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While looking for the best focaccia, I not only came across him, but also his new book. @JoSemola shares his brilliant focaccia recipe with us and shows us step by step what we need to do to bring a bit of Italy to our home. Following this video and this recipe, you will all be absolutely sure to make the perfect focaccia. Here is Jo's recipe 600 g wheat flour Tipo 1 Alternatively: wheat flour 1050 450 g water 2.5 g yeast 22 g olive oil 15 g salt 1. Mix the water with the flour roughly until there are no lumps, leave to autolyse for 30 minutes 2. Add the yeast and salt, knead intensively for 7-10 minutes on a medium-high setting. Add olive oil and knead for a further 5-7 minutes 3. Cover the dough and leave to mature for 20 hours at 15°C, 2x D&F in the first hour 4. Line a baking tin (40x32cm) with baking paper, oil it and put the dough in. Press lightly into the corners and leave to rest for 4 hours at 15°C 5. Preheat the oven to 230°C, massage the focaccia once more with olive oil and top it as desired. (Me: cherry tomatoes, rosemary, salt flakes) Pod with egg with Jo Semola - Between burnout and bread rolls https://open.spotify.com/episode/6Q1k... Jo's new book: https://amzn.to/3P2Osu6 #Focaccia #baking #brotmitei All recipes - Cooking course - Meet me on a guided food tour / brotmitei You can find my equipment for the kitchen here: https://www.amazon.de/shop/brot.mit.ei The links above are affiliate links. If you buy products through these links, you support me at no extra cost to you. Subscribe to me for free: https://linktr.ee/Brot.Mit.Ei You can follow me and reach me here: / brot.mit.ei / brot.mit.ei https://open.spotify.com/show/4fm9Kqb...