I’ve been cooking focaccia for years but I decided to try this recipe for a change yesterday. It was the best focaccia I’ve ever made! Light as a cloud but with a tasty, crispy top. Jack - you’re the best!

Outstanding instructions for the correct way to make the focaccia. We have heard from a reliable source that Jack will turn 18 on his next birthday.

Anyone else armed with a pencil and making notes in their Bread Every Day book as they watch? Or just me? 😂 I love focaccia - great recipe Jack, thanks!

Looks beautiful Jack and as they say, you eat with your eyes first! As to the video, all the necessary elements are there but your editor is cutting out the best parts; your personality. I miss the old days when we got the raw Jack. I know the only constant is change but I don't want to lose you in the process. You do you perfectly! ❤

Made my very first focaccia and ended up having to throw it all out as it turned out very hard and dry. Then a few days laterKZfaq suggested me this video of Jack’s recipe and I am ASTONISHED. I am writing this comment after baking this focaccia for the second time. This recipe is GENIUS and SO DELICIOUS, it’s almost too good to be true…! Forever using this recipe and so humbled by all the lovely feedback from friends and family after sharing this focaccia with them. Recommending your recipe to everyone ever, Jack! Thank you for sharing your craft, loving it and adding value to our lives!!! 🙏🏼 It truly shows in the details of how you explain every recipe!!

I couldn't wait for a signed copy so I snagged one without AND my teenage boys and I are following along with this video. Awesome book! Thank you!

I've come back to you for the BEST recipes & advice.

I have absolutely no questions! 😄 Everything explained down to every tiny detail! I am so thankfull for your channel 😄

Made this today. Had no milk but used a couple of tablespoons of greek yogurt then the rest of the liquid was water. Besides that deviance, I followed the recipe exactly. This was the puffiest, most delicate bread I have ever made! I will continue to add a little yogurt (acidity) when I make this. Anxiously awaiting my book bundle, here in Florida. Thanks, Jack!

I just moved to Northern California…my kitchen’s temperatures are so different than in FL. Even with AC it was closer to 80F so rising bread was tricky. Here with no AC, it is cool in the morning, warm in the afternoon…so I have to adjust…it is helpful to see what the dough should look like at each step to gauge time. Thank you

I’ve found Vegan milk alternatives offer similar results. My favourite is rice milk- it doesn’t carry as much flavour as others

Thanks Jack! I know how I’m using my Bake With Jack cookbook this weekend. I live in hot and humid Miami, Florida USA and appreciate the tips for hotter kitchens. I’ll let you know how it goes!

Onions and olives are my favorite toppings. I also like to make a pizza with tomato sauce and mozzarella on top.

So gorgeous! I could smell it from here...Love you Jack.🥰

Just made 2 loaves doing this. Worked great. Your folding technique is key. Thanks so much. Leave the salt to last!

I have your book and this is a cracker. hadn't done focaccia for years and couldn't find my notes. I was instructed to produce focc for two of those Royal parties we had. More or less followed what you said - triumph! Nice one Jack!

After a good experience with the beginner's Simple Yeasted Loaf, I gave this a whirl today- my first attempt at focaccia. I can see now how your skillful handling gives you such an impressive result and forms the bubbles into perfectly organized chaos 😊 my bubbles came out with some irregular ones extruding through thin spots, but everything tasted great and we ate half this giant bread in no time. Planning on making this many more times and looking forward to receiving my book order here in California, USA 😊

You were missed. Just in time for me to learn more bread making skills

Just made this and it came out AMAZING!! Thank you so much for such a great recipe. I was worried because my dough was rising a lot and I didn’t feel like yours did, but it came out great!

What ? Do I see 200 K ??!!! AMAZING ! Congrats.. I was so happy when I saw a new video. Yahoooo ..

Welcome back Jack and congratulations for your new milestone of 200,000 subscribers ! Lovely recipe, looks delicious.

Looks delicious. I've only made focaccia once but it was your previous recipe. Now I want to try some again. By the way, 200 C is 392 F so call it 390 or 400 depending on how precise your oven controls are.

Hi Jack - Great video. And you've made me hungry!! Very much looking forward to learning this from you in person on 13-July.

I followed this recipe again exactly. 2nd time was even better.

Tried my first focaccia ever....with your recipe - I'm in awe, to think I have made such fluffy dough/bread, and it even looks like your video - and tastes awesome! Thank you!

Fine! I'll get that book now

You've just taught me to bake the best focaccia! It turned out heavenly. Thank you!

I am looking forward to the different flavour ones. I went to Venice last month and on a food tour we had pizza focaccia. Best thing we ate on the whole tour.

