The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

foccacia

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feedmittens's picture

focaccia success! thanks to Reinhart... and question about parchment paper.

August 11, 2009 - 6:51pm -- feedmittens

I followed The Bread Baker's Apprentice's instructions almost to a T and it came out really well.  Just wanted to post a couple quick pics and look for suggestions for improvement.  Oh yeah, and I did not use parchment paper or a slipat or anything.  Was this a bad thing?  I think the bottom came out great.  I baked it at 450 for 12 minutes, then let it cool for 20mins before cutting into it.

Grey's picture

Practicing Foccacia

September 21, 2008 - 11:14am -- Grey

I've been trying the Focaccia recipes from the BBA, and it's been turning out... very very well, Still perfecting the herb oil, but I'm extremely happy with the bread, I've been considering splitting the recipe in two as the resulting panned loaf is sometimes almost too high, certainly 2-3x the height of the bread pictured with the recipe, but we'll see. this creates a beautiful fluffy loaf with a great crust

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