The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Focaccia question.

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Tpayson's picture

Rose Beranbaum's Focaccia recipe question

August 10, 2011 - 12:24pm -- Tpayson

I have been using Rose Beranbaum's recipe for Focaccia for the past few months now. Today will be my 6th time that I have made it. However, the past 3 times I have hit a really big snag.

The first few times were beautiful; light and airy and perfect. The last few times, not so much. I have followed her directions religiously, always, and they've always come out perfect. The last three times, they've all come out flat, greasy and uninspired. I was wondering if anyone else has experienced the same problem with this.

Yeastfan41's picture

Focaccia advice...

July 5, 2011 - 11:09am -- Yeastfan41

Hello

Forum newbie here with a question regarding focaccia.

Ok so I've been baking focaccia (my favourite bread to bake) for a while now and am now feeling confident enough to start experimenting with my own dough mixes.

One thing I want to do is make my bread lighter, more airy - although it's delicious up to now my focaccia have all been quite - for want of a better word 'cakey' - and I want to get a more aerated bubbly texture to it, like you often find in the breads you can buy at Italian deli's.

The recipe I use so far is pretty basic:

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