Congratulations on your little bun in the oven 🥰

@daenskitchen

6 ай бұрын

Thank you!!

@MaMa-uj4pp

5 ай бұрын

Congratulationsto baby Nr. 2!!🎉 You are an amazing woman and I’m sure also an amazing mum💞 Your kids will be raised up with garlic and olive oil - so healthy and such a joy!☺️😉🫠

@vilmaortiz3671

3 ай бұрын

@@daenskitchen TUS VIDEOS ME ENLOQUESEN!!🤪

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

@daenskitchen

6 ай бұрын

Yay! I hope you enjoy it!

@mackenziewilliams4507

6 ай бұрын

Omg same! The most I do is basic Albanian baking!

@his_bravery_still_and_forever

5 ай бұрын

Same I can litreally make instant noddles only but after seeing her videos I feel like I need to learn how to cook

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 🌷

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.

@miadouvres4020

4 ай бұрын

When you try the 80% can you update!? I enjoyed reading about all of the research you've done through KZread and the website along with your bread making knowledge (I have none), and I'm curious to see how it turns out.

@elizabethedmonds6977

4 ай бұрын

I admire your precision and thoroughness 💕

@assalgh560

4 ай бұрын

Could you please give us an update when you do the 80% hydration? Thanks is advance!

@user-vn2ow9sw7m

3 ай бұрын

@@assalgh560 Yes, at 80% hydration I was able to get the dough to actually retain it's dimples vs. bubbles, but interestingly enough, the crumb was very small; akin to supermarket white bread. Everything else considered, the flavor and texture were the same. Now that explains why Daen and other content creators go for a higher hydration - the huge airy crumb makes for great visual appeal on camera. Although truthfully, it really comes down to what *kind of application* you intend the focaccia to be. I've seen videos where in Genoa, Italy, the focaccia is thin, well dimpled (not wavy and bubbly) and served as a flat bread with just oil, salt & rosemary. Another where the focaccia is slightly thicker, sliced down the middle lengthwise and used for sandwiches (Rome, Italy). Lastly there's the super high hydration recipes, like this one, which result in a very large crumb and it's application would be better as a bread that supports heavy toppings and for dipping. The dimensions of the baking dish also contributes to the overall height of the finished product. Something else I stumbled upon is reverse engineering the baker's ratio so you can cut the recipe to whatever size you want and still end up with a technically accurate recipe. You simply start with the amount of flour you want to use in grams (flour is the ingredient from which all other ingredients are measured by), then multiply every other ingredient by the following multiplier: Flour - choose a number in grams Water - choose your desired hydration level percentage and multiply by g of flour Yeast - 1% of flour, in grams Salt - 1.7% of flour, in grams EVOO - 8.5% of flour, in grams For the sweetener, weather you use sugar, honey, maple syrup, etc., since the recipe calls for this ingredient to be optional (for the yeast to feed on while activating/blooming), I suppose you can just wing that portion and use 1/2 tsp or 1/4 tsp (when cutting the recipe below the original 700g of flour) ... it doesn't really add any discernable sweetness to the end product. *Example* Flour 300 g Water 80% hydration = 240 g of water Yeast 3g Salt - 5 g (rounded down) EVOO - 25 g (rounded down) Obviously the easiest thing to do is just cut the recipe in half by dividing the original recipe's measurements by 50% but I chose a different size (e.g., 300g flour) to illustrate how the math, maths. So, what I learned from this experiment is: - Lower hydration = smaller crumb and pronounced dimples - Higher hydration = larger crumb and wavy/bubbly - Baker's ratio: start with any measurement of flour, then multiply the other ingredients by listed percentages above - There are many different styles of focaccia and no single version is better than another; it simply comes down to personal preference and/or the intended application for the end result. Thank you, Daen, for sending me down this rabbit hole :)

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!!

@daenskitchen

5 ай бұрын

I’m so happy to hear that!

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.

I’ve made this a few times and it is now a staple for when we have guests. (It’s too dangerous to have it around on the reg). I put a smoky chili oil on top before cooking. I made a runny Brie, pear and rocket sandwich with the garlic confit. So killer. Thanks so much.

