You said 1 tsp of sugar then you said 1 tablespoon of sugar. Heh, I have the same salt you're using (I recognize the box)--So I'm gonna assume its a 1 tsp of salt...
BTW...you did a great job presenting your video...liked hearing your son in the background! Gave a family touch...real cute. In my humble opinion (and I say that so you realize that this is not a critisim) a small FYI...would help those watching to be more specific about your ingredients i.e. my question; which I thank you for your reply. Could make a big differrence in the outcome...loved your 'promotional' spot! Clever...
I have a question regarding your recipe...you say to add 1 cup of "milk and water" ...does that mean a cup of each or 1/2 water and 1/2 milk?? It wasn't clear to me and I'd like to try this recipe. Thanks
Hey Gigi, milk adds a creamier inside than water. I haven't tried too many combinations of various fatted milks. But for this I used 1/2 C 2% milk and 1/2 C water.
So, 1 C liquid total, composition up to you. Good luck and thanks for watching.
pretty good job. Best to use about four times the amount of yeast you used and cover it in olive oil and let it rise in the oven on it's lowest setting. that's why your's was so small.
Amber, I think you viewed this with your ipod on. It rose for 12 hours. That necessitates a small quantity of yeast. The texture on the inside is light; it's not small. It was 500 grams pre-baked and 430 grams after. Again diagnostic of a proper rise. Letting it rise on the lowest setting is something that was done about a century ago when ovens had pilot lights. Temperature during rising is irrelevant if it takes 12h to rise.
I don't think that you need a container with a hole on the lid (if you don't want to buy or sacrifice one). I remember that we just put the dough in a bowl and covered loosely with plastic wrap and let it rise.
Hi. Enjoyed the video. I've only made regular dough focaccia....I will try this. Thanks for the idea.
ChaChaDave 1 year ago
"Your fingers bleeding? That's alright, we'll fix it later."
dionysoskartel 2 years ago 3
Nice Video! I want some of that bread! It looks great!
curiousEGM 2 years ago
you know you shouldnt keep extra virgin olive oil near a source of sunlight, it loses flavour that way :)
rabbiteh 2 years ago 2
You said 1 tsp of sugar then you said 1 tablespoon of sugar. Heh, I have the same salt you're using (I recognize the box)--So I'm gonna assume its a 1 tsp of salt...
Great video, I'm gonna try it right now:)
islandguy85 2 years ago 2
Love it! What a great video. I am going to try your recipe. More please!
CRPRO 2 years ago 2
Thanks for the kind words. I have a pizza one coming soon. I think it'll be a good one.
davescarpetti 2 years ago
Dad and kid - how good can it get!
yumyummoany 3 years ago 2
Thanks! It was more fun than a serious vid. Don't worry, she didn't bleed too much.
davescarpetti 3 years ago
BTW...you did a great job presenting your video...liked hearing your son in the background! Gave a family touch...real cute. In my humble opinion (and I say that so you realize that this is not a critisim) a small FYI...would help those watching to be more specific about your ingredients i.e. my question; which I thank you for your reply. Could make a big differrence in the outcome...loved your 'promotional' spot! Clever...
Gigi in Md
habari7 3 years ago
I have a question regarding your recipe...you say to add 1 cup of "milk and water" ...does that mean a cup of each or 1/2 water and 1/2 milk?? It wasn't clear to me and I'd like to try this recipe. Thanks
Gigi in Md
habari7 3 years ago
Hey Gigi, milk adds a creamier inside than water. I haven't tried too many combinations of various fatted milks. But for this I used 1/2 C 2% milk and 1/2 C water.
So, 1 C liquid total, composition up to you. Good luck and thanks for watching.
davescarpetti 3 years ago
WOW! It looks tasty and so easy!
atruzzi 3 years ago
Grazie!
davescarpetti 3 years ago
pretty good job. Best to use about four times the amount of yeast you used and cover it in olive oil and let it rise in the oven on it's lowest setting. that's why your's was so small.
amber847 3 years ago
Amber, I think you viewed this with your ipod on. It rose for 12 hours. That necessitates a small quantity of yeast. The texture on the inside is light; it's not small. It was 500 grams pre-baked and 430 grams after. Again diagnostic of a proper rise. Letting it rise on the lowest setting is something that was done about a century ago when ovens had pilot lights. Temperature during rising is irrelevant if it takes 12h to rise.
davescarpetti 3 years ago
I don't think that you need a container with a hole on the lid (if you don't want to buy or sacrifice one). I remember that we just put the dough in a bowl and covered loosely with plastic wrap and let it rise.
iluvalima 3 years ago
I've never made Focaccia. Thanks for making it to easy to follow. I will definitely try it.
tign2001 3 years ago
good job.
zuniga6412 3 years ago