#Focaccia

They were right, this is the best focaccia I’ve ever made. 80% hydration, done same-day with a proofbox submitted by /u/Accurate-Athlete-499 [link] [comments]

Recently started making focaccia and I have a few questions about some of the terminology that's often used surrounding... well, Focaccia, yes, but also just all breads lol. 1) Is this good looking focaccia?…

Graduated this past May and have been relentlessly looking for work. Started baking bread to pass the time! (Pic 1: Artisan bread, Pic 2: Garlic herb focaccia, Pic 3: Homegrown tomato and rosemary focaccia) submitted by /u/melsalghul [link] [comments]

There is a bakery near me in west Cornwall that does THE best focaccia ever. I bake focaccia myself and I cannot figure out how they get it so good. The crust is so dark all over and crunchy and chewy. Any advice?…

This is my second go at focaccia since 5months learning it in culinary school. I'm happy with my result and feel I can make it again, every time I'd cut a piece open I had to admire the tunnels/bubbles inside. My co workers were so hyped about it.…

I got into focaccia the last few months and wanted to do one for a party today. It turned out to be the best one yet! Sat in my fridge for 3 days and tasted really good. (Was also my first try at some art) submitted by /u/Proper_Mushroom [link] [comments]

This is my third try at focaccia, and I’m so happy with how this one came out. The first two were flat, oily messes with zero big bubbles, so I followed the cold ferment method this time.…

Tried King Arthur’s big and bubbly stuffing focaccia recipe. It was even better than I expected! So much flavor and made the house smell like Thanksgiving!…

Did the focaccia variation from the ciabatta recipe in King Arthur's Baking School cookbook. Topped with some basil-butter-olive oil mixture I had in the freezer. First time making focaccia in cast iron and it turned out pretty well!…

This is my first time making focaccia so sorry if this is a dumb question!! submitted by /u/the-clawless [link] [comments]

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.…