The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Focaccia suggestions

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hansjoakim's picture
hansjoakim

Focaccia suggestions

Hi everyone!

This is Hans Joakim from rainy Norway calling...

I'm getting some friends over this weekend, and thought I'd surprise them with a focaccia as a light afternoon snack. I've skimmed over the focaccia recipes in Reinhart's American Pie and the one in Hamelman's Bread, but I was hoping that you might suggest a killer focaccia recipe for me. It's a long time since I made focaccia, so I think I'll stick with a pretty basic one (i.e. not a lot of toppings).

I'd be grateful for any suggestions :)

SteveB's picture
SteveB

Hi Hans,

How about trying this one, adapted from Reinhart's Bread Baker's Apprentice:

http://www.breadcetera.com/?p=96

SteveB

bakerwendy's picture
bakerwendy

I was going to also suggest the one from Bread Baker's Apprentice. Here is a link that has step by step pictures that helped me and the recipe.

http://veganyumyum.com/index.php?s=focaccia&searchbutton=Go%21

Wendy 

hansjoakim's picture
hansjoakim

thanks a bunch for your suggestions, steve and wendy :)

on a side note: are the recipes in BBA all in volume, or are there bakers % or weight there as well? for me, the fact that hamelman comes with both metric weights and bakers % is a huge plus.

 

edit: by the way, steve, i certainly got your site bookmarked now. what a fabulous resource, with lots of inspiring pictures :)

i find the "bertinet method" of mixing quite intriguing, and i'll try that for my next round of baguettes. have you tried this method for other doughs (e.g. doughs with wholewheat or a small amount of soaker)? i guess other doughs won't be strong enough for this kind handling?

SteveB's picture
SteveB

Hi Hans,

Thanks for the kind words and the bookmark!  The recipes in BBA are shown both in volume (cups) and weight (lbs. and oz. but not metric).  Each recipe has a baker's percentage breakdown as well.

The Bertinet mixing method works quite well for a wide variety of doughs.  The only type of dough where this method might be problematic is with low hydration doughs. 

SteveB

www.breadcetera.com