This is a high hydration focaccia that is done in less than 3 hours. It’s based on the recipe in this link, but instead of cold fermentation overnight, we mix all four ingredients (flour, yeast, salt and water) aggressively and then stretch and fold 5x until transferring to the final rest. My history has some other renditions of “the good bread”. I included the photo of the bread before I pressed my fingers and made dimples in it to show how much of the bread changes in that phase
by SpartanSteve63
10 Comments
Lovely, but I don’t see the recipe link.
Looks amazing ngl
I too want more of the good bread!
Looks fantastic!
Looks more like “the great bread”. Nice work!
Can’t see the link for the recipe, tho.
What a nice request!
Hi it’s me, your kid
This focaccia was around 90% hydration with garlic and rosemary from our garden. It’s based on this recipe: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/
How do you get it to not stick to the glass pan?
Looks absolutely amazing, I’m actually impressed you’re getting good results with the glass baking dish. Normally these are the worst things to use for baking and focaccia.
Curious if you add some broiling time or extend the baking time any?
Tease!!