This POTATO FOCACCIA is so SOFT I would sleep on it 🛌

The softest Focaccia I ever made is a Potato Focaccia. It features an incredible spongy sound and texture, a pillow-soft, airy and springy dough with a slightly crunchy outside due to the "salamoia" (water + olive oil) used to bake this focaccia bread (it almost fries in the cast iron pan). I couldn't be happier with the results and it was exactly what I was looking for. You guys need to absolutely try this. Let's make one together!
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#focaccia #opencrumb #focacciabread

[@MileZeroKitchen]

You can now toss that old pillow you got on your bed, and peacefully nap on this pillow-soft bread. Wait...did I just make a rhyme? ✌🏼👽 Like and SUBSCRIBE if you haven't already! You'll receive my never-ending gratitude.

[@david4804]

Just made this! It's a very forgiving recipe and is pleasantly moist. Please keep sharing recipes ☺️!!!!

[@eugeniacoelho1826]

Wow I've just found your channel it's delightful I'm keeping watching and watching. Thank you

[@annadiaconu868]

Omg -I’ve literally have “l”acquolina in bocca “ like the Italians say - meaning I’m salivating by looking at this video 🤩. So many steps and so much patience in the process !! Well done !! Can’t wait to give it a try myself !!! Yummy

[@alwayslookingatself]

Great video, the editing & music is outstanding. I discovered the magic of potato's, after researching why Cinnabon Cinnamon Rolls were so soft.

[@MileZeroKitchen]

Glad you enjoyed it!

[@HavenUpsurge]

Not sure if you ever figured it out but Cinnabon cinnamon rolls are so soft from the commercial emulsifiers. Mono and diglycerides, and especially sodium stearoyl lactylate. These can be purchased at modernist pantry if you wanna try them.

[@bossman674]

This reminds me of the amazing focaccia I had in Puglia. Your channel is so underrated… absolutely incredible content.

[@fbtd2456]

Thank you for taking the time to make and sharing this video.

[@MileZeroKitchen]

You're most welcome Stefano!

[@rickolivieri]

beautiful and fluffy...so comforting to watch.......i think i need to go sleep

[@MileZeroKitchen]

ahah a new pillow is coming your waaay!

[@rickolivieri]

@@MileZeroKitchen tried many of your recipes, this one is next. I even use the same plastic containers!

[@MileZeroKitchen]

@@rickolivieri I'm glad i can bring some goodies to your table! Enjoy! :)

[@rickolivieri]

@@MileZeroKitchen today is the big day...another 3 hrs + last rise and I get to taste this work of art. This is the first time I don't add EVOO to the dough.

[@MileZeroKitchen]

@@rickolivieri let's gooooooo!

[@chrisscali8351]

I am currently making this right now and I am so excited

[@Kotsoros37]

Wow that looks incredible! Awesome video man, always love all your vids

[@MileZeroKitchen]

Thanks Matt! I really do appreciate your support! :)

[@Kotsoros37]

@@MileZeroKitchen my pleasure! On a side question was just curious I heard on one of your videos you recommend the flat beater for gluten formation in the stand mixer, does this apply for all recipes as I saw you use the hook in the authentic Roman one, or is it not too big a difference? Thank you 😊

[@MileZeroKitchen]

@@Kotsoros37 good question. The flat beater is just faster and you want to achieve a good dough in the least possible time as these residential KitchenAid mixers heat up the dough quite substancially. The best is to keep the dough below the 25 C, so that's why when I know i need to develop lots of gluten i use the flat beater to speed up the process. Hope it helps!

[@Kotsoros37]

@@MileZeroKitchen interesting, thanks for the reply!

[@allakuchik524]

Hi MZK!!! It’s looks delicious, definitely will try, thank you so much!

[@MileZeroKitchen]

Thanks for watching Alla!!!! Glad you'll give it a go! It was sooooo good! :)

[@scottboxenbaum]

Awesome. Looks like it might be good dough for Roman and pan pizza, too.

