Ingredients:
- 100g active starter
- 375g water
- 500g flour (~100g whole wheat + 400 bread flour)
- 11g salt
- 20g EVOO (an experiment wanted to try adding some this time)
Did 4 stretch and folds. After bulk fermentation shaped it and was going to let it rest a bit before shaping again and putting it into a boule in the fridge. Instead forgot about it on the counter overnight and dumped it into a 9X13" pan the next day with the amount of olive oil that felt right and some everything bagel seasoning.
Baked at 425F for about 30-40 min. It actually puffed up bigger and more round in the oven than I expected (although idk what I was expecting since I've never tried this) but deflated a bit in my desperate bread fueled haze trying to get it unstuck from the dish so I could dig in for lunch. Worth it.
(recipe is basically a slightly altered version of the alexandracooks recipe)
by Aoid3
11 Comments
I know! I started my cottage bakery with focaccia so I dont have to shape or worry.
Oh my gosh same. My focaccia always turns out delicious but I have never made a good basic loaf
Standing loaves are overrated. Flat breads are where it’s at.
Omg I’m a mother to a newborn and for the past 4 loaves I have forgotten them and continued to bake them anyway!
Haven’t turned out great but this is what I need to do!
My logic to why I keep baking is because I’m finally at home all the time so I thought I could manage the proofing and stretches etc but I’m just freaking sleep deprived ha!
So when I over ferments, you just out it in pan, simple it and add oil?
I did many variations of focaccia. Sweet ones with cinnamon and sugar, apple and cinnamon. Some with cheese and rosemary and so on 😂
I know why. Because focaccia is so freaking delicious you will eat way too much.
Wait until you cold ferment focaccia in the fridge for multiple days!
This is my got focaccia recipe and it doesn’t miss. Such a great flavor. (I know it’s not sourdough though)
https://www.reddit.com/r/Breadit/s/BxxTekOYA3
I shape mine on a rimmed baking sheet and let rise in fridge overnight. Take out while preheating oven. It was delicious!
I like focaccia but my family doesn’t.
Looks amazing!
I literally did the same thing today! Except instead of everything I did dried onion, rosemary, salt, and pepper. I now call it steak bread, because thats how I season those too 🤣