Focaccia Masterclass (In-Depth Yeast Bread Tutorial)

[@barneyut]

As an 82year old male, just starting on my bread-making career, may I say your presentation was like a breath of fresh air no pretentiousness totally free-flowing and so speaking directly to everyone, thank you so much, you have a fan for life.

[@ambercrombie789]

I'm about to sound like a whippersnapper but here goes. I thought I knew something about cooking/baking till I came here. Coming to the realization that I am clueless is disappointing. (I'm 65) // I'll get over it. :)

[@bryandonahue8302]

@@ambercrombie789 hell, I'm 22 and I feel exactly the same. Her videos are so amazing to me cause she focuses so much on teaching.

[@Syedda-nosheen]

My Lord! How do you get the energy?

[@misterwolf9227]

6:51 know what you mean, Helen speaks the truth and only the truth. Thats what I like about her also.

[@jaureliosoares]

Adorei o vídeos!

[@bradlywiebe3673]

I've watched so many videos, so many recipes... always they tell you what to do to make good bread. Never do they tell you WHY you are doing it, until Helen Rennie... She tells you what, how, and especially WHY. Helen Rennie has got to be the most informative and helpful person I've ever seen when it comes to baking. Helen your help has been immeasurable, and I thank you from the bottom of my heart for your channel!

[@isabelgaynor2589]

Me too. I thought who else to instruct me but Italian bread/tocaccia bakers. Boy was I wrong. I had no idea Helen was a bread baker too. She makes it all seem sensible and easy to follow. Time for me to buy an OXO scale. First bread baking in nearly 40 years.

[@michaelstaeheli1598]

I told my wife, “I’m going to use this recipe and try to make focaccia bread.” So I did. OMG do you ever give great instructions! This is the best bread we have ever tasted! Thanks so much.

[@drkaplin98]

"...switch from the paddle attachment to the dough hook was a pain in the ass..." I love this woman.

[@katie.did.art85]

I learned more about the sciency part of making bread in this one video than I have in 6 months of watching hundreds of other videos. Seriously, this is a fantastic video.

[@shellc3509]

Completely agree! Wow

[@jas8815]

One of my favorite character traits in a person is common sense, and you have that in spades. So much of your breadmaking style is no nonsense, down to earth technique...I love it. I have a favorite focaccia recipe that I've been making for years, but I recently got a Kitchenaid mixer, so I'll be try your recipe next. One tip I'd like to pass along. You said you like the bottom of your focaccia to be crispy. I do too, and what I do to add a bit of extra crunch is to sprinkle some semolina on the bottom of the baking pan before I add my dough and shape it. It adds a nice bit of crunch to the final product. Thanks so much for this recipe!

[@helenrennie]

great tip!

[@canchero724]

Lost track of the video laughing at that hole fetish joke. Helen really upping her comedy game to new heights. Higher may it rise, Ms. Rennie!

[@gerardjohnson2106]

Great content in this video. The story of your journey into "bread" with your husband is glorious. I was been bitten by the "bread bug" many years ago. My wife really enjoys my breads but will not "engage" in the process. She has other interests so I don't push but I feel lonely when baking bread so I turn to KZbin for company. :-) Thanks for sharing.

[@maehlers]

I kind of teared up at the end of your story. I wished that I lived nearby so I could take a class from you! Thank you so much for creating such in-depth videos. They are helping me to have a better understanding of the science of cooking as I rediscover my love of this art.

[@joelre6240]

''Yes, you are welcome to unsubscribe'' hahaha I love her so much. I would never unsubscribe from my favorite KZbin channel. I love all of your videos and the way you explain everything.

[@maxsmith8196]

Tuscans im shambles

[@isabelgaynor2589]

A Russian lady with a reao Bostonian sense of humor.

[@karinperrott9890]

I really enjoy how you educate us. Knowing why something is done is as important as knowing how.

[@ramonajordan3875]

I'm so happy to have found a sincere, no nonsense, presentation to bread baking! COVID was the catalyst for my obsession. I'm still working on mastering sourdough, but I think I have a good grip on focaccia. It's a delightful bread, that in my experience, has been much more predictable than sourdough. You have a new subscriber based solely on your frankness!

