hi guys I am so excited to share with
you a really important recipe to me
there’s not just a great recipe it’s a
memory it’s a really important memory
I’m going to make homemade focaccia
crispy top spongy inside when you make
bread with love and care and passion
it’s taste so much better than anything
you could buy to help us do it I’m going
to bring in the person that taught me
the very first time Gennaro Contaldo Wow
I call in my London dad he was my first
boss in London when I moved from the
country you were very young young boy
you wanted to learn and everything
pasture and bred for catching your name
word for culture in those days no one
was doing it not in England and when I
ate my first mouthful so good so we’re
going to give you the victory recipe for
me is all about love and care we have
strong bread flour 500 gram
I’m going to make a well in the middle
and Gennaro is going to season the bread
of about a teaspoon of sea salt 1 sachet
of yeast goes into 300 milliliters tepid
water I’m going to add this into the
middle let the fork do all the hard work
such a beautiful ritual he’s broken the
seal but that’s alright lots of people
are going to do this cooking and the
culture of cooking is a little bit like
this it’s about friendship or family and
passing recipes down to the next
generation and we keep the finger live
you know when I learned to make it up
for Gennaro the atmosphere was hot and
sway often he being hardly any clothes I
think there were two like a little wolf
pair of pants on Anna Anna and so than a
penny a need be making into place then I
would have like a hundred trays and I
used to get them ready for him just dust
them with flour or cemetry spray
generate the right little messages yeah
draw more naughty pictures yeah and
algae beaching and what so you just want
to knead this for a good five minutes
look at that now we’re going to let it
prove get a cloth and we want to make it
warm with water
in one hour very beautiful
we have wild garlic we’re going to tear
this up take a nice pinch of salt and
I’m going to pound it up to like a kind
of mush like a pesto I remember when I
come in England that sort of wild garlic
I was screaming spring that fellow joy
we’re going to add some beautiful oil
that’s ready you want a deep tray olive
oil to stop it sticking and then Gennaro
had this incredible tip stale bread
all right you blend it until you have
bread crumbs it’s the base now real
crunch so Gennaro is going to lay the
dough down in the crow I’m going to get
this lovely wild garlic on to the pork
I’m Jack
rub it look at the color we’re going to
use our fingers to go down right to the
bottom we’re creating a texture it’s
like mountains and lakes of beautiful
green oil the Dolomites Gennaro is just
going to roll up some garlic and we’re
going to push that into here yeah a lot
of the words the Dolomites command of
the mountain yeah I love it
really nice Cecil not quite so that’s
why it’s salted we’re going to wrap this
in the warm damp cloth and we’re going
to let that prove for one more out
you ready yeah spongy gorgeous dough I’m
going to put it in my Hotpoint oven
right and having good equipment is so
important right you want it hot
preheated 220 degrees Celsius put it in
so gently gently gently gently 20
minutes 25 minutes and then I can’t wait
to show you oh look at that
and now Gennaro’s gonna feed it waddles
it’s going to suck it up like a sponge
oh my goodness me look so crispy it
brings back so many memories
it’s indeed gonna be on the top crispy
on the bottom spongy in the middle short
punchy it’s the most ya know color
delicious scrumptious bread have a go at
that recipe and I hope you enjoyed my
food memory with Gennaro it’s one that’s
really close to my heart and guide me
and Hotpoint we want to see your food
memories click the link go over to the
hub and there’s all the information you
can see other video you’re going to love
it so guys what are you waiting for
share your food memories it’s going to
be amazing come on
you a really important recipe to me
there’s not just a great recipe it’s a
memory it’s a really important memory
I’m going to make homemade focaccia
crispy top spongy inside when you make
bread with love and care and passion
it’s taste so much better than anything
you could buy to help us do it I’m going
to bring in the person that taught me
the very first time Gennaro Contaldo Wow
I call in my London dad he was my first
boss in London when I moved from the
country you were very young young boy
you wanted to learn and everything
pasture and bred for catching your name
word for culture in those days no one
was doing it not in England and when I
ate my first mouthful so good so we’re
going to give you the victory recipe for
me is all about love and care we have
strong bread flour 500 gram
I’m going to make a well in the middle
and Gennaro is going to season the bread
of about a teaspoon of sea salt 1 sachet
of yeast goes into 300 milliliters tepid
water I’m going to add this into the
middle let the fork do all the hard work
such a beautiful ritual he’s broken the
seal but that’s alright lots of people
are going to do this cooking and the
culture of cooking is a little bit like
this it’s about friendship or family and
passing recipes down to the next
generation and we keep the finger live
you know when I learned to make it up
for Gennaro the atmosphere was hot and
sway often he being hardly any clothes I
think there were two like a little wolf
pair of pants on Anna Anna and so than a
penny a need be making into place then I
would have like a hundred trays and I
used to get them ready for him just dust
them with flour or cemetry spray
generate the right little messages yeah
draw more naughty pictures yeah and
algae beaching and what so you just want
to knead this for a good five minutes
look at that now we’re going to let it
prove get a cloth and we want to make it
warm with water
in one hour very beautiful
we have wild garlic we’re going to tear
this up take a nice pinch of salt and
I’m going to pound it up to like a kind
of mush like a pesto I remember when I
come in England that sort of wild garlic
I was screaming spring that fellow joy
we’re going to add some beautiful oil
that’s ready you want a deep tray olive
oil to stop it sticking and then Gennaro
had this incredible tip stale bread
all right you blend it until you have
bread crumbs it’s the base now real
crunch so Gennaro is going to lay the
dough down in the crow I’m going to get
this lovely wild garlic on to the pork
I’m Jack
rub it look at the color we’re going to
use our fingers to go down right to the
bottom we’re creating a texture it’s
like mountains and lakes of beautiful
green oil the Dolomites Gennaro is just
going to roll up some garlic and we’re
going to push that into here yeah a lot
of the words the Dolomites command of
the mountain yeah I love it
really nice Cecil not quite so that’s
why it’s salted we’re going to wrap this
in the warm damp cloth and we’re going
to let that prove for one more out
you ready yeah spongy gorgeous dough I’m
going to put it in my Hotpoint oven
right and having good equipment is so
important right you want it hot
preheated 220 degrees Celsius put it in
so gently gently gently gently 20
minutes 25 minutes and then I can’t wait
to show you oh look at that
and now Gennaro’s gonna feed it waddles
it’s going to suck it up like a sponge
oh my goodness me look so crispy it
brings back so many memories
it’s indeed gonna be on the top crispy
on the bottom spongy in the middle short
punchy it’s the most ya know color
delicious scrumptious bread have a go at
that recipe and I hope you enjoyed my
food memory with Gennaro it’s one that’s
really close to my heart and guide me
and Hotpoint we want to see your food
memories click the link go over to the
hub and there’s all the information you
can see other video you’re going to love
it so guys what are you waiting for
share your food memories it’s going to
be amazing come on
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