Questions tagged [focaccia]
The focaccia tag has no usage guidance.
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Too much yeast and collapsing
Assume a no-knead focaccia with 1.33% dry instant yeast and 100% hydration has a bulk fermentation of 2/3 hours at room temperature. Then it's spread on a dish, let rise for about another hour, and ...
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Focaccia dough perhaps not able to get at room temp before baking
The classical Focaccia Genovese proofs three times.
First in bulk (right after partition if making more than one)
Then flattened and topped with coarse salt in order not to let a film form that would ...
- 794
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Lack of structure in a no-knead pizza
I hope this question is not too vague but let me try anyway. I followed a NK recipe for a pizza with the following baker's percentages
100% flour with 13% protein and W300/320 according to the ...
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Turning focaccia upside down before topping
In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping, turns it upside down.
The tins were ...
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Making Bread From Pizza Dough
My kitchen and I started to mess around and make loafs of bread from our pizza dough. Last night I loaded up a hotel pan with dough, and baked it for a little over an hour at 350. I let it rest and ...
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Glazing bread pre-baking
I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a typical, savory focaccia, almost like a ...
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Why do we dimple a focaccia?
When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I'm asking here: why do we make dimples ...
- 10.6k
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Countering the oven spring, on purpose
In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab).
The dough is fortified with oil, and spends a long time proofing. the recipe then goes ...
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How can I "cheat" on dough maturation?
I found a good balance between leavening and maturation while using my favourite flour, my oven and my sourdough starter, the only problem is that the whole process, from mixing the ingredients and ...
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How to put stuff inside baked sandwich and bread?
I would like to cook some rolls or bread with the condiments already inside. The condiments that I like range include tomatoes, olives, sliced ham, and bacon. Notice that I mentioned acidic and fatty ...
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Substitute baking powder for yeast in a focaccia?
I was going to make a focaccia-like dish, but found that I don't have any yeast. Can I substitute it with baking powder? How?
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Can I freeze my selfmade focaccia?
In my family I am well known for baking a great focaccia bread, but soon I won't be able to bake for some time, so my idea was to bake a big batch and put it into the freezer. Will that work or will ...
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