Thank you for watching! This episode was a little delayed because of technical issues with the footage, Ferragosto, and Gianfranco and I being sick this week with the flu. Hoping you will enjoy this slow-paced Italian cooking lesson, especially those of you learning Italian. Ingredients: 4g brewer’s yeast 1/2 teaspoon sugar 55g water approx 100g 0 flour (soft wheat) 300g semolina (durum wheat) 300g 0 flour (soft wheat) 400g water (+ 20g extra to dissolve salt) 3 teaspoons salt approx 30g olive oil *equal parts water and oil with 2 teaspoons salt for emulsion cherry tomatoes rosemary or oregano

I am a baker. I make bread, focaccia and pizza dough in an Italian owned pizzeria. We are more commercial baking but I love to see how much more hands on this is with the dough. I would love to be there right now with you ladies making this so fresh and with such natural ingredients. It's funny I do this all day and still can't get enough with watching it.

So much better watching the process than reading a book . Thank you and more Italian to understand xxx please say thank you to your neighbour xxx

Thank you Kylie for introducing us to your lovely neighbor and showing us this wonderful focaccia recipe!!!

As a Canadian wheat farmer, it is exciting to se Manitoba wheat being sold as flour in Italy!!! We grow hard red spring wheat,which is high in protein,(gluten), and especially good for bread.

This is a MASTERPIECE ... what a wonderful baker, an Italian national treasure .... I could almost smell the aromas, the rhyme and artful connection with ingredients are a pure joy to watch. Both of you should open a bakery 🙏🙏

Oh, what a nice Tuscan accent; from Florence I guess. Wonderful focaccia, a masterpiece. I hope you and Gianfranco are completely recovered now!

I never knew that tip about putting it in the oven WITH THE LIGHT ON. 🙌 thank you!

Ok NOW I have respect for focaccia and master craftswoman Mariza! Beautiful segment, thank you Kylie.

I love this. I must be the only Canadian 🇨🇦 Because Manitoba is the name of one of our provinces. I have been watching for a while. Thank you ❤

Thank you so much for having Marzia show us bread lovers how to make a great Italian focaccia! Absolutely lovely demonstration -- I even learned some beautiful Italian while watching and listening to you two speak! ❤🥰

Thank you for our weekly visit to Tuscany! Well done(focaccia and video)🙏

Oh my goodness, what a wonderful neighbor! Thank you, Marzia for sharing your focaccia cooking lesson with us! That crunch has my mouth watering. 🙂

I think Guido hit the proverbial "nail on the head" about bread being made with little yeast.....not blowing up in your stomach!!!...I live in the United States and can't eat bread and other grains, due to asthma.....it looks sooo delicious!!!.....and the sound.....heavenly!!!....love how Italians feel about simple ingredients, bit always the best, and or freshest!!!....wish I could have a bite.....can smell it from here.....thank your neighbor for her time and effort, but most of all her love of bread making!!!....

Oh Kylie, I was drooling by the end of that. It was great to hear the 'crunch' as you ate it and clearly you and Guido were both in focaccia heaven. I loved the way you had laid out the table as well; you have such an eye for making everything beautiful and for all the Italian. Do hope you are feeling better now and thank you again for another fabulous video. I am sure Marzia enjoyed your baking too!

Kylie Please do more cooking and baking shows with this wonderful friend. You two work so well together and a compliment to each other. Thanks for sharing. Maybe special holidays in Tuscany like Christmas.

‘I’m smelling that rosemary 😂’ wonderful work ladies. 👏👏👏👏

I really liked it when Guido so elegantly and kindly offered the figs to the lady, so generous and attentive. ❤

