So i tried making focaccia again and it turned out way way better than my last attempt 😆 thank you so much for all the help! The crust came out really nice and it tastes good. Although, the bubbles are so small. Is it because my pan is square? Or maybe it needed more water??
by elevensilvers
20 Comments
Oooh now I’m going to Make some🏃♀️🏃♀️🏃♀️
i don’t make bread, i’m only here cuz i like to eat bread, but i must say, despite not being an expert on the matter, i would definitely eat this bread.
I’m so jealous! I can’t get mine to rise. That looks delicious!
Not an expert and also in focaccia trouble shooting mode myself, is it maybe a tad under proved? That could cause less bubbles I think. I have a similar issue but I think mine is because my kitchen stays weirdly cold so it’s hard to prove anything well.
Looks delishhhh
This looks delicious 🤤
We’ve all been there 😅 When I mess up on one thing I bake I give it a break for like a month and then get back to it hahaha
Baking is kinda hard for me and as someone who loves bread, this looks yum
Good job on not giving up! Coming from someone who had to step away because she sucks at making sour dough. My attempts at focaccia never came out right, although the bread was delicious just not quite right
That looks amazing my first attempt still hunts me..
Omg I want
Your focaccia looks like a winner.
I had trouble with foccacia in the past, but finally configured what I felt was my “perfect” recipe.
And it’s out there on the net too! I stumbled on it one day on YouTube and shouted with joy.
[https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/](https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/)
Trust this recipe. It works.
That is a beautiful looking focaccia! Nicely done!
This looks so great!!! The thing with bread is you will look at it a smug way and it will cross you! Be happy with. These results and don’t give up!
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I think you may not be stretching and folding it enough. You need to do this at least 4 times. You also need to make sure your bread flour has 12% protein. You can use 00 or 1 flour, 1 will give you a darker crust and a more robust flavor. Also you should let it rise in the fridge overnight. After which you want to do another series of stretch and folding. You’ll know when she’s done being stretched and folded because your dough will become more taut and not give as easily to stretching. You’ll want big air bubbles on your dough before baking. Also use 3 tablespoons of olive oil in the pan. Let it rise again for an hour before baking. Dimple the bread. Bake at 400. Bake it for about 20 minutes.
I feel like this was a whole thing but I’m still glad to be part of it even if it was at the last stretch
As a lover all things bread i would absolutely eat the heck out of this 😌