- Hey, I'm John Kanell, and today on Preppy Kitchen,
we're making focaccia.
So let's get started, and thanks to Optimum
for sponsoring a portion of this video.
Into a large mixing bowl,
I'm adding two cups or 480 milliliters of warm water.
It's like 110, 112 degrees.
I'm going to stir in a tablespoon of honey,
measuring it out like that,
and one package of active dry yeast.
Add that right in,
stir this up,
mostly for the sake of getting that honey mixed in.
And we're going to set this aside
for a few minutes until it's nice and foamy.
Our yeast is nice and foamy.
That beautiful texture is like clouds in a bowl.
And yes,
I love the smell of yeast.
So good.
Right now, we're adding 600 grams or five cups of
all-purpose flour right into the mix.
Homemade focaccia is one of my favorite things to make.
- [Offscreen] Focaccia.
- What?
- [Offscreen] You know it's "focaccia", right?
- Oh.
Focaccia.
- [Offscreen] "Focaccia."
- Focaccia.
What would I do without Brian?
Focaccia is so easy to make.
There's no kneading.
It's just like this loose, bubbly, beautiful bread.
(jazz music plays)
Okay.
And, we're also adding
one tablespoon of salt.
Seems like a lot,
but it's not.
Now, the scale is all done.
We're just gonna mix this together by hand
until it comes together in a very wet dough.
Like wet.
Oh my gosh.
One thing I've realized from developing like
a ton of bread recipes is that
the bread we buy at stores,
isn't fresh.
It's stale.
Having homemade focaccia is so delicious.
I don't think I'll ever go back.
And it's really fun to make too.
(jazz music plays)
Okay.
It's looking less shaggy and more cohesive.
Okay.
4 tablespoons of olive oil.
The secret to this delicious bread is a lot of olive oil.
It makes it so amazing.
Okay, swish it around the sides.
Side.
It's only one side to a hemisphere.
And, now we're going to plop this wet, easy, amazing dough
right into the olive oil.
Turn it over once just so it's all coated in olive oil.
And now, this is going to go to bed overnight.
You can start this in the morning
and finish it in the evening.
But, those big, nice, airy focaccia bubbles,
they need to rest for a young, young time.
So, cover it up.
Pop it into the fridge.
And, we'll see you tomorrow.
This portion of the video is sponsored by Optimum.
Brian and I love living out here on Hedge Hill Farm.
Our bees are making fresh honey,
which is delicious and the kids enjoy.
The kids pick fresh vegetables all the time.
They hang out with Bobo and Charlie, all the goats.
We have apple and pear trees.
It's just amazing.
But, we couldn't work from home and live out here,
if it wasn't for a really fast
and stable internet connection.
Brian can be streaming 4K videos.
The boys might be FaceTiming with grandma
all the while, my computer is uploading files
for a Preppy Kitchen and
it's working seamlessly thanks to Optimum.
And that wiFi 6 technology.
If you don't know about WiFi 6,
it's a total game changer because you'd have so many more
devices on your internet connection at the same time,
it's not going to kick you off,
if you have an 11th person there.
(upbeat music)
Optimum just launched Optimum Fiber.
Their 100% fiber optic network with
equal upload and download speeds.
So now you can stream faster than ever with less lag.
Compared to their new smart WiFi 6 technology,
you'll get a faster and greater
whole home WiFi connection throughout your home.
Now, Brian and I can stay connected on multiple devices and
I can upload my 4K Preppy Kitchen videos in a snap.
They also help keep you safe online with built-in internet
security at no extra cost.
Check out Optimum.com for more.
And let's get back to baking.
Thanks again to Optimum for sponsoring
this portion of the video.
Another day,
another blue gingham shirt,
take a look at this dough.
It is a monster and there's one step
before we go onto the next step.
We're going to lightly oil your fingers,
a lot of olive oil in this recipe.
Mmm moisturizing.
Okay, now lift up from the bottom
and we're going to fold this over.
Quarter-turn.
Fold it over again.
Quarter-turn.
Fold it over again.
And one final quarter-turn and one final fault.
There we go.
That's all the kneading we're doing by the way.
There's nothing else.
Our dough is ready to either plop into one giant pan,
or if you're like me,
divide and bake into two pans.
So, divide your dough equally or
equallyish, not a big deal.
It's much easier with a bench scraper,
but I don't want to get all this olive oil on my counter.
Okay, now I'm going to use a nine inch round
and a quarter sheet pan for this.
You could do one larger sheet pan.
If you want it as well.
One tablespoon of olive oil in each pan,
give it a brush just so it has a nice even coverage.
You could use your fingers if you want,
since they're completely covered in oil at this point.
I know from personal experience,
this quarter sheet pan is mega sticky.
So, I'm giving it a little bit of extra oil.
I've gotten so spoiled with the
non-stick coatings on all my pants.
Didn't appreciate them.
Okay.
Now, take one piece of focaccia,
put it right there.
Take the other piece.
I'm like collecting all this olive oil,
so it doesn't go to waste.
And place it on your other pan.
This dough been resting for a long time,
but we gave it those folds and it wants to stretch or like
pull back into place.
So, we're gonna be gentle with it and give it some time.
Gently, pull it apart with your fingers.
And like that's as much as it wants to pull apart right now.
We're going to set that aside.
Next one.
Gently pull this apart.
Like that.
That's as far as it wants to go,
you'll see it bringing back,
If I pull it more.
These are both going to rest for about half an hour in my
warming drawer or a nice cozy place.
And then, we're going to stretch them again.
They need a couple stretches and rests until you can
successfully bring them out onto the edge of the pan and
they're ready to go.
It takes a little bit of time,
but you're going to be rewarded
with the most amazing focaccia ever
and realize that all the stuff you bought before,
was just like a day old enough and not cool.
Into the warming drawer.
(upbeat music plays)
30 minutes later,
we're just going to give our focaccia another stretch.
So stretch it out.
You'll see it bounce back,
so we know we have another stretch left in here.
Back into the warming drawer.
And this is why we were so gentle with this dough.
So it can get really airy and delicious.
Those are going to be amazing.
This is just about ready.
I'm going to give this 20 more minutes
before I get to dimpling.
So one more rest.
Our focaccia out of the warming to our end.
It's full of these amazing bubbles.
Our final step besides preheating your oven to 450
is to top it off with two tablespoons of olive oil.
Just like that.
Use your clean fingers,
which are also going to oil up
just a little bit to spread that over the top.
This is amazing.
Now with your clean fingers,
you're going to aggressively dimple the top.
So, just go ahead and pop those fingers in there.
This creates part of that amazing texture
and helps it cook evenly.
Now, we're going to sprinkle the top with some flaked salt.
Optional, but delicious and any fresh herbs you'd like.
So, you can use thyme.
I'm having some fresh rosemary from the garden,
just sprinkle on top.
(upbeat music)
Big, beautiful pieces of rosemary.
This will blacken up a bit.
Any green you put on top will blacken up.
So, if you want it to be beautiful in green,
just put it on right after the bake.
I don't mind the dark color though.
And it infuses your dough with a lot of delicious flavor.
These are going into the oven for 50,
for 20 to 25 minutes or until the top
and sides are golden brown and delicious.
Once your focaccia's nice and golden,
let it cool for just a minute before transferring to a wire
rack so it can stay really crispy on the outside.
This is basically fried in olive oil.
So it's crispy on the outside,
pillowy soft on the inside and all the way through amazing.
That is perfection.
Plain, with nothing added to it.
It's delicious. Hope you get a chance to make this recipe
and I'll see you in the next video.
If you like my videos,
check out my "Bread" playlist.