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

This no knead focaccia bread recipe is perfect for beginner baker as it requires no prior bread making skills. It’s super easy to make, golden brown and crispy on the outside while light and fluffy on the inside. It's topped with my famous garlic confit and rosemary. You will be surprised how incredibly easy it is to make this fluffy, light, ultra bubbly and crispy focaccia.

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Production company: Strange Paradise
Director: T.K Williams
DP: Lewis Robert
Editor: Strange Paradise

#focaccia #nokneadfocaccia #garlicconfit

[KrzysztofXD]

I’ve never done any bread baking, but you convinced me to try with foccacia as a starter 😍

[RiccoCasanova]

I hope this post helps others that experienced similar results to mine and don't understand what they may be doing wrong.

Let me start off by saying you have a wonderful personality and because of your consistent uploads, has led me to start baking bread - something I've avoided for far too long. So thank you for your contributions and congratulations on the pregnancy.

I've followed your recipe to a "T" several times (at least 4 full batches by now) and while the end product does yield a delicious result, I could never get my dough to dimple properly, presumably because the hydration level being so high. I even allowed for a full 72 hour fermentation period in the fridge to see if that makes a difference but each time the dough is just a jiggly blob and fills right back up any time I poke my fingers in to dimple the dough. (Note - I also can't taste a discernable difference between a 24 hour vs. 72 hour fermentation period).

I even extended the amount of times I've folded the dough doing a quarter turn of the bowl each time to see if I've just not worked the dough sufficiently, even letting the dough rest 30 minutes in between and doing 3 sessions of that ... still the same result. I get a beautiful crumb each time so it's not that the gluten hasn't developed or yeast hasn't bloomed successfully, so my logic tells me the dough is just too wet (perhaps hydration levels matter for the ambient temperature and humidity levels where the bread is being made?) North Florida in December here.

Some inconsistent observations I've discovered along my bread making journey using information provided on your YT channel and website:

- Mathematically, 680g of water to 700g of flour is actually 97% hydration (as opposed to the 95% Kitchen note stated on this video at 2:00 )
- On your website, the ratios are all over the place from one focaccia recipe to the other; some with cups, others with ml, and yet others with grams
- On your YT channel, you've got a Shorts video that shows letting the shaggy dough rest first for a full 24 hours and *then* making the folds (Olive and rosemary no knead focaccia voiceover) but the website and long format videos show making the folds after that initial 10 minute rest upon forming the shaggy dough ... which technique is better?
- Bake temps and times are across the board as well from one recipe to another, yet the underlying focaccia recipe should be the same, no?
- At 2:32 and 5:05 of this video you state "2 grams of salt" ... the recipe shows 12 grams!

For a perfectionist like me, especially when it comes to baking where you need precision (hence why in baking, they are called Formulas instead of recipes), the inconsistency is torture.

I recommend the following:

- Update your website ratios and fix the math across the board for consistency because the toppings which make the different focaccia recipes shouldn't matter, right?
- Invest in an overhead camera that points directly down. There were several times you advised the audience to look into the bowl but due to the angle, we missed out on what a particular step was supposed to look like
- Get a feature on your website that allows a user to choose the unit of measure of their choosing (Celsius to Fahrenheit); however, I do agree on weighing ingredients vs. measuring them by volume

I think on my next batch I'll try an *actual* 80% hydration like you recommended at the start of this video (560g of water to 700g of flour) to see if I can duplicate the results where I can actually achieve dimples and get a more traditional or "iconic" focaccia look.

In closing, I just want to reiterate that the recipe as printed on the website ("Wild Confit Garlic Rosemary Focaccia"), does produce a delicious result as-is and I could just be splitting hairs.

Thanks for your hard work and effort and I look forward to trying out more of your other recipes.

[Hestia]

Congratulations on your little bun in the oven 🥰

[ixtiyaragayev]

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 🌷

[missmegan]

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!!

[madnephelite]

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.

[pinkmonkeybird]

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.

[RoseBeeKind]

Yay! I gave this recipe a few goes but I struggled to get the fluffiness right so I'm glad to see this detailed guide. Thank you so much! And congratulations on your pregnancy! 😊😊

[ieatbread]

I just read your focaccia recipe on your blog and currently waiting for my focaccia dough to proof in the fridge, I’m so excited and thanks to you I’ve been trying out new recipes and flavors I never thought I would thank you❤️

[GM-pmky]

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

[anica]

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

[Nosceteipsum]

It's finally here! I'll be making this bad boy next week.

[sidharthachatterjee]

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

[veronicaorourke]

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

[EmorettaRobinson]

Congratulations on your pregnancy! And the heart shaped Dutch oven is so cute. I do have a question though. I watched someone's video and they mentioned putting oil on the rosemary before putting the focaccia in the oven to keep it from burning. Up until that moment I never thought of rosemary burning. Have you ever had that happen? But then I also watched a short video by Flavors By Ale on a 3 ingredient Cacio e Pepe. She mentioned blooming the pepper in a pan with a drizzle of oil and a laddle of pasta water. I have never heard of that technique before. And I've been wanting to make Cacio E Pepe all day. Lol. Just like that my interest in turkey, stuffing and mashed potatoes went away. P.s. I also think that garlic confit and roasted garlic tastes sweet and buttery.

[rimshasuri]

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

[jeenmoon]

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

[LMays-cuhp]

Looking very nice!! Thank you for sharing.😊

[angiew]

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. 😂

[angyr]

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