[@mariapopek7798]

Did you ever master sourdough? I have been trying for years without luck

[@woohyawn2595]

Thanks so much for this video. I just started making my bread at home and you’ve explained everything I had questions about! Baker’s percentage, the meaning of “high hydration”, pitfalls with yeast, flour optimization- you got it all! Thank you so, so much!😊

[@izzyschoen13]

As someone who cooks all the time, it's rare for me to get so many tips from cooking videos. Helen, you have a fan for life. Your videos are so informative and entertaining. Please never stop making them.

[@nordicstarhomestead7314]

' I find the attachment switching to be a pain in the ass! LOL that totally made my day LOL

[@slopowers1513]

I'm Canadian and love to bake bread... I remember the first time I spent the winter in Florida and made bread with (you guessed it) A.P. flour - and not King Arthur's! I could not for the life of me figure out why I was having so much trouble until I finally researched it. Fast forward, I started bringing my flour from home and no more problems. Great video - I've been making Focaccia quite a bit lately.

[@y2ksw1]

The main reason why bakeries use a starter dough is expense. It is far cheaper to keep a small ever going yeast dough, and stretch it every day for the required amount, than preparing the full amount from scratch. In our bakery we produced daily 80 kg of dark bread and used a special yeast, which costed a fortune. Since bread needs to be economic, too, it would have resulted into a significant raise of the price, and then people would have refused to buy it. We had in stock 3 kg of constantly fed dough, which became replaced daily, but about 100 g of the "mother" dough. To these almost 3 kg of dough we added 10 kg of freshly grinded, integral flour and hand-warm water, mixed by hand to a very wet dough and left over night for about 6 hours in a naturally warm place. In the morning, this dough would be then stretched again with more fresh flour and water, salt (20 g per kg of flour), spices (0,25-1 g per kg) and kneaded thoroughly by hand or with a kneader. I preferred to do it by hand, it's a great feeling.

[@drkaplin98]

A "bread journal?" The perfect couple to have over for cocktails and a great dinner.

[@timothysmith9679]

I love Helen’s videos - she taught me how to make fresh pasta from scratch when COVID struck and the shelves were bare (shame on you hoarders). I followed her video and made probably the best homemade pasta I’ve ever tasted. Since then I have developed my technique, but I turn to Ms. Rennie every chance I get for inspiration, comedic relief, knowledge and inspiration. When COVID is behind us, my dream is to attend one of her cooking classes just so I can thank her in person for taking this PhD chemist and turning him into a pretty darn good cook.

[@sittingstill3578]

Have seen any of the _Pasta Grannies_ videos? They’re so wonderful. There are so many more variations of Italian pasta that I never would have imagined and such delightful grannies.

[@SW-zu7ve]

Shame on you for not being ready. I have a lot of things "horded." I'm just not a complete moron have have bought and replenish things over time. Unlike people like you who don't "hoard" and wait till something happens then decide to panic buy and cause shortages.

[@alexisericson241]

I live in Canada and one of the most common flour brands is Robin Hood. Their all-purpose flour has a protein content of about 13.3% so now I understand why my bread recipes are very uneven

[@belalmatter256]

Thanks to Adam Ragusea for recommending this great channel!!

[@bobjolly7795]

I can’t believe my luck...this is what I just told my sister I wanted to make this week.....your instructions are always so clear and you recipes delicious...thank you for sharing

[@massoodn9410]

You are the most delightful, talented, entertainer, no nonsense, knowledgeable, precise, actress, attractive teacher. And your accent is a huge plus.

[@juliecortelezzi1776]

Just made and it looks fabulous! Still cooling and can't wait to bite in! I loved your tears in remembering your early days! Thanks for this incredible vid!

[@helenrennie]

Thank you so much for giving this bread a shot. I hope it tastes as good as it looks :)

[@USVeganTraveler]

This is a real MASTERCLASS. I'm following this again and taking notes during my first rise. When I go to Italy in 2022, I'm going to be very particular with my bread and make sure I ask for plain bread. When I visit Tuscany, I'll now know why their bread is pale. I'm off to watch some of your other videos. THANK YOU!

