How To Make Sourdough Focaccia

[@slukinov]

Thank you. The focaccia is amazing!

[@yogachant]

Hi. I've tried two of your recipes (plain sourdough and sourdough flavored sandwich loaf) and they both came out great! Thank you!!! The way I figured from the video, it takes about 6hrs the night before and then about 2hrs in the morning? Mix everything, rest 2hrs. Add salt and oil, mix, and move into a shallow dish, rest for 30mins. Next 2-3hrs keep folding every 30mins. Refrigerate overnight. In the morning stretch in pan, rest for 15mins. Turn oven on, stretch again, add tomatoes and bake when oven is ready. Thanks again!!!!

[@dentonromans7200]

This is my new favorite channel - looking forward to more videos.

[@BuzzbyBakes]

Thank you! I'll try and get a new video up soon. Cheers Jo 👊

[@alxxxx70]

Congratulations, another great recipe.

[@BuzzbyBakes]

Thanks Al 👍 Hope you are well and still enjoying the baking. Cheers Jo

[@iamryanlittle]

Hey! I'm really honored to hear my song "wish you were here." as the outro of your video!

[@BuzzbyBakes]

Cheers Ryan, the honour is all mine. Love your music...probably a bit too hip for videos about bread...but hey, I like it! 🤣 Jo 👊

[@Simplycomfortfood]

Congratulations!!!!😀🤩🥰 on 5000. Jo I have only been watching for about 2 months. I have sent pictures of some of the loaves that I have baked. Going to try the Brioche to make French Toast on Sunday Morning. I really enjoy your videos. Thanks

[@BuzzbyBakes]

You've inspired me to make a couple of regular loaves...so we can have French toast for breakfast tomorrow too! 👍👊 Happy Baking...and breakfast. Cheers Jo

[@Simplycomfortfood]

@@BuzzbyBakes That is great Jo. Your regular loaf is a great bread. I love that recipe. Make the french toast with the cinnamon swirl brioche bread this morning. Oh my goodness😇😊amazing!!!👍👍🤙

[@sarahedawkins]

Thank you so much for the two angles on the coil folds, I am definitely going to try this recipe using that method! I've only made one sourdough focaccia and it is delicious but it is a no no-knead recipe that is mostly hands-off and I find that it's just not quite coming out the way I want it to. Thank you so much for this content!

[@BuzzbyBakes]

Thank you Sarah. I did test a no fold option to try and keep it really simple, but you end up with a very sponge like even crumb. Tasted good, but I wanted to give a method that opened up some of those bigger air pockets. Happy Baking, Cheers Jo

[@honorshearing2821]

So glad I found your videos. You are a very good teacher with the right amount of info and chat. I'm much happier that you weigh everything. I didn't have success with the cups nonsense. Do you prefer a rye sourdough starter or white organic? Thanks from leafy Surrey

[@BuzzbyBakes]

Hi, I feed my starter with 1/3 rye and 2/3 white. I like the balance - it gives me good activity but I only need to feed it once a day when I'm using it. Otherwise it just sits in the fridge dormant 👍

[@honorshearing2821]

@@BuzzbyBakes good idea. My rye starter is a bit lively. Thanks to your instructions, I was able to incorporate sourdough starter into my rapid bread machine recipe. It was superb. Many thanks - really enjoy your videos.

[@honorshearing2821]

I gave one of 'your' loaves to a friend. They enjoyed it so much, she wants me to make one for her every week, offering to pay £3!

[@maryschutte8368]

What do you mean "Just a sourdough loaf..?!!." It takes me three days to produce two loaves. I made sourdough pretzels today with some of my "discard"

[@BuzzbyBakes]

Ha...don't get me wrong, I love my sourdough bread. But I know the frustrations when just starting out, so I wanted to give any new sourdough bakers a recipe that would have a higher success rate and would create a 'meal' they can share at home. Even if you bake a successful loaf, you don't always get the enthusiastic response you're hoping for from your family! 😂

[@theenak101]

Thank you for this awesome sounding recipe! I’m wanting to make sourdough pizza, but can’t find a good recipe for it. This will work, until I find one, I hope. I’ve never had focaccia before, but can’t wait to try it. Thank you again!

[@BuzzbyBakes]

Hi, you could actually use this dough to make pizza. If you divide it into three balls after the RT bulk proof, you can put them in a Tupperware in the fridge for up to 3 days. Then just flatten out a ball, stretch it into a 12" disc and you've got your pizza base 👍 Two recipes for the price of one...Happy Baking! Cheers Jo

[@theenak101]

Buzzby Bakes Thank you very much! You are fantastic! Athena