The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What determines a good focaccia?

dkook's picture

What determines a good focaccia?

I just baked my first focaccia and I wanted to get some feedback. I liked the crust and flavor but was curious about the inside. 
Some pictures that I saw had larger air pockets so I was wandering do larger air pockets mean it is a better loaf? And how do I achieve that? 
I let my dough rise for 13 hrs in my oven, turned off and door closed.
Let it rise in between for 30 mins twice.

Used a salt brine to pour on top before my final rise.

Baked at 450 for 30 mins.

Dough seemed a little more wet than what I have researched on video.
My loaf seems the air pockets are smaller and more compact. 

idaveindy's picture

... there is no one answer. 

It can be just as varied as loaf bread.  Sorry for being trite, but like most food, it's whatever you like.  And it somewhat depends on how you eat it, or what you eat it with.

For ideas, inspiration and possibilities, you could buy some at bakeries and grocery stores.

I've always liked a somewhat oily focaccia, with sparse toppings baked on it, such as tomato slices, cherry-tomato halves, onion slivers, sliced olives, and green pepper slivers -- almost like pizza toppings, but without tomato sauce, and without cheese.  Or maybe just a few sparse shreds of mozzarella.  I like a little color in the crust, so maybe a little durum/semolina flour, and/or some finely ground whole wheat flour.

My favorite focaccia was from the in-store bakery of a nearby grocery store. 


Edo Bread's picture
Edo Bread


cranbo's picture

Your foccacia looks great to me. Nice glossy translucent crumb with nice air pockets. Nice job!

Mind sharing what recipe or formula you used?