Hamelman's Focaccia Recipe?
So I was SUPER excited when Hamelman's book arrived in the mail last week...and couldn't wait to try something out of it. Since I love focaccia and it's been a while since I made it, I dove right in and went straight to his focaccia formula...which directs you to use his ciabatta formula and bake it in a cake pan coated with olive oil. Ok. That's new on me, but Jeffrey is the expert and I'm still learning. So I tried it. And what I ended up with looks a giant ciabatta (hmm...):
The crust is also crisper than most focaccia I've encountered to date. I *did* use a 9" cake pan instead of 10 because that's all I had, but is there something else going on here? Sorry...no picture of the crumb...it's still too hot to cut