Fabulous Foccacia Bread Recipe - with KitchenAid

[@eliagron8750]

I love both my 6qt kitchenaid and focaccia. Will try this recipe. Thank you for sharing.

[@ieatishootipost]

that's wonderful!

[@lindachin1992]

The recipe works! It is crispy outside and soft and chewy inside. The rosemary added to the bread make it tastes yummy. Just follow the instructions step by step and you will get a great Foccacia bread. Thanks Dr Leslie.

[@ieatishootipost]

Glad you liked it

[@ChorohanaJapan]

Thank you Dr. for this wonderful recipe . I followed every steps but I don’t have the kitchen aid , I used my Bosch universal . I didn’t have rosemary too because it’s winter, my garden is still covered by snow . But still the focaccia turned up so good . Crispy outside and soft inside . Arigato gozaimasu!

[@ieatishootipost]

Glad you like it!

[@cywg100]

Foccacia turned out perfect. Thanks Dr. for sharing the recipe and thanks to the pastry chef for the recipe too.

[@ieatishootipost]

Most welcome!

[@wendixkoh1007]

Thanks Dr Tay for sharing the recipe. I tried baking it today with overnight polish. Taste really good, so Yummy.

[@ieatishootipost]

Most welcome 😊

[@elliotstern8582]

Made your receptive several times. Came out great.

[@ieatishootipost]

@@elliotstern8582 Glad you like the recipe!

[@joycetan8561]

I tried it! Its really good, flavors are there with good texture. Easy to make too. Thanks for sharing the recipe, Dr Leslie.

[@ieatishootipost]

Glad you liked it Joyce!

[@jq8156]

It’s really yummy! Thanks for sharing your recipe. It’s awesome

[@ieatishootipost]

Glad you made it and liked it!

[@elliotstern8582]

have you tried making a regular loaf of bread in the kitchen aid oven. Was there a space problem for rising bread?

[@westlifeseck6910]

I have a kitchen aid mixer too. It has been my baking buddy for 17 years. I use it nearly 5 days a week making bread n cakes Now still working very well..

[@ieatishootipost]

Yes, they are a real workhorse, aren't they?

[@chiksilk]

I searched for "foccacia recipe Singapore" and yours showed up. Thanks for the detailed video-- I plan to try this very soon. The ingredients that goes into making Foccacia HAS to be done right! Any particular brand of the flour & yeast you use? Kindly share & where can I buy it? Looking forward to your reply.

[@ieatishootipost]

I like to use Bob's Red Mill Artisan Bread Flour available from Redman. For the yeast, any instant yeast is fine

[@sunnywa3338]

delicious food nice for sharing 👍

[@damienng7892]

hi, mr Lesly, will you mind share the poolish part of forcassia recipe ? look good what you have done , Thank You:)

[@ieatishootipost]

Sure, all the details are here: bit.ly/ieatFoccaciaRecipe

[@monicacruz4426]

Looks delicious!!!

[@ieatishootipost]

It is!

[@thecabaretdolly]

I saw that you said to bake at 200 degrees for 25 minutes? Is that right? Other recipes I’ve found have the oven at 425. And then I thought I heard you say it had a total baking time of 55 minutes but I didn’t see it in the transcript.

[@ieatishootipost]

200 degrees for 20-25 mins is correct. Here is the full recipe: ieatishootipost.sg/fabulous-focaccia-recipe/

[@erikm9768]

Really nice video! Why arent you using your big oven? it must be so much better than the small one?

[@ieatishootipost]

Because the video is sponsored by the small oven, which performs as well as the big one.

[@legnaiton]

My kitchenAid is smaller than yours . I tried this recipe and the bread turned out fab but my KA mixer was a little bit overworked LOL. Dr Tay, Is it possible to just half the recipe and do half the portion instead ???

[@ieatishootipost]

Sure.

[@bingbing8309]

looks really yummy and delicious!!

[@ieatishootipost]

Thanks!!

[@PolarBear-mj9wt]

Do we leave the Poolish in the fridge overnight?

[@ieatishootipost]

No need to put in the fridge. Just leave on your kitchen counter overnight. Remember to cover with a cling wrap!

[@susanchua4647]

Dr Leslie where can i buy the dried black olives i cannot find it in NTUC/Cold storage?

[@ieatishootipost]

They are pitted black olives, not dried.

[@skyedwina8592]

1. Could i replace olives with garlic? 2. What are the dimensions of the baking tray you are using? Is there a minimum depth required for the baking tray? Can i use the baking tray (a shallow one) that comes with my oven?

[@ieatishootipost]

You may but with lesser amount. You may want to roast the garlic first. The shallow baking tray would be too shallow

[@tvtvtfan3767]

When do you take it out of the pan. Do you let it cool down while it’s still in the pan or do you take it out of the pan to cool down.

[@ieatishootipost]

I usually let it cool a bit in the pan and then take it out say 10mins later.

[@wendylim9319]

Can we leave polish in the fridge overnight?

[@ieatishootipost]

Need to be at room temperature to ferment properly

[@Potomacstud]

Superb

[@ieatishootipost]

Thanks!

[@erikm9768]

Awesome content!! I can guess you're from Singapore based on your accent, am I right la? :D

[@ieatishootipost]

Correct!

[@lindayang7558]

Does the water have to be warm?

[@ieatishootipost]

No, just room temperature will do

[@duncanmit5307]

👍👍👍💜💜💜💜😀😀😀

[@leanickless]

Why is my poolish so much more liquid than your demonstration? I am measuring with scale and it looks totally different from yours. Covered for the night and hoping for the best! My first focaccia attempt and am feeling intimidated!~ 😳😆

[@ieatishootipost]

Did you use bread flour?

[@leanickless]

Yes. I am wondering if my scale is off. Will try to figure out how to check.

[@tmmlim]

Love the videos..but do you really need to plaster all these irrelevant ads on your blog?

[@ieatishootipost]

.