Dining and Cooking
Breads and Bakery

How to Make an Amazing Roasted Pepper & Garlic Focaccia



There is no shortage of focaccia recipes on my channel. But I do like to update my old videos to fit my baking style as it changes over time. This focaccia recipe was a great hit, and it is one of the best ones I have ever made. But it had one big flaw and that was the fact that it required a lot of ‘slap & fold’ kneading which takes time, effort and makes a bit of a mess.

With this new recipe those problems are a thing of the past. Kneading is replaced by a couple of folds and the result is just as good if not better. The dough never touches the table and there is no oily mess when folding and shaping. So far, it’s the ultimate focaccia recipe.

📖 Get the recipe ➡️ https://www.chainbaker.com/pepper-focaccia/
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15 Comments

  4. @Jeepy2-LoveToBake

    Baked a double batch early this morning – prepped the dough early yesterday morning, cold-fermented until 3am, shaped, final proofed for two hours, added toppings (Castelvetrano olives, oregano, sea salt and more olive oil), baked them for about 20 minutes – let them cool on a rack while I drove them to the office. Everyone is loving "International Bread Tasting Day" – "Crusty "French" bread, "Spanish" Pan de Caserio and "Italian" Focaccia (plus your 54% Potato buns and 100% Semolina Bread). Photos have been posted #367 Will make this again using the homemade ingredients as per your recipe the next time 🌶 🧄

  5. @Jeepy2-LoveToBake

    This is a fantastic recipe – I have made it twice so far – to share at the office and then with family and friends. Next plan is to make double batches: "as written", plain and with green Castelvetrano olives for "Focaccia Day" at the office (perhaps this Wednesday) 🤩

    Charlie has 227K subscribers – slowly, but surely we will get to 250K!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) – don't forget to ask your followers to subscribe to his channel.

    He has taught us "all things baking" with his fantastic videos: principles of baking, sweet bakes, breads, bread-making techniques, his annual Christmas playlist and his always "fun to watch" year-end compilation video – I know all of you LOVE that annual tradition!!! Let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Go "Team ChainBaker" 📣📣

  9. @dianeamero3405

    Probably a silly question but, could you put the pesto on the focaccia before it's baked? Kind of like a pizza sauce before adding the toppings? Thanks again for another great recipe. 😊

  10. @JeffO-

    What kind of bell pepper is that monstrosity?! Very cool. And great video. I've made pizza dough that's similar, but I want to try just making bread like this.

  12. @planetrachel

    Hi Charlie, I adore focaccia and I'm going to try this one. Can I ask if you have made blinis? I have tried a couple of times but it would be great to hear your interpretation, and the other thing is tarte flambee from the eastern border between France and Germany – we had them in Colmar. Thx

  13. @wt3869

    I’m so glad you used toasted pine nuts in the pesto recipe. It really makes a difference. ❤

  14. @axejst9113

    Don't ever be afraid to go back and improve something. I love add-ons and recycled stuff from different angles and with various tweaks.

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