I really thought Gordon was going to impress me with his Focacciahere I have a great focaccia recipe for you kzfaq.info/get/bejne/j52qbNmKnZm7nKs.html

I think Gordon forgot to turn the oven on 😂

No way… it’s too dense it’s not airy. Vincenzo YOU ARE THE MAN🇮🇹❤️

My Danish baker's heart weeps at how badly he manages to bake a small loaf of bread Maybe he has become too famous So he has forgotten the professionalism but as long as his pockets are filled with gold it doesn't matter to him to come with a small white lie.. Maybe he should watch A Day In The Life of a BAKER by Kris Kazlauskaite .... love for your channel ....

The crust is super important on any bread. But it looked a bit dead inside. And it needs way more colour on the crust

I worked a couple of months in a bakery. What was wrong. Too much yeast, you should bloom the yeast, and you can get actually away with 3gms of yeast for that. Little tip - you can use clingfilm if you oil it. If you prove it in the fridge overnight you can get a better flavour. Gordon's dough was overproved as you could see a crust. Also, there's no second prove. Focaccia should also be high hydration, that dough was too dry - and finally.... You're 100% right - it's undercooked

Vincenzo: tell me what you are now, Gordon! Gordon: An idiot sandwich chef!

I used Gordon’s recipe and was able to lay 100 new bathroom tiles with the dough after it came out of the oven

15 gr of dried yeast approximately equates to FORTY FIVE grams of fresh yeast (the one in cubes). That's a huge lot, in the occasional baking I do at home I never personally go beyond 5 gr of fresh yeast (thus 2/3 gr of dry yeast) per 500 gr of flour and let it rise for at least six hours, otherwise the smell of yeast is unbearable to me, like it stinks.

Looks like the perfect opportunity to make a video for the perfect Focaccia, to help reduce fake news about it :3 love the videos. thanks to you my life has become tastier

Wow! That is one thick and dense focaccia. I proof my focaccia like 3 times. The original proof, another proof in the pan, and then a final proof after I shape it in the pan.

Never stop Tim to react Gordon’s videos. Its always funny

One thing I want to give some context for something that I've noticed when you've reviewed some Gordon recipes, it's when you ask about the quantities of ingredients. I watched this series when it first came out in the UK and it was a companion piece to a cookbook he had released at the time. So when he doesn't give the quantities - the idea was you check out the book (or the Channel 4 website). So if you see this kitchen backdrop, the house, the more relaxed pace without a lot of intense music and quick cuts, him writing the recipe on a little blackboard with chalk... it's from this era of TV programming where he didn't give the quantities for this reason. My Mum actually had the book and it was very good, the series had a lot of good recipes and helpful chef tricks that I still use to this day... but not every recipe was great, my Mum even wrote "Bloody 'orrible" in big letters on one page 😅

Vincenzo- I live here in Texas and I LOVE Italian food. Real Italian food and I have to say that your marinara recipe is phenomenal! Minimal ingredients and the rock salt makes it perfect! I make this weekly and everyone LOVES IT! I have not bought store brand sauce since. THANK YOU! Italy is on my bucket list 😊😅

Killing it Vincenzo, keep up the good work. Absolutely love your videos. They brighten my day

Love the reacting video vincenzo love your content your a amazing KZfaqr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo

I used to Love Gordon Ramsey, until I found you, Vincenzo!! I agree with Everything you said about this video! Plus, his videos are too fast ( they belong on TicTok), and yours are Truly Italian cooking. I haven’t looked, but I assume that you have a Wonderful Foccacia Bread Recipe! I Can’t Wait! Thanks for the Great Review!❤😊

Speaking of breads, I LOVE Ciabatta so much - have you any plans of a recipe for it Vincenzo?

I like when you give Gordon props for the stuff he does correctly but point out when he screws up as well!

The moisture content is far too low. The dough must still be almost liquid at the beginning, after the first ‘kneading’. Then place this dough in a bowl or box, cover it and leave it to rest for 3-4 hours. The dough is stretched and folded every half hour. This is why you need considerably less yeast. Even after this maturing time, the dough is still much more liquid than in this video. Now place the dough on a well-oiled baking tray with a slightly higher rim and cover it with a wet cloth. After another half an hour to an hour (depending on the amount of yeast used), dip your fingers into a 50/50 mixture of extra virgin olive oil and water (Your fingers should be dripping wet) and press holes into the dough. The dough will then bubble, which is intentional. Only then should you add sea salt and possibly other ingredients (I only use sea salt and rosemary myself). When baked properly, the focaccia is very fluffy and has a nice crispy surface. I have been baking all my own bread (different types) for years. Focaccia is one of the easiest to make if you know the rules.

