No Knead Focaccia

I couldn't seem to get another Weber Stephens commercial, so I had to do the production myself. Here's a quick kneadless focaccia. REMEMBER - the camera adds 10 lbs (seriously, I need to drop a few - I look like a slob).

And, here's a sample of one of these type of focaccias using 1 C unbleached white and 1 C King Arthur's White whole wheat.

focaccia from batter


Big Momma said...

Great video...I hope you do more of this kind of thing. Your camera woman is very talented and very well behaved!

Dave said...

I'm afraid there will be more to come. This was just too much fun. I really need to work on the editing thing though. It's harder than it looks.

Lorence said...

Excellent! I must try. BTW, was that a WeberCam.com production? ;)

Is this the same recipe as:

Dave said...

Hey Lorence. Yes, nearly identical method. Also, some additional discussion at the here at flickr.

Betty said...

I'm enjoying your videos! The bread looks great.

Dave said...

Hey Betty, Thanks, but I think my wife's embarrassed.

Anonymous said...

That is seriously good focaccia!

My husband ran across the video yesterday and we made the focaccia today. Crispy crust, huge holes, great flavour.

The fact that it's so incredibly easy to make is a huge bonus. I'm going to try bread this way next weekend.

Dave said...

Thanks Barbara. Your comment made my day!

Anonymous said...

This site is great! I found you from a link on Chocolate & Zucchini, which I have been reading on and off since she started writing, but somehow I missed the link to your site. I love the video, and watching you make the focaccia gives me inspiration to be a little freer in the kitchen. I follow recipes almost fearfully. I need to relax more. I'm going to make bread today, dammit, cos I've been inspired.

About the ingredients, though, since I've never made bread before. In the video you add milk or water - or is it a mix of both? You also add sugar twice. Is one of those instances salt? Should I just go by the recipe a previous commented linked to?

Thank you! I'll be back. I've already enjoyed wandering around your site.

Dave said...

Hi Ataraxy,
Thanks for visiting and your kind comments. I too love C&Z. She made it to the big time. Clotilde is wonderful.

Sorry the vid was so sloppy regarding ingredients. You pointed out the big error. I did mean salt when I said sugar. For that recipe, I used a tablespoon of sugar and a teaspoon of salt.

Regarding the liquid. Milk adds wonderful texture to focaccia. I usually have 2% on hand. Using that, I use 1/2 milk and 1/2 water. If it was fat free, I'd probably use the same ratio and if whole milk maybe 1/4 milk and 3/4 water. It'll all work though, have fun. Focaccia is one of the most forgiving, yet satisfying breads one can make. Let me know how things work and feel free to email me (dave@davesbeer.com) on the side for specific questions. I'll be in and out all day but usually respond promptly.

ArtLife said...

I first ran across your focaccia video two weeks ago; you made it sound so simple that I had to give it a try. Wow! Is it ever good and is it ever easy! I've now got a plastic container and start the dough on a regular basis. All those who I've shared the result with are really impressed. So, like, thanks for adding this bread to our regular diet.
Thank director/producer Frankie as well.
Mats Flemstrom
Totonto Canada

Dave said...

Thanks so much for the comment Mats. It'll give me a boost for a couple days!

Inside Out said...

Hi - I am going to be trying this "no knead" recipe and baking it in my crock pot this weekend. I have a blog that does nothing but vegetarian crock pot recipes every day for a year and we had great results with kneaded dough last week. See here: http://www.vegetarianslowcooker.com/2009/11/focaccia.html

Thanks for the inspiration!

Dave said...

I'm a little skeptical and curious but thoroughly appreciate the novelty. Good luck.