Cold fermentation method. Sprinkled black pepper and Parmigiano Reggiano on top. Bottom side is undercooked so I had to remove it from the steel tray and bake the bottom side for extra 5 minutes.
Flour 430 grams (leftover flour)
Water 344 grams
Yeast and salt 1 tsp
Sugar 2 tsp
Olive oil 2 tsp into the dough
More olive oil to coat the steel tray
Parmigiano Reggiano 30 grams
Black pepper
I am not Italian so I had no idea what a proper Focaccia taste like but this is a decent bread recipe.
by geforce73
1 Comment
It looks like you did a good job with it. I am sure it is tasty too. You have to be aware that different regions of Italy make focaccia in different ways, so there is no unique flavor either. I am a fanatic of the Genova style one because I grew up with that one, but that does not mean that I do not appreciate other versions when properly made. At the end you must develop what gives you the flavor and texture that you really enjoy, anything else is not critical.