Focaccia - No Mixer – Bruno Albouze

Jamie Oiliver and Marcoil Pierre White would LOVE this recipe for sure... 😁👍🏻

cooking with elegance, nice to watch you as always.

👍👌

no other condiments? no. because this is simple pure bread taste heaven. and that olive oil...

I love your video!! Thank you again for sharing :) will try it soon… subscribed to your channel ❤️

You all time hide ur recipe.....so why people looking ur video

Stunning. The only thing this superb foccacia misses? Coarse salt!

Wunderbar👍🏻🇩🇪

Bruno ti fachio uno cappuccino
Touti molto béné bravissimo

This is not the recipe for focaccia. And it looks like schiacciata. And the music from Neaples for a Genovese recipe triggers us Italians… I’m a follower but sorry no, this is not taste of Italy

Haha this recipe reminded me of jackfilms protein recipe. "And guys while you were not looking, I went and put and extra drizzle of olive oil".

I suggest you to put some flour before make holes, then put the "salamoia", a mix of hot water, olive oil, and salt; let rise and then bake; with this process you'll have the real italian focaccia whit the caratteristic and wonderfull cream inside the holes.

Bye from italy.

Epic!!!

Yaassss 🙌🏽
Will show us how to make Matlouh bread one day? I would love to learn your technique.

Morning Bruno, this bread looks super tasty, hence nothing else is added i.e. rosemary or other herbs, at time just the flavour of the bread is more than enough. Kind regards

Look always original, fun of your channel,

Thank you Bruno! Could you make your version of oranais for summer? Or what about using that olive oil in a cake?

It definitely needs more olive oil 😄

I'm a pro baker and I use this recipe: 1kg flour, 700ml warm water, 1,7% salt, 0,1% yeast. I only mix the dough gently, ferment for 3 hours and transfer into the fridge. The next day I lay the dough onto the baking sheet with a lot of olive oil, spread the dough, spread more olive oil on top and sprinkle coarse salt. I really feel like focaccia needs a lot of oilive oil on the outside so that the dough fries in the oil instead of baking ;) I really like the Respectus Panis method of breadmaking. All the best from Poland!

I was just thinking about making focaccia yesterday. Now I’m gonna do it. Thanks Bruno!🙂

Your passion is infectious. Excellent as always Mr Albouze

Merci chef .

Bravo 🇺🇦✌️

Bongiorno Chef If I make the doubel recipe How much yeast Do I ned. Thanks for great recipes

Wow 😋😋😋Good bread 👍👍👍

You have the best recipes for sure 😋

You are the best💝

<3

Does anyone has recept plz

Dear Bruno, I made you focaccia today!! It was fantastic!!!! Thanks for sharing it with us 🙏🏼🙏🏼❤️

Excellent Focaccia ⭐

Ymmmmm

Magnifique le résultat belle recette mais où peut on trouver la liste des ingrédients s'il vous plaît 👍👍👍👏👏👏

Very nice, merci Bruno!

I made this today and it was spectacular 🤤

❤️❤️❤️❤️

Marco Pierre White: breathing intensifies

Inzuppato d'olio! 🤣🤣 Now I understand why this channel is called The Real Deal! Bravo Bruno 👏🇮🇹

The truth is, I have been doing How for 30 years and for more than 12 years I have been following your channel and the videos that you create through the channel. Chef. You provide great content. . And from sweets to pastries, snacks and sandwiches. And a lot of fun. Thank you, Chef. For this content. I am from Syria. I don't know if you know what Syria is or where it is located. It is the cradle of civilizations and the birthplace of the heavenly religions. It is in the Middle East. It was exhausted by wars. I wished If she had not been injured or injured. I hope you will visit it, it is very beautiful and you will be welcomed in every corner of it

And where am I gonna get so much olive oil from?

The smell of focaccia baking in the oven and the olive oil scent filling the air is absolutely sublime and heavenly...Just watching this makes me salivate.

Oh no Jordan Schlansky's theme in the back! 🧐

Merci beaucoup mon Chef. Vous êtes the best.

Excellento superb❤❤❤

My favourite chef so far

Can you mention the measurements for beginners like me 😭

And I thought I was making a good Focaccia... yeah, no.
I need to up my game. Merci beaucoup pour l'inspiration Chef Bruno!

You make this look so easy. The dough is hard to work with, but it's worth it. Best bread I've ever made, hands down.

Hi, could you please share the full recipe with the measurements . I made it once and it was perfect! Unfortunately I can’t find the measurements for the recipe now

Sorry Bruno. I worship your food and creations but this is too heavy and dense with little airation and bubbles and the pizza dough is too thin and hard.