If you like my no-nonsense sourdough bread recipes, you'll love my ebook "No-Nonsense Sourdough" - Check it out here! - grantbakes.com/no-nonsense-sourdough
Ok, this recipe should be ILLEGAL!!! Yes it is kinda messy and yes it seems like there are hours and hours of waiting around. BUT…the result is so crazy delicious! The family DEVOURED this…I could have made a double recipe and it still would have all disappeared. Grant, I do not understand how you can make this stuff and not weigh a 1000 pounds! Great job man!!
Just made this for the first time - I topped it with shiitake mushrooms and grape tomatoes - and shared it with my son, who spent years as a professional cook. He loved it (so did I). I love your clear directions and how much you clearly enjoy sharing your recipes. Thanks!
I bought the e-book a few days ago and after trying your garlic and rosemary sourdough from the video, but I haven't looked through it yet. So I watched this video first and took notes before I knew this recipe was in the e-book. When you said the recipe was in the e-book, I looked and the measurements for the flour, water, and starter are not the same as this one. So I wanted to check to see which one is correct before I try it because I love focaccia
Just about to put in the oven. Hope it’s as good as your’s. Thank you for stepping by step instructions. If it’s delicious I will get another dough in the fridge tonight. 🤞
I have to say thank you Grant! Ive been making sourdough for almost a month, and I've used this recipe three times! It's a hit with my wife and kids and so easy too!
Recipe: Mix together 350g water 10g salt 50g starter (30g if home is warm) 475g bread flour (70% hydration) Cover and rest for 30 minutes 25g olive oil Stretch and fold into ball Cover and rest for 8 hours Add 25g olive oil to 9x13 pan Put dough in pan smooth side up and gently stretch to almost reach sides of pan. Cover pan and proof 6-12 hours. Preheat cake pan in oven to 450F for 1/2 hour. Add 25g olive oil to top of dough. Use flat part of fingertips to dimple, pressing down until you feel the bottom of the pan. Add toppings. Add hot water to baking pan for steam. Bake on center rack for 30-35 minutes, removing steam pan about halfway through. Let cool for 1 hour.
Thanks a lot Grant. Best wishes for 2024 from Ipoh, Malaysia. My first attempt at sourdough focaccia but i halved d recipe. Tasty, crispy n fluffy. Yum.
@@GrantBakes yes, yes you do 🙂. There are so many people butchering this word. other words “suffer” from mispronunciation as well: “parmigiano”, “bruschetta“
Thanks, Grant. This is my go to focaccia recipe now. I've made it a dozen times and it's perfect every time even though I have my doubts in the process sometimes.
I do a similar sourdough focaccia at home on a quite regular basis: absolutely delicious indeed!! :D I like to put it on the tray BEFORE proving overnight. Then the next day, it's just toppings and bake time!
Hey grant, per my original comment, I love this recipe and REALLY love the results. But the recipe in the no nonsense book is very different and much harder, more steps and way more time (more stretch and folds) and the results were pretty much a disaster. I thru it away and started again with this video recipe and all was fine and yummy. Why the switch?? PS your simple sourdough is my go to recipe and I make it once per week. It is pretty much fooled even when I load it with olives and rosemary!! I am going back to the original video recipe for focaccia.
Just mixed 2 doughs following your recipe! Will let it rest outside at room temperature until bedtime, stick in the fridge overnight and then let it rise at room temperature before baking tomorrow. Not my first time making sourdough focaccia but your recipe is super simple to follow. Excited to see the results. Will update tomorrow!
Sorry forgot to update. But made it the first time and it came out amazing. Made it in a round cast iron pan and it came out a little bit thicker than yours but the texture created by the steam was the closest thing to European focaccia I've had here in the states. Divine. Currently bulk fermenting a second one overnight for a birthday party tomorrow :)
I made this bread following your exact recipe, and it is absolutely delicious. I did use a metal pan and I would’ve thought with all of the oil that it wouldn’t have stuck at all, but it did, and was a little bit difficult to get out. I’m wondering if I should put parchment paper down or if that would ruin the crispiness of the bottom of the bread. I’m also wondering if this can be used for pizza?