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! 😊😊

@daenskitchen

6 ай бұрын

Thank you so much! Let me know how it goes the next time you make it!

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❤️

@daenskitchen

5 ай бұрын

I’m so happy to hear that! I hope you enjoy!

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

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

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

@daenskitchen

5 ай бұрын

I’m so glad you liked it! You can always adjust the amount to your liking 🥰

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

@daenskitchen

6 ай бұрын

Yay! Let me know how it turns out

Recette impeccable 🎉

Looking very nice!! Thank you for sharing.😊

@daenskitchen

6 ай бұрын

Thank you for watching!

@LMays-cu2hp

6 ай бұрын

@@daenskitchen Ypu are welcome from my early morning time here in the USA.

@daenskitchen

6 ай бұрын

The perfect time to get started on this recipe 😊

@LMays-cu2hp

6 ай бұрын

@@daenskitchen Thanls. It is a holiday weekend here and I am tired. Thanks. ☺

Adoro os seus vídeos obrigada beijinhos daqui de Portugal 🇵🇹 😂

I couldn’t give a crap about cooking this, but I literally can’t stop watching it, TELL ME WHY.

Perfect!

Garlic girl does it again! That focaccia looks hectic

@daenskitchen

6 ай бұрын

Thank you for watching! 💕

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

@daenskitchen

5 ай бұрын

Enjoy!

That is the greatest sandwich ever!!!!

Awesome video thank you !

@daenskitchen

6 ай бұрын

My pleasure!

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.

@daenskitchen

6 ай бұрын

Thank you so much! I don't mind if my rosemary dries out a little as it's nice and crunchy on top. Would love to hear how the oil on rosemary trick turns out.

I need to get a good sized bowl and a deep pan and get going on this! It looks amazing! Today I'm going to try making garlic confit for the first time!!

@daenskitchen

6 ай бұрын

Hope you enjoy

@NNSSS11

6 ай бұрын

@@daenskitchen the garlic confit was delicious! The entire house smelled amazing!!! I made the creamy mushroom pasta tonight 🤤

This looks great ty for making me happier

@daenskitchen

6 ай бұрын

Thank you for watching!

I love it.. i will try it.. looks so good.. thank you for some tips..God bless.. from Philippines here..🥰🙏

@daenskitchen

6 ай бұрын

I’m sure you will love it!

I am going to make this tomorrow, looks great! Can I use a combination of whole wheat and AP flour to make this?

Wow thats deliciouss!

@daenskitchen

6 ай бұрын

It’s such a tasty bread recipe! I’m sure you will love it

First time making bread, started this yesterday. My bread seems to have puffed up a bit more in the oven...not sure if it was the flour I used or maybe I need a bigger pan. But I just checked it and it's almost done cooking and my house smells amazing and I can't wait to try it!!!

@daenskitchen

5 ай бұрын

I’m so glad it turned out lovely!!

Making the wild garlic and rosemary now. One more stretch and fold and off to the fridge! Thanks!

@urlachs

6 ай бұрын

How often did you S&F? Just 2 times as mentioned in the Video?

@mcomeslast

6 ай бұрын

@@urlachs the written recipe has you do it at least 4 times, about 10 minutes apart. I did a little more each time so I could get the middle of the dough stretched. You can see the elasticity improve. I only did the four and it’s in the fridge.

@mcomeslast

6 ай бұрын

@@urlachs came out great! Use parchment paper if your pan is not non stick. Other than that, it tastes great.

@daenskitchen

6 ай бұрын

yay!! So happy to hear you loved it.

Congratulations on your pregnancy. Thank you very much for the foccocia recipe ❤

@daenskitchen

6 ай бұрын

Thank you so much!

Delicious 😋

@daenskitchen

6 ай бұрын

Thank you!

Oh mah gawd that might be the greatest sandwich ever!

@daenskitchen

5 ай бұрын

Agreed!

Wow this recipe is exciting , I'll really try this one ❤❤ Lots of love From India 🇮🇳

@daenskitchen

5 ай бұрын

I hope you enjoy it!

