Top your FOCACCIA with THESE 4 THINGS
Vložit
- čas přidán 6. 08. 2024
- Once you get your imagination going you'll realise that focaccia toppings are INFINITE. Here's a few of my faves, hope you like them.
Accompanying Article: www.bakewithjack.co.uk/blog-1...
Focaccia Recipe: www.bakewithjack.co.uk/blog-1...
Pie tins like mine: www.bakewithjack.co.uk/shop/f...
Online Bread Making Courses in the Homebaker's Club: www.bakewithjack.co.uk/online...
Dough Scrapers and more in the SHOP: www.bakewithjack.co.uk/shop
Buy my BOOK
Amazon US: www.amazon.com/BAKE-JACK-Brea...
Amazon CA: www.amazon.ca/dp/1529109701?t...
UK and everywhere else: smarturl.it/BakeWithJack
Sign Up
Home Baker’s Bulletin: www.bakewithjack.co.uk/youtub...
Follow on Instagram: / bakewithjack
Follow on Facebook: / bakewithjack
THANK YOU for supporting me on Patreon: / bakewithjack
0:00 Hey Homebakers
0:44 Preparing your Dough
1:30 Tomato, Garlic and Thyme
3:53 Potato, Reblochon and Sage
6:01 Blackberry, Blue Cheese and Honey
8:23 Onion and Rosemary
11:47 My Topping Tips - Jak na to + styl
The fruit and cheese one looks incredible
🤤I was seeing pears, sharp cheese, nuts and a small drizzle of maple syrup at the end. WHOOAA. Drooling
Thank you Jack to teaching the science behind the baking. You are an amazing baker, teacher n human !!!
My pleasure, thank you! 🤗🤗🤗
This is my third time watching this. I did a variation of your topping idea: rosemary garlic confit focaccia. I also made spicy jalapeño cheddar focaccia. Delicious…! Options are endless. Thanks Jack!
I just love your enthusiasm! Who wouldn't want to try their hand at bread baking after watching your videos! Thank you so much for being such a great resource!
I saw a tip today. The baker wet the parchment paper under the tap and then crumpled it up (like Jack did), This made it easier to form into the pan as the paper was now almost like fabric. Cheers!
Try apple and cheese or white chocolate and almonds. Honestly there is no limit but my current favourite is sautéed leeks and garlic.
Yum…white chocolate & nuts!
Seriously drooling right now 🤤
Thank You that’s the information I needed
Love the flavour ideas. Thank you
Great video Jack….loving the mini focaccias 👏👏
Delicious 😋 🥰
U have me salivating Jack!
Love these topping idas and can't wait to make them all. Watching and listenig to you really adds to the book, which I really love! Thank you for all your great teaching
lol Jack you are so DELICIOUS and so funny, as well as a great baker, thank you, Hugs
Great book Jack, it was delivered to me in Jordan! well done on a daunting feat I’m sure!
Jack! You always make me smile and inspire me to try it!! I can do this. I have your book and I can't wait to try it. Thanks, Karen
Total winner! (Delicious 😏)
Delicious! Made your original rosemary and salt focaccia last week and it was great. Thanks for the videos!
Omg! My mouth is watering! That blackberry is a must. Also the tomato is on my short list. 🤤
I made the focaccia last week for fathers day and it turned out great. Thanks Jack!
Jack you're my new culinary obsession. Can't wait for my cookbook to arrive! Would love a video on sourdough focaccia if you're ever in the mood. Thank you so much!.
Wow! Jack you are doing a fantastic job. All looks super yummy. Thanks bro.
My book arrived last week (US-Amazon), so happy. Can’t wait to get started.such a great looking book, you did a beautiful job. Thank you for these videos.
it's so hard to believe that onion one is the best one. i'll have to try it. thanks, Jack!
Sharp cheddar, pickled (not fresh, you need the sourness) jalapeno & brown sugar for the win.
Wow, I can’t wait to try these! Especially the blackberry and the onion one. 🥰 I made the basic recipe last week and it was incredible. It made the best cheese toasties ever! My son said “this is better than the other bread”. 🫶🏼 Thanks for the inspiration, Jack! 🙏🏻
Excellent vid! Focaccia soon. Great meeting you yesterday after Lorri took your class.
Great video and as always you are the best teacher explaining every step so clearly. All four look DELICIOUS :) This variety would be great to entertain some guests this summer. I’m getting right on this. Thanks Jack xoxo fuck
Apricots and walnuts with rosemary...I reckon there will be upteen variations. Made small ones with spare ones frozen. Out and refreshed in the freezer, no soup will be eaten without your delicious Focaccia. Thanks again for this magic recipe in the your book.
Hello Noelle, how are you doing? Hope you’re doing good?
Made all four toppings! They are wicked! Anymore suggestions Jack?
I’m definitely going to try this but thanks for the info on heat since I’m in Ca USA it’s miserable heat so I’ll wait till the fall U K Autumn.your a true blessing I can now make a wicked loaf of delicious bread 🥯.oh yes 👍
Jack thanks so much! I’ve loved making focaccia since at least 1993, lol. There I go - before you were even thought of! Your focaccia variations are so great. I any wait to do the blackberry one as blackberries are in season here! I have done it with grapes quite naturally when working in vineyard kitchen. My favorite is also with the onions. I tried sweet Gorgonzola with that and delicious. Always up for another take on focaccia. Thanks again always for your efforts.