My son and I wanted to make some bread during his visit from Australia (I live in the south of France). Our starter was not cooperating so we tried Marzia's focaccia recipe instead. It turned out great! The pre-ferment really helped with the flavor, structure, and color and the salted water oil was a good tip. I sorted out the instructions and sent them to him to try when he returned home. As Marzia said, you can use what you have on hand as long as the protein content of the flours are the same. (Semolina has 13g and Italian 0 has about 10g protein). Here is the recipe I sent. Italian Focaccia (with pre-ferment and 70% hydration) Ingredients For pre-ferment: •4g fresh brewer’s yeast (2-3g dried yeast, not instant rise) •1/2 teaspoon sugar (2.6g granulated white or raw) •55g water (warm room temp) •100g 0 Manitoba (14g protein) flour For dough: •300g semolina (durum wheat, 13g protein) •300g 0 flour (soft wheat, 10-11g protein) •400g water (+ 20g extra to dissolve salt) •3 teaspoons salt •approx 30g olive oil For salt/oil wash: •equal parts water and oil with (guessing 6 tablespoons of each). •2 teaspoons salt (11g) cherry tomatoes rosemary or oregano Steps Make pre-ferment: In a bowl add yeast and sugar mix well with water. Add flour until dough just loses stickiness and can be kneaded and formed into a ball. Cut cross into dough ball. Cover and let rise for 30 to 40 minutes until doubled (it will spread and soften). In colder months you can aid the rise by placing in an oven or microwave with the light on (26-27C, 78-80F). Make dough: Add 300g finely milled semolina or bread flour and 300g soft wheat flour (10g protein) to the pre-ferment and knead them together in the bowl until well blended. (you can choose to add an additional 2-3g dried yeast if you want a quicker proof in cooler weather). Measure 420g warm room temp water and begin by adding 300 g to the flour. Mix by hand. Add the rest of the water reserving 20g to dissolve the salt. Add the salted water. Mix the very wet dough by hand until it starts to come together. Then knead in the bowl by pulling the dough toward the center for 2 minutes. Add 20-30g of oil and knead into very wet dough for 5 minutes (stretch and folds). Every 20-30 minutes repeat the kneading process. Do this three times until the dough is very elastic when stretched and doesn't break when pulled. When it's smooth and comes away from the bottom you can stop this process. Cover tightly and let rise in warm place for 1 hour. The dough should be soft and light and full of bubbles. Shaping and Rise: You can divide dough in half then into 10 parts to make 10 focaccine. Pinch cut end under and roll on counter or board until smooth. Place on parchment lined sheet pan 3 inches apart. Cover with tea towel and let rise for 1 hour. (If your oven is smaller use two sheets). The other half can be shaped into a round boule and placed into a parchment lined round or square cake pan. You can cut 15 pear, grape or cherry tomatoes in half and press into dough cut side up. Cover and let rise 1 hour. You can make a sheet pan of focaccia buy picking up all of the dough and letting it hang and stretch until it is a rectangle. Place in an oiled or parchment lined full sheet pan. Gently push from the middle to the outside rim of pan. If it springs back don't fret, just get it close and it will rest and soften during the rise. Finishing: Dissolve the salt into the water, then add the oil. Press dimples into the focaccine and brush with salt/water wash. Sprinkle with oregano or finely chopped rosemary. Brush top of cake pan focaccia with salt/water wash. Sprinkle with oregano. Press dimples into the focaccia and brush with salt/water wash. Sprinkle with oregano or finely chopped rosemary. Baking: Preheat oven to 220C, 425F (top bottom heat) for 1 hour. When you put in bread lower to 200C. Bake focaccine for 10-15 minutes. Bake Focaccia for 20-25 minutes, 10 minutes on the lower third and 10 minutes on the upper third. Remove to wire rack to cool. Notes: The pre-ferment gives the dough strength, structure, and taste. The Manitoba (14g protein) flour helps it develop gluten to support the large air bubbles. You can substitute another high protein flour (like strong bread flour) for the semolina (13g protein) and Manitoba (14g protein) flour. North American All-purpose flour is higher in protein (11.7g to 12g) than softer Italian 0 and 00, and French flour at 10g. Adjust accordingly to keep it light. Make sure you bake in a preheated oven. For a crisp bottom use lower third or place sheet pan on bread stone.