I enjoy watching your cooking, also unique and delicious, from 🇸🇦 ❤

@daenskitchen

5 ай бұрын

Thank you so much

Love ti watch à passionate soul doing what they love and sharing that love with others. Because that's literally what you do and thank you from the depth if my heart 💕 Am so happy you created that video I was dreaming of .Am finely gonna copy your focaccia from beginning to end waw. Where do you buy your smal casserole where you put garlic with olive oil in the oven ?,you said Dutch oven is it correct. Much love ❤❤❤

@daenskitchen

5 ай бұрын

Thank you for watching and I hope you enjoy making this recipe! They are from Le Crueset

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

Well hell that does that!!!

Nice!

@daenskitchen

5 ай бұрын

Thanks!!

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. 😂

Italians would bow down to you queen

Wow finally

@daenskitchen

6 ай бұрын

🥰🥰

my goodness, i love your cooking style! (if that makes sense.)

@daenskitchen

6 ай бұрын

Oh thank you so much!

Congratulations on your pregnancy!❤

@daenskitchen

6 ай бұрын

Thank you so much!

Love the video!! Which kind of honey are you using?

@daenskitchen

5 ай бұрын

It’s just a runny honey but you could also use maple syrup!

Omg I literally tried this recipe today....the timing 🫠🫠🫠🫠

@daenskitchen

6 ай бұрын

I hope you enjoyed it!!

@abibudgiesisters2406

6 ай бұрын

​@daenskitchen trying again today, hopefully it turns out better now that I've watched this video 😅😅

I know I can’t make this because i’m still a child but it looks so good!!

@_Mary_

4 ай бұрын

Oh but you definitely can! ^^ have you seen these cooking competition shows with kids? They're so young yet talented already, you only need the proper elements and someone older to look after you in case you need help or have any other issue. And it doesn't need to come out perfect as long as you learn and have fun. I wish I learned how to cook when I was younger, there's no age for cooking

Wooow❤

@daenskitchen

6 ай бұрын

Thank you ❤️❤️

How should the bread be stored afterwards? I’ve been told that Garlic Confit needs to be stored a certain way; does that change how the bread should be stored??

Would the scale also measure the weight of the bowls?

Foarte bjn totul

🤤

how many times do you do the stretch and fold? i did three and right after the third (without waiting 10 minutes) i added the oil.

@daenskitchen

5 ай бұрын

I do up to 6 but it just depends how quickly the dough is forming into a nice ball. The more you make this the more you’ll become familiar with what to look and feel for

I would have loved to use a scale to measure this when I made the dough but I couldn't find it like at all it pretty much disappeared which isn't really unusual for me so I did have to use the cup measurement but hopefully it still turns out well in currently doing the second rise

@daenskitchen

6 ай бұрын

Let me know how it goes for you!

Hey daen. I just started making this and find the dough to be very wet. More wet than the one in video.. is that alright? Or should I add just a bit more flour. I am using bread flour.

@daenskitchen

5 ай бұрын

Have you weighed out your ingredients? If it’s too wet to structure when doing the stretch and folds I would add a little more flour

Я бы поставила сто тысяч лайков, но нет технической возможности. Вы прекрасны!!!!

@daenskitchen

5 ай бұрын

Aw thank you!!

exactly how many tons of garlic do you buy on a typical weekly trip to the supermarket?

drool

@daenskitchen

6 ай бұрын

So delicious!

Do you have a video or recipe on homemade garlic pesto?

@daenskitchen

5 ай бұрын

I’m posting that video next!!

Congratulations on the pregnancy 😊. I don’t like the smell of yeast. I bought some fresh yeast from a deli a few years ago and the man behind me craned his neck to see what I had in my hand. I told him it was fresh yeast. I asked if he’d ever smelled fresh yeast before. No. I asked if he wanted to smell it (and warned him it wouldn’t be pleasant!), so he leaned forward and took a whiff. He wasn’t impressed with the smell, but he learned something that day 😂.

@daenskitchen

5 ай бұрын

Thank you!

Bonjour je ne trouve pas la liste des ingrédients 😢 j'aimerais trop en faire ca a l'air trop bon❤

Omggggg

My addiction to weed isn’t as bad as you’re addiction to garlic confit

2 grams salt?? The recipe says 12 grams which one is it!!😮

@daenskitchen

5 ай бұрын

Sorry! It’s 12g of fine sea salt

Great job, thumbs up Can I make this bread from whole wheat? Please activate the translation into Arabic😍

@daenskitchen

6 ай бұрын

I have never tried whole wheat but it should work. Let me know how it goes!