I cooked cherry tomatoes, onions, garlic, fresh basil, and kalamata olives in a casserole dish with olive oil, let it cool a bit, and put it on my focaccia. It was good.
I love a bit of cheese on my focaccia, and my favorite is curd (either plain of buffalo flavor if I'm feeling spicy). And my favorite blue cheese is Bailey Hazen by Jasper Hill Farm, which I think would be lovely too.
Thanks!
The best Master of Arte Bianca top gun Jack
Thank you Jack. I love making Focaccia and I use a no knead dough. It’s the no knead olive oil dough from Artisan Bread in 5. If I keep it simple it works, but I’ve used sun dried tomatoes or olives and they burn. This is even with olive oil drizzled on top. Nice muscle shirt………:) !!!
Thank you Jack!🙂
Love these ideas!👍 The first time I had a steak with a blackberry sauce I was blown away!😍 Those surprising combinations are like a flamenco dance in your mouth!☺️ The blackberry bush is flowering so I'll give that a go later in the season.
Blessings! 💜
I make a blackberry salad dressing that’s good also served with meat. It’s Devine. This sounds good on the bread, too!
There is a bakery in San Francisco that does nothing but Focaccia. They make a raisin focaccia that is pretty amazing!
Absolutely delicious recipe…so glad I got the book just as it came out… now…I need those lovely pans..
☺️👉🏻 www.bakewithjack.co.uk/shop/falcon-enamel-pie-tins
Thanks..just placed my order! BTW, fabulous price on those..even with shipping to USA!
These look amazing Jack. My wife absolutely loves Blackberries however she despises rosemary. Is there another herb that would work? One of my favorite breads. Goes so well with an Italian dish or a warm bowl of homemade soup. Great subject
My favorite is onion and olives with oregano, salt and olive oil. These sound different and good.
Bought the book on preorder and kicking myself that I didn't wait til it was in your shop so I could get a signed copy. 🙄 I'm drooling over all 4 of these and you have inspired me to whip one up... hopefully today. FYI, I have been a subbie for over a year now but YT no longer pops your new vids up for me. I actually have to scroll (and scroll and scroll) down my subscription list to find you. Having binged all the vids I missed, its now suggesting you again. I detest social media algorithms. 🤬
Hi Jack! Wicked! What’s your favourite way of introducing steam when baking breads and focaccia?
Thanks!
Michael
Hint: If you dampen the parchment, it will mold to any shape you want without fighting you. I tear off a piece, run it under the faucet, crumple it, then dry it off with paper towels. It then easily assumes any shape you need it to. Gorgeous recipe, Jack! I bought the Kindle version of your book just for this. Can't wait to try it later on today. Cheers!
That sounds useful. I hate baking paper with a mind of it's own - USMC Drill Instructors cope with the stuff beats me!
Does your book give instructions for incorporating a poolish? Thanks!!
DELICIOUS 😍
I just got SO hungry 😩
That looks great, but I prefer a cast iron skillet for my Foccocia
What about adding small beef peaces previously marinated with smashed garlic, sea salt, cumin and Italian parsley and enhanced with olive oil?
Balsamic vinegar with sundried tomatoes, olive oil and oregano? Biltong with camembert? Avocado? The possibilities are endless.
I want to try onions and lentils. Same method?
Am I able to halve the bread dough recipe?
❤️❤️❤️
dear jack, here in the states we're way weirded out by potatoes than we will ever be from cheese. :)
It looks so delicious and yummy🧡🧡 keep uploading🧡🧡 big hug🧡🧡stay blessed🧡🧡please be connected🧡🧡Thanks for sharing🧡🧡
Just bought your book and made this focaccia bread! It was delicious! However, its a bit too much for a my family. Can this recipe be halved? If so, are the resting times/folding directions the same?
Yesp, half it and keep everything else the same. Or bake it all and stash some in the freezer :-)
Now I want some focaccia with toppings! Thanks for the ideas.
P.S., my son took a peek while I was watching the video and he said “Hey, it’s Peter Parker!” 😂 🕷
What about adding roasted sesame seeds to your delicious onion focaccia? :)
Hello Maria, how are you doing? Hope you’re doing good?
Will extra virgin oil burn using it this way?
Deeeeliscious!! 😂
Where can I buy those Bakin dish
I got mine from a camping shop
💕💕💕💕💕😍😍😍😍😍
Raw onion flavour hater here! 🙋🏻♀️🤭
Do you spend more time on your bread or your hair?
Why would you keep onions in the fridge?
😂👍🙏🙏🙏🙏💝
Potato on top? Try adding it to the dough. It makes the inside super soft and gives a really great fine crust. And look at the way this guy drowns the bread in oil and water. It does the same job as the tray of water underneath, but the emulsion makes the most delicious texture in the dimples. I like it with onions as described in the video. It reminds me of the focaccia I had in Florence. czcams.com/video/TIOcTgyuTIo/video.html