Big Bubble Focaccia - No-Knead Focaccia Bread - Food Wishes

[@fyrhtu81]

Nobody EVER puts enough oil on. Culinary school instructor, baking Foccacia - "If it feels like you've put too much oil on it, good. Now add some more." That's why John's Foccacia was "ciabatta-like." It shouldn't have been - but he skipped the proper olive oil bath prior to hitting the oven. (After poking holes and adding herbs, etc, prior to the oven, add enough oil that you can see it pooling in the holes and starting to come up the sides of the dough. You'll end up with the butteriest foccacia known to man.)

[@angrytvrobot6130]

The best advice is always in the comments. Now I definitely want to try this.

[@rhubarbpie8709]

Maybe it was enough, because he designed this recipe for that outcome, as it's not a traditional focaccia recipe

[@custos3249]

Makes me wonder how this would fare using schmaltz.

[@s.clohossey4240]

This right here. I make 2 dozen loaves of high hydration (84%) focaccia every week. Those suckers are oiled till it is almost spilling over the edge of the pan.

[@speggeri90]

That's exactly what they did at least in this sneak peak in Italy. The dough almost bathed in olive oil. kzbin.info/www/bejne/q3auq3ypndSMn68

[@FutureCommentary1]

I am mesmerized by the stretch and fold part. By the third stretch and fold the dough is so strong! Gluten is amazing.

[@dien2no423]

O.k., just took it out of the oven, and of the numerous focaccias I have made in my life, this is the best of all!!! Finally, a focaccia i can count on for sandwiches, dips (crostini, bruschetta, olive oil and balsamic, etc.), and one of my favorite sandwiches, grilled salmon with tarragon mayo! Thank you, Chef!

[@joshuasims5421]

For anyone without a specialty pan, I make this in a glass casserole dish. It works great! I do have to adjust the size of the recipe to fit the pan.

[@dianeschuller]

And I used one of my cast iron pans and it was great.

[@tomasnilsson866]

TY!

[@ericwilliams1659]

I used a 9 by 13 metal pan just this week. There is nothing special or expensive about it.

[@CAW139]

I tried using a Pyrex dish the first time I made it and somehow, drowned in olive oil, it stuck..... Idk how I managed it but I did

[@RocRizzo]

Focaccia with olives and onions, and a sprinkle of oregano is my favorite. You can even make a NY Sicilian style pizza with this dough. Just add a little tomato sauce before baking. In the last 5-10 minutes add your mozzarella on top and melt it in the oven.

[@polarfamily6222]

This is added to my already long list of stuff I absolutely need to cook. 😂👍

[@surquhart64]

Ikr....same...the list I started (and keeping adding to 😁.!) during 'The Great Lockdown' 🤣

[@thatbobusguy]

Thanks, chef! I've got an Italian guy who works with me and he always brings homemade focaccia to the potlucks. Never gives up his recipe. Thanks!

[@saf2127]

He’s got the right idea. Homemade bread is the best thing to bring to a potluck because 1) people go crazy for it and 2) it’s very inexpensive to make. 🙂

[@jvallas]

A guy who works for my daughter helped me with my real estate hunt, and what made him happiest as a thank you is that now and again, I have her give him a loaf of homemade bread of one kind or another! She says he inhales it.

[@zuzu-ng4nx]

I absolutely LOVE focaccia. It's my favorite type of bread to eat and bake!! I have been making no knead focaccia for over a year. I like to put some toppings on top like cherry tomatoes, olives, etc. Also, I love to make pizza with this dough. It's fluffier and crispy on the bottom.... just heavenly.

[@kirbyculp3449]

Oh yes, focaccia dough in a 9"x13" baking dish with pizza toppings on top was a fabulous accident of drunken baking.

[@hristiyankolev9228]

Good recipe and dough shaping but here's some constructive criticism: Your rosemary will lose MOST of its aroma if you bake it like this. Take a small vessel add olive oil and drown the rosemary in the oil for 10 minutes. Then use your fingers or a tiny spoon to spread it on top. The amazing smells will transfer into the oil and give the dough underneath a wonderful flavor instead of evaporating away.

[@cherylanderson3340]

TY!

[@lorilouwho6804]

I do both

[@closetpicker]

The only proper amount of rosemary is....., none. To some of us, it is a most awful, most bitter herb.

