Brad Makes Focaccia Bread with Samin Nosrat | It's Alive | Bon Appétit

get a little show and tell started, it's only fair that you're there, okay, these are pretty good, right? Oh my god, this was when he was four years old. She had casts on both legs. I've always been a messy eater. I know I love it, Vinny, can you find me this outfit? I know tank tops didn't work in oysters, but oh, this one maybe. the best female restaurant where I worked in Italy you speak Italian I can't believe it, I've seen your friend Natalie, Emily, yeah, how long did you work here? About a year and a half, I learned a lot, I learned a lot, yeah, I wish I didn't talk too much, you know, yeah, because I want to add more salt and I forgot because Brad distracted me, but doing it halfway is a good thing because it brines the salt. will not dissolve it. so it's good to use Jacobs case, there wasn't enough sodium, not like usual or what are you going to give me with my olive oil, but no, I eat cheeses and meats.

I'll see you, we have. I didn't know. I don't really have any dogs, Gabby, do you have any that aren't okay? Wait, where's a big pile of meat? Back there, a big pile of meat. Oh, where does it come from? Amazing videos. I think we have the truth. Oh yeah, but me. I thought if there was ever a show without voice, yeah it would be Brad, yeah they look like subtitles and emojis okay let's split it up a bit you know what I've loved Jelly since I was little my first job Oh wait, that's going to sound. right, yeah, my first job was at a place called Mike's on the corner, it was a deli, that's where I fell in love with deli slices, the art of cutting things really thin and then he just wanted to get it, it was yeah , Horseneck and Chain Bridge in Fairfield.

New Jersey I started when I was young illegally I was going to make sandwiches and do catering stuff, so I started learning how to cook that and my dad, my mom, yeah, I like to see it, can you see me? Benny took my second finish, remember that. The guy is a serial killer. I think it's done, oh, okay, I'm going to go, put it here and I'll round it up a little bit and put it exactly. What's that? I'm just saying one of the delicious Christmas coconut chips. There's a lot going on here, though. watch other videos there are more I'm a little disappointed where is it so quiet here? where is all that activity?

Lerner, where did TV superstar Andy Berra get me? Oh, the same golden boy, yeah, you know exactly what he's doing down there, buddy, I like to work out, look. what's open go to the beach go to the beach so what do we do? Don't know. I usually like to pry and check the background. Do we think too much? So can you do it? Okay, sorry, yeah, I'll take 30. no big deal I know it's okay it happens stop letting it cool down yeah because maybe it's okay you want me to wipe the sweat off your forehead is it there? yes, I want you to take a cold pill okay, okay, I'm a little stressed why would you take off your hat because I'm sweating?

Okay, I think it's okay, everything will be fine. Oh, it's fine. This happens to me. I am my own life all the time. Good. I bought it. I wonder what will happen. We've had enough oil. I think I'm going to eat something anyway, okay, it's crazy with that Holy Father, don't be depressed, I'm not depressed, well, why so bad? Try this to make up for my failure. Luckily, I made another one that we are going to give away. that a shot is in the oven we simply put it and come back and come back in 25 minutes that same dough looks like the same flower that's fine that's my theory but it looks good it was already taken out in a way that a failure, so look just to show the bottom what it would look like Chris, how crispy and golden, how beautiful now, this is the same flower as that one, you know, the recipe calls for all the herbs for the pulp.

I try to be elegant. I wanted to impress. All this, why is this so rich and delicious? Brad, well, you know, I have a really good flower, but I actually think it's me, but I think I suggested that you crashed your car and then I didn't crash mine, luckily, but yeah. I smashed the

focaccia

and things look pretty, no more changes on Sunday, yeah look, it's fermented, it's got bubbles, but I think the weight of that other flour is fine, yeah, so I think you get it a little bit more light. a little louder with yeah, well we don't need to keep you around all day no, I couldn't make another one, I know we're going to try, so I did, but I did, we made another dose, oh, you came looking, you came.

It's fine and I used traditional white all-purpose flour. I'm going to bake it a little Genzo here and make sure you know. I think we're going to get a good area, hopefully ham there. for you that was a video I do it right you think then you do it right yeah I'll make one for Danny's tips okay you'll get some Vince yeah Papa Carter's prosciutto runner will be there to crunch , no need to waste. about expensive oil I have experienced flour but I get good dollars from oil yes, oh I'm sorry I used the dog for still hours, we all make mistakes, yes, thanks guys, look at his book, it's bad.

Oh, come out, fat ass, anyway, thanks. so much for joining us taking your time to make me ruin this

focaccia

look at our program salt fat sugar heat too so fat I would say sugar okay take two no we'll put it right there perfect look at a book look at a sample salt, fat, acid, heat, It's great, you can go on Netflix or your old bookstore, it's not fun, thank you very much, kamijo, and then I got hit by a car once, but I have this, oh geez, a huge scar, take your hand to touch my femur so one is screwed that's the same thing I broke I can hit my car we were in an ATV but a car technically we pressed the clutch for too long but we're here we have a free helicopter ride well actually there's like 30,000 and we'll cut, we'll get a little more ham, we'll get a little more olive oil and bon appetit, so yeah, clean up as you go, are you going to wash, wash, no, we're good turkey hearts from two years ago. hard and salty, are you going to eat it?

Hell, no, sumac, well, yes, look, and the place where they remove these things, look, it's really dusty, what is this? I think so though, I think it was cilantro, these ones you gave us, I think it's like Ashkelon. of or something like that, oh, really regular, and then there's the persimmons, you know, yeah, exactly, the turkeys, and then this one, can you guess? I don't know exactly one of the fastest flying birds, yeah, I think they go like 60 miles an hour, right?