The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Foccacia

le boulonger86's picture
le boulonger86

Foccacia

Had this with a yummy greek salad

nmygarden's picture
nmygarden

Bet this one didn't last long! Thanks for sharing!

Cathy

le boulonger86's picture
le boulonger86

All gone the same day Cathy .... LOL !!!! ..... Lunch then Supper

Wartface's picture
Wartface

Let me guess this is your Ciabatta recipe and instead of forming it into a slipper and letting it raise - you degassed it and put it on a pizza pan. Then you sprinkled the top of the dough with olive oil and topped it with rosemary sprigs. Right? Maybe you added another teaspoon of olive oil to the dough too... maybe not. 

dabrownman's picture
dabrownman

Our favorite pizza dough is a Focaccia Romanna recipe.

Well done and happy  baking 

dabrownman's picture
dabrownman

Our favorite pizza dough is Focccia Romanna.  Well done and Happy baking 

AbeNW11's picture
AbeNW11 (not verified)

Quite a lot to you recently dabrownman. You've made the gremlins angry somehow.

dabrownman's picture
dabrownman

it seems.  You would think after all of these years this could get fixed?

le boulonger86's picture
le boulonger86

Sorry Wartface you guessed 'Totally' wrong, nothing like it ..........................

plain flour + semolina flour + lots of olive oil, totally different taste and texture

it's like momma use ta make ..... :)

Wartface's picture
Wartface

I noticed on the chart that Jacob posted on his bakers percentage page a list of all types of bread and their basic formulas. That list had both ciabatta and focaccia nearly the same with the exception of the fat, in this case olive oil for the actual dough. I know there's a lot of olive oil on the exterior of focaccia bread. 

le boulonger86's picture
le boulonger86

dabrownman ...... Do you mean 'Pizza Bianca' the famous pizza of Roma?

dabrownman's picture
dabrownman

made with some EVOO, sugar, instant yeast half AP and half Bread flour with  2% salt, fresh rosemary. sun dried tomato and garlic in the dough retarded 18 hours is Focaccia Romanna.  It makes great focaccia but also makes the best pizza dough ever!