Oh my gosh. I'm in awe 😮. It's such a blessing to have a neighbor like her. It's salivating time. Just beautiful

You had me at focaccia. I smashed the like button so fast once I saw the title. 😆🍕

Please have her show us how to make her bread! Wow looks amazing!❤

Good morning Kylie! This one was special for me. I have a bakery (with my husband), in a little town in Belgium. Your friend is right when it comes to home baking and professional baking. We are lucky to be still able to do things the old fashion way, with 60-70 years old machines (the ones sold today would never hold for such a long time). I still enjoy home baking even though I can eat bread every single day. Much love!

Marzia has this distinctive florentine accent which I adore! I was born north of Lucca, so I feel very much at home listening to her. Thanks for the video, because actually, I didn't know how focaccia was being made.

I have never enjoyed a video more!!! I was transported to the Tuscan countyside, you were making my favourite -simple homemade yeast bread, I could understand almost all the Italian...i felt immersed in an Italian experience...smells, tastes and sounds. Thank you,,,, to you and your friend...Grazie Mille!

Magnifico!!!!!!! Thank you, Kylie and your beautiful neighbor.

Okay you are so adorable. You can see all your excitement about everything ,in the way that you're eating the For coca. It is Adorable.

Ciao Kylie! I can't express how much I enjoyed this video! Loved watching Marzia make the dough and the conversation in Italian, which is my first language. It makes me miss my family in Italy even more. The focaccia looks so amazing! I will need to follow Marzia instruction and try it here. Thank you again for this beautiful video.

Kylie, ti prego fai una puntata con Marzia facendo il pane! Non mi viene mai bene il pane e mi piacerebbe vedere come lo fa lei! Mi piace che Guido compare sempre al momento della degustazione! 😂 E poi "maremma pomodorina"!! 😂😂 Grazie per i tuoi bellissimi video! ❤

Amazing episode as usually..beautiful, interesting lesson..Thank You both..pressing like button is not enough to express how much I loved the episode..❤❤❤❤

I loved this episode. I also make my own bread from my own starter. I understand what Marzia means when she says she finds it relaxing! Thank you!

😍 wow Kylie, I loved this one❣️ so glad you recovered to files what a gem. I think the thing I love the most is the community spirit and paying cheesecake for bread, great trade, bravo bellissima ❤Michelle 🇦🇺

Oh my gosh, I don’t have words!! All of my senses are on overload! What a lovely lady Marzia is and what a treat to watch her make those yummy treats. I used to make my grandmother’s bread and cinnamon rolls from scratch and it truly is a labor of love. Thank you Kylie, that was beautiful!! Love from Mary in Southern California 💗

This video reminded me of an italian lady that lived next door to where I worked they owned the service station run by another company whenever she saw me at work late after dinner she would bring me meals and snacks. You could smell that italian food from my workplace

OH MY GOD. I am going to watch this on repeat. I'm learning italian and I'm just going to keep listening to this over and over. This was incredible. Please open a cooking school

Food for our soul. The family, the food, the views, your love of life. Such an inspiration. Sending thanks and now I must learn to bake.

You are so fortunate to have such a wonderful neighbour.

Thanks for showing the whole process. I will make focaccia and bread soon. I am soooo hungry after watching the video😋

Everything looked divine and that cheesecake was beautiful and a lovely gift to your neighbour. How wonderful this baking was for all of us. Makes me hungry to watch.

This was so good! I was a Master Baker and Confectioner for 45 years including 17 years in higher education because I LOVED my trade and wanted to know the science behind the interaction of ingredients. Bread making above all else is a love, a passion, a science and a skill. I honour this lady, she knows her science and has such passion. Guido being sound 'crunch' enginneer was just PERFECT. 🤣💕 Thanks Kylie, this was ezpecially fabulous xxxc

Wonderful timing I just made my focaccia dough, I like to ferment it for 12 hours in the refrigerator overnight. I’ll bake it tomorrow night. I’m taking it to a pool party on Saturday! It’s nice to see how an Italian baker makes her focaccia. Looks great😊

Such a wonderful video Kylie and so worth the wait! This is the perfect sort of video for me from you: beautifully shot, informative and involves cooking! I also feel inspired to have a go myself! Grazie 🇮🇹❤

Amazing the end result but so much work to get it to this level have to be a true devotion

Oh my goodness...that all looked so delicious! Thank you for sharing!

