Well a double first for me today pasta and Focaccia. Here's a pic of the latter (completely forgot to take one of the pasta)..
At Epcot in FL there is a pavilion, The Land. They serve a sandwich served on Focaccia. It is DELICIOUS and this bread looks just like theirs. Good job!
Yes, at Sunshine Seasons! You did a great job!
Thanks for the kind comments it's very encouraging.
Looks like a great attempt. I went through a few different foccacia recipes before learning how to make it at a local bread cooking class. One of the main tips from that session was basically to make the dough as wet as possible. What that meant was that I only added flour until the dough was holding together. This mixed with the large amounts of yeast helped give it the nice big bubbles.
I'm finding wetter doughs for a lot of the breads I make seem to produce a lighter, chewier crumb. The tip about using a lot of yeast for the Focaccia sounds interesting - I shall try it. My wife has just bought a Kenwood Chef mixer so kneading wet dough has become a whole lot easier (and cleaner).
No problem. Here is the recipe I have used with much success:
With the one caveat as discussed before, I don't end up using nearly all of the flour called for. Add a little at a time. If memory serves, I've used as little as 4-5c before. Also, if the top isn't browning to your liking, I give it a quick buzz under the broiler for a minute before taking it out.
Here is a picture of one of my efforts (I also add carmelized onions). For some reason I forgot to take a picture of the crumb :(
Thank you for taking the time to post your lovely recipe. I shall definitely be trying it out.