Easy Sourdough Focaccia Bread Recipe | John Quilter

[@basaka10]

2 videos in a single week, you spoil us. Welcome back Chef!

[@gab.lab.martins]

Two? What was the other one? The last video on his page is from last saturday.

[@nathanchilton803]

Such a great and simple bread. I have a 10 year old sourdough starter I bake with all the time and 100% agree to proof overnight in the fridge. Thanks for another great episode!

[@james68279]

Italians would be proud, heck! Us chefs are proud 🥲. Kudos 👌

[@lolb1221]

John is definitely back. And I'm loving it. 👍

[@lsieu]

Thank you for sharing your baking expertise. Well shot. Easy to follow. 🙂

[@RaezoR57]

Great to see you have nailed the Italian gesticulating French kneading technique on camera! Awesome Focaccia, damn, I'm hungry!

[@gmkobold3032]

Simple, easy and delicious. That's exactly how I need it. Perfect. Greetings from Germany. = )

[@Chefbobo32]

WoW mega fogaccia!! I watch a lot of food channels and yours is far my favorite! the recipes and the way of transmit them encourage to do them again! You are a legend! So continue to entertain and inspire, Cheers and Thanks again Chef 🤙

[@TerryC69]

I bet that crust tastes as good as it sounds.

[@Carolf1213]

Yey you are truly back!

[@WTomMeier]

Nice presentation

[@shawnfoodfever]

welcome back chef, this is yummy😋😋😍😍

[@ParaskeviVfd]

Increase the Peace!!!😍😍😍

[@rorymundy1790]

I like you analogy

[@oriontheorangekat]

That gives you a notion of what is achievable with a good video (it has to be from John obviously) and so few ingredients

[@argyrislygeros7541]

My god is it great to have you back to your best... Btw the Thai green curry video you released has become one of my favourites... Banging recipe! 💥😍Keep up the good work chef, and much love from Switzerland👏💥

[@biggdaddy202003]

Hey John love the new kitchen and videos. I have to ask though why did you use such large pieces of rosemary? It is like a pine needle and you don't really want to eat it. I would recommend chopping it down r just using smaller pieces as it only perfumes the bread normally but yours almost serves as garnish on the final product.

[@michelleg.4587]

I love sourdough and focaccia😍

[@kzgc8y3n]

Mouth watering.

[@dwaynewladyka577]

I love focaccia bread so much. You made that focaccia bread look so tasty. So awesome! Cheers, Chef John! #IncreaseThePeace ✌️

[@Slimebouncy]

😍this is making me smile 💛 great video

[@ΕιρηνηΤσ-ρ6μ]

Miam miam miam! Yummy 😋😊😊💓🙏🙏🙏☺️

[@archerjoii3673]

john do you consider opening member or patreon? i want to support your channel more than just watching!

[@Corum001]

Rui, Joao, Ruben, focaccia and a pasta salad, happy days. cheers.

[@sevenproxies]

That bread with a garlic vinegrette dip and a cold beer while sitting on a beach by the mediterranean sea during summer, watching the sun go down.

[@ciaranp8986]

come on you know jawn boi we loooooooovvveeeeiiitttttt

[@johnbaldwin143]

John a link to the tools you use may help your revenue. I just want to help your channel as I enjoy it so much! Besides that was one bread masterclass!

[@rushobinnabi3684]

Damn. John without glasses? That's a bit unexpected. 😂

[@joshhillis7388]

Get those fingers dimpling the top! I'll always remember friends Nono's and Nona's working that top to get that crater like texture.. so damn good!

[@natbarron]

👌🏼

[@mekore]

when to stop kneading, and what over or under knead do to the final result? why salt on top, not in the dough? never have enough courage to bake before this..

[@damianrhea8875]

Good haircut ! John !

[@TristanBehrens]

500g of water is 500ml. 1ml is 1g of water. Just measure it

[@jimkai5413]

Come on CHEF

[@gab.lab.martins]

You don’t need to knead sourdough (no pun intended). The long fermentation period develops the gluten by itself. Also, adding industrial yeast to your “starter” turns it into a poolish, which is fine, but not a true sourdough starter.

[@since-jx1ix]

I saw it visually, but didn't hear you mention adding the salt.......so I forgot. (Obviously not your fault I forgot, but blooming did)

[@plannerjohn]

Nice to see you back in the game! That rosemary is borderline pornographic.

[@davidlindsay6072]

My notifications have been turned off!

[@ThisIsMyFullName]

I don't think you knead the dough for long enough. You can see that it didn't really rise over night, and it didn't rise at all in the tray or in the oven. I would have just let it knead in the mixer for at least 10 min, then add the salt at the end. There's really no reason to use two different kneading methods, unless you knead it a second time after the first proving, in which case folding the dough is a great method. Also, adding a very small amount of yeast can help the sour dough along and make it rise better.

[@Ash_G]

This bakery I go to was selling pizzas at bargain prices. They were hot veg pizzas. When I got home I realised it was Focaccia dough. 😒😒 Never bought "pizza" from them again.

[@grant1133]

They need to hurry up with smellovision. How's the back injury? Have you recovered fully?

[@EricAlainDufresne]

Love you John. Thanks and be well always. And if you could hook me up with a dose of the AZ Covide cure, that would be great too. Increase the you know what.

[@Dharmawick]

Yeiii First like and comment 😁