#Showoff lift kit full#

I normally bake in a glass 9/13 casserole dish, and it turns out fabulous. Delicious as is, but also tasty with rosemary. I have made the quick and the long methods and I have never had any issues getting bread to rise. Incredibly easy to make (as far as bread goes).

I like it best when made thinner and crispier on a baking sheet.Īll the effort to sign up only to be left with a mediocre recipe, bon appetit should be embarrassed about their paywall. I've never added the garlic butter because I think it has enough flavor and oil as-is, but I do add a sprinkling of seasoning before baking. It's become my go-to dish to bring to holidays and events. I have no experience with making bread, but this turned out perfectly every time I've made it (4+ times now). Query: has anyone made this with gf flour? And to make it even better, I have used Tipo 00 flour and definitely leave it in fridge overnight. This is a brilliant recipe: easiest, never-fail focaccia. So so so delicious! Used the toasted garlic. Great recipe! I did not find it in time do do the overnights, so let it rise in my oven, which has a bread proofing setting. Thanks for this easy and delicious recipe! I topped the unbaked focaccia with sliced scallions. Ate it straight out of the pan hot out of the oven and saved half for meatball sandwiches the next day. Added fresh grated Parmesan about halfway through the bake time and some fresh rosemary to the garlic butter. Using instant yeast decreases the total time to about 4 hours. Pick up recipe again at step 5 as written Let sit for 10-15 mins before putting in oiled bowl Mix together dry ingredients first (yeast, flour, salt) and then add wet (water, honey)

#Showoff lift kit full#

Use 75% of the instant yeast packet instead of full packet I’ve made this recipe a handful of times but almost always use instant yeast instead. 625 grams of flour iscloser to 4 cups which one is the right amount 5 cups or 625 grams? Which one is it? 5 cups ( Everytime I measure it it gives always about 780 grams for 5 cups. I agree that they should correct the recipe to be 640g which equals 5 cups. (This is exactly why home bakers need to quit measuring by volume because the results will inevitably be different for every person.) It's the same formula I've used to test and edit several cookbooks. Although, I don't know what all the fuss is about with the weight of the flour. This is a great, easy recipe and made a delicious focaccia. I have made this about 12 times and it was absolutely perfect and delicious every single time! My topping is 'Everything Bagel' right before I put it in the oven, and then the garlic oil brush after it is done.