What did you use the flour could you please tell that name?

@daenskitchen

5 ай бұрын

It’s bread or bakers flour

Buongiorno io mi sono iscritta al tuo canale e ti guardo dall' Italia ho un canale anche io di cucina che ovviamente neanche minimamente si avvicina alla grandezza del tuo , spero un giorno di arrivarci complimenti 😊

My doctor put me on gluten free diet to get rid of migraines.....and here I am watching and already planning to do this. ...i cant be helped....

حمل جميل 😂❤

Is it all purpose flour?

@daenskitchen

5 ай бұрын

I use bread flour but all purpose can work!

@hwawha5755

5 ай бұрын

@@daenskitchen thank you! I will definitely try this

Why is the camera not pointed inside the bowl...

@daenskitchen

5 ай бұрын

Thanks for the feedback. We will work on this for our next videos!

Please write the ingredients in the description box❤

My first focaccia is in the oven ... Hmmmm ...

I want to make half the recipe in that case water is 340 gms but 95% of 350 gms flour is around 330 -335 gms what should i do

@daenskitchen

5 ай бұрын

I have a recipe for a mini focaccia on my website!

Bun

Have you ever tried to make gluten free version of this bread or other confit recipes?

@daenskitchen

5 ай бұрын

I haven’t but I would love to invest some time in creating GF bread recipes

In case your basic science class failed you, water's weight (mass) = volume.

80% hydratation means 700g of flour and 560g of water and not 680g.

Tried this recipe the dough is like thick sticky porridge, impossible to work with

@mcomeslast

6 ай бұрын

It’s a very wet dough. I made it in a bowl (no mixer). I did do the stretch and folds from her wild garlic and rosemary recipe and the gluten is developing. Can’t wait to bake!

@daenskitchen

6 ай бұрын

It's an extremely hydrated dough. It will come together. Especially after the stretch and folds.

@CheeseMemies

6 ай бұрын

@@daenskitchen it was still incredibly good 👍

I’m back after 24 hours to continue the recipe 😅…

@daenskitchen

5 ай бұрын

Can’t wait to hear how it turned out!

@user-wf1uo1cr3x

5 ай бұрын

@@daenskitchen It was amazing!! 😍😍

Hola, no el puc traduir ni al català ni al italià i no entenc res, resulta que el meu angles es molt precari

Everything went perfect UNTIL my second proofing of the dough. I let it proof and covered it with a damp towel like in the video but after 2.5 HOURS of proofing the dough is STUCK to my towel and my patience has left my body so i just let it proof for another 30 minutes (uncovered in the oven at 60°C) and baked it for almost an hour at 200°C for a GBD color and it ended up becoming too thin 🙂🙃 (i want to cry)

@daenskitchen

5 ай бұрын

Oh no! The dough has stuck to my towel before and it really doesn’t matter!! Next time; slightly oil a piece of glad wrap and cover it with that so it doesn’t stick!

сварите мне картошку пожалуйста

You are saying this is an 80% Hydration dough, but you're using 700g flour to 680g water, thats a 97% hydration dough. What's going on here, why are you calling this 80%?

@tc-chonz

4 ай бұрын

2:05 she mentioned her calculation error here

言葉わからんけど 「油かけすぎたらこんなかんじで肥えまっせ！」っていうのはわかった⭕️

@user-kk5sv5hq5r

4 ай бұрын

妊婦なの分かるだろ...

too many words, peace, I'm out. Blah, Blah, Blah, Blah, Blah, Blah, Blah, Blah, ... fkn nonsense.

Talk way too much....

🍞🫒🧈🧀🧄It looks delicious,as someone who’s trying to be on a diet and can’t succeed.Which is me and I looked at this preparation of focaccia.O thought I should eat bread and fill the void with it.Since I saw this and wanted bread.

@daenskitchen

5 ай бұрын

Enjoy the bread!!

i want to try, i hope i can and succeed... thanks sist