The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA Challenge: Week 13 - Foccacia

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BBA Challenge: Week 13 - Foccacia

Week 13: Foccacia

Here's the beginning of the thread for our group's BBA challenge for this week:

This week up was focaccia, the Italian flatbread. I must admit, I was pretty excited about this week's challenge, for two reasons. First,  I've been wanting to get back to some Italian and French breads and away from the fruit and nut breads and the regular-tin-shaped-loaf breads. Second, I'm just a fan of focaccia, and I've never tried to make it, so I was ready to give it a shot.

As I'll explain below the fold, I thought that it came out very well. Very tasty. However, I had two complaints: (a) it was way too oily, and (b) the dough turned out to be thicker than it was - for an Italian flatbread -- supposed to come out. The first problem is easily fixable, just use less oil (I can guarantee I'll be doing that next time). The second problem is not so simple, and I'm not sure how to fix it because I'm not sure what I did wrong. However, I'm not unhappy here - in getting the dough to come out too tall, I finally cracked the code on how to make proper Sicilian pizza dough, a goal that has evaded me for quite some time, as long time readers know.

to read the rest, just go here: