The focaccia recipe to amaze your friends and family

[@JamieNicole1000]

Oh, my Lord, I just love your channel, I have already made your pizza dough, and I cannot tell you how grateful I am that you do this!

[@viviantruong8708]

Congratulations and thank you! In particular, thank you so much for taking the time to write a detailed recipe. Much appreciated, Ivo! Best wishes for the New Year and continued success.

[@markplautz6842]

Ivo! I’ve made some of your recipes and each one came out great! The only issue I have is that your definition of easy and mine are miles apart!! 😂

[@cseif6929]

Congratulations on your anniversary. I always look forward to seeing “what's cooking in the Coia kitchen”!

[@wademom4]

Congratulations on 2 years. I've love all of them! Gonna try this

[@erichitchens6749]

Love this channel, your passion and excitement really come through and are a joy to watch

[@CookingwiththeCoias]

So glad you enjoyed this episode and thank you for such great feedback 👍👍

[@thenextlevel123]

Just made this and it went great, id suggest always leaving it in the fridge overnight before baking just like you suggested, makes it so much better!

[@CookingwiththeCoias]

fantastic!! So glad you make this focaccia and even happier to hear you enjoyed it :) :) :)

[@thenextlevel123]

@@CookingwiththeCoias really did, many thanks for such a delicious recipe :)

[@downtowndasher3666]

You are the best teacher! Thank you

[@CookingwiththeCoias]

...thank you and I really hope you give this Focaccia recipe a try - it's amazing!!

[@judyl3492]

So what time do I pick o e up at your house? Love the taste test

[@bluemistcabins]

Wonderful recipe, Ivo! I've made your focaccia twice in the last 2 weeks and both turned out superb. I followed your ingredients exactly the first time and agree that the diastatic malt powder really helps feed the yeast. On my second try, I increased the yeast to 1/4 tsp. The yeast produced a few more pockets of air and a bit more flavor. I topped both with some rosemary and dried oregano--so good! After watching Claire Saffitz (Dessert Person) make her focaccia on KZbin, I adopted her baking method: 400 degree oven with one rack high and the other in the bottom of the oven. Start with 20 minutes on the lower rack and then move to upper rack for final 5 minutes to finish browning. I prefer a golden brown with no dark areas, so 25 minutes is perfect for me. For darker crust, add a few more minutes on upper rack.

[@CookingwiththeCoias]

So glad you are enjoying this focaccia and thanks for sharing your tips with us 👍

[@carmelrose6327]

Happy new years to you and thank you for all your recipes❤🎉❤🎉❤

[@patriciabrown548]

Oh, yes. Just the crunch has me wishing I had some right now! Thank you for your channel. I will definitely need to make this foccia bread ... and soon! PS - I follow your dear wife Laura, who of course, told us viewers about your new channel. Thanks to you both for sharing your talents.

[@CookingwiththeCoias]

so glad you are going to make this focaccia - it really is amazing!! and I will let Laura know you have tuned in :)

[@doreensherk287]

It was a very informative video, I never would have thought there was high protein flour and didn’t know about the malt powder, very interesting. It looks wonderful. ❤

[@TheGorlokgt]

Love it! Thanks for sharing!

[@dianneb9787]

Oh my goodness I’m salivating ❤I just wanted too take a bite 😂

[@SuperNightgoddess]

So glad that I found your channel when I was looking for focaccia recipe … Thank you soo much for sharing your recipes, tips & tricks . ❤ your videos

[@CookingwiththeCoias]

So glad you are enjoying my recipes and thanks for writing in - you are going to love this focaccia - it's amazing!!

[@1meanelf]

Oh my I didn't realize it has been 2 years already. It seems like it was not that long ago when Laura made that chef jacket on her channel to surprise you and celebrate your channel's one year anniversary. Well congratulations on your two year anniversary. Now back to watching and you make and share you own recipe for focaccia bread. :) Okay that just looked delicious especially that sandwich when you bite down and hearing that crispy sound.. so perfect.

[@elainefrank1956]

Soon as I receive the diastatic malt powder I will be making this! Can't wait!

[@CookingwiththeCoias]

You are going to absolutely love it!!! It's amazing 👍👍

[@doreensherk287]

❤ congratulations on your 2 year anniversary 🎉

[@LorraineLEcuyer]

If we can't find that malt powder that seems so magic, could we add a little moore yeast to make it work. Thank you for this video. Very clear and professionnal !

[@CookingwiththeCoias]

So glad you enjoyed this episode and if you can't find the malt powder, just leave it out but do not add any more yeast - follow the same recipe 👍

[@CookingwiththeCoias]

Also, in the description below click on "more" then scroll down and you will see I have a link to the diastatic malt 👍👍

[@CANADIANPIZZALOVER]

Great video. If I were to let the dough sit in the pan for couple of hours filling the pan, could I make a sicilian pizza and would the taste be just as good.? Thank you Michael

[@CookingwiththeCoias]

It would definitely rise more at that point and might over-proof, but otherwise, the taste should be the same - let me know how you make out as I have never let it sit for 2 additional hours

[@maureensews6568]

Congratulations on two years! Love the artisan bread recipe and have the roasted red pepper bread waiting to go in the pot. So far I am having trouble finding the malt powder locally. I may have to order online. Can either of your recipes do without or have a substitute?

