First Focaccia
After a visit to Linas Stores in London yesterday my son kept saying that I really must try to bake Focaccia bread...
so I was inspired by a formula in Tartine1 where Chad Robertson basically describes that they grabbed a proofed loaf and added in his case sliced potato to the dough and it turned into a focaccia....
So, as I had too much starter this morning I made a quick basic white 1:4:5 dough and let the bulk go quite far and proofy...then just poured it into an oiled baking tin and let it proof for an hour until it looked like this...
That finger poking thing was sooooo much fun and added olive oil and some tomatoes and a bit of parmesan cheese.....I was not allowed to add peppers...
Baked for 20 min and done...
This was surprisingly quick and easy and just have 2 pieces left for a packed lunch tomorrow...
Comments
This looks great and must have tasted fantastic. Next time add some caramelized onions and it will take it over the top :).
a great idea. It then turns into a Zwiebelkuchen which we often had around this time of year in Germany or like in Tartine 1 where Chad just adds sliced potatoes....so many options.....:D
Are you sure it's your first?
In one Altamura bread video I've seen some of the very same dough to make the famous bread was also turned into focaccia. Very much like you described.
Looks delicious!
a trip to Linas Stores was the trigger here....I've even too a photo of their focaccia as a reference! It truly was my first attempt and I might try another with a polish to see the difference but never have done a poolish and mix SD with yeast...
or I try it the mix warm and cold bulk route like a baguette dough with just a bit oil added to the dough too...oh so many options...
All stocked up on Caputo Semola again!!!! My son carried the kilos of flour across London for me! ?
That looks beautiful! But I must admit that I would have found that dough alarming ?. I've never seen so many bubbles.
Must've tasted just grand. Thanks for the inspiration.
Enjoy what's left for lunch!
Carole
and much easier than I expected! I also remember a comment from Vanessa Kimbell where she said not too worry if you have an overproofed dough and just to turn it into Focaccia! So when I saw the bubbles I turned into a child and just had fun doing that poking thing with the fingers! I was amazed though that just the tiny amount of the Light Rye flour in the starter showed in the dough.....my son requested a 'proper' one next time! Hard to please !!!!??Kat
I'm gonna have to try that.
As for your son, well...
Keep up the beautiful baking!
Carole
would be one of the great breads even if it didn't taste great! Our standard pizza dough has EVOO, sun dried tomato, rosemary and garlic in the dough and when it is made into focaccia you just put some Parmesan in the mix too with a bit on top with fine fresh cherry tomatoes - Focaccia is also fine dipping bread too. Yours looks great and has to taste even better!
Happy baling Salt!
the world is an oyster and sun dried tomato sounds great too....or the sliced potato version that Chad Robertson has in Tartine 1..or the caramelised onion version... or...
I have now also a recipe with a poolish and might try that too...might be fluffier then.....Kat
Really tasty looking. At 80% hydration, Tartine doughs are near focaccia wetness already. I love that you achieved this will SD on your first try!
add more water? If you have a good focaccia formula please send it my way.....I will experiment with different versions and toppings.....Kat
I've not made a SD focaccia, which is why I was excited to see your result. I have only made the yeasted pain a l'ancienne version from BBA. It is a great recipe, easy to execute, and I'm sure amenable to SD conversion. Now that I've looked it up, the BBA pain a l'ancienne is 80% for all white flour, which is plenty wet. I've made it three times and it's always come out great.
The photo that supposedly shows the proofy dough looks like a bath tub full of soap bubbles to me!
Focaccia is the first type of "artisan" bread I've fallen in love with. Though I can be crazy with nontraditional add-ins, I always prefer to keep my focaccia simple: a sprinkle of rosemary and coarse sea salt (important!).
I'm afraid I have to disagree with some of the others: first focaccia or not, I would expect no less from you :)
and I have another one on the go..this time using the formula provided my Maurizio for his 15% Kamut ciabatta which also includes some olive oil..
https://www.theperfectloaf.com/ciabatta-bread-recipe/
I can't yet decide whether I treat it like the Focaccia or make a ciabatta....I just thought that last time when I made it as a ciabatta it was really airy and had a nice crumb and was wondering whether I get the same result with the Focaccia approach...I have to get some coarse sea salt too!!!
Happy baking...Kat
Great looking focacci!
This week I bulk fermented at room temperature for too long that dough lost structure. I should have thought about salvaging it by trying baking some focaccia, but I ended up throwing the dough away. Silly me.
and it is so nice to know that nothing will get ever wasted! :D Kat