The Fresh Loaf

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Poolish Focaccia in pictures

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lolo's picture
lolo

Poolish Focaccia in pictures

Focaccia

 

This was really fun to make. I decided to try something with a poolish today, and I'm so glad I picked focaccia!  But wow does this recipe make a lot.  Even though it took a while, the results are really worth it.  I've never made focaccia of any kind before, but this was way better than any store-bought stuff I've had in the past.  Here's the crumb:

 

Focaccia Crumb

 

I left my poolish out overnight because I was... well.. lazy. BBA says to ferment it for four hours and then refrigerate it overnight, but I was tired and I wanted to go to bed, so I left it outside as a compromise. It wasn't as warm as my house, and it wasn't as cool as the refrigerator. It had the added bonus of not requiring a warm-up period when I felt like baking in the morning.  I figured it wouldn't make a huge difference if I cheated this way, and I was right! It still tasted great in the end. The poolish was a really fun consistency.

 

Poolish Poolish, consistency

 

This dough was a lot easier for me to work with than the pain a l'ancienne dough, even though they're both really wet and slack. Folding was a lot easier than the ancienne shaping for some reason. I've never done the stretch and fold before, and I really like the technique. Really easy but produces a nice result. I was surprised at how the dough changed just from three folds, 30 minutes apart.

 

Dusting Focaccia Dough Folding Focaccia Dough Oiling Focaccia Dough

  

The shaping was also a lot of fun. Maybe I just like playing with my food?  I did an herb oil with as much fresh basil as I could remove from my plant without killing it, and supplement with some dried italian herbs.  I was out of flaked kosher salt, which was sad, but I had sea salt in a table-salt sized grind.  I'll definitely get the larger salt for the next batch.

 

Herb Oil on Focaccia Dough Final Shaping, Focaccia Dough

 

If anything I think I should have degassed it a little more. It puffed WAY up, especially on one side that was particularly bubbly.  I gave half of it away to my best friend, and I'm thinking about making it again for a party this weekend. Seems like an ideal food for a lot of people who want to nibble and drink some wine! 

 

Anyone know the best way to store it?  Covered?  Plastic wrap?  Uncovered?   

 

Focaccia

Comments

Paddyscake's picture
Paddyscake

That looks wonderful! You sure your not a professional baker and photographer??!! I haven't tried focaccia, mainly because 2 people can only eat so much bread..and we eat too much already! I have to try this..maybe when we have our lobster cook-out with the kids to sop up the drippings.

lolo's picture
lolo

Thanks Paddyscake!

I'm definitely not a professional baker!  I'm closer to a professional photographer, but I think being a professional requires somebody to pay you for your work.  Hehe. 

foolishpoolish's picture
foolishpoolish

That's some delicious looking bread!

Must try this but I need to get a pan of some description.  

 

lolo's picture
lolo

Thanks!  I just used a regular cookie sheet/jelly roll pan.  Worked great!

foolishpoolish's picture
foolishpoolish

That's some delicious looking bread!

Must try this but I need to get a pan of some description.  

 

edh's picture
edh

Very nice bread and elegant photos! I haven't tried ciabatta, but I'm with you; focaccia is fun to play with!

Paddyscake; I find a full batch is way more than we can eat, too, but we also love it as a special treat. I'll sometimes make a mini-batch as a way to use up some sourdough discard. I still leaven with instant yeast, but the sourdough gives it a nice flavor, and I size the batch according to how much discard I need to use up.

foolishpoolish; any old cookie sheet with a lip will do, though parchment does make it easier.

edh

lolo's picture
lolo

Thanks, edh!

I felt like a little kid squishing around in all that dough.  I'll definitely make a half batch next time, though! 

dmsnyder's picture
dmsnyder


David

lolo's picture
lolo

Thanks David!

holds99's picture
holds99

Thanks much for your post.  You did sooo good.  Excellent presentation and photos. Looks like you're ready to write your cookbook.  Put me down for 2 copies.

Howard - St. Augustine, FL

lolo's picture
lolo

Aww, thanks Howard!  :)

Mini Oven's picture
Mini Oven

Wow!

I take it the other half went to teenytinyturkey the photographer.  Nice job with the presentation, baking and photography.   :)

Mini O

lolo's picture
lolo

Thanks Mini!  I'm the photographer, as well as the baker.  My best friend didn't have to work at all for her share.  :)

Mini Oven's picture
Mini Oven

Should have guessed from "folding" and "pouring" photos that a tripod (or stack of books) was in play. A self timer. Very good! Effective lighting too!   In the "action shot" with the flour, I can almost see your fingers moving!  Lovely!

Mini O

Eli's picture
Eli

Bread and Photos are amazing!!!

Jan D.'s picture
Jan D.

Beautiful bread, and an outstanding presentation.  It helps so much to see photos of the various breads in progress, thanks for including them.

Marni's picture
Marni

-and amazing photos!  Great food styling- you have an eye for this!  Really nice.

Marni

walgenbe's picture
walgenbe

This looks fantastic!  would you be willing to post the recipe, including what you did to make that wonderful looking herb oil?

 Thanks!

Cooking202's picture
Cooking202

I went on a quest in search of a recipe like this one and viola, I found this  exact one  PR's BBA here ya go:


http://veganyumyum.com/


 Carol