The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Focaccia advice...

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Yeastfan41's picture
Yeastfan41

Focaccia advice...

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:

100g Semolina flour

450g Bread flour

2tsp salt

7g yeast

250ml warm water

100ml Olive oil

 

It gives perfectly tasty results....

I just wonder if anybody has any ideas how to take it to the next level?

Thanks!

 

 

 

dwcoleman's picture
dwcoleman

Get yourself a round cake pan, oil it generously.  Mix your focaccia dough the night before, ferment for 90 minutes(I fold every 30 minutes).  Retard overnight in pan, 8-16 hours later remove the pan and give it about 1 hour to take the chill off.  Bake in your oven and it should be very airy.

wassisname's picture
wassisname

Try 350ml (or more) water and you should see a dramatic difference.  550g flour with 250ml water seems pretty dry, even with the olive oil.  Making it in a pan, as recommended above, will keep it from getting out of control at higher hydration.

Marcus

AnnaInMD's picture
AnnaInMD

dough, MiniOven gave me that idea baking baquettes with poolish.

Dough is beautifully light.

flournwater's picture
flournwater

All good suggestions, especially where higher level of hydration is recommended.  I've also found that gently folding and gently poking with fingertips helps maintain a slightly higher level of trapped CO2 while still redistributing the yeasties/gluten.   The only other significant difference in your formula and mine is that I use AP flour instead of bread flour for my foccacia.  I think bread flour is too heavy for foccacia - but that's a personal thing.  I also don't like to use eggs in focaccia dough as, IMO, it tends to corrupt the springy texture I prefer in that type of bread.  I tend to reserve the use of eggs to sweet doughs, breakfast rolls, etc.