Bread With Big Holes
My wife and I recently aquirred an interest in baking Foccacia. We have made some screamin' loaves but when we compare them to a certain loaf we purchase at Trader Joe's.... we are lacking. Trader Joe's loaf is filled with large holes. That is a characteristic we love but we are not able to reproduce the holes. The recipe we use for the dough is 3 cups of bread flour, combo of .75 cup water and .25 cup of white wine at 120 degrees poured over 2.25 teaspoons of active dry yeast, to the liquid we add.....one T of olive oil.....one T of honey....and a teaspoon of Kosher salt. We let it rise once, punch it down, then let it rise again, then shape it into foccacia loaf and bake at 450 for 13 minutes.
Does anyone out there know what we are doing wrong? We only produce bread with tiny holes. It tastes awesome, but we want to know the difference. How do we make big holes?