✅ Yes, it can be used for pizza. ✅ Yes, you can and probably should put parchment paper down. Some metal pans always stick no matter what and it’s worth having a slightly less crisp bottom if it means you can actually get the bread out of the pan. I’ve been there!
@grantbakes I followed this recipe and it came out amazing! Thank you, only question is, is there a way to get a higher focaccia? Yours and mine are kind of flat
On final prep now. Looks incredible!!! But I have to put on hold in the fridge til tonight. Do I need to bring it out from fridge To bring it back to room temp before I bake it??
Here's the text from my written recipe: "Close the oven and let the bread bake for 30-35 minutes. Half way through the baking time, carefully remove the steam tray. If your oven bakes a little bit unevenly, you might also want to rotate the focaccia pan at this time." grantbakes.com/sourdough-focaccia-recipe
Hi grant i followed this recipe but i did it innthe morning using starter fed the night before... is your starter already fed and has risen when you make the dough the night before?
The reason I won't try this is bc you say 50 grams starter in the video but 25 grams starter in your written recipe so I'm confused. Can you please clarify?
It’s 50 grams of starter in the dough, but when you feed the starter you take 25 grams of leftover starter and feed it 25 grams of water and 25 grams of flour. After the starter has risen, you’ll have 50 grams of starter to use in the focaccia dough and then 25 grams of starter leftover to save for the next time you want to bake. Hope this helps!
Thanks Grant, just made the french bread, amazing. QUESTION on this one, yiu said its ok to put in the fridge for an hour before baking, can i do that overnight then bring out to room temp for an hour. Want to make it for the Super Bowl. Thanks
After the bulk fermentation I pulled it out and put in the nonstick pan and then put it BACK in the fridge for 6 hours 😢…. I totally didn’t leave it out. Is that ok? I pulled them out and leaving them out for an hour or so then will bake and fingers crossed 😅
looking forward to making this tomorrow. What temp is your kitchen ? Summer here and warm so I don't want to overproof it !! :) Thanks so much for the tutorial :)
I forget what the exact temperature was but you’ll probably need to cut the bulk fermentation and proofing times shorter than I did. Just pay attention to your dough and you’ll do fine! Good luck!
Hi mate, I use poolish to make focaccia, pizza, ciabatta etc, but want to experiment using my sourdough starter. Only thing is, it's a rye starter and although no doubt it will bring flavor I'm an Italian food fan and worry it won't be authentic, your thoughts most appreciated
You can use a small bit of your rye starter and feed it with white bread flour for the feeding step in this recipe. That way you can keep your rye starter but make a separate white starter or “levain” to use in the focaccia. Also, I’ve used straight rye starter in my focaccia before and it turned out great. Give it a go either way!
I make focaccia regularly but always wanted to try it with sourdough. I presume that's a white starter, I only have a rye starter so looks like I need a new one. I noticed you only have a rye on your channel, do you make the white in the same way, soooo many recipes out there. Thanks Grant 👍
You can also just take 25g of your rye starter and make a separate “levain” to use for this recipe. That way you wouldn’t need to change your starter if you don’t want to.
Yeah exactly, just take your rye starter out of the fridge and remove 25g. Then feed those 25g with water and bread flour. No need to refresh the starter first, the levain is basically a new starter.
Hi and thankyou! Can you tell me what the total added water is (not including the starter) I was confused when you said you left 25 ml out . I tried to find the recipe but it seems to be unavailable? Many thanks!
Ends up I thought I was meant to add the extra water so ended up with 375 ml instead of 350ml! It still worked well! Thankyou for such a foolproof recipe!
Do you make a non-sourdough version of this focaccia? I don't want to have to wait the extra time needed for my SD starter to be fed and reach peak. Thanks.
@@GrantBakes awesome 😀 I’ll be sure to watch for it. You do a great job on your videos. I have really enjoyed this dough. Mine is in the oven just now. 👍🏻
@@GrantBakes I just pulled mine out of the oven and of course I couldn’t wait. I had a corner of it dipped in a little more olive oil. It’s delicious. If any of your followers are thinking about trying it I would suggest they take the time to try it. It couldn’t be any easier.
