December 15, 2012 - 6:10am
First attempt at Focaccia
Well a double first for me today pasta and Focaccia. Here's a pic of the latter (completely forgot to take one of the pasta)..
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Well a double first for me today pasta and Focaccia. Here's a pic of the latter (completely forgot to take one of the pasta)..
At Epcot in FL there is a pavilion, The Land. They serve a sandwich served on Focaccia. It is DELICIOUS and this bread looks just like theirs. Good job!
Yes, at Sunshine Seasons! You did a great job!
Thanks for the kind comments it's very encouraging.
Looks like a great attempt. I went through a few different foccacia recipes before learning how to make it at a local bread cooking class. One of the main tips from that session was basically to make the dough as wet as possible. What that meant was that I only added flour until the dough was holding together. This mixed with the large amounts of yeast helped give it the nice big bubbles.
Thanks mmin
I'm finding wetter doughs for a lot of the breads I make seem to produce a lighter, chewier crumb. The tip about using a lot of yeast for the Focaccia sounds interesting - I shall try it. My wife has just bought a Kenwood Chef mixer so kneading wet dough has become a whole lot easier (and cleaner).
No problem. Here is the recipe I have used with much success:
With the one caveat as discussed before, I don't end up using nearly all of the flour called for. Add a little at a time. If memory serves, I've used as little as 4-5c before. Also, if the top isn't browning to your liking, I give it a quick buzz under the broiler for a minute before taking it out.
Here is a picture of one of my efforts (I also add carmelized onions). For some reason I forgot to take a picture of the crumb :(