Комментарии:
Daen thank you for the focaccia recipe
ОтветитьWhere is the RECIPE?
ОтветитьMine is in the fridge as I rewatch this
ОтветитьCan I use any type of dough ?
ОтветитьHira nessa fase de perca de memoria ta Tão mais natural sendo ela mesma
Se permitindo estar com seu amado sem ter medo
A espera do primeiro beijo
This is way too much oil. That focaccia is really good and appetizing but dipping it into some other oil it’s way too much
ОтветитьI wouldn’t raise bread in the fridge
ОтветитьCould you use pizza flour if you don't have regular flower?
ОтветитьHow do you make those garlic bulbs, just soaked in EVOO, or...?
ОтветитьMy focaccia don’t jiggle jiggle it folds. I love making focaccia. I am always looking for more tips, tricks, and recipes. I have some of Paul Hollywoods bread cookbooks and that is where I first found a recipe. Since then, I have been hooked. I enjoyed seeing your way of making it and will have to try it some day.
ОтветитьDamn that bread looks good
ОтветитьIts 180 for fan if anyone needed to know <3
ОтветитьWhat size baking dish used. 9x13 was too small.
ОтветитьEeeewks she is using her hands to knead the dough
ОтветитьThe reason ive not made this before is that i HATE waiting for hours. I want this NOW
ОтветитьTroppo olio
ОтветитьI am making this for sure this weekend! Hopefully it turns out okay. It looks easy enough😊
Ответитьcomo azote de del Agus amen
ОтветитьNECESITO COMER ESO😭
ОтветитьBiggest thing I discovered making bread is that kneading is absolutely optional
ОтветитьOkay. Decided. I’m making this!! ❤❤
ОтветитьÜzerine attığınız otların adı nedir
Ответитьi have tried it and my oh my i never know that tomato tastes absolutely the best this way
ОтветитьHella oil 😢
ОтветитьThat crunch, my god
ОтветитьWhite flour or bread flour??
ОтветитьOh my I’ve been addicted to making bread lately and this will be the next one that I try. Thank you so much and that dipping oil looked amazing.❤❤❤❤❤❤
ОтветитьIs instant yeast ok for this? It says heat the water up way past lukewarm (120° I think)
ОтветитьMagari alla fine potevi friggerla direttamente nella padella così sarebbe stata ancora più unta
Alla faccia del colesterolo e dell'obesità
You lost me at cups. 😢
ОтветитьOhhh wow que rico suena!!
ОтветитьThe way she pronounced focaccia makes it sound like a drag queen name. Fockasha.
ОтветитьI put mine in the fridge for 24 and did not rise :(
ОтветитьI made this bread and the garlic confit.
I used organic bakers flour instead and i put olives, garlic, rosemary, salt and bocconcini on the bread. I was so worried that the bread wouldn’t come out like this because of how sticky the dough was. But it was the best and first bread I’ve ever made.
My mum had to break her diet just to have this bread, it was crunchy on the outside but moist, airy and soft on the inside. I brought it over to my grandparents house and they loved it SOOO much. My nanna she couldn’t get enough of it.
It’s really yummy when you drizzle the garlic confit oil on the bread and sprinkle a bit of salt on top or used the roasted garlic cloves to make your own organic garlic butter on toasted focaccia.
Thank you Daen. ❤
I just finished a trip to Italy and just wanna eat this all the time now. Thanks for the tips!
ОтветитьI am so gonna make this one day, it looks so good❤❤❤
ОтветитьHi
Since you don't mention the yeast type - could you possibly confirm if you are using ACTIVE DRY YEAST -
Thanks in advance - Peter
Zuviel Öl. Und die Porung könnte größer sein.
ОтветитьOmg I have to try this!
ОтветитьYummy
ОтветитьWhat kind of flour do you use for this?
ОтветитьKöszönöm szépen nagyon csodálatos finom gusztusos ❤
ОтветитьYou made it wrong.
ОтветитьWhite flour? All purpose flour or something else?
ОтветитьOil bread 😅
Ответить😲🤤👍😋
ОтветитьRosemary tastes like pinesol to me and it’s in literally every restaurant focaccia….but if I make my own focaccia maybe I can finally enjoy the bread!
ОтветитьSo yummy 😋 ❤❤❤
ОтветитьI dont have an oven, is it doable in an airfrier?
Ответить