[@MacabreMosaic]

@@closetpicker your opinion is invalid!! I got no thyme for ppl who don’t like rosemary

[@theAdmurl498]

@@MacabreMosaic I see what ya did there 😏

[@mathsinger]

One of the best focacias I ever made was a otherwise failed batch that was almost like a batter. I poured it into a rimmed baking sheet. It was excellent.

[@MattChild]

Yeah, it's the only bread I've made with over 100% hydration. Most of the others are closer to 80%.

[@potatopertato]

Drop the recipe :) would love to try it

[@saim427]

I came here to post that I would end up making this bread accidentally when I try making something else but mess it up. Guess it’s true …

[@starfarms664]

I started this recipe last night. The first set of envelope folds were a mess! It is a batter like consistency. . I'm going to bake it off anyway. Fingers crossed.....

[@Dregen-zr9th]

@@starfarms664 mine also became very batter like, i would guess it is because i am at a high altitude

[@valnavarre5281]

Made this for Xmas spaghetti dinner and it turned out great! My husband had watched me making it and was truly amazed at how delicious it was. Thank you, Chef John, for another fabulous recipe and the video, which made it immensely easier to create.

[@lisajusko932]

I made your focaccia recipe. It was out of this world! Worth the time. You are my favorite chef. Thank you so much.

[@kathyschwarz8091]

I love Chef John! He's funny, & clearly loves cooking & food, & his recipes always work. Thanks Chef!

[@imjustnotsure1885]

I really like the 12-14 hr rise. Mix and sit. Then the next day a few easy hours of folding and waiting. The bread is so versatile.

[@Longeno55]

I really love this take on Focaccia bread it really looks very tasty! Since I'm semi retired I should have plenty of time to attempt to make it. And the little "minimalist" prosciutto sandwich you made at the end had to have been a taste of Italian heaven ; )

[@richspizzaparty]

I make high hydration focaccia all the time. This turned out great, the dimpling at the end prevented your focaccia from forming a giant air bubble, so it did something. Also, a cake pan is great for making focaccia.

[@Sarah33Kaufman]

We love you Chef John from food wishes. Thank you for the videos. They’re all fun to watch.

[@vic6196]

It's nearly midnight on a Friday and I'm sorely tempted to get started right now for dinner next week! 🙃

[@rbizzle18]

Chef John, i was smiling just watching you play with that dough. looking forward to trying it myself. thanks and cheers!

[@GregCurtin45]

I love a two-day bread recipe, especially one that is for breakfast. This would be great served at lunch, afternoon snack or with almost any dinner. Thank you Chef John.

[@robertpegues6619]

I absolutely love your speech inflections (something strangely comforting),how knowledgeable you are, and how you make cooking approachable! You’re amazing. Thanks for what you do

[@dohnamkerckhove7171]

I miss your no knead bread. I love that bread but the link doesn't exist any longer I remembered most of it but not all. Hope you can give out the recipe again. It is very rustic and feels great when shaping. Thank you

[@virginiavoigt2418]

Fun to watch. I like that you covered the dough with aluminum foil. If you haven't explained the reason in other videos, viewers might like to know. I no longer use ordinary large-grain salt (like Maldon) on top of breads because it dissolves if not promptly eaten. I prefer pretzel salt which lasts a day or two longer (but not forever).

[@heatherreid9492]

I used to use pretzel salt when I was a baker

[@alfredocamba1995]

It's great to find one of your favorite channels you've forgotten about for years

[@katiehill8357]

I love you. You're my favorite. Your videos make me smile the whole time and I am still smiling afterwards.

[@dien2no423]

Your sense of humor is great - "...from another planet or America", Ha! Love it Chef! I have tried several focaccia recipes in the past 6 months with not-so-great satisfaction. I am going to make this tonight/tomorrow.

[@breakalegfpv9532]

you may want this, but you don't Knead it.

[@bigalbbq4597]

That is the bread needed for a great garden fresh tomato sandwich! Looks like I've got another use for my CI pan! Great inspirational vid, Chef!

[@julieobrien4056]

CI pan? Please elaborate? Apologies if it should be obvious, this is my first time here.

[@bigalbbq4597]

@@julieobrien4056 It's not obvious, I apologize. CI for Cast Iron pan, those old black heavy ones. Carbon steel would work great, too.