Cool episode Kylie. I really enjoyed your guest.

Yummy !! Your neighbor is a artisan 🧑‍🎨 ❤lucky you

How fortunate to have such a talented neighbor! I could almost smell the bread and rosemary! It was a delight to hear her process in knowing when to add what. ♥️

Ladies it might amuse you to know that your language - the Italian language, is so beautiful to listen to that I forget to read the subtitles. Kylie, your episodes are always a feast for the eyes! My spirits are lifted! Thank you! Alla prossima!

Ohhh my Goodness this was such and enjoyable video Kylie. The dough was beautiful and the finished product simple amazing to look at too. The joy you and Guido was lovely to see and that crunch something else. I could imagine how good it tasted. Loved hearing GianFranco squeal in the background and see his cute little legs and feet. The cheesecake was a nice thank you too. Thank you so much for sharing this wonderful Italian friend while she showed all how to make the dough. Much love to you all. ❤❤❤❤❤

Wonderful! It brings the Italian language to life and so helpful with the translation (it must've taken you ages to transcribe). What a fantastic film. She is an incredible lady. Thank you Kylie - so inspirational. The weather in England isn't quite as warm as Tuscany so the focaccia will take longer to rise. Much love to you all xx

Thank you so much! This was a beautiful vlog!!

Riscalda il cuore in questi tempi travagliati.

Excellent! I learned so many tips for improving my bread making. Thank you for inviting Marzia over! I'll now include focaccia in my agenda! I was shocked to hear about the USA protein flour! A surprise indeed. Blessings from Texas!

Making food is definitely my love language so I always appreciate the yummy noises! 😆

Such a pleasure to watch and keep this art of bread making alive !!!

It all looked so delicious! Thanks for sharing.

What a delightful treat to see Marzia bake the focaccias and you helping her. She is so relaxed and has a poetic way of describing the ingredients and how nature grows the wild herbs. You truly have a wonderful neighbor and friend! You and Guido were in absolute heaven while you ate the bread. Believe it or not, I too could taste the bread.

That was such a fun and wholesome episode. Thank you.

Amazing...what a great neighbour and interesting episode this week. As always, such a pleasure to watch you create.

This was fabulous!!!! I love love love it. I hope you are all feeling better Kylie, thank you for this video and the recipe...love all the Italian chatting

For me, cooking is an art and this is a masterpiece. 👍

What a precious gift to learn from a master bread maker...Someday you will pass on these amazing skills to the next generation! Bravissimo!

Wow.. drooling the entire time 😊 what a wonderful episode. Thank you for sharing this wonderful experience ❤️

Makes me want to be your neighbor! ❤ I was drooling watching you eat and could almost taste and smell it! OMG!😊

Loved this episode!!! So delicious!

What an enjoyable video. Thanks to you and your neighbor. It was so fun to watch you and Guido enjoy every bite! 😋😋

Wonderous! Delightful! Heaven on earth! 🇮🇹 🇮🇹 ITALY❗️❗️

Oh my word you are having us salivating as we watch. Wonderful baking and the plum cheesecake looks amazing too. Another great vlog thank you.

Another amazing Kylie video and photography

Such a lovely video Kylie and your neighbor is such a delight! I also love getting my hands in the dough when making any type of bread, I think it adds love. Thank you for bringing a smile to my day, as always!

Grazzie Marzia ed kylie, quanto piacere vedere questo, me fai ricordari quando andava a casa de mia sorella a zagarolo. Buona fortuna a tutti voi.

A masterpiece, Marzia is a fantastic baker. So great to see you both eating it, bread like this cannot harm anyone! And so well done for making her the plum cheesecake as a thank you.

Wow, she puts a lot of love into the process of making the dough. I bet it was delicious!