Your rant at the end sounds like me seeing his grilled cheese since that’s the only thing I can make lol. (For now, you’ve inspired me to try to make Italian pasta myself because everywhere around me sucks!)

This is not a focaccia, this is an "affogato alla Ramsay " He only forgot to put peas 🫛 in it!

Vincenzo, You are so honest and insightful!Thank You again! Bellisimo!

I think salt+yeast mix is not a real problem... I tried many times and it will always ferment both with dry/fresh yeast at the same rate... there are some youtuber that tried to see if it was actually a problem to mix salt and yeast like ChainBaker and the salt did not kill the yeast at all. Maybe if the proportions were different it would be a problem, but I think that with the normal proportions of flour and yeast, the salt doesn't kill the yeast (or if it does, it does not kill a significant percentage so it does not effect the end result or the time needed to ferment the dough). The main problem with Gordon Ramsey's focaccia is a combination of the amount of salt and the lack of water in my opinion. When you exaggerate salt, it makes the inside very compact and the outside very white (it looks like a bread I made a few years ago using too much salt by mistake), I think it's also why the dough seemed very dry. If you combine that with low hydration it is also normal that the dough was not relaxed at all and he could not really spread it on the tray. Adding flour/water by feeling is fine when you are really expert (our mothers/grandmothers did it because they did it so often that they didn't need a scale)... But, even if flour and air humidity can modify the recipe a little bit, it is far easier to avoid adding water/flour after weighing the ingredients in order to obtain a fairly predictable result. I think however the main reason why Ramsey could be a baker but can't make a focaccia at home is because it's so much easier to work with large amounts of dough than the small amount of dough you use at home. The yeast works much better on quantities of flour greater than 10 kg, in a professional environment it is easy to use very very good mixers that knead the dough well. I guess the salt is also already weighed and it's easier to weigh heavy ingredients than light ingredients. Of course I'm not a professional baker, I rely more on some small home experience so I could have it all wrong.

From what I've heard from what he's said and what I've read of Gordon Ramsay, he trained in France. He's even fluent in French. I have a feeling that his bakery experience could've been in France, and I've noticed French influence in much of his own cooking. I wonder if that carries over into his "Italian" cooking sometimes.

Salt on the bottom and dry bread makes a crusty, dry bottom focaccia

Vincenzo you are always right thats why I love watching your videos!

😂😂😂thank you Vincenzo!! Not only are you correct,you are making me laugh too.❤❤

Thank you Vincenzo I WILL CONTINUE to follow your recipes - authentic, I learn about the history of the food, you bring LOVE TO MY HOME -

You are great Vincenzo! We in Croatia are next to Italy.Ramsey has no clue. Much ❤from Croatia

It was raw. I am a home baker and can bake most things, bit especially bread and pizza dough. It was dry and raw when taken out of the oven.

Another great video my dear friend 😊🤗👍👍👍👍👍

That was great and I'm an Italian bread and pizza maker and I agree! I'm going to try your recipe! I also wanted to add that your pasta making video taught me to make pasta...I couldn't get it right until I watched how you did it! My husband thanks you, haha 😊

When I saw the thumbnail I thought you photoshopped bugs onto the focaccia…but nope it’s really like that 😂😂😂😂

Another great video. Could you please tell me (us, your viewers) how much dry yeast you would use/need to make a 5 pounds of flour, (2.27 kilograms) When I make pizza dough I use King Arthur brand bread flour, 12.7% protein (because "00" is a little hard to find sometimes) also I use one package of active dry yeast, 0.25 oz/7 grams . Please, if you could tell me what do you think?

I do have the book this came out of and I can attest that yes the results of making it were underwhelming. Definitely used a different recipe the next time, and have settled on really liking the Potato, Thyme and Pecorino Focaccia from Tartine.

At first I saw a focaccia with cockroaches on it 😂

Holy crap, from the thumbnail I thought there were ants on top of it! Now I can’t unsee it 😂😂😂😂

Gordon French: Master. God-like. Royalty. Gordon Italian: ayy I'm coooookin 'ereee

Vincenzo, thank you again for issuing your clarifications and preserving Italian traditions. Loosely related question (though at the risk of appearing like a trouble-maker)--recently Uncle Roger did a review of an abysmal Adobo by Rachel Ray. Don't you find it ironic that on the same weekend a world-famous baker in Calabria turned his nose up at one of your counterpart's (v. advanced) desert and wouldn't even try it, as she genuinely tries to educate the world on authentic Italian cuisine, while a few people like Rachel Ray has millions of viewers cheering her on while she thoroughly desecrates an Asian classic?

What? Gordon is your best friend? Not me? Hahaha! 😂😂😂😂😂😂😂 The question is: Will Gordon put green peas 🫛 in it? Thank you very much, Vincenzo, for sharing your wonderful reaction video with us.

