The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First focaccia 2012

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Norman's picture
Norman

First focaccia 2012

Well, is been a while that I haven't post anything here and yesteday I decided to try a new recipie for a focaccia.  I saw this guy in youtube doing the focaccia this way, so I give it a try.  It came out pretty good, the only thing, the dough is pretty wet and no oil was added to the dough, but when you let it proof, you put oil all around the edge of the dough.  I saw the video like I said in youtube  and here its the link if anybody wants to see it.

http://www.youtube.com/watch?v=-KduGUOW1Tk

http://www.youtube.com/watch?v=Ed5fl-p4ZrI&feature=relatedhttp://www.youtube.com/watch?v=uGiIRHwGx74&feature=relatedhttp://www.youtube.com/watch?v=v-8Xw2XuC7w&feature=relatedIt has 4 parts, but going back about my focaccia, the dough cooked came out a little tough. It has nice holes, but I think I made have put too much oil around it.  Anyway, I'm happy with it, meybe the next time I'll do it with less hydration and almost no oil and I'll see the difference.I'm going to put some pictures for you guys to see. I just put on top, onions, sliced garlic and shredded parmessan Chesse.  Over all. I'm pretty happy with the end result, but I like to be perfeccionist and I always like to get better.  I saw many people here that are great bakers.  Anyway, happy new year to everyone and best wishes to all.
FlourChild's picture
FlourChild

Love the open crumb and the freeform shape of your focaccia!  Looks delicious.

Norman's picture
Norman

The more I tasted, the more I like it, hahaha.  When the dough is pretty wet, it makes it a little rubbery in my opinion.  The pictures I took of the open crumb, was 24 hrs after I made it, but still looks pretty good.  I just got a piece after I came back from church with a cup of coffee, tasted great.  I'm going to try to do it again, but this time I'll change the ratio of water/flour.   The beauty of experimenting and searching fro perfection, or at least what I consider perfection.  Thank you again flourchild for your nice comments. 

Norman.

gerhard's picture
gerhard

It looks good!  I think that adding more flour would be a mistake.  Do the stretch and fold two or three times, it will firm the dough up a bit.  I do it three times, right after taking it out of mixing bowl, after a 5 minute rest and then 1/2 hour later.  Let the dough rise for an hour and then spread out on parchment lined baking sheet.  I pour herbed olive oil on the dough and then spread it gently with my fingers.

Gerhard

Norman's picture
Norman

Thanks Gerhard.  I did fold the dough 3 times, though I let it rise for an 1hr and then did the stretch and fold (3 times).  I think I needed to put less olive oil on the pan.  I do like the way it came out and the flavor is great.   I did first the fermentation with 130 gr of bread flour, and about 150 gr of water, added sugar, salt and yeast.  Let it fermented for about 14 hrs and then added to my final dough.  Is nice to know that there are a lot of people out there who really enjoy to bake breads, I love everything realated to bread baking.  I have seen a lot of people here who are very good bakers, some of the pictures of their products are unbelievable, I wish I could do  as good as they do.  Anyway, thank you again for your comments and info.

Norman.

Schola's picture
Schola

will attempt it tomorrow. Very excited. I've got everything laid out to make a start early in the morning. I presume it will freeze if it is surplus to immediate requirements?