[@deathmetalparrot172]

honestly when Chef John showed us the baked bread and cross section, my first thought was "this looks like deep dish pizza crust without the pizza". As soon as I'm done with keto I want to make this!

[@kirbyculp3449]

Do it! Load up the top with toppings!

[@christinabroadhead3810]

Done with keto....lol Enjoy both

[@brnscofrnld]

I bet doing the final bake in a cast iron would be really good as well. Similar to Serious Eats' Foolproof Pan Pizza. Maybe half the dough at the end for two separate Focaccias

[@wwoods66]

One of my two favorite bread recipes: www.seriouseats.com/easy-no-knead-olive-rosemary-pistachio-focaccia-kenji-recipe I've never actually put in the olives and nuts, so it's even closer to Chef John's.

[@jvallas]

@@wwoods66what's the 2nd one?

[@KCYPRIANO]

Watching this video simply made my weekend a lot better! You are awesome buddy and always find a way to make your recipes easy to follow, on point, as well as very entertaining to watch!!MAGICAL indeed! Everything I have tried so far, following your Amazing recipes , has come out Amazing and perfect every single time! Thank you🙏

[@brusselsprout5851]

The snobs talk a lot about it but never explain the effects hydration. Thank you for bringing it up. And thank you for bringing up the long proofing time, too. So worth it. I feel like you’ve just kicked up my game some more. Pretty soon I’m going to be a dough snob, too. 😊

[@AndyCandyZeroSugar]

I highly recommend watching the videos of the Chain Baker. He's dealt with many extremely sticky doughs. It's exciting to see you make a bread like this as well Chef John! I got a similar chill vibe from both of you, neither making it sound difficult to make this.

[@jvallas]

Yes, and Chain Baker specializes in breads,so it's never a "let's see what happens" kind of thing. Sometimes he goes into the why of things to such a degree that I can't even keep up! Always beautiful breads.

[@SummaGirl1347]

If you scatter THEN poke, the toppings will settle into the dough, reinforcing the general poke-ification.

[@PaolaTourGuide]

We called it white pizza. Good with anything. Try with chocolate inside while is still warm. To die for . The contrast of sweetness and the salt is unbelievable. Ciao

[@paulp5656]

oh wow, that looks fantastic! maybe one day i'll have the courage to try it

[@micheletwilkinson-penningt6940]

I LOVE this channel!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! You are so much fun.

[@lindsayhartje6678]

I made this today and it was the best thing I've ever baked. I'm making salami sandwiches for dinner.

[@jonkirkwood469]

The prosciutto sandwich looks delicious.

[@MadoBruh]

I’ve been trying and failing to make this the two days glad you uploading this

[@JaneKrauss]

Salt, heat acid fat website has you pour salt water on top before baking and it’s ridiculously good.

[@jacksonpeterson6899]

Hi! What a beautiful picture you've on your profile just decided to stop by and say hi ☺️. I hope my compliment is appreciated

[@jpaxonreyes]

@@jacksonpeterson6899 - Down, boy.

[@wardrobelion]

That counter is so much better than your metal cart you’ve used for years 👍❤️

[@alanchan9308]

Thanks for the sharing! I have made focaccia many times before but the outcomes were not fluffy. All ingredients and procedures are similar except the extra long resting time. I think the clue lies with 12-14 hours raising in the beginning! I will definitely give it a try!

[@cakesuperior88]

I will definitely recreate this video its awesome and simple to make thank you

[@sweetdavey]

I love how Chef John is so good at making me want to try out most of his recipes, and equally great at convincing me to never spend half a lifetime baking his excellent Focaccia. Supermarket/Bakery it is!

[@skepticalmom2948]

I like stretch and fold instead of kneading. This is the way I make my sour dough.

[@patriciagleve4784]

Gorgeous - thanks for the demo. I note the comments on the olive oil added before baking (big thumbs up from me 👍), but if you're baking your own, make it how you like it!

[@munjee2]

The dimples on the top are made so you can fill them with 50-50 olive oil water mixture, if you don't pour that in before baking(like this recipe) then they aren't necessary, though I would definitely recommend pour some amount of that on, it really make the flavour stronger

[@proverbs2522]

I will be giving it a try soon. I also love lettuce and tomatoes on my sandwiches. My tomatoes are just now ripening in my garden. I’m not sure why they took so long this year.

