Fluffy and crispy garlic confit no knead focaccia (plus a bonus sandwich)

Hey daen. I just started making this and find the dough to be very wet. More wet than the one in video.. is that alright? Or should I add just a bit more flour. I am using bread flour.

Congratulations on the pregnancy 😊.

I don’t like the smell of yeast. I bought some fresh yeast from a deli a few years ago and the man behind me craned his neck to see what I had in my hand. I told him it was fresh yeast. I asked if he’d ever smelled fresh yeast before. No. I asked if he wanted to smell it (and warned him it wouldn’t be pleasant!), so he leaned forward and took a whiff. He wasn’t impressed with the smell, but he learned something that day 😂.

Baked this today and wowza! The whole family, even my picky 5 yo, are loving this recipe! Thank you for such an easy and tasty recipe!!

Foarte bjn totul

Bun

I just baked my first focaccia and followed your recipe! It was great but I think I put too much olive oil at the bottom because the top was already brown and crispy and the bottom was still oily. I will adjust next time and make an even better one! Thank you so much for the recipe

🍞🫒🧈🧀🧄It looks delicious,as someone who’s trying to be on a diet and can’t succeed.Which is me and I looked at this preparation of focaccia.O thought I should eat bread and fill the void with it.Since I saw this and wanted bread.

New subscriber here, first time watching i will try this with God’s help, love love bread and garlic mixed, Thank you🙏❤️

Nice!

Is it all purpose flour?

Everything went perfect UNTIL my second proofing of the dough. I let it proof and covered it with a damp towel like in the video but after 2.5 HOURS of proofing the dough is STUCK to my towel and my patience has left my body so i just let it proof for another 30 minutes (uncovered in the oven at 60°C) and baked it for almost an hour at 200°C for a GBD color and it ended up becoming too thin 🙂🙃 (i want to cry)

I am going to make this tomorrow, looks great! Can I use a combination of whole wheat and AP flour to make this?

How should the bread be stored afterwards? I’ve been told that Garlic Confit needs to be stored a certain way; does that change how the bread should be stored??

Proper baking requires a scale, it makes such huge difference - I never realized that until culinary school, which I went to a little later in life in my early 30's w/ 3 kids at home.

However, now, a culinary graduate 12 years later, I still don't own a kitchen scale. 😂

Recette impeccable 🎉

First time making bread, started this yesterday. My bread seems to have puffed up a bit more in the oven...not sure if it was the flour I used or maybe I need a bigger pan. But I just checked it and it's almost done cooking and my house smells amazing and I can't wait to try it!!!

I want to make half the recipe in that case water is 340 gms but 95% of 350 gms flour is around 330 -335 gms what should i do

2 grams salt?? The recipe says 12 grams which one is it!!😮

Would the scale also measure the weight of the bowls?

i want to try, i hope i can and succeed... thanks sist

You are saying this is an 80% Hydration dough, but you're using 700g flour to 680g water, thats a 97% hydration dough. What's going on here, why are you calling this 80%?

My doctor put me on gluten free diet to get rid of migraines.....and here I am watching and already planning to do this. ...i cant be helped....

too many words, peace, I'm out. Blah, Blah, Blah, Blah, Blah, Blah, Blah, Blah, ... fkn nonsense.

In case your basic science class failed you, water's weight (mass) = volume.

Made this recipe for the first time and it was so good! Thank you for sharing.

I made this a few days ago, and it was definitely an interesting and fun experience. I’ve never worked with such a high hydration dough before, and it was so stretchy, so gooey (compared to baguette dough), and so sticky I was sure I was doing it wrong. Maybe I did, but the focaccia that came out of the oven was immediately pounced upon by every single member of my family, and it had that beautiful airy interior and that crunchy bottom that good focaccia has. Thank you for the recipe - I’ll definitely make this again and again. And the garlic confit? Just amazing. I’m not worried that I’ll have to throw it away after 2-3 weeks, as it’ll never last more than a few days here.

One tip I did find helpful is to use a Detroit pizza pan, as Detroit pizza crust is similar to focaccia. The higher and sloped sides along with the preseasoned metal is perfect for focaccia. I used the 10” x 14” pan. I think maybe they’ve become popular and the price is considerably higher now than when I purchased mine a few years ago, unfortunately.

I am working as a cashier, and I am coming home exhausted. Your videos really are my therapy, it helps me relax and relieve the tiredness of the day. Thank you 🌷

حمل جميل 😂❤

Perfect!

Talk way too much....

Bonjour je ne trouve pas la liste des ingrédients 😢 j'aimerais trop en faire ca a l'air trop bon❤

My first focaccia is in the oven ... Hmmmm ...

That is the greatest sandwich ever!!!!

I tried the recipe for the first time and it turned so good🥳 I'm so happy thank you for your recipe 😍🤍🤍

Omggggg

Hi there, thank you , I’m new to your channel; is it possible for the camera to look into the bowl just to visualize what the dough looks like? When you are done with the stretching of the dough, before putting it in the fridge… thanks again can’t wait to try this recipe

I’ve made this a few times and it is now a staple for when we have guests. (It’s too dangerous to have it around on the reg). I put a smoky chili oil on top before cooking. I made a runny Brie, pear and rocket sandwich with the garlic confit. So killer. Thanks so much.

80% hydratation means 700g of flour and 560g of water and not 680g.

Love your channel! Love your recipes! But this is NOT NOT NOT a simple recipe! I guess I assumed it would be easy because it said “no knead” I don’t have a digital scale, water thermometer (would a meat one work?) ANND I don’t measure in grams. Still love your channel, but I’ll have to look for another focaccia recipe. ☹️

Sizi Azərbaycandan izləyirəm❤

God bless you for this recipe

Just a note it would help to actually have camera views above the bowl so that we can actually see what you're talking about when you say see look at this we can't see inside the bowl sweetie.

Congratulations on the baby! This is a lovely recipe and I’m trying it now 😊

I have tried the third time today and it turned out perfect again!
Thank you Daen!

La traducción solo es en inglés.... pues vaya tela....los qué no sabemos inglés qué pasa.

How do I make this dough?

Do u happen to have a cook book?

I love this recipe and I have baked it so many times. My colleagues are obsessed with my focaccia. So thanks for that. What I love to do is substitute some of the bread flour with whole wheat flour which gives it even more flavor.

Alguém pode me traduzir a quantidade de água de farinha por favor !❤ a receita .