oh wow… is the prettiest focaccia i’ve ever seen 😭
hairless-chicken
i would love the recipe!!!
KianOfPersia
Hey everyone! I’ve been probably on an over 1 year quest to get what I feel is an amazing focaccia product. My definition of this would be a crunchy/crisp top and bottom while having an airy/pillow like interior with lots of bubbles and airholes. I’m constantly tweaking it but here’s my current setup and thought I should share.
300g King Arthur Bread Flour
225g warm water
200g very ripe starter (100% hydration) – feed at least overnight if wanting to start this in the morning.
7g sea salt
7g olive oil
Whatever toppings you wish (Rosemary, finishing flake salt, Parmesan, etc.)
1 tsp diastatic malt powder
Tools
8×9 pan
Pizza Steal (but not 100% necessary)
I put all the ingredients stated above together into a shaggy dough. I let sit for 30 minutes to let the dough hydrate fully in a tall bowl covered in a damp cloth. I do a series of 3-4 stretch and folds about 20 minutes apart until there is some very strong gluten formation going on. I let is sit in the bowl under the damp cloth for about an hour or so after that to get some gas. Should probably get 50% increase in size.
I transfer into a 8×9 pan that is completely coating with a thin layer of olive oil on the bottom. I carefully stretch the dough out as far as it would want to go (but probably won’t go all the way first try). I let the dough relax 15 min or so and stretch out again until most corners are covered. This may take 2 attempts.
For a final proof, I put the tray in an off oven and light on with near boiling water in another pan to keep the air in the oven moist. This final proof will take 1-2 hours and by now, the focaccia should be very gassy and ready to bake.
place oven at 475f and I use a pizza steal as well. Add whatever toppings you think you like. In my case, I used rosemary, parmesan cheese, and flakey sea salt. Add additional olive oil on top as well and dimple the dough in the pan.
Place the focaccia tray on the pizza steal (middle rack) for about 15-20 minutes until the top is nice and brown. Remove the pan and now place the focaccia directly on the pizza steal for 4-5 minutes so the bottom gets brown and crisp. Remove and place on a wire rack until it gets cook enough to enjoy.
Update – I’m in the dead of winter where I live and my house is at currently 71f so that may impact fermentation time. The oven method really works to speed things along though.
idgirl96
This looks insanely good omg
milkeee
Bravo, this looks like my ideal focaccia. I think I might try adapting it for pizza…
tinman91320
Wow! congratulations! Perseverance paid off!
VivaLasFaygo
This is gorgeous.
I’m going to try.
Dazzling-Soup-5695
I’m italian but that’s the greatest focaccia I’ve seen!
Intelligent_Bid406
What is the purpose of the malt flour?
getupk3v
Dang that’s an aggressive amount of starter! I’m going to have to try this!
16 Comments
Beautiful crumb!
🔥🔥🙌🏻
Beautiful crumb! What recipe did you use? I made some the past weekend, and while it was really tasty, the crumb isn’t as open as yours:
https://preview.redd.it/i599y8gunzce1.jpeg?width=4032&format=pjpg&auto=webp&s=cd285600ca30480f24a2aec581c2c1ab2b747647
😳
Beautiful!
oh wow… is the prettiest focaccia i’ve ever seen 😭
i would love the recipe!!!
Hey everyone! I’ve been probably on an over 1 year quest to get what I feel is an amazing focaccia product. My definition of this would be a crunchy/crisp top and bottom while having an airy/pillow like interior with lots of bubbles and airholes. I’m constantly tweaking it but here’s my current setup and thought I should share.
300g King Arthur Bread Flour
225g warm water
200g very ripe starter (100% hydration) – feed at least overnight if wanting to start this in the morning.
7g sea salt
7g olive oil
Whatever toppings you wish (Rosemary, finishing flake salt, Parmesan, etc.)
1 tsp diastatic malt powder
Tools
8×9 pan
Pizza Steal (but not 100% necessary)
I put all the ingredients stated above together into a shaggy dough. I let sit for 30 minutes to let the dough hydrate fully in a tall bowl covered in a damp cloth. I do a series of 3-4 stretch and folds about 20 minutes apart until there is some very strong gluten formation going on. I let is sit in the bowl under the damp cloth for about an hour or so after that to get some gas. Should probably get 50% increase in size.
I transfer into a 8×9 pan that is completely coating with a thin layer of olive oil on the bottom. I carefully stretch the dough out as far as it would want to go (but probably won’t go all the way first try). I let the dough relax 15 min or so and stretch out again until most corners are covered. This may take 2 attempts.
For a final proof, I put the tray in an off oven and light on with near boiling water in another pan to keep the air in the oven moist. This final proof will take 1-2 hours and by now, the focaccia should be very gassy and ready to bake.
place oven at 475f and I use a pizza steal as well. Add whatever toppings you think you like. In my case, I used rosemary, parmesan cheese, and flakey sea salt. Add additional olive oil on top as well and dimple the dough in the pan.
Place the focaccia tray on the pizza steal (middle rack) for about 15-20 minutes until the top is nice and brown. Remove the pan and now place the focaccia directly on the pizza steal for 4-5 minutes so the bottom gets brown and crisp. Remove and place on a wire rack until it gets cook enough to enjoy.
Update – I’m in the dead of winter where I live and my house is at currently 71f so that may impact fermentation time. The oven method really works to speed things along though.
This looks insanely good omg
Bravo, this looks like my ideal focaccia. I think I might try adapting it for pizza…
Wow! congratulations! Perseverance paid off!
This is gorgeous.
I’m going to try.
I’m italian but that’s the greatest focaccia I’ve seen!
What is the purpose of the malt flour?
Dang that’s an aggressive amount of starter! I’m going to have to try this!
Umm looks so delish!