My toddler is obsessed with the plainest focaccia I can make
No indents, no toppings…just a basic dough with lots of olive oil
by EGGlNTHlSTRYlNGTlME
10 Comments
Selash
Your child is correct. Bread is best when being bread. Purity of form and fuction. Complete focus on the bready arts. Good child! More Bread!
EGGlNTHlSTRYlNGTlME
This is the focaccia that my family considers traditional, it’s 80% hydration but also very rich. I know a lot of people make focaccia with minimal oil in the dough these days, to get those big big bubbles, but we like the tenderness that the rich dough provides (while still being a pretty open crumb).
Anyway here’s the recipe for anyone curious:
* 300g bread flour * 6g salt * 3g yeast * 240g water * ~50g olive oil (I eyeball it but it’s a lot, as much as it can hold)
I do a 30min autolyse, then add salt and yeast and knead to window pane, then work in the oil. Baked in a 12” cast iron skillet at 450 until brown (20-25min). This was a same day focaccia so only like 1.5-2hrs each rise.
Enough_Insect4823
My kids call it crunchy bread
Only_Razzmatazz_4498
So does my formerly toddler now college kid. Just calls it white pizza.
Cromasters
My kids don’t like plain focaccia because “It’s just all crust.”. No problem more for the wife and I!
My son did not mind when I made the cinnamon roll focaccia and ate the hell out of that though.
butthole_perez
So… focaccia?
Signal_Pattern_2063
I am also obsessed with traditional focaccia.
Fuzzy_Welcome8348
It’s the little things in life🥹💕
xythian
Reminds me a bit of Adam Ragusea’s “pizza bread” except his version is even simpler.
10 Comments
Your child is correct. Bread is best when being bread. Purity of form and fuction. Complete focus on the bready arts. Good child! More Bread!
This is the focaccia that my family considers traditional, it’s 80% hydration but also very rich. I know a lot of people make focaccia with minimal oil in the dough these days, to get those big big bubbles, but we like the tenderness that the rich dough provides (while still being a pretty open crumb).
Anyway here’s the recipe for anyone curious:
* 300g bread flour
* 6g salt
* 3g yeast
* 240g water
* ~50g olive oil (I eyeball it but it’s a lot, as much as it can hold)
I do a 30min autolyse, then add salt and yeast and knead to window pane, then work in the oil. Baked in a 12” cast iron skillet at 450 until brown (20-25min). This was a same day focaccia so only like 1.5-2hrs each rise.
My kids call it crunchy bread
So does my formerly toddler now college kid. Just calls it white pizza.
My kids don’t like plain focaccia because “It’s just all crust.”. No problem more for the wife and I!
My son did not mind when I made the cinnamon roll focaccia and ate the hell out of that though.
So… focaccia?
I am also obsessed with traditional focaccia.
It’s the little things in life🥹💕
Reminds me a bit of Adam Ragusea’s “pizza bread” except his version is even simpler.
[https://youtu.be/HjWMtL5_lTs](https://youtu.be/HjWMtL5_lTs)
Why does this look dangerously like my ciabatta bread mix?