[@MileZeroKitchen]

Correct! Might be good to test it for those as well! :)

[@fieteferrum3441]

I love to make foccacia, with tomatos, olives, Chili flakes, rosemary and a little honey drizzle. Sweet, hot and salty greatness ✌️ keep it up buddy, great videos 🔥

[@MileZeroKitchen]

Thanks for watching Fiete! :)

[@soniahofmann4969]

To give you more exposure what are we all try sharing one of his recipes on Facebook I'm going to share this one right now

[@user-we7ir7cr4c]

안녕하세요~ 멋진 포카치아네요. 당장 따라 만들어 볼 수 밖에 없을 만큼요.. 저는 반죽기에 넣는 대신 손으로 반죽하고는 실온발효하다가 2배이상 부풀어서 더 이상 발효가 빨리 진행되면 안될 것 같아서 냉장고에 넣었어요. 손반죽을 오래한 탓일까요? (여긴 지금 겨울이라 실온이 아닌 전원을 켜지 않은 오븐 안에 두었는데 3시간만에 2배이상의 크기가 되어 버렸어요) 다음엔 대충 폴딩만 하고 실온에서 발효해서 만들어 보고 싶네요 저온 숙성과 실온 숙성 중 기공이 많이 그리고 크게 생기는 건 어떤 쪽일까요? 치아바타 같이 큰 기공의 포카치아를 만들어 보고 싶었는데 어렵네요~~

[@soniahofmann4969]

What if I don't have a cast iron skillet can I do it on a half sheet thank you love this one this was wonderful I can't wait

[@victocarrieri835]

Muito bom ! Obrigado por compartilhar ! Um grande abraço do Brasil ! 👏👏👏👏👏👏🇧🇷

[@answerghoassic8409]

AWESOME!!!

[@user-sh9dx1ur4r]

포카치아 사랑해요~~ 구독했어요. 맛있는 빵 많이 올려주세요

[@rominaromina]

Could you please share the skillet/pan size? Thank you 6:38

[@ToddParker]

I have one I accidentally put in the fridge for overnight (not room temp). Will it still work or should I take it out and have it at room temp increasing the fermentation time?

[@lucasspadafino8055]

Great video! What’s the song called?

[@sonamchoden4733]

Are you sure 1g of yeast?

[@oscarcarvalho5806]

As always, very good video, my mother made pizza like this, I don't have the percentage of potatoes per kg of flour, in your recipe it is 20%? can i use that percentage?

[@MileZeroKitchen]

Hey Oscar, thanks! 20% is perfect! I used 23% for this one but just because that was exactly the weight of one red potato. :)

[@Daniel-xu7rb]

Hi! This looks great but I have a problem trying out the recipe: isn`t there a fault with the amount of yeast? When I looked at my dough this morning after only 8 hours, it was more than tripled and looked weak and over-fermented (Room temperature 24°). AfterwardsI I put it in the fridge because I had to go to work. Let’s see what I can get out of it this evening. 😃 Your video concerning the “roman pizza dough” contains 0.5g of dry yeast (with roughly the same amount of dough-weight as the focaccia recipe). But the pizza-dough ferments in the fridge! The focaccia recipe doubles the amount of yeast (1g) but it ferments at room temperature! Perhaps the right amount of yeast with the focaccia recipe should be 0.1g of dry yeast and not 1g…?

[@lluu0211]

I have the exact same.thoughts as you while watching this video. The yeast amount is much too high for such a long fermentation time, but maybe he lives in a very cold house/climate? How did your focaccia turn out in the end?

[@Daniel-xu7rb]

@@lluu0211 I'm afraid I can't remember.😇

[@HeshamAlshaibi]

Do you think this would be better with a preferment?

[@MileZeroKitchen]

This dough already proofs 12-16 hours at room temp, similar to a preferment, so no, i don't think it would be necessarily better with a preferment BUT could gain some taste by using sourdough. :)

[@HeshamAlshaibi]

Thanks!

[@vanpham1731]

Chiếc bánh rất ngon 👍🥰

[@annadiaconu868]

You’re definitely Italian 🇮🇹 or have some kind of Italian genes to make focaccia like this 😂

[@MileZeroKitchen]

From Rome! 👌🏼

[@annadiaconu868]

@@MileZeroKitchen Pensavo io 😊

[@diegocedeno5166]

Hello Dani 👍🏻👍🏻👌🏼😋

[@MileZeroKitchen]

Diego!!!! Helloooo!