Hi there I just did your recipe,,in the morning, and I am now waiting for the 1st process of 8 h.. My question is, you leave to Prof for an additional 6/ 12 hours on counter, but for me that will be now midnight if I wait that long,can I place focaccia in fridge and let it proof next morning for 6/12 h or no?
@@GrantBakesso it became really active and we need active starter to make. Got it. Maybe that’s why my foccacia was failed. No one said it has to be active. Gonna try tomorrow. Thankyou!!! Love from indonesia. Have a great day!
Just watching your sourdough focaccia- quick question I need to make the sour dough starter first right? How do I make that - just mix the 25 gms bread flour and 25 gms water? Do I leave it for how long? Do I have to feed it?
Hey! Thanks for the question. I go into more detail about feeding the starter here on the blog post: grantbakes.com/sourdough-focaccia-recipe/ You do need to feed your starter first and let it double in size before mixing the dough.
Yep! You can feed the starter white flour for this recipe if you want to, or you can use pure rye starter, it will just have a touch of rye in the dough.
So I have a 9x9 non stick pan. Do you see any issues with the dough being a little thicker, or should I try to adjust the recipe and hope I get it right?
Autolyse is technically when you mix just flour and water and let it rest, then you squeeze the starter and salt into the autolysed dough later. When you mix all four ingredients together and let the dough rest, like I did, it’s technically just a rest period, even though I do hear some people call it “autolyse.” Much simpler this way in my opinion.
Got it. You’re right, of course. Love focaccia, love the recipe. Also your comments about skipping steps, mixing everything together, and especially not worrying about mixing salt and starter together. Forget some water? Just add it in. Keep ‘‘em coming.
Since it has such a long fermentation time, time is really the element that creates good gluten development in this dough. That said, if you give the dough two or three sets of stretch and folds throughout the bulk fermentation, that is perfectly fine too.
@@GrantBakes I also love the crunchy bottom. In Italy they can get offended if you don’t eat it upside down as the top has all the flavour and is meant to hit your tastebuds. Italians are crazy lol. I look forward to trying your recipe if I can ever get my starter to work 😢
Argh this was a fail. It’s like a thin crust pizza… I used avocado oil. Taste is good just too flat… and trust me my starter is active. I proofed for 12 hours then overnight in the fridge 😪
With a larger pan the dough won't rise as high because it's spread out over a larger space. I think that explains why it could be thinner. With a 9x13 pan it should get to be the same thickness as you saw in the video. @@jocerod123
@@jocerod123I use a bigger pan too and mine has turned out kind of flat (which was ok... I was using it as a pizza dough) and today when I made it, I multiplied everything by 1.5. It got much taller this time and was more focaccia textured!
@@GrantBakes Would you eat in a restaurant with animals in the kitchen? There's a reason it's illegal. Also, being passive-aggressive is a horrible trait for a male to have.
@@fabrizio483 my dog goes everywhere with me from my kitchen to any and every public restraunts...he is a service dog and here in America THATS THE LAW!!!!!
If you like my no-nonsense sourdough bread recipes, you'll love my ebook "No-Nonsense Sourdough" - Check it out here! - grantbakes.com/no-nonsense-sourdough
Any chance this will come out as a physical book? I would buy it in a second.
Ok, this recipe should be ILLEGAL!!! Yes it is kinda messy and yes it seems like there are hours and hours of waiting around. BUT…the result is so crazy delicious! The family DEVOURED this…I could have made a double recipe and it still would have all disappeared. Grant, I do not understand how you can make this stuff and not weigh a 1000 pounds! Great job man!!
It’s definitely got a healthy amount of oil! Thanks for the great review 😊
Just made this for the first time - I topped it with shiitake mushrooms and grape tomatoes - and shared it with my son, who spent years as a professional cook. He loved it (so did I). I love your clear directions and how much you clearly enjoy sharing your recipes. Thanks!
