The BEST Sourdough Focaccia Tutorial on YouTube

[@GrantBakes]

Here's the written recipe: grantbakes.com/easy-sourdough-focaccia/

[@jemsmom97]

Ever since I found your video on how to just keep 25g of starter in the frig to avoid enormous amounts of discard, this is how I roll!! It's genius!! Thanks, Grant!!

[@onlyinparadise4613]

GrantBakes is the Best sourdough channel on KZbin! 👏 Solid recipes

[@GrantBakes]

Thanks so much! Glad you like the recipes.

[@tammyfiannaca1785]

Hi Grant , just made your sourdough foccacia and it turned out amazing my hubby absolutely loved it . We devoured more than half of it .I topped Mine with parmesan cheese,rosemary,cherry tomatos ,olives and thinly slices onions absolutely delicious will definately keep making this again

[@SandiHooper]

Excellent video, clear, concise, very great video and audio quality. Your videos keep getting better and better!

[@GrantBakes]

How nice of you! Thanks so much.

[@elliesnest1]

I’m going to make this tomorrow 👍Thank you

[@lidiyavoroskolevska5688]

I have made focaccia according to your recipe. To say that it is delicious, it means to say nothing. My husband and I ate 2/3 of it at once. It was difficult to stop eating. Thanks for the recipe.

[@Ginabakedgoods]

I made mine today omg it was amazing I top mine with onion powder, garlic powder, black pepper, rosemary and cherry tomatoes

[@monicawetzig6157]

Oh my goodness! This is my favorite sourdough recipe so far! I am a new baker and this is actually my 5th sourdough project. Great tutorial! Thank you for your channel and tips. How do you store this... if we don't end up eating the entire thing today?

[@peterwonders4664]

Thank you! Another great tutorial ! Looks wonderful!

[@GrantBakes]

Thank you and thanks for watching.

[@Lilbear22]

Looks great! Thanks for sharing! 👏🏽

[@GrantBakes]

Thanks for watching!

[@mvl6827]

Makes me Very Hungry! Great video, thanks.

[@jasonherrington2002]

Just found your video's today and love the way you present the recipe and the process! Request: I have seen some cranberry/orange recipes where they take focaccia and make it into almost more of a danish - at least as far as flavors. Could you do a video where you do something like that? I did see your chocolate one which was cool!

[@galecopp6835]

Looks amazing!

[@GrantBakes]

Thanks!

[@roger80465]

I made this recipe yesterday and it was amazing. I used bread flour for this recipe and the texture and crumb were amazing. The issue I have had is that when I put olive oil in the pan to prevent sticking, the bottom crust turns out really tough. Any suggestions on how to deal with that issue?

[@adysidinggol3201]

this looks INSANE!!! I have to make it I just cba to make the starter :(

[@karebear848]

Thanks!

[@n3ocl]

I recently bought high Mountain bread flour from Central milling. It has a lot more protein in it. I’m gonna try that with this recipe. Thanks for the video.

[@GrantBakes]

Good luck!

[@janiurlyndelacruz5687]

This recipe came out at the perfect time !!!! Are you planning on doing any fall flavored focaccia/bread?

[@GrantBakes]

I've got at least one fall-specific bread idea in the works!

[@janiurlyndelacruz5687]

@@GrantBakes can’t wait to watch the video !!

[@sl9954]

Your focaccia looks great! A question🙋‍♀️ Did you mean you don't necessarily need to cold-ferment it? If so, does it taste as good as when it's cold fermented? I'd appreciate your answer. I eagerly want to learn about sourdough baking! Thanks.😊😊😊😊

[@slurpyproductions4173]

Your other focaccia recipe varies just a bit with water and flour when you add inclusions such as olives. Is the water/flour reduced on your other focaccia recipe because of the inclusions?

[@courtneysteinmiller2740]

Is it possible to use avocado oil or butter?

[@johna6917]

Would it be OK to use a glass 9x13 baking dish? My family always asks me to make focaccia but didn't know how. Thanks to you now I have a recipe and will try this over the weekend!

[@GrantBakes]

Hi, yes it is OK to use a glass pan. I usually have more problems with dough sticking to glass than I do with metal pans. So, my suggestion would be to line the glass dish with parchment paper and then add the oil and dough after. It's much better to bake your focaccia in a parchment-lined pan than to risk the whole focaccia sticking to the bottom. That's just no fun.

[@galemartin3277]

Yum! ❤

[@grammyp4525]

I would love to do this recipe. Can you put it in cups and spoons measurements please thank you.

[@karilogsdon8597]

Any reason you can’t think of it can’t ferment longer in the fridge?

[@mark98070]

That would also make a great pizza 😋

[@GrantBakes]

Yes, it's very similar to how I make "Sicilian-style" or New York style square pizza. It is a great base if you like light and airy, thick-crust pizza.

[@mark98070]

@@GrantBakes Great idea for a video

[@madandre100]

❤❤

[@nothing_burger]

Excellent video and narration. My only gripe is for viewers new to your channel (and/or baking in general), you completely skipped over how to make the sourdough starter. Towards the end of the video you state you prefer the starter over baker's yeast but make no reference to a link in the video description to a video you presumably may have on how to make said starter. Otherwise, I found the video to be incredibly detailed and informative, thank you.

[@tlwn5196]

Bigger rocks of seasalt are not fancy. It’s an essential ingredient that really makes a difference. You’re missing out brother. Great recipe!

[@GrantBakes]

Haha I see what you mean. My kosher salt is pretty coarse so I’ve always enjoyed it. Maybe it’s time I got “fancy” though!

[@tlwn5196]

@@GrantBakes It’s obviously not the taste that makes a difference because salt is just salt but the texture is great and widely used in Mediterranean cooking 👏🏽

[@GrantBakes]

@@tlwn5196 Thanks!

[@ilyastrus4770]

The bottom of my focaccia turned out to be too soft and not crunchy at all for some reason (too much olive oil?). Still tastes great though.

[@amberfloyd370]

Did u actually take it out of the pan to cool? I didn’t one time and it was way softer then when I let the bottom basically air dry on a rack.

[@elevatortohell2827]

over fermented

[@TheHippieDips]

How do you know?

[@GrantBakes]

Mine? I don't think so. Plus, I find that you can let focaccia proof for a much longer time than shaped breads and it still turns out great. The only time I would ever consider focaccia over fermented is if it deflates before or during baking. This definitely did not happen and the focaccia turned out great.

[@TheHippieDips]

@GrantBakes just baked mine yesterday after following the video to a T (aside from adding cherry tomatoes & pesto) and it turned out perfectly! 👌 I'm dying to make a sandwich of some sort with it today😅

[@nicknicholas416]

not at all

[@ericklassen742]

Have you tried ancient grain flour for this recipe instead of white flour?