85% hydration
1% ady
2% salt
4% olive oil
cold ferment 20ish hours
topped with fried shallots and red sauce
25mins at 450 in my big cast iron
be mean i’m a sucker for constructive criticism 🙂
second focaccia ever, second bread bake ever. having lots of fun!
by Gobbledegooch
4 Comments
Looks so so good!! I almost wish you put some marinara, pepperoni, and mozzarella on it for a focaccia pizza!!!
A full recipe break down is you will pleas. Been looking for a pizza style focaccia for a while now
looks so yummy!
Impressive for only your second one. It took me a year until I was happy with my own recipe.
Tricks worth a try – don’t oil the pan before you put the dough in, instead melt some butter in the microwave and pour it into the pan, tilting the pan until the butter covers it all, then put the pan into the fridge to solidify. A thin layer is all that’s needed, you can tip out any excess. Take the pan out of the fridge just before you put the dough in to bake. This does two things – the thin butter layer is solid so the dough can’t absorb it, thus reducing the chance of sticking, and the butter melts and then boils in the hot oven, frying the base of the dough in rich delicious butter for a proper crispy/crunchy base. I don’t use a cast iron frying pan personally, but this works awesomely well for standard baking trays, pie tins and roasting dishes.
Get some firm but melty cheese, I like aged cheddar for this. Small cubes maybe 1cm a side. Instead of dimpling the dough, push the small cubes of cheese down through the dough until you can feel the base of the pan. When the dough is baking the cheese melts, making delicious gooey pockets of sharp cheese.
To balance the fatty richness of the cheese and butter, pat dry some slices of pickled jalapeno on kitchen paper, and medium fine chop them. Add them to the flour as you’re mixing the dough together. Save a few extra slices to top. The jalapenos add a lovely hum of heat, not too strong or long-lasting, and the pickling process gives a nice sour note. Fresh peppers are not recommended, they will burn.
To this I like to add some sweetness to round out the flavour profile. A sprinkling of brown sugar or a squeeze of molasses or maple syrup over the top before baking caramelises beautifully.
If you really want to be mega extra, comfit a head of garlic and brush the oil over the top of the dough before adding the toppings.
Damn. Be right back, off to make focaccia.