[@dyfrigdavies2652]

I had a disaster making focaccia some years ago and having seen Ms Rennie’s excellent video on egg pasta (which produced excellent results), I thought I’d give this a go. It’s an excellent video; clear and amusing. The result spoke for itself as the bread was delicious. I used strong bread flour out of necessity and didn’t have any trouble stretching it, and the proving, crumb and flavour was very impressive. Thanks for a great set of videos.

[@helenrennie]

so glad your focaccia worked out well :)

[@sharmilam100]

Hi Helen I’m from India I’m a beginner in breadbaking. Lucky to have tumbled on your videos. Your videos are earnest, and transparent . Which is good for beginners. Initially I was very hesitant to bake. But it’s fun and challenging. I like your videos they are really a great help. Thank you.

[@sarikagupta6379]

Thank You so much Helen 💖💖💖💖This really was a master class. I just baked a Foccacia. I followed another recipe. But I pretty much followed/covered most of the steps/points that you’ve shared here. My dough was fermenting in the refrigerator for over 2 days. The flavour, taste and texture was unparalleled. It had big big holes. I was so excited about the holes that I was showing them to everyone. You said if you’re not excited about the holes then you’re not a good baker yet. That held true with me. I will fold the dough like a letter twice like how you have taught us the next time I bake a Foccacia 💖 I’m sharing the pictures with you on Instagram. Hope you would approve. Lots of love and much respect From India 💖

[@Ksyusha1]

Helen at her best !!! As always !!! Thank you 🙏 👍❤️

[@bjones9942]

Helen, Thanks for the focaccia tutorial!!! I have an everyday bread recipe that's so easy, doesn't require weighing or more than 1 day prep, and has always worked. 3 c. all purpose flour, 1 Tablespoon instant dry yeast, 1 teaspoon salt, 1 3/4 c. water, zapped on high for 40 seconds in microwave. Mix all ingredients and knead in stand mixer for 10 minutes. Let rise until doubled. Remove to a lightly floured work surface. Form into a ball, place on a piece of parchment, snip the top a couple of times with scissors, dust with a little flour, and drop into a dutch oven that has been preheating for 30 minutes in a 450 degree oven. Put the lid on the dutch oven and cook 30 minutes. Take the lid off and cook another 15 minutes. Cool, slice and eat. Try it - it has never gone wrong for me. Yes, I'll agree it doesn't have the flavor that would develop with a slower rise, but it tastes much better than store bought bread and takes about a total of 2 1/2 hours to make. This is a wet, somewhat sticky dough - but until the final shaping it's in a mixing bowl so there's not much mess.

[@sanductive]

Lucky to find your video. You are an amazing teacher I must say. Dissecting every small detail! I loved it! I got hooked on to baking during the lockdown and I realized it makes me so much happy.

[@imaguygolfn]

The more I watch the more I love everything you do and say. Thoughtful, insightful, concise, friendly and seemingly approachable. Just awesome!

[@sdmahoney2623]

Thats awesome! I love the story about Jason. My dad was the baker growing up. We would buy 5 gallon buckets of wheat and grind it fresh. I don't bake often, but growing up with it, I never really feel the need to measure anything and just do it intuitively. Since it is a specific feel in the dough, I don't think its very much of a stretch (ha, get it?). The one thing I would always make for the family growing up was pizza dough. We usually didn't use whole wheat for that, or only a bit.

[@cme1027]

U are the best instructor ever.. thank u so much for sharing your knowledge 💗💗💗

[@mshoaee5686]

Making this focaccia is the only time I followed a KZbin video and ended up with a product the same as the video. I love that the scientist in you hasn't abandoned you when you changed fields. Keep experimenting.

[@jennifergridley8111]

Thank you so much 💓 this is so helpful and I thoroughly enjoy your teaching while making the bread!! My daughter is a newly married young woman who loves to bake, and she is enjoying these, too! Thank you 😊

[@starlakelsey2782]

I wish I could take one of your cooking classes. You never fail to teach me something new in every video!!

[@lajeanaphelps-davis7226]

About the 3rd video I have watch by you starting out learning my very first kitchenaid at 64 for that birthday. I love you. Great sense of humor, very detailed and informative. Thank you for this instruction and will be watching more of you. I will be trying this out once I am off work.