I love the way you explain stuff! Can't wait to get your book a friend is bringing one for me to Turkey end of June. Excited is an understatement 😍 my kitchen will be a lot hotter than yours so bit iffy with timings x glad to see you're looking well

Made this the other day. An overwhelming success for my first effort at Focaccia. Thank you for the recipe/tutorial. Just waiting for another one to fluff up now 😁

Great vid, I’ve been making focaccia for a while. I like your stretch & fold technique, & will give it a whirl on my next bake. Greetings from a small shoreline town in Connecticut.

Great to see the tutorial videos coming back, thank you for all the hard work you're putting into everything. I've just made my first bread from your book today and it's amazing!!

spent a fortune to throw a cocktail party and made this Focaccia with baked camembert as the party nibbles. Folks didn't comment much on my cocktails but absolutely raved over your bread. Thanks a lot. 😁

Well explained the perfect vessel to make panini.

I love the book, but listening to you and watching is perfect for me. ❤🎉

Thanks for this video lesson. I followed this to the letter and the focaccia came out of the oven absolutely perfect. It’s the best bread I’ve ever made. 👍👍

Drooling over here, Jack! Absolutely beautiful focaccia, and must say your video editing is really top notch here too! Thanks for all you do and share

Well you definitely sold me on the book with this one. Making this very soon.

Love it! Gonna make some Focaccia this weekend! Greetings from Cape Town!

I did not know I would be making Focaccia today. But I watched the video. And though I’d been a little intimidated to try something straight from the book that I keep admiring, your video gave me courage. So I did it! I made a couple of learning bumps but it was delicious. I hope you do this with more recipes from the book. It was wonderful. And so was the bread!

Hi Jack, I made this bread today and it came out perfectly. Thanks a lot as always. Here in India monsoon has started so my kitchen temp was bit closer to yours at 27°c

Oh wow! This focaccia is absolutely divine. I added olives to my topping. The top was crispy crunchy and the crumb was soft and pillowy. I put a pic on your FB page (I'm not on Insta). What more could a girl ask for? Thanks Jack ❤😋

nix the parchment and its near perfect! I love getting direct contact with the pan for nice crispy bottoms

Love your videos, Jack, and I am inspired by your techniques, breads, and wonderful personality. That said, I wish I could find the dandy plastic bowls you use to mix your dough. Perhaps you might offer them on your shop site, please! Oh, I have your book, and it’s great, too!

This was my first focaccia and it turned out amazing! thanks Jack!, I now have the book and most of what's in your store :D

This recipe/method is the bomb 🔥 was my first time trying to make focaccia and… everyone that tasted it last night said it was the best they’d ever had 😳 thanks again jack!!

I'm a newbie here and enjoy the questions of this recipe. Heat and humid environment, not 21C all summer, and this described here is what happened to every no-knead bread recipe. Rise too rapidly, fall flat. I've had success with this one, because this weekend it was a cool 21C for the first time this year. I did 2/3 wholewheat or brown flour, as I see some ask, with a autolyse. Combining flour and water first, rest for 1 hour. I learned it from someone else, it works. The dough is transformed. Foccacia not dry as one commentary said below. But now how to add the instant yeast. Remember it's hot here and Jack's advice, lessen the instant yeast in another video on hotter climates. Yeah, I changed it to 1/4 tsp. But how to put it in? Also learned that, mix in water like Jack also does and incorporate - the dough did rise, but not without a hole in that bowl placed over the bottom one, needle thin, because the gasses of yeast needs to escape. Because it's cold this weekend, it worked. Autumn and winter coming soon, but I feel for those is sweltering heat, everything was indigestible and feel flat at 34-37degrees celsius. Thanks for the recipe.

I made this today. Wow. this is amazing. so fluffy. Thank you for all you do.

Thanks Jack. My weekend project mmmmm

Another masterclass - awesome. I love your book too and am working though some of the accompaniments which look/sound fabulous. Keep up the good work Jack.

Just baked it yesterday, looks exactly like yours, excellent! Making it again today, the sauteed onions version. Thanks Jack!

Stunning work! Love it!

Gorgeous! I’m glad for the extra info about not necessarily worrying about stretching to fit the pan.

I love to dip my focaccia in balsamic vinegar and evoo, so good (chef kiss)!

Wow this recipe is a keeper! The flour here in Australia seems to need a bit more liquid so I added another 10% or so and it came out perfect. Cheddar and jalapeno instead of rosemary though.

Bravo Jack.

Yum, I’ve gotta make this asap.

Absolutely gorgeous!! Trying this soon! Thanks Jack!

Gorgeous!

Looks great!

Just what I need today!

I’m looking forward to trying this one. 😀 It looks so good!

Looks lush 👍

I made it yesterday. I set my oven to 200ºC and then turned it down to around 190ºC as it was browning too fast. My oven must be a bit fierce as it was very brown even after 30 minutes. It was delicious though, and everyone loved it (except perhaps for Italian chef friend who said "Next time, I will make my focaccia" - I look forward to trying his). We had the left over focaccia for breakfast and it was probably the most delicious toast we have ever tasted.

