Professional Baker Teaches You How To Make FOCACCIA!

In this Oh Yum recipe video, Anna Olson shows you how to bake rosemary onion focaccia. Subscribe for more video recipes: goo.gl/MJV4af
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[@noura.darwish]

I always love your recipes.. However, I find this recipe lacks the amazing sir pockets inside the focaccia, and the is a bit harder as well. The focaccia dough tends to be softer and more hydrated and doesn't need yo be rolled with a rolling pin, just stretching it on the pan and that's it, and it's very soft and airy. Thanks a lot

[@neda1984]

Excellent, You are the best dear Anna. I love you and I follow your cooking routine every day because you are very motivating.

[@dai1477]

I love your recipe with semolina Anna. Thank you. I will try it. 💕

[@P13N5]

Very good that she doesn't mention the length of time you should cook it. It creates lovely misterious vibe.

[@Evan490BC]

I've never seen anyone rolling a foccacia with a rolling pin. And for a good reason.

[@PolarBear-mj9wt]

Evan490BC yea hers looks flat, no airy holes

[@s0neskim]

Maybe she wants it a bit more even and thats how she likes it. I’ve tried the recipe and its delicious, if you want the airy holes in it you can prove the dough after rolling in the fridge overnight to develop the flavour and also the pockets of air but make sure to oil the dough and cover with plastic wrap and tea towel so it didnt dry out. Another way to have the airy holes is to not knead the dough as it distributes the air evenly thus creating bigger “air pockets”.

[@Evan490BC]

@@s0neskim Yeah, might be. I agree with you.

[@daintydiagnostics7238]

@@s0neskim No it's mainly a matter of the hydration level in the dough hers was very dry which is why she rolled it out and why it's more dense has less rise and has smaller air pockets

[@s0neskim]

@@daintydiagnostics7238 you can actually just spread the dough with your hands without rolling it out and its the oil that helps it to be more manageable. I’ve tried her recipe and got bigger air pockets but I proved it overnight in the fridge and I dont rolled it out as the more you knead or handle the dough, the more flatter and dense it will become as you are spreading yeast and develop the gluten which will create even rise.

[@pramodinibirje6552]

Today made Focaccia Bread. Turn out furfect. It is delicious. Thank you dear..

[@ohyum]

Thank you for trying out the recipe for yourself! Happy you enjoyed it!

[@malkrish1]

Awesome!

[@mkivy]

I love making Foccaci! Yum yum! I dot mine with good quality olive oil, a smattering of oregano, a smattering of basil....and sometimes I place pats of butter if I make it in The AM...my family loves it...I will have to use the moisture application. I forget that...thank u!

[@Evan490BC]

Focaccia is uncountable, as far as I know...

[@35368116]

We have a 14” cast iron skillet that makes a great freestyle focaccia. Wonderful crust too. Our favorite version is to submerge chunks of sundried tomatoes in the dough and then douse the entire surface with Parmesan cheese before baking.

[@SankethRao]

Dearest Anna, Every bake of yours that I tried, has turned out to be awesome. I have 2 ques in regards to this recipe: 1. Could I just divide by two all the ingredients if I just need one tray of focaccia? 2. Could I use normal rock salt instead of sea salt? Thanks a ton ❤

[@s0neskim]

Im not Anna but 1) Yes, you can also divide by 3/ double it. 2) Yes but do not add too much or else the dough will dry out, the focaccia dough must be “moist” when you work with it.

[@QuickCookie]

Anna try Barbari bread with sesame , It's a flatbread and kinda like Focaccia and you have to draw lines by your hands on it just before baking it , and It is DELICIOUS!

[@Evan490BC]

Barbari bread looks good! It looks similar to our Greek lagana bread.

[@Safoora-sf1jr]

Love your style.u r soooo pretty....and your recipes r superb👌👍

[@heenakhan7298]

Hi I love your all recipes maam it's really amazing..please tell me if I want to add fresh yeast what quantity will be the same recipe..? Thnks

[@vivianedward5569]

3 grams fresh yeast is 1 gram dry east.

[@user-bc1xf5md4y]

Hi Anna I love all your videos and I’ve made many of your recipes with perfect results however this recipe does not have any salt in the actual dough it just has it on top of the focaccia bread I just watched your video again (the video was posted 7 years ago) and it still does not mention adding any salt to the dough. Was this intentional? The bread lacked flavour so I made it again with adding salt to the dough ( 1 1/2 tsp.) and it turned out perfect. Thanks

[@photobia6593]

Chef Im disappointed that you dont have the recipe in the description box..

[@blackreazor]

I love all of your stuff but I find this recipe to be not wet enough for actual focaccia and I recommend you fold your dough rather than foll it it will also help develop the big bubbles

[@fultonjohnsonaton5096]

What size are your cups dough? Mine are kinda small. Is there any other weigh you can explain how much flour is in the dough?Thanks

[@dipp1511]

is there no salt in the dough?

[@castermetal]

can i use bread flour instead of alp?