[@kittykat717]

Oh my goodness Helen looks so good

[@trqhbib]

Dear Helen I enjoyed your master class. Great pointers and valuable advice on flour, yeast weights etc. I finish mine a little differently but that is matter of approach and individuality. I mist be hones and tell you that I caught myself looking more into your eyes than focusing on the video. Your family is very lucky and I am sure they appreciate you a lot. All the best.

[@sharaarati]

Love your accent.You also speak very good and clear English.

[@charlieb6090]

The best bread video on KZbin.

[@rohanlg790]

I love how every one of your videos is super super detailed. Down to earth. Commonsense. Using your chefs judgement. One of my all-time favourite channels

[@sajarnitsa]

Your explanations are second to none and your comments are simply priceless. Please continue using metric units, imperial units users are a minority on Earth.

[@janicejurgensen2122]

I don’t comment often but I have to tell you that I truly wish I lived in Boston so I could take your classes. Your teaching style is unique, clear and when I finished watching 3 times! I feel like I can bake focaccia like a pro!! Thank you very much and thank your husband for me too!! Best wishes to you both!!

[@helenrennie]

Thanks for your kind words!

[@reenpeen]

Very detailed and you don’t complicate the specifics. It was amazing walking along with you on this bread journey

[@tylerironside3915]

I love Helen, she’s so honest and scientific!

[@ndmplace9155]

It's been awhile since last comment... can't help but to come back to your post.... We need more of your heart to make our lives a bit warmer and sweeter. Hope you are doing well!

[@amvedin]

Truly a masterpiece. Your grasp of the intricacies of baking is fantastic and watching it taught me a lot. Many of my doubts were cleared. Keep up this great job. Thanks.

[@norbertklotz6434]

Helen, after watching and learning from ATK for a long time, you are now my new "gold standard". Thank you for all of the insights.

[@evanlane1690]

I actually said "I trust you" out loud when scrolling through the search results for foccacia recipes. Great recipe, as always! Thanks!

[@sweetpeanmolly]

Oh my goodness! What a beautiful voice 💗💗💗 Thank you so much for sharing every little detail in this! 💗💗💗

[@nanno8483]

I bake often and I get great results. I am definitely not a novice. I am amazed at how much I learned from this video. I am excited to bake this bread! I can't wait to see more of your videos

[@jelco996]

An educator, scientist and baker! What a great combo. Appreciated the story at the end. 🙂

[@MsMars.]

I gotta say, I love you. LOL. Not only am I learning the "whys" behind the fundamentals, but I am also hearing you address the frustrating things that dough can, and likely WILL do and the reasons behind it. That helps. It helps me know what to expect and to chill out when it happens. And to know how to mitigate those occurrences. Plus, you are very down to earth and quite entertaining which is a bonus! Thank you for this tutorial.

[@leahfaraci7550]

I am so happy I found Helen here. Love the no nonsense approach!!

[@bobettebryan6589]

Thanks for this advice. I made a sourdough Focaccia, using another recipe, a couple of days ago. It didn't turn out bad, but it wasn't great and my son didn't like it. You've given me the inspiration to try again.

[@bluebabyloveable3467]

Thank you so much for sharing! Your video was very informative, not just about what is right, but what not-to-do. My son thought my first focaccia was a biscuit, and the second attempt was a cake... now with your video i am attempting the fifth time.. :)

[@paulasimson4939]

Absolutely amazing. What a great teacher you are, Helen. I so wish I could come to Boston for one of your classes.

[@hildadeleon3419]

Hi, I'm your new subscriber from the Philippines, a newbie in bread making. I'm so glad when I saw this very comprehensive video. I have to watch all your uploaded tutorial videos to learn more and enhance my knowledge on bread making. Thank you for sharing. God bless you, your family, your viewers, and your channel.

[@lolaj6488]

Thank you Helen for this great video. You would never know how much I appreciate it. It’s so easy to understand and there are is sooooo much information. Hope everyone appreciate this video as much as I do from the very bottom of my heart 💝

[@earlklugh1021]

I just baked the focaccia using your recipe. It turns out great and the bread is very tasty. As I am staying in the tropics, I tweaked your recipe by reducing the water content by 5% and letting the dough ferment for about 2 hours on the first rise. Thank you for the recipe. Your video is very informative and well presented.