I just made this and it was yummy. My first recipe out of your book!! Thanks!!!

Fabulous recipe…but…if you think temp is tricky, add on high altitude! I’m in Denver, CO a mile high! So..we must factor in less atmospheric pressure. Everything rises faster. Must “know the dough” and take action when ready. Best news..we have finished bread quicker… 😊.

Wowww I love your video!!

Wow amazing Jack!! Can't wait to try it.😊😊 Really love watching your videos.

Look fantastic.

Lovely! Thank you Jack! 🙂 Blessings! 💜

Good instruction and you seem to really enjoy baking.

wow thank you, can't wait to try

Very interesting! Will try this for sure… thank you again for sharing! Subscribed 🙏

Totally Awesome Jack!

So many gems lurking in my copy of this book.

You’re making me hungry! 🤤

just ordered your book which as I am in Canada means it is on preorder, will have to wait till September, something to look forward to

Dam that looks good, hopefully mine will turn out as good when I make it

Looks great. I usually use a higher hydration dough and do the lift and roll folding in a wide bowl. I love focaccia.

Great!!!

I made this and it turned out great. Thanks Jack

This recipe and method has replaced "The Hairy Bikers" focaccia recipe in my repertoire. BwJ fans - this one is really easy but just takes time. It takes 4-5 hours to make and judging on the performance of my guests last night it takes about 4-5 minutes to disappear. I started following BwJ about a year ago and one of the first things I picked up is that experience is a vital ingredient. I guess I must have some of that now because I just let the video roll and followed every step and, what d'ya know, it all went down just as in the video. I wish I could upload a picture of the finished produce. Taking of ingredients there was a point in the video, just after the initial mixing, where Jack used a bit of slang and gave me a chuckle. I just imagined BwJ fans in the far-flung ex-colonies going to their grocer and asking, "Do you have any welly? I need it for my focaccia recipie". Looking forward to a continuation of the No-Knead series. And to Jack - thanks for the excellent and entertaining shows.

I love this - want to try it, but I'm really trying to switch to whole wheat. Do you have any advice for modifying your recipes for higher roughage? Thank you for teaching me how to make pizza dough and bread and ... so many things over the last couple years.

I was a little skeptical when I saw how my dough looked when first mixed. But over the series of folding and resting, it turned out great!

A fabulous bread, loved it, thanks. Did go a bit overboard on the olive oil though.

I bought the book and sometimes I forget I have it. I’m looking on KZfaq for a focaccia recipe and what do I find? Bake with Jack , only to remind me I already have the recipe. But I watched video anyway . 🙂

Thank you, Jack! I made the potato, sage, and brie and it was wicked fabulous! I grated some garlic into the topping and the focaccia filled the house with wonder smells whilst baking! The recipe makes a lot of bread! Can the recipe be halved?

After watching this lovely video and having my mouth watering for the bread, I decided to try to find a video of whole grain focaccia. (My choice is whole grain baking, even with desserts.) But it broke my heart, Jack!! The dough was soooooo dry. They used freshly ground wheat, but a third of it was soft wheat that is low in gluten, so the rise was sad. The folding was not artwork like yours. The toppings were sad. And the whole mess was baked in a glass 9x13 pan - until it was barely browned. 😭😱 Would you consider trying a whole grain focaccia?

Hi Jack, i love this recipe, it is famous among my friends and family. I just wanted to ask, is it possible at some point to put dough into fridge overnight? i really need this focaccia as early in the morning as possible. May be some changes to the recipe needed for that too? Please heeelp.

Made this bread tonight. The flavor is outstanding and putting the salt on right before it goes in the oven is fantastic! I have one question. My bread was light and fluffy but did not have a lot of the holes in it. My dough definitely puffed up and had plenty of air in it, but the crumb didn't have a lot of air holes. Any thoughts on why?

Hi Jack, just a quick one! 200 fan or not? regards alan.

Do you have any videos using freshly milled wheat?

Jack, can I put the tray on a baking steel? I have one at home

I don't have bread flour. Do I have to adjust quantities if I use all purpose flour? I know the results won't be the same, but it's what I have available. Edit: I reserved 10% of the liquid and added a bit back until it looked like the video. It's on the second fold now and looks great. I can't wait to taste it.

200 degrees C is 392 degrees F

Will it be softer and more fluffy if we use all milk ?

Hi Jack! Do you bake with steam the entire bake or remove the steam tray half way through?

Would doing the last rest be ok as a slow rest in the fridge over night so it can be baked early the next day?

newbie here... this looks fantastic! but is fast action yeast the same as instant yest?

Is it worth it to get a steam oven? I'm planning on buying a new oven and heard that all the water would evaporate before the baking is over if you have it directly in an oven plate but if it is in the water container in a steam oven it's not because the oven doesn't use all the water at once.