The World's Best Focaccia

Get the recipe for Tomato-Olive Focaccia here: https://bit.ly/41uWdAK
https://bit.ly/3XkJdLI

“I’m not allowed to make this at home anymore,” our editorial director J.M. Hirsch told us while filming this video. “We eat the whole thing in a couple of hours.”

“This” is the world’s airiest, crispiest focaccia, from Panificio Fiore in Bari, Italy. There, J.M. witnessed pans of focaccia covering all surfaces and buckets of remarkably wet dough oozing onto countertops. The dough’s high hydration level turned out to be the secret to the chewy, bubbly crumb; the water weakens the gluten, allowing it to rupture the dough and create air pockets as it turns to steam in the oven. Copious amounts of olive oil gave the bottom an extra-crispy crust.

For this and more of our all-time favorite Italian recipes, check out our new book “Backroads Italy!” Now on pre-order: https://bit.ly/3XkJdLI
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0:00 How to make the world’s best focaccia
0:52 How to make focaccia dough
2:00 What does dough hydration mean?
3:01 How long does focaccia need to rise?
4:02 How to transfer focaccia dough to a baking pan
5:39 What are the best toppings for focaccia?
5:53 How to not water down your dough with tomatoes
7:18 How to press focaccia dough into the pan
7:36 How to finish a focaccia
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Видео The World's Best Focaccia канала Christopher Kimball’s Milk Street