[@judyw5584]

what about using this bread to re-bake as a cheesy garlic bread? i think it might be a fluffy cheesy garlic bread. i think i might try it!

[@LaLunaLady]

New baker and sub here. I had the instructions for Bon Appetit's recipe all ready to go for tomorrow, but then I ran across this video. I think I'm going to try your version. It looks insanely delicious.

[@zacharygrieco8768]

This! This is the very recipe I've been needing for a couple years now when making focaccia! Thank you chef!!

[@CarloBenevissi]

I have found that a few coil folds make the most airy and best crumb for focaccia, it also makes the dough much more workable

[@austenhead5303]

Looks amazing. There's no way I'm taking that insane amount of time to make it, but it looks phenomenal.

[@jvallas]

I feel the same way IF I want to eat it right away, but if I just want to have it any old time, I know the time spent is mostly waiting time, not me actually doing anything time. And honestly, texture and flavor are genuinely improved with time when it comes to bread.

[@MisterM2402]

He mixed the dough in a bowl, then transferred to a counter for stretching and folding, then a baking dish for more stretching and folding, AND THEN the final pan. That seems like a lot of excess washing up! Do you think it would work to just stretch-n-fold a few times directly in the mixing bowl?

[@marcrosso2782]

I was in the Italian alps and there was a focaccia truck on the side of the road with a little oven. The dough was almost like thick pancake batter. The baker poured it into the tray. It was really good, trying this tomorrow.

[@jvallas]

Interesting!

[@hikerJohn]

It makes good hamburger buns as well. I just made one of these today and did it in 5 hours and yes, it did not have quite as many holes but I was hungry and did not want to wait till tomorrow :o) I also did a two hour rest before adding any olive oil. Ive done it both ways and can hardly tell the difference.

[@sr2291]

That's how I make my Ciabatta bread. This would make great rolls too.

[@morrismonet3554]

That's what I do. The rolls are great.

[@jimq4514]

Chef John is the funniest person on the internet.

[@AnneSoul]

Im totally doing this WEEKEND! i dont know how you waited to cool it down...i would just slather some butter and go crazy!

[@mr-vet]

Always enjoy your recipes, Chef John!

[@jilllebrasseur6252]

made foccacia for the first time, it was great!

[@PalmSpringsPatriot]

John get a Swedish bread whisk for mixing they are awesome.

[@Tuffsmoygles]

Great stuff as always Chef J.

[@sirskorge]

"No-Knead Focaccia Bread" - Good, something I can make quick and easy. You had me until the third fold.. I'm just gonna buy them. :p Cheers

[@dermotdoyle8575]

Kneadless to say, its impossible to overwork this dough🤭

[@pandoraeeris7860]

Now I wanna make focaccia pizza.

[@muffemod]

I was thinking the same thing. 🍕🍕🍕

[@wwoods66]

Scale down the ingredients, or use a sheet pan.

[@catherinestarr8409]

Thanks, Chef John!

[@subliminalphish]

This looks like it would be excellent with the gazpacho soups you made and posted recently. Nice !

[@marianiurea6217]

Looks great. Going to buy some. Takes too long to make, for my taste.

[@gypsyrhodescovers]

This looks amazing and I enjoyed watching YOU make it but I don't think I have that kind of commitment to one loaf of bread that my young ones would devour in 5 minutes. 😆

[@UnderstandBlue]

Hahah it’s definitely a recipe for when the childebeests are at camp 🤣

[@gypsyrhodescovers]

@@UnderstandBlue For sure! 😁

[@waylonjenninz]

lol

[@jvallas]

You definitely don’t want to get into sourdough 😁

[@gypsyrhodescovers]

@@jvallas 😆

[@andreaturno4904]

I have been doing basically the same for quite sometime with sourdough starter instead of dry yeast and less oil and less water (~65% hydration). Very similar results.

[@chopsddy3]

Must try! 🕊👍🕊

[@thecottagevegetable]

Looks like a great recipe for a holiday party! Thank you!