His bread looks like my bread and that’s not a good thing omg 😳 It ended up in a bin in my house what is he so happy for 😂

vincenzo, i love watching you. you are authentic and your recipes are amazing.

That focaccia is just horrible OMG ... dense, half baked, half proofed, way way way ... did I mentions way ? ... too much yeast ! I use about 1.2g of fresh yeast (=0.4g of dry yeast) for 500g of flour ... Hydration of ~85% I bake focaccia regularly, even if I always have too high expectations on open crumb, each time I have a bite of mine, really love the result, sooo fluffy. And now, after seeing this, I can say that I am a way way way better baker than Gordon ... so my focaccia is super Michelin stars worthy, I guess LOL Thank you for that, Vincenzo, this made my day :D

To me, that looks twice as thick as it should be, under cooked, and with a lousy structure. 😱 I can't say I've ever made focaccia, but I've been eating it for nearly as long as Gordon has been alive. That must be worth something? I will try the Vincenzo recipe. That one looks good to me.

I attended "Margheritta Scuola di Pizzaiolo" in Abano Terme, Italy, I'd like to add a few things. For the focaccia lesson, the recipe calls for a lot more yeast than most breads, but that is definitely too much. We also added a lot of olive oil. The proofing was done poorly as well; straight from the fridge to stretching, it should have rested for a few hours first. As for the final bake, some like a slightly lighter finish, I prefer a longer, more crunchy crumb, but that was undercooked.

Once again, no on can make me laugh out loud by saying the truth like Vincenzo can! Thank you so much!

His restuarant in Dubai would be full because people are there for his status as a celebrity chef, it's a matter of prestige more than it is the actual experience.

That was so heavy and dense at the end. That is exactly why you need to activate the yeast before adding it to the dry ingredients and then give it time to proof again before baking it

I'm an amateur home baker and I love baking Focaccia, and I am so proud that my focaccia is better than that :p

Ligurian focaccia does use large amounts of salt. They claim, of course, to know how to make THE focaccia. Some even use a mix of salt and water and oil and brush it They also use much more oil. But like pizza, focaccia seems simple, but to get an outstanding one is hard.

Laughed so much at this video and your running commentary Vincenzo! Well done! I loved so much to see someone busting Gordon Ramsay for a change. How dare he call THAT Italian 👎

I haven’t seen *every* focaccia video made, but of the dozens I have seen, not one makes it the way I had it in a working class bakery of Bari. It was in a 12” round, less than 2cm thick, NOT drowning in oil or salt or olives or tomato. The crust was very caramelized, almost like spaghetti all’assassina. It was chewy rather than spongy, and sooooo much more balanced than the pretty focaccia in the touristy spots.

Ciao Vincenzo, .....But he does know how to make beef Wellington , lol!!

There are so many great Focaccia recipes, sadly that wasn't one of them.

Ramsey always good for a laugh

Love the video

This is the best video of Gordon getting disgraced and I love it😂😂 Because he is always shouting on others. Love from India❤ I have been to Napels when I used to work on Disney cruise line.❤

From the thumbnail i thought there were insects on the Focaccia bread 😭😭

Ramsey is more of a celebrity than a professional baker. Like bro where is the brown crust on that focaccia ??????

I don't remember what a focaccia is 🤔 I'm thinking of sprinkling cheese on top when it first comes out of the oven. 🤨 I love cheese & bread 😀

Yeah that doesn’t look like a focaccia- it’s usually more thinner! I’m not a cook but from the recipes I’ve seen no one uses 15gm of yeast in any recipes. For Gordon to show this recipe - something went wrong 😢 thank Vincenzo for bringing this reaction video and can’t wait to see the next one 😊

He uses too much salt and he's stingy on the olive oil. You're right. That sh-t was dry. Since I was a little kid I was always told to put damp cloth over my dough for pizza, for bread, for focaccia.

Gordon, what the focaccia did you do? 😂

His "foccacia" looks like something they'd serve to hapless tourists in a train station.

15 g of yeast on 500g of flour? I usually use 1.5g... But I like that he puts salt in the pan, it brings some nice salty crunch

Focaccia is fascinating. We know for certain Vincenzo's vast knowledge on Italian cuisine will help us further our understanding on some things.

The shade of it all😂. My dream is to see the two of you go head to head, I'd love to see you crush him on a international scale💪🏼

His Foccacia looked like Swiss Cheese 🤣🤣🧀

That foccacia looks to be very low hydration. And yes, the top was very dry after proofing. Usually, when I make foccacia, the dough has a much looser structure and very very open crumb. Gordon's looked pale and super dense.

