The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What kind of yeast for my focaccia?

alyssapissa44's picture

What kind of yeast for my focaccia?

Hi friends. This is my first time on here but I needed some of your expert advice.

I have been making focaccia for awhile now and I have two recipes I like to use. My first one only takes 12 hours on the countertop and the second is a slow 24 hour rise in the fridge. Both of these recipes use active dry yeast. 

I shared my 12 hour focaccia recipe with my mother in law recently and noticed that her bread had larger open crumbs than mine. We realized she was using instant yeast and dissolving it in water because thats what I told her to do, thinking she was using active dry yeast. 

She said her bread was still good and the crumbs looked amazing. I want to try dissolving my instant yeast in water now to see what will happen- I know though that it's not needed. 

My question is what do you think will happen if I use the instant yeast for my 24 hour focaccia recipe that sits in the fridge? My MIL used the 12 hour one. I want to experiment and see what kind of crumb and taste can be created but I'm afraid it may be too long of a proof for the yeast and it won't work (especially if I dissolve it in water first)?

I also add about a teaspoon of honey to both of my recipes when I use the active dry yeast. I'm wondering if that is still needed. 


One other thing, my 12 hour bread has 1/2 tsp yeast with  2 1/2 cups water and 5 1/3 cups flour. The 24 hour one has 1 tsp of yeast, 1 1/4 cups water and 3 cups flour. 

Any advice or tips would be helpful, friends! Thank you.

cranbo's picture

If you want the same result as your MIL's bread, you'll need to follow the technique as precisely as possible. Meaning using the same yeast and the same proportions. 

That's always the challenge with baking: give 2 bakers the exact same recipe/formula and the bread will still turn out a bit different. 

Good luck and happy baking!