[@jacksonpeterson6899]

Hi! What a beautiful picture you've on your profile just decided to stop by and say hi ☺️. I hope my compliment is appreciated

[@hokehinson5987]

Wow chef john where'd ya git the cool porcelain pan? Looks like a 50's Era general purpose medical Pan....outstanding!

[@sheteg1]

You can also pop into fridge after mixing for 24-48 hours to slow ferment. When u take out of fridge stretch and fold once and place into an olive oiled greased 9x13 Lloyd pan. Let rise for two to four hours until it’s doubled in sized. Dimple, sprinkle on Maldon salt. Bake @425 for 25 minutes or so. Take out of pan and place on rack to keep the crispy bottom. The fridge ferment really changes the game. You will have a lot of bubbles.

[@SedatedByLife]

Looks like a perfect compliment to the shrimp scampi I'm making for the parents this weekend. There'll be plenty of juices to soak up on the plate 😉.

[@brusselsprout5851]

The olive oil, too. 👍🏻 Anymore I add a little olive oil to the white bread dough. It really gives it some moisture to last a little longer.

[@jacksonpeterson6899]

Hi! What a beautiful picture you've on your profile just decided to stop by and say hi ☺️. I hope my compliment is appreciated

[@y2ksw1]

I use to do the stretching outside the sheet and I also do it only in the summer, because then it's going almost by itself.

[@John-ro3vu]

Gotta try this!

[@bd80247]

This is definitely one of your best recipes..... That's all I have to say

[@dustbusterz]

Wow Looks Amazing. Will then be doing a Video on the Dip you used here? ☺️

[@calartian85]

I bought a sandwich through the window of a train in Italy from a woman on the platform. Ham, butter and the most amazing bread I’ve ever eaten.

[@srraff3507]

One thing that would have turned it into focaccia for you was that you forgot to pour olive oil on the top to fill up the holes BEFORE baking. That gives it the typical caramelised surface.

[@mr.grotto]

Recently saw an ad that said check out a recipe from John... After I double checked it was you I had to brag about your channel in the Facebook post. 🤣

[@karlkanel7403]

Travelling the Amalfi coast in 2018 I ordered a bread that I seem to remember looking like this. It had buffalo mozzarella on it and nothing else. I was a bit sceptic and thought that it might be a bit dry and or boring - turned out it was the highlight of the day!! :)

[@jvallas]

Mozz baked on it, or as a sandwich ingredient? (Both sound great.)

[@AngelaRichter65]

I haven't made focaccia in decades. Guess what I'm doing this weekend? Thanks!

[@anthonyhunter8280]

Love this video Chef John

[@MDRstudi0s]

Italian standards meh; American standards that's an amazing recipe! love the detail and description of the video.. like wow remembering why i subbed to you. moto bene!!!

[@alexger85]

the texture reminds me of the flatbread used for german style döner kebab

[@analuizanb]

Thank you chef John 😄 I'd like to ask you to please provide the flour/water measurements in grams since that makes it much easier to get it right.

[@jvallas]

I just convert it online. It's pretty simple.

[@grievousangelic]

Now I want the recipe for that dipping sauce!

[@GilliMarieMoody]

Thanks.

[@carolexo7269]

Thank you so much!

[@gregorydemott1369]

Very fun bread recipe

[@numero480]

Baking with jack has a wonderful and faster no knead focaccia. With many suggested toppings.

[@harrypapazoglou658]

I love you John Love your videos 👍

[@Skulliosis_Art]

Omg I’ve been wanting to make focaccia!!

[@uberneanderthal]

could you add cheese to this recipe and if so during which step would you add it?

[@jeffreyharville1918]

I would think that a good parmigiano reggiano ( YES I had to look up the spelling !)grated over the top would be a good start. Maybe a provolone layered with tomato sauce and herbs of your choice to make a fine brunch. What ever you do, it would not last long, as too many hands would be reaching for it!! I would have to make 4 or 5 times as much as Chef John did in this video!! WELL DONE Chef John, another recipe to try or to wish to try !

[@dianadunbar4821]

I make a focaccia very similar to this, I would do fresh finely grated parmesan right as it was coming out of the oven and let the carry over heat melt it, you can put it back in for a minute or two as well. I've also make a thinner version of this to have prebaked pizza crusts in the freezer for easy meals.

[@nola-baissa2433]

Wow this looks amazing! Can you bake something like this but low carb Chef?