I bought the e-book a few days ago and after trying your garlic and rosemary sourdough from the video, but I haven't looked through it yet. So I watched this video first and took notes before I knew this recipe was in the e-book. When you said the recipe was in the e-book, I looked and the measurements for the flour, water, and starter are not the same as this one. So I wanted to check to see which one is correct before I try it because I love focaccia
Just about to put in the oven. Hope it’s as good as your’s. Thank you for stepping by step instructions. If it’s delicious I will get another dough in the fridge tonight. 🤞
I have to say thank you Grant! Ive been making sourdough for almost a month, and I've used this recipe three times! It's a hit with my wife and kids and so easy too!
Recipe:
Mix together
350g water
10g salt
50g starter (30g if home is warm)
475g bread flour (70% hydration)
Cover and rest for 30 minutes
25g olive oil
Stretch and fold into ball
Cover and rest for 8 hours
Add 25g olive oil to 9x13 pan
Put dough in pan smooth side up and gently stretch to almost reach sides of pan.
Cover pan and proof 6-12 hours.
Preheat cake pan in oven to 450F for 1/2 hour.
Add 25g olive oil to top of dough.
Use flat part of fingertips to dimple, pressing down until you feel the bottom of the pan.
Add toppings.
Add hot water to baking pan for steam.
Bake on center rack for 30-35 minutes, removing steam pan about halfway through.
Let cool for 1 hour.
Thanks a lot Grant. Best wishes for 2024 from Ipoh, Malaysia. My first attempt at sourdough focaccia but i halved d recipe. Tasty, crispy n fluffy. Yum.
Thank you for posting this recipe. It worked perfectly well. Our toppings included olives and sun dried tomatoes.
I just made this and followed all the steps. Not bad for my first sourdough focaccia. My only little issue was my crust are on the hardener crust side
Finally someone that pronounces “focaccia “ properly! Thank you!
I bet you sniff wrinkled sack
Haha do I really? That's nice of you to say. Thanks for the comment.
@@GrantBakes yes, yes you do 🙂. There are so many people butchering this word. other words “suffer” from mispronunciation as well: “parmigiano”, “bruschetta“
@@MaryLou84 Thanks! I love learning Italian and I’m trying to learn more.
This looks super easy to do. Been looking for a sourdough focaccia recipe like this. Thank you!
No problem! It is easy 👍🏻
Crazy good! Grabbing your Ebook now, thanks!
It will be available in the very near future! Sorry for the delay 😊
Made my first bread after watching this thanks bro
Use ordered your ebook. I like your video and instructions
Followed this recipe and it was great! Thank you for the vid!!!!
I love your videos. So helpful and straight to the point.
Thanks, Grant. This is my go to focaccia recipe now. I've made it a dozen times and it's perfect every time even though I have my doubts in the process sometimes.
Pumped for this Grant
Thanks for the comment! I'm glad you're pumped. It's gooood.
Oh my word... I'm salivating...
😋🤤
Making this now. Thank you so much!
Wow!!! Yummy! Tks for sharing this recipe tutorial with us
You're welcome! Thanks for the comment.
I do a similar sourdough focaccia at home on a quite regular basis: absolutely delicious indeed!! :D I like to put it on the tray BEFORE proving overnight. Then the next day, it's just toppings and bake time!
Sounds great! I love focaccia.
Great recipe! Simple, delicious!!
I bought and love
Thank you, that’s helpful as I left it too late to make another levain.
Thank you for another excellent video. 😋😋😋
Thanks!!
Thank you! Just what I needed! Love your videos.
So glad! Thanks, Chrissie. Stay tuned for many more :)
Yum yum yummy! Definitely going to try this; love that crispy bottom. Thanks!
Hope you enjoy!
Hey grant, per my original comment, I love this recipe and REALLY love the results. But the recipe in the no nonsense book is very different and much harder, more steps and way more time (more stretch and folds) and the results were pretty much a disaster. I thru it away and started again with this video recipe and all was fine and yummy. Why the switch?? PS your simple sourdough is my go to recipe and I make it once per week. It is pretty much fooled even when I load it with olives and rosemary!! I am going back to the original video recipe for focaccia.
Agree this one is easier the in the ebook!
Just mixed 2 doughs following your recipe! Will let it rest outside at room temperature until bedtime, stick in the fridge overnight and then let it rise at room temperature before baking tomorrow. Not my first time making sourdough focaccia but your recipe is super simple to follow. Excited to see the results. Will update tomorrow!
