Onion-and-Leek Focaccia | Deliciously Crisp Exterior | Kitchen Conundrums

It's all about the alliums in this eye-catching take on the Italian bread. Caramelized onions go into the dough, while leeks and chives are artfully arranged on top.
INGREDIENTS:
-4 3/4 cups unbleached bread flour, plus more for dusting
-2 1/4 cups warm water (about 110 degrees)
-3/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
-1/3 cup plus 3 tablespoons extra-virgin olive oil, plus more if needed
-6 medium onions, halved and sliced 1/2 inch thick
-1 tablespoon plus 1 1/2 teaspoons kosher salt
-3 leeks, white and light green parts only, roots untrimmed
-1 bunch fresh chives
-1 bunch fresh rosemary, small sprigs only
-Flaky sea salt, for sprinkling
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Martha Stewart Living’s Culinary Director and James Beard Award winner Thomas Joseph solves your everyday cooking dilemmas. New videos weekly.
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#Focaccia #Italian #CookWithMe

[@gastrotekaes3340]

Love focaccia, I will make time on my channel soon, thank you for sharing ❤

[@luisantoniogonzales5732]

❤

[@MyDayMyChoice]

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[@blonddiev8752]

I love this guy straight forward plain and simple 😊👍

[@MyDayMyChoice]

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[@Stephenrsm7600]

I LOVE Foccacia!!!! You make it look SO simple that even I could do it!!! Thanks for showing us how to make onion and leek foccacia!!!!

[@MyDayMyChoice]

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[@rm765]

To wait for bread rising...first 2 hours...then 3 separate 45 mins rising....and voila....beautiful dish

[@MyDayMyChoice]

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[@jz2856]

Amazing recipe!

[@TheCookingCorner]

Great way to ring in the New Year, with Thomas Joesph.

[@MyDayMyChoice]

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[@doggfite]

Test Kitchen Daddy finally got a hair cut, I'm a little sad about it. Loved the vid, as always :)

[@MyDayMyChoice]

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[@tscherl]

Great Design!

[@shaeallday1956]

I love your videos, you explain everything so well 🥰

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[@aimlife2714]

Wow it’s really look amazing nice recipe

[@MyDayMyChoice]

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[@mikeyd946]

Hood thing I have leeks in my fridge. Bought too many and needed some inspiration! Thanks!

[@MyDayMyChoice]

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[@antoniajagodic]

❤️❤️❤️

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[@CoffeebeanerHtx]

Please chef Joseph, my guy, I want to figure out these soufflé pancakes. I love your show. I recommend whenever I get a chance to.

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[@soumyaskitchen8889]

Yummy food my new Friend

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[@stephenmccrain9056]

I want to thank you for sparking a fond memory of my brief meeting with the late chef Julia Child, not sure why but it happened nonetheless. sm

[@MyDayMyChoice]

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[@deliciousrecipees85]

Very nice 👌👌😊

[@MyDayMyChoice]

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[@j.ameliataggart8617]

I made sweet potato skins for the second time...can't get the skins crispy. What am I doing wrong?

[@kerryanneanderson7686]

I would love to try this! It looks tasty. Two questions: What size pan was used? What is the alternative baking method if you don't have a pizza stone?

[@karenko4907]

Using another baking tray as pizza stone should work. The goal here is to expose the base of your pan (with your foccacia) to high heat quickly for the golden crispy bottom (like how you sear steak with a piping hot cast iron skillet), and baking trays can do that - think of them as a very thin pizza stone. It just won't be as great as a pizza stone since it doesn't retain temperature as nicely.

[@kerryanneanderson7686]

@@karenko4907 Thank you for this tip!!!

[@MyDayMyChoice]

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[@osina73]

Use a cast-iron skillet instead of a stone

[@felipebrockveld]

Thomas, I have a question. I proofed my yeast on warm water with a pinch of sugar. It formed a thick foam on it. I assumed it is still usable. But my dough doesn’t grow as much as yours. It might be the yeast? Or the water proportion may interfere? I would be glad if you could enlighten me. Thanks!

[@MyDayMyChoice]

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[@omohousna3399]

nice. like

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[@yo-yolanda4654]

If you're using table salt...” Oh My God” pull it all the back. The way he said it 😂🤣😅

[@fidlah6938]

👍👍👍👏👏👏🔔✔🎁🌷

[@YummyFoodSecrets1]

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[@McKenzie_Bee]

:)

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[@lohnjones3307]

You forgot to show a piece after you cut it open. That is very important aspect of the finished focaccia.

[@MyDayMyChoice]

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[@KXMiddletonUK]

Does this really count as focaccia? The dough was just a basic dough - it wasn't enriched with olive oil or potato. This (kzbin.info/www/bejne/inqylIedrtqHf9E) is my favourite focaccia recipe. The 200 degrees are in centigrade, which is about 390 F.

[@doggfite]

Focaccia is more of a method than a rigid recipe. The biggest defining thing is that it's, essentially, an oven deep fried flat bread.

[@KXMiddletonUK]

@@doggfite the method was just a standard bread recipe that got put in a tray for baking. Focaccia is normally an augmented dough, i.e. there is often olive oil in the dough itself. This was just plain bread dough.

[@doggfite]

@@KXMiddletonUK the recipe is not the method. If you take a normal bread dough and boil it in basic water before baking, it's now a pretzel bread. You can use, basically, any dough recipe you want, but if you bake it bathed in oil and flat, it's focaccia. As with any bread, you can use tons of recipes to make any kind of bread, the thing that truly defines the type of bread is the method in which it's baked and it's form.

[@MyDayMyChoice]

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[@franciscorodriguezjr.2305]

I don't know what's the use of subscribing if when you ask a question you don't get any answers. From now on when I subscribe to somebody's channel, and I ask a question and don't get an answer in a reasonable amount of time I'm going to unsubscribe.

[@recipeswithrabia2940]

Amazing recipi First comment and view pin me please

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