#Focaccia

I have a pizza oven and baked very underwhelming bread twice during the pandemic, but I’ve found it difficult to fall into a proper rabbit hole when it comes to dough-making. Focaccia might do it for

First loaf I've ever made. I normally fuck with focaccia in a big sheet. I feel like this recipe was basically focaccia but asked me to put the bread in a hot Dutch oven- I don't own one of those, so I just used my aluminum pan and made a strange metal…

During my week long stay in Milano, I went there almost every day for my afternoon snack. For my bake, it was made with only pizza flour as I could not find a stronger flour to mix in.

https://www.reddit.com/r/Breadit/s/nUq4gzVqv7 \^for those wondering My dad took bits of the bread before it cooled down completely. Tastes ok, would’ve liked it a bit fluffier but I’m letting them cool completely to see if there’s a difference.…

Not the prettiest olive placement, but I think it turned out alright. One hour autolyse 400g AP flour 400g water 2.4% salt 4g yeast Winged olive oil Might have under baked it a bit.. I’m guess higher hydration doughs take longer to bake?

I think I’m starting to get the hang of this. I still have a hard time shaping them nicely, they always seem to rise more in the middle even with the poke and giggles haha. 90% hydration.

85% hydration. 48 hour cold fermented. I was planning on making focaccia tomorrow night to go with dinner, but plans changed, so I made pizza tonight.

So I finally made focaccia from scratch—first bread I’ve ever attempted—and it came out alright. I wouldn’t say it’s the best bread I’ve ever had but it was definitely solid for a first attempt. Here’s the thing though.…

Whipped up a little focaccia in the cast iron. 400g flour, 80% hydration, 2g dry yeast, 20g salt, 20g olive oil plus more for the drizzle on top submitted by /u/Substantial-Fun-48 [link] [comments]

From Kingarthurbaking RSS Feed: How can I get a more bubbly, open crumb in my focaccia?: Two key focaccia tips from our recent podcast episode.