Sorry forgot to update. But made it the first time and it came out amazing. Made it in a round cast iron pan and it came out a little bit thicker than yours but the texture created by the steam was the closest thing to European focaccia I've had here in the states. Divine. Currently bulk fermenting a second one overnight for a birthday party tomorrow :)
OMG grant thanks Soooo much this came out soooo awesome...even using extra virgin olive oil😉🤣
Thanks for making it!
Follow your step to a great sourdough focaccia!!! Thank you
Thanks Grant!
No problem, Stacey!
Looks great!
Cant wait to make this😊
I made this bread following your exact recipe, and it is absolutely delicious. I did use a metal pan and I would’ve thought with all of the oil that it wouldn’t have stuck at all, but it did, and was a little bit difficult to get out. I’m wondering if I should put parchment paper down or if that would ruin the crispiness of the bottom of the bread. I’m also wondering if this can be used for pizza?
✅ Yes, it can be used for pizza.
✅ Yes, you can and probably should put parchment paper down. Some metal pans always stick no matter what and it’s worth having a slightly less crisp bottom if it means you can actually get the bread out of the pan. I’ve been there!
I Love IT.
@grantbakes I followed this recipe and it came out amazing! Thank you, only question is, is there a way to get a higher focaccia? Yours and mine are kind of flat
Use a smaller pan, such as a 9” or 10” square/round pan, and the focaccia will end up thicker 😊
Beautiful
On final prep now. Looks incredible!!! But I have to put on hold in the fridge til tonight. Do I need to bring it out from fridge To bring it back to room temp before I bake it??
What adjustments should I make to make this a whole wheat sourdough focaccia?
I love your ebook Grant! Use it all the time😋
Love this recipe. Cooking time not clear though. Cook for 30-35 then remove steam and cook for 30 more. Or remove steam at 15 minutes?
Here's the text from my written recipe:
"Close the oven and let the bread bake for 30-35 minutes. Half way through the baking time, carefully remove the steam tray. If your oven bakes a little bit unevenly, you might also want to rotate the focaccia pan at this time."
grantbakes.com/sourdough-focaccia-recipe
Hi grant i followed this recipe but i did it innthe morning using starter fed the night before... is your starter already fed and has risen when you make the dough the night before?
The reason I won't try this is bc you say 50 grams starter in the video but 25 grams starter in your written recipe so I'm confused. Can you please clarify?
It’s 50 grams of starter in the dough, but when you feed the starter you take 25 grams of leftover starter and feed it 25 grams of water and 25 grams of flour. After the starter has risen, you’ll have 50 grams of starter to use in the focaccia dough and then 25 grams of starter leftover to save for the next time you want to bake. Hope this helps!
Thanks Grant, just made the french bread, amazing.
QUESTION on this one, yiu said its ok to put in the fridge for an hour before baking, can i do that overnight then bring out to room temp for an hour. Want to make it for the Super Bowl. Thanks
Yes, that will work!
@@GrantBakes Thanks Grant
After the bulk fermentation I pulled it out and put in the nonstick pan and then put it BACK in the fridge for 6 hours 😢…. I totally didn’t leave it out. Is that ok? I pulled them out and leaving them out for an hour or so then will bake and fingers crossed 😅
looking forward to making this tomorrow. What temp is your kitchen ? Summer here and warm so I don't want to overproof it !! :) Thanks so much for the tutorial :)
I forget what the exact temperature was but you’ll probably need to cut the bulk fermentation and proofing times shorter than I did. Just pay attention to your dough and you’ll do fine! Good luck!
For the first fermentation in the bowl is it on the counter or in the fridge? Your video didn’t say
Hi mate, I use poolish to make focaccia, pizza, ciabatta etc, but want to experiment using my sourdough starter. Only thing is, it's a rye starter and although no doubt it will bring flavor I'm an Italian food fan and worry it won't be authentic, your thoughts most appreciated
You can use a small bit of your rye starter and feed it with white bread flour for the feeding step in this recipe. That way you can keep your rye starter but make a separate white starter or “levain” to use in the focaccia. Also, I’ve used straight rye starter in my focaccia before and it turned out great. Give it a go either way!