Thank you Kylie! I cannot wait to try it myself. Watching a master is so helpful! Hoping you will be all feeling better very soon, so sorry.😢

Oh my gosh Kylie, this was so enjoyable to watch. I have to say, I don’t remember my mom taking quite as long to do her focaccia, but she also used our leftover mashed potatoes that nobody ate to make her focaccia and it was really tall and really airy and just like your husband said ,where the tomatoes are it’s very soft and moist and that is yummy. My favorite pizza is focaccia. Simple with the tomatoes and the oregano and the rosemary and a little salt! I don’t make focaccia quite as often as I would like either, but to watch you eat it and enjoy it and appreciate it is some thing I can recall from my youth when my mom used to make it for us homemade. Thank you for a beautiful video.

I was drooling at the end

Amazing! Bless your hands!

Absolutely lovely video! The exchange of knowledge, skill and harvest is the perfect recipe for a good life.

Nice that you put recipe up 👍

Hahahaha!!! Love at the end when they are talking and you’re just fully present savouring the smell and tastes of the bread. As always, this episode was a treat. Could anyone else swear they could smell small hints of rosemary and oregano? 😉

Oh my ! My mouth is watering!

Thank you for sharing this informative video, I loved watching the process of making Foccacia😋💕

Gosh, I think i died & went to heaven! That Love, time, patience, passion, happiness.. I could see it while she carefully folded & created something magnificent ❤

This is one of the sweetest and most charming videos I have ever seen on KZfaq- grande tecnice e posso anche praticare il mio italiano :) I make a lot of focaccia and I love every second of it. This video is where I see myself in the near future-in Italy baking focaccia outside and drinking a nice cool glass of pinot grigio. KZfaq needs to get a LOVE button!

I have a new found respect for focaccia bread…..such a process. Made with love ❤

I enjoyed this episode so very much. Not just the Master Class-style instructional video but Guido’s pure enthusiasm and instinctive ASMR contributions, your joy at Focaccia consumption, and your dual parenting exclamation when Gianfranco joined in on the experience. We really felt like we were sitting at the table with your family.

Perfecto! This was so enjoyable and informational - delicious! Kylie, you're full of humility and always bring out the best in your guests. Hope you're on the mend.

Beautiful episode, many thanks to Kylie and your lovely neighbour. Focaccia and cheesecake look delicious ❤

Oh my god the all the foccacia looks so beautiful and so delicious! What a beautiful scenery!

I am drooling. Seriously drooling.

I had the impression, that your baby wanted to try the delicious baked delicacies you were enjoying! Guido was getting into the good food mood❤

Kylie, I swear I am drooling! Oh my!

I love the pacing and relaxing, inviting nature of your videos. Thank you for sharing your beautiful life with us!

Amazing mouth watering heartwarming episode. Mahalo.

Thank you, Merci, Grazie!! for sharing a passion from your wonderful neighbor...Passion in bread/food unites us!! 😍

ohh this filled my heart with immense joy! i loved every minute and i can’t wait to try this, i feel now it’s a defining life experience i MUST have😂 love and bread put together, oh, that’s what life is about💛 thank you Kylie! thank you Marzia for sharing your passion and process!

Thank you for this video Kylie and Marzia! I was getting closer and closer to the screen as you and Guido were eating the focaccia, as if I could have a taste!😉 I have to say, missing my Mother and grandmother's, aunts and grandfather, as they were the best cooks- (especially the pizza and focaccia!) missing them all a little more today, as they fed us with such amazing food throughout my life. Their passion was to feed their families, the love they felt for us was infused in the food, every bite, every taste, from our Italian heritage and beautiful passionate tradition of cooking!🥰

Se non ero in Toscana anch’io ero molto gelosa di te ha,ha! Si sta così bene qui, buon cibo, gente e posti meravigliosi, mi sento veramente fortunata e grata di vivere qui, non c’è un altro posto in questo mondo che mi potrebbe soddisfare di più! La dolce vita Toscana 😍! Bello il video, ora ci provo anch’io! Tanti saluti un video delizioso 😋! Xx

that was a wonderful video. The pure joy on your face eating that focaccia was great to see! Caio

My mouth watered the whole time. Amazing !!