[@helenrennie]

Congrats on your focaccia success :)

[@gopinatl]

Ultimate.. This wouldn't been explained in a much better way... I definitely need to try this.. Great learning. Thank you for the time spent.

[@lisadurant4689]

Helen, you're the best.

[@creationssbl4472]

Thank you so much Helen for your inspiration and generosity with all your wonderful recipes! You brought a tear to my eyes with your dedication to your husband.☺️ I have just removed my very first focaccia from the oven and the pleasure and satisfaction of making such a nice bread is amazing! Even if it didn’t look as beautiful and pillowy as yours before baking, they turned out pretty good!

[@helenrennie]

so glad your focaccia turned out well!

[@mattyreed316]

really glad i found this channel. im still early in my bread journey but i have to say this is one of the most comprehensive videos i've found on the subject. thank you!!!

[@ShenZA6]

The "pale Tuscan bread" part makes me crack!!😂

[@rameahbhatia3349]

I am from Belgaum India i went through your recipe and for the first time my bread came out so nice thank you very much your detail explanation on hydration very well explained I never had such a light bread from market

[@PicnicPlate]

Always love how your recipes are so thorough!!

[@WalkingPrepper]

I could listen to you, Miss Helen all day! Your voice is very relaxing! Much love from Texas

[@theresebrandser]

Loved your story at the end 🥰, and the focaccia looks divine! I’ve had the bread bug for years, and never realized that dough hooks were so different. I’ll be trying this soon! Thanks!

[@dsddala467]

There is (or maybe was, it's been a while since I have been there) a bakery in Syracuse, NY, called "Daily Bread," that was spin-off of a pasta restaurant across the street. They have THE BEST focaccia bread I have ever had. It had sundried tomatoes in it and a the loveliest herb/salt sprinkle on top. It was a good sized loaf. We would always buy 2 loaves when we went, one for the house and one to eat between my husband, daughter and myself for the 45 minute drive home. We would gobble up that loaf of bread in shear pleasure and delight. It had great pull, an airy crumb and a nice crust and the plump sun dried tomatoes with that sexy herb crust were just to die for. Best bread ever. I may have to try this so I can try to recreate it. It will be a tall order to try to even come close. But I live in California now, so it may be my only hope to ever experience that again. Wish me luck! Thanks Helen!

[@FrankTedesco]

Sensible and no nonsense. Glad KZbin suggested you.

[@joeradkovic7257]

I was also struggling to spread out my focaccia in the tray. I did a miserable job, and put the cling film on anyway. Then I gave it a last push through the cling wrap, and voila!! It was easy to spread and shape it to fill the tray as the plastic wrap help it where I spread it! I let it rise another hour under the plastic, then removed the plastic and put it in the oven and baked it. Thanks for all your help. Maybe this accidental tip is of help to others.

[@ruma325]

I feel like I just found a gold mine, so happy to find such a good mentor

[@stauffap]

This isn't a good focaccia though. This isn't even a focaccia, but just some dry flat bread with dimples, olive oil and herbs. It has nothing to do with a real italian focaccia a la genovese. You should learn it from an italian. If they don't pour salty water on top of the focaccia (into the dimples), then it won't taste like a focaccia a la genovese. There's a great recipe on the "viva la focaccia" youtube channel. I don't know why western chefs keep selling such flat breads as focaccia. It's like they never went to italy and ate focaccia there. It's like someone famous at some point in time must have claimd that this is focaccia and then everybody must have copied this fake focaccia.

[@TheNumber1tutor]

This is the best cooking channel.

[@normabishop2693]

The best! I caught the sourdough virus during COVID (and had previously made bread, even focaccia), but this video is an amazing, clear, concise explanation of many things that remained a mystery after watching countless sourdough videos. Thank you so much! (And your presentation style is charming!)

[@Jocyswims]

I am horrible at baking (Great at cooking!) yet this was such a detailed and easy tutorial! Thank you so much for this, explaining about the processes and giving us tips/tricks! I made my first loaf today and it turned out AMAZING! I have the second ball of dough in the fridge ready to bake tomorrow and I cannot wait!

[@ThePsyclepath]

I followed Gordon Ramsay's recipe for focaccia and it was good, but I was disappointed. My first crack with this recipe was full on PAVONE. Thank you Helen, for the passion, humour, knowledge, and love you put into this channel. You touch so many of our lives.

