butter and Gouda!

[@Sebboebbo]

Da king is back baby he neva miss

[@brockmckelvey7327]

Notes for myself (and anyone wanting to learn from my mistakes): -The yeast is mandatory, not an optional ingredient -Parchment paper is a must -Go easy on the oil. Shallow, not deep fry -It took almost an hour at 400°F, but that might be because of the lack of yeast -Bread flour is better than all-purpose -Wet ingredients first, then the flour

[@aapjeaaron]

Brilliant. Place I usually shop stopped selling oven ready focaccia I typically use to make those sandwiches. Although I usually top them with mozzarella, prosciutto, olives and dried tomatoes. Guess I can make them myself now.

[@KaelanJensen]

thanks Adam

[@takiyaxo]

Definitely trying this as an addition to my focaccia recipes I have! Thanks Adam

[@georgereinert3155]

For the parish ent if you crumble it and get it wet then dry it it will be extremely moldable and able to fit in mold . More useful for tarts when you want to fill the dough with weights and it to fill all corners.

[@JohnGalt0902]

Thanks for this. Still learning how to make bread more by feel than by exact measurements. It came out great!

[@meatcreap]

perfect timing. thanks!

[@Exderius]

Beautiful ❤️. Id been longing for your take on Focaccia.

[@theent01]

if you want a more aerated bread, don't put the dough in the pan when you spread it out, but put it on a sheet of baking paper. Then, pre-heat the pan until it's very hot, then drop the ready dough on it after you've prepared it however you want, then right back in the oven. When it hits the hot pan, it will rise better than if you use a cold/room temp pan.

[@savvasmir5026]

I like that he looks disgusted while eating the protein cereal, which he is paid to promote

[@Tybrarian]

As an absolute salt nut, I will second Maldon smoked sea salt as a fantastic finishing salt. Do yourself a favor and get some. I own over 20 different salts and it's my favorite.

[@sethgho]

Idk if Adam really likes magic spoon or not, but his expression after that bite wasn’t very convincing. 😂

[@viktorverberckmoes6041]

0:18 I do lol

[@joer4313]

Only days after attempting focaccia using your pizza dough recipe for a basis, you release this, haha! Love your content! Keep it up!

[@chuckleloaf]

This may very well turn into the first bread type thing I will ever make for myself!

[@LoveStallion]

Magic Spoon clearly just got a new ad budget. I've seen four ads this week on different channels.

[@CharlesVanNoland]

I've never been a huge fan of the herbs in focaccia, but now I want to make one with BASIL, nom nom nom.

[@xlitin]

He just casually piles sixteen slices of expensive cured meats on a sandwich all for himself. Kingly splendor!

[@onestar2427]

Wooow looks so amizing 😋😋😋👍👍 ..yummy ..n. tasty 😋😋...thanks frind for sharing 🙏

[@leonardmilcin7798]

My secret for great foccaccia: * Sourdough, * Great olive oil (I convinced a guy from Croatia who makes his own olive oil for personal use to sell some of it to me). Italian cuisine is really simple. It is all about simplicity and quality of the ingredients.

[@CookaroundtheWorld]

Looks delicious, can't wait to try it myself ❤

[@janetmackinnon3411]

So appetising! Thank you.

[@maxpowers802]

probably my favorite salumi these days

[@telictelacast1489]

smoked sea salt is an amazing seasoning

[@TwoToedSloth]

Gonna have to try this sometime!

[@DarkGT]

You should add some white cheese in it. Here in Bulgaria we make something called a "banitza", I recommend you try it sometimes.

[@Becca4.2]

This recipe was so easy and absolutely perfect. Well, easier than the Rye I made last week 😂 Thank you so so so much Adam!

[@grimtv37]

Love this Adam but I'd kill for the link to this mini sheet pans!