I make bread often, but this is my second time making focaccia. This is a tomato and kalamata olive focaccia with oregano and sea salt. Any suggestions or points of improvement?
I used the recipe from the perfect loaf: https://www.theperfectloaf.com/a-simple-focaccia/
Except that I proofed it about an hour longer. Overall, I thought it was good, and was soft, but it was also quite a dense to eat. I also would like a crisper crust/top, so I might use all bread flour next time instead of a mix of AP and bread flour.
Any reads on this attempt are appreciated!
by Mammoth-Claim7933
14 Comments
Looks like focaccia!
I approve. Looks great. You might bump the temp slightly if you want my crisp. The wet tomatoes on top can make nailing the top crisp hard (at least for me)
wow that looks fantastic well done!
Looks great!
she’s gorgeous 😍 i almost think you could push the proof a little bit longer! (if you really want to nitpick, but it’s a beauty)
Beautiful!! Great job!
Looks like I need to make some too!
That looks so delicious, I’ll have to try that recipe .
Thank you for sharing!
Looks good.
You may want to try tomato and crushed fennel seed (yes, seriously). It adds a bit more complexity to the flavour.
Foccaing amazing
Looks amazing!
Everyone forgets to show the Bottom! A soft, mushy bottom ruins a good focaccia…let’s see that backside from now on! 🤪🤪
Maybe you could par roast the tomatoes before adding them to limit the moisture on top?
Just got home from a workout and saw your post. I am drooling. 🤤 Post saved!