The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Advice on Tartine potato focaccia recipe

lesbru's picture
lesbru

Advice on Tartine potato focaccia recipe

Has anyone made Chad Robertson's potato focaccia from the first Tartine book, p101?   It looks delicious but there are a couple of ambiguities for me that I hoped someone might be able to help me with.  He says this recipe calls for one recipe of Basic Country Bread dough and that it makes one focaccia.   Later he says stretch the dough to the edges of the baking tin.   He doesn't give a size for the tin.    One BCB  dough recipe (1,000 gms  flour) makes two quite large loaves so I think he may mean one loaf's recipe (he says , at the bakery we pull a loaf from the rack that has fermented overnight) so that would be half a recipe.  My guess is that he would have large trays in his bakery, ie the size of my whole domestic oven shelf. Does that sound about right?  I have never made focaccia before (although I have made umpteen tartine loaves) so I don't have any instinct at all for how thick the stretched dough should end up.  So my question is:  single or double loaf quantity of dough?   For what dimension tin?

bikeprof's picture
bikeprof

Based on the pictures, it looks like a full sheet pan's worth of focaccia (and that would be his default pan in the bakery...but not at home, where 1/2 sheet pans are the norm for standard ovens).  So I think your intuition is likely correct, that a BCB recipe would make 2,  1/2 sheet pan focaccias at home.

The best way to find out for sure is to try it...and let us know how it went...

lesbru's picture
lesbru

Thanks so much for this, bikeprof. I  hadn't realised there were standard sheet pan sizes in the US. Here in the UK we just have roasting tins or baking sheets in a whole lot of different sizes. It all makes perfect sense now. Really appreciate your help. 

lesbru's picture
lesbru

Well I made a half tartine recipe potato focaccia on my largest sheet pan, which is slighter smaller I think than the US standard half sheet pan and it came out really well.   And oh, it tasted just as good as Chad Robertson's pictures look. 

It did undulate more than I expected, my pressing out must have been a bit irregular, but I like to think that's part of its charm!  Will definitely make this again, it was perfect with homemade soup.   Thanks again, bikeprof.

dabrownman's picture
dabrownman

 I showed my daughter the picture and she wants some too!

Nice  happy baking 

lesbru's picture
lesbru

Thanks dabrownman. Come to London and I'll make you some!