The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

my latest focaccia

treiz's picture

my latest focaccia

hey everybody, just wanted to get some feedback on the last batch of focaccia i made. it's the reinhart recipe from american pie, which i love. it's all covered with ground parmesan, garlic and sea salt. i upped the hydration a little over what the recipe calls for and i think the crumb came out the best of any of the times i've made it. i'm pretty new to taking my breads seriously but i read the site a lot so i just wanted to see how i was coming along. i have my first sourdough starter going right now that should be ready to go into a pre-ferment tomorrow, so wish me luck with that. anyhow, how's the focaccia look?

sorry bout the slightly blurry pic, phone camera.



SylviaH's picture

Your got me at garlic and parmesan. Your off to a great start. I love a good Focaccia and the topping are some of my favorite. I haven't tried PR and looking at yours I will have to give it a try. PR American Pie certainly has some wonderful recipes. Good luck on your new starter ;)

jennyloh's picture

Those looks yummy,  I did PR Artisan Bread's Focaccia,  I wonder if they are the same? ooh I love the sound of garlic and parmesan.  got to try it the next round.

jyslouey's picture

with  Rosemary, garlic plus a sprinkling of Parmesan and cheddar on top. I'm from Hong Kong and the focaccia is the first bread I learnt to make at cooking class.  It's a holiday here today and I thought I would refresh my memory as it's been a while since i last made a focaccia.  Its only a small one using 250 grms of flour. Looking at your focaccia, I'm now wondering if mine is really a focaccia as the texture of the crumb is  like that of  a normal plain loaf, except that it's flat. Thanks to TFL , my breads have improved in texture just by looking at videos on kneading techiques.