Wild Garlic Focaccia Jamie & Gennaro #MyFoodMemories AD
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Date: 2020-05-11
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Comments and reviews: 10
Thiago
I kind of create a memory with wife, from the last 2 years. I learnd in this chanel with Genaro, how to do pizza dough. She loves it, more than any of pizza places here from Brazil (at least, she tells me that. We make Marguerita, Italian Sausage with onions (we call in Brazil Calabresa com cebola. Thanks to Genaro and Jamie! #myfoodMemories
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I kind of create a memory with wife, from the last 2 years. I learnd in this chanel with Genaro, how to do pizza dough. She loves it, more than any of pizza places here from Brazil (at least, she tells me that. We make Marguerita, Italian Sausage with onions (we call in Brazil Calabresa com cebola. Thanks to Genaro and Jamie! #myfoodMemories
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Camille
Oh! I remember that scene where Gennaro made some foccacia for Jamie to pick up, shaped into this giant heart for a dinner with Jools. Seemed just like yesterday that I would watch The Naked Chef in high school! Im so glad that Gennaro and Jools and Jamie are all doing so great until now! much love guys
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Oh! I remember that scene where Gennaro made some foccacia for Jamie to pick up, shaped into this giant heart for a dinner with Jools. Seemed just like yesterday that I would watch The Naked Chef in high school! Im so glad that Gennaro and Jools and Jamie are all doing so great until now! much love guys
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Carolina
Beautiful video (as always. Didn't quite get the flour, though. Is it bread flour? Why type of flour is that, does anyone know? Is it regular all-purpose? Also, I find it hard to come across wild garlic in Portugal; any thoughts on how I substitute with?
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Beautiful video (as always. Didn't quite get the flour, though. Is it bread flour? Why type of flour is that, does anyone know? Is it regular all-purpose? Also, I find it hard to come across wild garlic in Portugal; any thoughts on how I substitute with?
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Ninja
Question please chaps. Want to do this, but is there a way to prove overnight so I can bake in the morning? Assume recipe would have to be tweaked? Love the idea of the bread crumbs, cracking shout. Could also use the flowers as they're even more garlicky.
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Question please chaps. Want to do this, but is there a way to prove overnight so I can bake in the morning? Assume recipe would have to be tweaked? Love the idea of the bread crumbs, cracking shout. Could also use the flowers as they're even more garlicky.
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mugensamurai
Much respect Jamie, after all these years and many videos later that feature your dear friend Gennaro. You still give credit to the people who helped you get to where you are. Ramsay is a good chef but you're a respectable chef.
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Much respect Jamie, after all these years and many videos later that feature your dear friend Gennaro. You still give credit to the people who helped you get to where you are. Ramsay is a good chef but you're a respectable chef.
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The
Focaccia may be my favourite food! And your 500: 300 flower water measurements are spot on. Fresh olives, garlic, rosemary and maybe even sun dried tomatos, and the whole family goes mad for it! None of them even like sun dried tomatos!
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Focaccia may be my favourite food! And your 500: 300 flower water measurements are spot on. Fresh olives, garlic, rosemary and maybe even sun dried tomatos, and the whole family goes mad for it! None of them even like sun dried tomatos!
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Gutes
Hi Jamie! Thanks for posting. I really appreciate your videos. They make me feel like I'm in Italy: ) Please could you tell me how or when the foccacia can be served in a restaurant? Is it an antipasti or. Thank you so much.
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Hi Jamie! Thanks for posting. I really appreciate your videos. They make me feel like I'm in Italy: ) Please could you tell me how or when the foccacia can be served in a restaurant? Is it an antipasti or. Thank you so much.
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Irma
I made the foccacia breads. one with a load of onions and rosemary and one with olives and sundried tomatoes. simply amazing! the bread is so rich and moist. My boyfriend keeps looking for reasons to make it again
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I made the foccacia breads. one with a load of onions and rosemary and one with olives and sundried tomatoes. simply amazing! the bread is so rich and moist. My boyfriend keeps looking for reasons to make it again
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Hubert
soooooo there are videographic recordings of a young jamie with his master gennaro? i think its time for a fullsized documentary gennaro and me, jamie, isnt it, wont you, wont you, eh?
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soooooo there are videographic recordings of a young jamie with his master gennaro? i think its time for a fullsized documentary gennaro and me, jamie, isnt it, wont you, wont you, eh?
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JoeyGodsey
I remember the first time I made turkey sliders. I was so impressed with the seasoning and texture of the buns. I gotta try this focaccia sometime with some home made meatballs.
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I remember the first time I made turkey sliders. I was so impressed with the seasoning and texture of the buns. I gotta try this focaccia sometime with some home made meatballs.
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