[@enakshimukhopadhyay1300]

How much time inside the oven ?

[@cindyfrench3451]

I didnt see you add salt? Nor could I find the recipe in the info.

[@fabinarai]

Nice to see you Anna, back on youtune

[@josephclark637]

Hi ya'll! ! New here!!

[@anitamckinney5668]

So how long was the bread in the oven?

[@jorinter]

Where's the recipe ??🙏

[@eldapucci3306]

She didn't add salt, I did. And no rolling. To be done by hand.

[@35368116]

Did you intend to leave out the salt in the dough?

[@elainedowd5134]

This is weird. In the food network written recipe there is salt in the dough, AND there are 3 rises. One before shaping, one once rolled out, and then dimple and let rise again. I am confused

[@carladaniellabenedettimora9102]

It doesnt have salt??

[@mpb3481]

Carla Daniella Benedetti Morales It was probably edited out. In the printed recipe, a tablespoon of coarse sea salt is added just before she starts to knead the dough on the counter.

[@moshe.s.2725]

Were is the recipe as in all others ho yam recipe???

[@Jerzidi9]

Why do some people use bread flour instead of all purpose? What is the difference? During this pandemic, it is almost impossible to find bread flour and all purpose at times... crazy times. Have you seen the price of vanilla? Speechless!

[@FJMF92]

Forgive me if I'm wrong cause my memory tricks me, but till I can remember, it's mostly a quality thing between both kind of flour, being bread flour a better one for this kind of dough. But you can still use the all purpose and it will works perfectly! In the end, it's most important the technique than have the exact ingredients ✨.

[@fultonjohnsonaton5096]

Speechless indeed!

[@amigoa9981]

Could you please write the ingredients step by step on the screen ? Thank you .

[@rme1383]

I know it's late but here is the Ingredients: 2.5 cups warm water 2+1/4 tsp yeast 2 tbs olive oil 0.5 cup durum flour (coarse flour) 5.5 cups flour

[@andreeachirca7039]

I'm not sure what an italian will say about this focaccia

[@roxy_quokkacake]

Dough too thin and too little olive oil. The spray she did before closing the oven? She wouldn't have to do that, if she sprinkled a bit more olive oil on top. I usually put basil leaves with olives and cherry tomatoes, or diced dried tomatoes with garlic, or I just put my favorite pizza toppings on top with tomato sause and herbs as base. Nothing against her though, she seems nice, but I just feel she could've done a little bit more research for this video.

[@Evan490BC]

"Porca miseria!"

[@violetsands]

just what i was thinking - not authentic and not focaccia. no oil and water, holes not big enough, too much topping, never bake a paper but on a well oiled sheet.

[@andreeachirca7039]

@@Evan490BC 🤣🤣🤣🤣🤣ya, they say so

[@eldapucci3306]

Hope the parchment paper works. I have never used it. Just olive oil on bottom, yes no salt , no rolling allowed. I am Italian. Lol

[@madhushreevijayakumar5181]

Water 🧟 Yeast 🤯 Oil 🥶 Semolina 💀 All purpose flour 👪 Red onion 👥 Rosemary 🌄 Sea salt 🌋. Bake the faccioca for about 30 minutes 🌬️

[@jiachenwang5821]

How long do we need to bake the focaccia?

[@zoea169]

Jiachen Wang idk, I was wondering that too

[@ohyum]

Bake about 25 minutes until you get that nice golden brown colour

[@jiachenwang5821]

Oh Yum with Anna Olson Thank you, Anna!

[@joannachristie5700]

Can I leave out the durum semolina?

[@roxy_quokkacake]

Yes, you can cover the surface of the pan with olive oil or use corn flour instead.

[@EvelcyclopS]

‘Beautiful interior’ Err yeah. Try get some rise next time miss fancy oven.

[@jodinprinztv]

iT LOOKS LIKE PIZZA BREAD..TOO MUCH BEATING OF THAT FOCCACIA BREAD😂

[@jassonong7894]

Noo where is Bake with Anna Olson... it's ok this is fine

[@ohyum]

+jasson ong more coming

[@jassonong7894]

+Oh Yum with Anna Olson oh ok patiently waiting for it

[@JSpiffy]

Recipe looks good but method is questionable

[@iamdee2615]

John Smith you can do it your way if you want

[@momentpeace5188]

You mean 90 mins?

[@vivianedward5569]

Sorry Anna, you bake beautiful cakes and so on. But this is not a real focaccia-recipe. The dough needs time overnight to rise and to become full of holes. It needs more of everything... Sorry, really.

[@saramoreira8855]

im sorry but this is terrible is insanely hard for a focaccia and u need to bend it and let it raise up to 4/5 times so it gets big and fluffy like is supposed too

[@sandraebrown5386]

Foccacia is not bread nor do you knead it.

[@LifebytheBowRiver]

not your best recipe. Seems really rushed. Not very impressive final result either. Claire Saffits has an incredible recipe for anyone looking. (Dessert Person)

[@bscheurl9311]

This has nothing to do with a Focaccia.