Simple SAME DAY FOCACCIA BREAD to easily CUSTOMIZE | Great for sandwiches | Easier than ever

[@jcsmith716]

This was finally an easy way of doing it that even I could replicate , thank you for this , very well explained

[@wildflowers.recipes]

Glad it helped!

[@danielebohu8329]

Technique différente,il faut que j'essaie!merci pour le temps passé à nous faire plaisir!😊

[@wildflowers.recipes]

Merci pour tes gentils mots, je suis heureuse que la recette t'ait plu!

[@JohnSmith-jh3fm]

Amazing and simple to do

[@wildflowers.recipes]

Thanks a lot 😊

[@angelaedwards7138]

@wildflowers I’ve got your one focaccia bread recipe getting ready to go into the oven 😊it’s on its last 35-45 minutes rest before going into the oven, so I started looking at your home page and found this recipe which I will be making in a couple of days 😁 I love the way you explain exactly what you’re doing and showing exactly what the dough is supposed to look like, it really makes a huge difference for me to see what I’m trying to achieve. Thank you for sharing your recipes and techniques and your beautiful videos when your traveling I’m really enjoying your posts !! 🥰🇮🇹🥖

[@wildflowers.recipes]

Hello, thank you for trying out my recipes, I hope your focaccias turned out great! And I'm so glad you enjoy my videos and the content of my channel so much, I really appreciate your lovely comments! ❤️🥰💞

[@perotinofhackensack2064]

Hi! Coming back to this. My favorites recipe of yours, so far. What size pan did you use for this dough amount?

[@wildflowers.recipes]

approx. 10x16 inches

[@perotinofhackensack2064]

@@wildflowers.recipes I just realized you have 2 focaccia recipes, both same day, and the one I used is the older one, and it turned out good. I guess the new one is an experimentation with the manitoba.... Im going to stick with the old one, and half all the ingredients for a smaller pan.

[@wildflowers.recipes]

@@perotinofhackensack2064 Exactly, this one is with manitoba!

[@perotinofhackensack2064]

@@wildflowers.recipes And interesting - comparing your 2 focaccia videos - you lowered the temp on this one and extended the time by 5 minutes. Is that because manitoba here can absorb more water than regular strong flour, and you need more time to drive that water out?

[@wildflowers.recipes]

@@perotinofhackensack2064 Hi, sorry for my slow reply. Lowering the temperature and giving the dough more time to bake to let moisture evaporate is a good option. However, in my case, the oven I was using bakes at a maximum temperature of 250°C (480°F), and that was the time required to bake it.

[@CrystalStearOfTheCas]

How does that work without stretching and folding the dough? I usually have to do several rounds of this spaced 30 mins - 1 hour but your dough looks chewy and airy without it, I'm confused!

[@wildflowers.recipes]

It works exactly as you see in the video... balanced ingredients, a few steps, not much handling... there are a lot of false beliefs around focaccia... like the one that focaccia always requires a lot of endless steps :)