Looks like frozen, half-done bread from the freezer in a Netto Shop 👏🏼😂 "In focaccia we trust" from 🇨🇭. But the real stuff ❤

06:51 Today I learned that Gordon Ramsey has a salty bottom.

You should react to a channel that I actually enjoy watching that focuses on making Italian cuisine.It’s called “Sip and Feast”.He has cooked lots of dishes and done reaction videos with his son comparing popular brands of jarred marinara sauce doing blind taste testing.What he makes looks good.I would love to hear your expert reaction to his Italian food.The videos get millions of views.

Vincenzo had to put vpn on as video is banned in uk due to copyright issues with channel who produced the programe. So a lot of uk viewers wont see video unless they have vpn.

After watching the video with Mark (boss focaccia pugliese), I think this video is about making like a cake mix or something.

At least he didn’t put it in the fireplace.

Gordon just made an underproofed and half baked focaccia which I think was thrown into to the dustbin after filming. I don't think it'll be edible .

Don't add any flour whilst kneading, it will stop it from sticking but it wont stop it form being sticky. Just deal with it sticking until it doesnt

most Italian food came from other countries, like Greece. macaroni is from Greece, pizza is from Persia, ect ect

Focaccia is one of my favorite things to bake at home. It’s crispy yet airy and fluffy. Not dense and doughy like what they briefly showed us. Maybe they had production issues and the recipe is actually technically correct? Making television is pretty hard I guess.

I am backing you❤. My focaccia has a lot of holes inside crusty and light ..I prefer long fermentation 😊

I'm 35 seconds in... and yet an "American Psycho" ref with Christian Bale gives me x2 👍👍... if ya know ya know 😉 🤷‍♂️🤷‍♂️🤷‍♂️

Vincenzo, your passion for Italian food is so inspiring! Thank you very much for sharing it with us!

It definitely looks undercook. Please guys don’t follow his recipe. Vincenzo I follow your recipes and everything turns out perfect and delicious 🤤👍

My grandfather, who ran a bakery for years, must now be turning over in his grave seeing Gordon's focaccia.....if he could resurrect he would....to teach mister Michelin star how to make a focaccia dough.

You gotta have the music in the background. the suspense. and at the end forget to waste it.

It seems that because of too many choices for food last time I went to Italy, I was not able to sample any focaccia. What cities/regions could I visit to be able to taste an awesome one?

Is it just me, or did the thumbnail to this video look like Gordon put big spiders on his bread? The olives look like spider bodies and the baked rosemary looked like legs.

The crust is definitely undercooked. This made me want to bake a focaccia from scratch, like, tonight 😌

@gordonramsay Love you Gordon but I am on Vincenzo's side here. I'm no baker but I could see from a mile away that that Focaccia was dense as hell and not cooked through. Vincenzo you the man!

that focaccia is baaad AF, I work in industry for 15 years now as shift manager (head waiter) (home cook) and what guys from our hotel bakery (italian executive chef) send us as bread to guest (altamura--ish bread and focaccia) (Hilton) is nothing to compare to this crap he shows :D our pillowy focaccia that compliments french salted butter or cantabrico anchovies or olive oil straight from liguria...ahh I just want now to dip a piece in it

The only explanation I can think of is they screwed it up during filming and didn't want to reshoot. That looks pale and unpleasant.

This kind of things really get me sometimes. So if who make something out of dough 2-3 times a moth tops know how much water I need for a type of dough and know that you should never add that much of water to the dough that is have way kneed trough Not to mention the crysty dough, not rested enough the yeast and the baking time... I could only think he sets his audience to fail on purpose....

Hey Vincenzo, Please upload a recipe for neopolitan pizza dough with "All-purpose flour" with your Pizzaiolo friend.

Wish I had the money and time to ask Vincenzo to take me under his wing and train me in the exquisite art of Italian cuisine. So much to learn.😊

Dried v. fresh yeast ratio is 1:3 or 1 gram of dried yeast is 3 grams of fresh yeast.

I love the “WHAT ARE YOU DOING GORDON !!!”, I would wear it on a T-Shirt ! Indeed, no more mistreatment of Italian cuisine by Gordon.

That’s more of a home bread than focaccia! My old a$$ oven can make a beautiful crust if the dough was prepared properly! Che pane, incredibile 🤌🏻😂

9:50 it looks too heavy on the inside. I’m betting it’s the yeast. It should be lighter airier.

What was wrong.. we do i start.. ridiculous amount of yeast, wrong hydration as focaccia should high hydration and extremely sticky, pathetic kneading technique (hes clearly never worked in a bakery before and the dough looked very poor when completed.. this is a crime against focaccia. Im glad you're exposing this Vincenzo.