I make focaccia regularly but always wanted to try it with sourdough.
I presume that's a white starter, I only have a rye starter so looks like I need a new one.
I noticed you only have a rye on your channel, do you make the white in the same way, soooo many recipes out there.
Thanks Grant 👍
You can convert your rye starter to a white starter by feeding it bread flour. That’s what I did 😊
You can also just take 25g of your rye starter and make a separate “levain” to use for this recipe. That way you wouldn’t need to change your starter if you don’t want to.
@@GrantBakes both good suggestions, cheers bud
@@GrantBakes quick question regarding the levain... I presume you don't feed the starter first, the flour is the refresh?
Yeah exactly, just take your rye starter out of the fridge and remove 25g. Then feed those 25g with water and bread flour. No need to refresh the starter first, the levain is basically a new starter.
Hi and thankyou!
Can you tell me what the total added water is (not including the starter) I was confused when you said you left 25 ml out .
I tried to find the recipe but it seems to be unavailable?
Many thanks!
Hey! Sorry about the website being down. It's back up and working again. Here's the recipe!grantbakes.com/sourdough-focaccia-recipe/
Ends up I thought I was meant to add the extra water so ended up with 375 ml instead of 350ml! It still worked well! Thankyou for such a foolproof recipe!
I’m new to sourdough baking but I’m guessing if I want to make sourdough I need to plan 2-3 days in advance? 😢
Do you make a non-sourdough version of this focaccia? I don't want to have to wait the extra time needed for my SD starter to be fed and reach peak. Thanks.
What do you do with the discard? Do you have any recipes?
Any chace you could make this with yeast as well?
Doesn’t using bread flour defeats the purpose of sourdough given that bread flour has leavens added ?
Bread flour doesn't have leavening added to it. You might be thinking of "self-rising" flour.
Can you sub butter for the olive oil? To make it a dessert focaccia?
That would be a very interesting thing to try. Go for it! I can't vouch for the results at this point though.
What else do you recommend using this dough for? I have enjoyed working with it. 😋
You could make ciabatta with the dough as well, if you want to look into that. I’m planning a sourdough focaccia video for next year.
@@GrantBakes awesome 😀 I’ll be sure to watch for it. You do a great job on your videos. I have really enjoyed this dough. Mine is in the oven just now. 👍🏻
@@GrantBakes I just pulled mine out of the oven and of course I couldn’t wait. I had a corner of it dipped in a little more olive oil. It’s delicious. If any of your followers are thinking about trying it I would suggest they take the time to try it. It couldn’t be any easier.
@@louettesommers8594 I love it! Thanks, Louette.
@@louettesommers8594 Thanks!!
Thanks! May I know what the range of your room temperature for the 8+ 8 hours of bulk fermentation?
Good question! I also wanna know about it.
Hi there
I just did your recipe,,in the morning, and I am now waiting for the 1st process of 8 h.. My question is, you leave to Prof for an additional 6/ 12 hours on counter, but for me that will be now midnight if I wait that long,can I place focaccia in fridge and let it proof next morning for 6/12 h or no?
Yes, you can use the fridge to prolong the rising process for this focaccia. It's sort of like hitting the "pause" button. Hope this helps!
So should I skip 6h proofing and move right in fridge and do proofing tomorrow morning or?
So far look awesome
@@nikolinabajazet3562 I would let it proof at room temp for 6 hours, either before or after the fridge
@@GrantBakes thank you🫶
Why are all @GrantBakes comments blank? I can't see them below.
Hmmm. I’m not sure about that.
Did you perform a double fermentation? Bulk prior to pan, then another one on the pan?
Yes, “bulk fermentation” before the pan and then it rose again, “proofing,” in the pan as well.
Hello. Do we need to feed the starter before using it? Thankyou
Yes, it should be fed and doubled in size
@@GrantBakesso it became really active and we need active starter to make. Got it. Maybe that’s why my foccacia was failed. No one said it has to be active. Gonna try tomorrow. Thankyou!!! Love from indonesia. Have a great day!
