Big Bubble Focaccia - No-Knead Focaccia Bread - Food Wishes

Just because a bread recipe is “no knead” doesn’t mean it’s no work. If you’re looking for fast and easy, this is not the recipe for you, but if you want to enjoy the bubbliest, most delicious, highest-hydration focaccia you’ve ever had, then get ready for a wet and wild ride. Enjoy!

[acupoftea]

I think 10 years from now when I retire, and have 3 days to do absolutely nothing, I will make it! For now, I will thank the store for making it for me!

[fyrhtu]

Nobody EVER puts enough oil on. Culinary school instructor, baking Foccacia - "If it feels like you've put too much oil on it, good. Now add some more." That's why John's Foccacia was "ciabatta-like." It shouldn't have been - but he skipped the proper olive oil bath prior to hitting the oven.
(After poking holes and adding herbs, etc, prior to the oven, add enough oil that you can see it pooling in the holes and starting to come up the sides of the dough. You'll end up with the butteriest foccacia known to man.)

[FutureCommentary]

I am mesmerized by the stretch and fold part. By the third stretch and fold the dough is so strong! Gluten is amazing.

[dienno]

O.k., just took it out of the oven, and of the numerous focaccias I have made in my life, this is the best of all!!! Finally, a focaccia i can count on for sandwiches, dips (crostini, bruschetta, olive oil and balsamic, etc.), and one of my favorite sandwiches, grilled salmon with tarragon mayo! Thank you, Chef!

[RocRizzo]

Focaccia with olives and onions, and a sprinkle of oregano is my favorite.
You can even make a NY Sicilian style pizza with this dough. Just add a little tomato sauce before baking. In the last 5-10 minutes add your mozzarella on top and melt it in the oven.

[joshuasims]

For anyone without a specialty pan, I make this in a glass casserole dish. It works great! I do have to adjust the size of the recipe to fit the pan.

[hristiyankolev]

Good recipe and dough shaping but here's some constructive criticism: Your rosemary will lose MOST of its aroma if you bake it like this. Take a small vessel add olive oil and drown the rosemary in the oil for 10 minutes. Then use your fingers or a tiny spoon to spread it on top. The amazing smells will transfer into the oil and give the dough underneath a wonderful flavor instead of evaporating away.

[mathsinger]

One of the best focacias I ever made was a otherwise failed batch that was almost like a batter. I poured it into a rimmed baking sheet. It was excellent.

[zuzu-ngnx]

I absolutely LOVE focaccia. It's my favorite type of bread to eat and bake!! I have been making no knead focaccia for over a year. I like to put some toppings on top like cherry tomatoes, olives, etc. Also, I love to make pizza with this dough. It's fluffier and crispy on the bottom.... just heavenly.

[imjustnotsure]

I really like the 12-14 hr rise. Mix and sit. Then the next day a few easy hours of folding and waiting. The bread is so versatile.

[richspizzaparty]

I make high hydration focaccia all the time. This turned out great, the dimpling at the end prevented your focaccia from forming a giant air bubble, so it did something. Also, a cake pan is great for making focaccia.

[thatbobusguy]

Thanks, chef! I've got an Italian guy who works with me and he always brings homemade focaccia to the potlucks. Never gives up his recipe. Thanks!

[robertpegues]

I absolutely love your speech inflections (something strangely comforting), how knowledgeable you are, and how you make cooking approachable! You’re amazing. Thanks for what you do

[kathyschwarz]

I love Chef John! He's funny, & clearly loves cooking & food, & his recipes always work. Thanks Chef!

[lisajusko]

I made your focaccia recipe. It was out of this world! Worth the time. You are my favorite chef. Thank you so much.

[valnavarre]

Made this for Xmas spaghetti dinner and it turned out great! My husband had watched me making it and was truly amazed at how delicious it was. Thank you, Chef John, for another fabulous recipe and the video, which made it immensely easier to create.

[polarfamily]

This is added to my already long list of stuff I absolutely need to cook. 😂👍

[rbizzle]

Chef John,

i was smiling just watching you play with that dough. looking forward to trying it myself. thanks and cheers!

[virginiavoigt]

Fun to watch. I like that you covered the dough with aluminum foil. If you haven't explained the reason in other videos, viewers might like to know. I no longer use ordinary large-grain salt (like Maldon) on top of breads because it dissolves if not promptly eaten. I prefer pretzel salt which lasts a day or two longer (but not forever).

[alfredocamba]

It's great to find one of your favorite channels you've forgotten about for years