we are FINALLY making some bread on here, and this crispy focaccia one's been very highly requested. focaccia's been... really on my mind, and in my stomach lately, and this is the foolproof recipe i've been using to feed my addiction. i have made, and maybe eaten, four loaves in the past two weeks. so look no further if you too... dream of a perfect focaccia.
Thank you to Bombas for sponsoring this video! Head to
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Recipe ingredients:
FOR POOLISH
500g bread flour
500g water (27C/80F)
0.4g instant yeast
FOR FINAL DOUGH
500g bread flour
250g water (41C/105F)
20g salt
1000g poolish /all of your poolish
my focaccia schedule:
day 1 evening - make poolish
day 2 morning - make final dough and let bulk ferment + fold
day 2 evening - divide dough into 350g and store in fridge overnight
day 3 morning - take dough out an hour before baking, then shape dough for baking
For the full comprehensive recipe:
https://amzn.to/4jRwIAJ (i think the book is on sale now actually!)
Some featured items in the video:
Proofing containers
https://amzn.to/3EtNO7xSquare pans
https://amzn.to/3QgifkoReusable wrap
https://amzn.to/3QgNgVuLemon-infused olive oil
https://amzn.to/4hV9lokFor other recs and links to my most loved products:
https://www.amazon.com/shop/ingatylamMusic by Epidemic Sound. Free 30 day trial here:
https://share.epidemicsound.com/by3hnyIf you're new here, I'm also around elsewhere :)
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