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How To Make Focaccia For a Restaurant
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How To Make Focaccia For a Restaurant

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[Music] this is how we make our Wild Farm fater we start by adding our flour and water to the mixer until they are both combined after resting we slowly add the yeast water to the mix we then go in with our salt pepper and rape seed oil Once the dough is at the right consistency it’s time to add our basil and crack pepper to the mix the dough is then mixed until stretchy and the gluten is strong we then leave our dough to bulk ferment overnight once our dough has risen we cover them in rap seed o create pimples season with salt and bake in the oven for approximately 30 minutes fuka is then grilled and served alongside Smoky o jeene and andya goat skir deep

22 Comments

  2. @drkanaliexyz

    Why do you use rapeseed instead of olive oil?
    I can imagine to not overpower the taste of the other ingredients, but I am still curious.

  3. @striderdavid

    That's some beautiful focaccia! Y'all are amazing chefs, so I'm not second guessing you, but I'm curious about the use of rapeseed oil rather than olive oil before baking. Is it because the olive flavoring may not work well with the pairings you are serving? Or some kind or reaction the olive oil might have during the cooking process? Just hoping to expand my knowledge 🙂 Thanks so much for sharing!

  11. @crandypell2103

    What’s stopping us from changing the name of that oil? It’s called “grapeseed oil” over here and no one has batted an eye.

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