[@CookingwiththeCoias]

You do not "need" the malt powder

[@CookingwiththeCoias]

The malt powder just makes it "better" but if you don't use it, the recipes will all turn out fine. I just get mine on Amazon and shop around because it is not expensive at all :)

[@maryannebenoit3488]

Omg. Can’t wait to make this. Loved this video

[@CookingwiththeCoias]

So glad to hear you are going to make this focaccia...makes me very happy - it's amazing!!

[@dennyo7798]

I will absolutely make this recipe with this month! Thank you! What is your background? I see some commercial equipment in the kitchen, just curious?

[@CookingwiththeCoias]

so glad you are going to make this focaccia - it really is amazing!! As for me, my background is Italian :)

[@dennyo7798]

@@CookingwiththeCoias No, I mean what has been your line of work to support your family?

[@jpbouffard]

Does the ratio hold up if you want to make a smaller amount? This recipe is 10:7 flour to water? And he ended up with about 5-6 600g balls? Would instant yeast work ok as well?

[@CookingwiththeCoias]

Here's a video I did making 1 focaccia and basically the recipe is halved and instant yeast is perfect 👍kzbin.info/www/bejne/qorcgXmViNVmfMksi=_JoW4FtIBtuXCEPF

[@junecox8274]

Delicious

[@sunshinev26]

Thank you for this video. Why do you add conventional yeast to the bread?

[@CookingwiththeCoias]

....you can certainly use sour dough starter instead, but the ingredients would change a bit....not everyone has a sour dough starter so using conventional yeast is something everyone has access to 👍

[@barleyarrish]

bless you

[@mlaff5002]

Fantastic!

[@CookingwiththeCoias]

Hope you give it a try - it comes out fantastic every time,👍

[@nxtchpforme9154]

If cover on container, why cover with towel?

[@CookingwiththeCoias]

I like to keep all the heat in👍

[@edzmuda6870]

Haven’t you heard of the no knead stretch and fold technique?? You could make an awesome focaccia without dead skin cells, hairs, and fingernail crud floating around inside the dough.

[@CookingwiththeCoias]

Yes, I am also aware of the no need method and thanks for your feedback.....I would however suggest you give this recipe a try and you can wear gloves while making it👍👍

[@gulfcoastgal6607]

What temerature is your kitchen? Thx

[@CookingwiththeCoias]

It's typically 70 -73 degrees F

[@faraabbasian]

Thank you for the recipe .the bread looks good but I think a lower temperature lets the bread cooks better without getting too dark at the bottom.something around 450 -475 thank you for you videos and passion .

[@CookingwiththeCoias]

so glad you enjoyed this focaccia episode and thanks for your feedback :)

[@dorisgilman920]

Oh my, you make me hungry.

[@CookingwiththeCoias]

I sure hope you give this recipe a try....it really is amazing 👍👍

[@outdoorloser4340]

I don't even like Focasha, but I'm gonna try this recipe 😋

[@CookingwiththeCoias]

You're going to love it 👍👍Let me know🙂

[@MariaEscriva-t8o]

I am doing it!!!

[@CookingwiththeCoias]

Happy to hear this 😊😊

[@LisaLisa-zl9vu]

You did it right eating that with the salami!! lol ha ha

[@RocRizzo]

Olives and thinly sliced onions on top.

[@CookingwiththeCoias]

Nice!!

[@ronnetteharvey6781]

Why is there no American measurements on KZbin you know come on I don't want to look everything up

[@CookingwiththeCoias]

...you do not have to look anything up :) In the description below the video, you will find the recipe in metric and standard imperial (i.e. American). At the end of the description, just click on the word "more" and it will all appear for you. Hope this helps.

[@ElectraMoseley]

CUPS AN SPOONS HELP PLEASE NOT EVERY1 HAS SCALES SIR

[@CookingwiththeCoias]

Thanks for your feedback 👍

[@MaliWhitten]

You talk too much

[@CookingwiththeCoias]

thanks for your feedback - as a side note, I hope you give this recipe a try as the focaccia is simply amazing :)

[@misspoliticallyincorrect2081]

And ur being a dick. If you don’t like his style of teaching, don’t watch his channel.

[@traviscox1124]

Easy? Diastatic Malt Powder?!? Bwahahaha…. Yeah, like that’s something that all of us have in our pantry on a regular basis. What a joke. I just quit watching and moved on after that part.

[@CookingwiththeCoias]

...no worries....thanks for writing in and if you ever change your mind, you can easily get the diastatic malt on line, otherwise, you can also just omit it

[@agri-ciudadph]

😍❤