Just watching your sourdough focaccia- quick question I need to make the sour dough starter first right? How do I make that - just mix the 25 gms bread flour and 25 gms water? Do I leave it for how long? Do I have to feed it?
Hey! Thanks for the question. I go into more detail about feeding the starter here on the blog post: grantbakes.com/sourdough-focaccia-recipe/
You do need to feed your starter first and let it double in size before mixing the dough.
Can a starter made with rye flour be used for this recipe?
Yep! You can feed the starter white flour for this recipe if you want to, or you can use pure rye starter, it will just have a touch of rye in the dough.
Why not just bulk ferment in the pan instead of the bowl?
You could do that too! Since I mix in the bowl, I prefer to bulk ferment in a bowl as well then transfer to the pan for the proofing stage.
So I have a 9x9 non stick pan. Do you see any issues with the dough being a little thicker, or should I try to adjust the recipe and hope I get it right?
You can go for a thicker Focaccia! Or just multiply all the ingredient amounts by 0.75. Should get you close.
You can work out the ratio like this:
9X9 = 81
9X13 = 117
81/117 = 0.69
...nice
Can I use dried rosemary for the topping?
Yes! It’s one of my favorite toppings
@@GrantBakes thank you
So Grant what is the total grams of water for the recipe?
“No autolyse?” What was that first 30 minute rest right at the beginning?
Autolyse is technically when you mix just flour and water and let it rest, then you squeeze the starter and salt into the autolysed dough later. When you mix all four ingredients together and let the dough rest, like I did, it’s technically just a rest period, even though I do hear some people call it “autolyse.” Much simpler this way in my opinion.
Got it. You’re right, of course. Love focaccia, love the recipe. Also your comments about skipping steps, mixing everything together, and especially not worrying about mixing salt and starter together. Forget some water? Just add it in. Keep ‘‘em coming.
@@alanhirschman1320 Thanks! I appreciate that!
50 plus 475 is 525
What does this refer to?
The 50g starter is 25g flour and 25g water
@@JohnFitzpatrickx Yes, exactly. The calculation works out 😊
No folding at all ? Thought to get smooth texture of the bread you need good gluten development
Since it has such a long fermentation time, time is really the element that creates good gluten development in this dough. That said, if you give the dough two or three sets of stretch and folds throughout the bulk fermentation, that is perfectly fine too.
Fun fact, focaccia is traditionally eaten upside down 🙃
I love the bottom of focaccia, so that makes sense!
@@GrantBakes I also love the crunchy bottom. In Italy they can get offended if you don’t eat it upside down as the top has all the flavour and is meant to hit your tastebuds. Italians are crazy lol. I look forward to trying your recipe if I can ever get my starter to work 😢
Argh this was a fail. It’s like a thin crust pizza… I used avocado oil. Taste is good just too flat… and trust me my starter is active. I proofed for 12 hours then overnight in the fridge 😪
Did you use the same size pan? 9x13?
@@GrantBakesit’s a bit bigger but shouldn’t it rise regardless?
With a larger pan the dough won't rise as high because it's spread out over a larger space. I think that explains why it could be thinner. With a 9x13 pan it should get to be the same thickness as you saw in the video. @@jocerod123
@@jocerod123I use a bigger pan too and mine has turned out kind of flat (which was ok... I was using it as a pizza dough) and today when I made it, I multiplied everything by 1.5. It got much taller this time and was more focaccia textured!
Is it really sanitary to have dogs and cats in the kitchen?
Hmm, great question. The most sanitary thing is to actually live in a bubble with no contact with humans or animals. Hope that helps!
@@GrantBakes Would you eat in a restaurant with animals in the kitchen? There's a reason it's illegal. Also, being passive-aggressive is a horrible trait for a male to have.
@@fabrizio483 No, I wouldn’t eat at a restaurant with animals in the kitchen. If I owned a restaurant, my pets would stay at home.
@@fabrizio483 Ha, there are a lot of worse things going on in restaurant kitchens that were better off not knowing about.
@@fabrizio483 my dog goes everywhere with me from my kitchen to any and every public restraunts...he is a service dog and here in America THATS THE LAW!!!!!