[@BoppityBoopy]

I love your classes. Hopefully, one day, I'll make it to Boston. Love from Canada.

[@innnews6299]

Wonderful video, and great instruction. The most informative and delightful on KZbin.

[@tusharbanerjea1602]

Helen, you were really wonderful in your presentation. It seemed that I was at your class in person instead of being online. The story of your husband catching the bread bug was really encouraging as the transition from doing your PhD to bread baking is really huge. I am sure you both make a good team together enjoying a common passion. I wish you great times ahead.

[@davidcardinal9900]

First time foxcia maker and WOW, this was fabulous! Thanks so much for your great videos. So much fun! My daughter an I just did this an we ate as a family. We all loved it!

[@wm4bmtop]

This is a terrific video - thanks for all the practical information. I'm a reasonably skilled cook but I already know that this is really going to help the bread game. Thank you!!

[@planecrazyish]

Hi Helen, I've been watching your videos for quite a while now and am so impressed with all the knowledge you have on so many topics! I have a learnt a whole bunch of stuff from watching your videos, but above all else, I have to say, you are a lovely lovely LOVELY woman!!! keep up the great work, you deserve every bit of the success you have earned here. You have a fan in New Zealand! :D

[@777elshaddai]

Such an informative video. I have never heard of the amount of salt making a difference. If only all cooks explained these things thank you

[@tristancampbell2968]

Thanks to you my first attempt was delicious and I want to make more to use my new knowledge.

[@ketogenic_ron]

I made this today and I have to say that this is hands down the best recipe, the texture of the focaccia is amazing and so delicious, can't wait to use this recipe to make Detroit Pizza, thank you so much for sharing this recipe 🙏

[@samanthacrisp9294]

I just love you Helen! Your food, cooking & baking methods just mesmerizes me! But most of all I love your heart and sweet nature. It is obvious you love people. I thought you were French bc of your sweet nature, hair cut and demeanor. What a sweet surprise to know you are Russian! I cannot wait to watch the next videos and try out the next recipes. I also so appreciate how you talk as though we are your friend in the middle of a cooking lesson. Thank you, thank you, thank you!

[@dudeist_priest]

Wow, this is so informative! I've made about a dozen of these during quarantine and you answered a lot of little things I didn't know were impacting the final product.

[@leaftan8567]

I am so happy to chance upon your channel! I caught the bread bug lately and your teaching is so amazingly clear and interesting! Thank you so much

[@rickknowlan8949]

First good explanation I've seen for why we should punch down the bread to get rid of CO2 and redistribute "food" for the yeast. I like the letter folds to do this. Will try it on my sourdough, though I'm a little concerned about the more fragile nature of the sourdough.

[@rickknowlan8949]

I tried it and punching down the dough aggressively doesn't work as well with sourdough. The aim of shaping with sourdough is NOT to degass. It is to redistribute the ingredients without degassing.

[@SeniorServiceWebsite]

Hi, thanks for the focaccia masterclass! My quality of focaccia has indeed improved. Your method and technique definitely helped. I have scanned and scanned the list of videos u produced and cannot find one on ciabatta bread. That is also a bread that can improve from a longer proving time… please consider assisting us by making a video; the videos on KZbin are all about “less kneading “ and “fast production “. I’m looking instead at quality 🙂 Thanks

[@daveg686]

Thank you Helen I'm gonna try your Focaccia recipe tonight with some Potato Ham soup. 👍

[@richiejohnson]

Old Boston guy here. Helen is sooo very Brookline! She knows her stuff!

[@Javaman92]

If I didn't already love you I would have by the end of this. Good job Jason. ❤️ I'm watching this because I really like this channel and I too have the bug. Thanks for sharing. 😉

[@GunnyArtG]

I’ve been thinking about bubbles all wrong! Great video.

[@jimmullenax2872]

I have watched a lot of bread videos bc I caught the bread bug too. Your format has been the best and I feel like I have learned the most. I’m going to try making this soon

[@fredstratton2841]

Very well done video. Helen you have a great manner and will become one of my favorites on KZbin. Thank you for your clarity.

[@TuncaBergmen]

The best video I have ever seen about bread making. Thanks 👍