i Foods recipe (Foccacia)

[MotoChefServices]

"This is just bread.....not foccacia. The biga ferments in the fridge overnight and that's what gives foccacia it's unique taste....."

What did they do before refrigeration? Retarding the dough is a french technique. It will add flavor! Read The Bread Bakers Apprentice for info on this French technique.

[Quagmire113]

What? No biga made the day before? This is just bread.....not foccacia. The biga ferments in the fridge overnight and that's what gives foccacia it's unique taste.....sprinkle some coarse salt and rosemary on top too just before baking. Google "Biga"

[JennVOGUE]

Doesn't the water(with yeast) suppose to be 110-115 luke-warm, set, and foam? And if need be, to add alittle bit of sugar to foam?

[chefcommons]

Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)

[BirdOfParadise777]

Recipe fail!!! This is not a recipe!!!

Zip up?!?

[me1001me]

How much flour was it? and how much water?

[kirkbyla]

nice one keep it up people are losing the basic skills you presented it really well

[shortcut007]

cool but isn't that a bit oily :/ :P

[pinoficara]

it's spelled FOCACCIA

[Molinard7]

Very good video. Can't wait to try this one!

Jeannemarie

[gamefreak99]

Yeah, great video! Only thing I wasn't sure about was the temperature -- I think you might have meant 380F/200C as 380C is something like 500F. Other than that, I'm off to go try this now! :)

[ajames1971]

Great lesson! Well instructed, thank you.