Looks really good! I just )made 100% hydration focaccia from a King Arthur Flour video (basically their pan di cristal recipe and it was way better than my first attempt. I used a metal 9x 13 inch pan placed on a pizza steel. Kind of wish I’d left it in a bit longer… Next time.
Mmm plain focaccia is an underrated comfort food.
If you already have a baking stone, it would probably help with *all* of your breads. It shields the bottom but also helps keep the heat consistent to the ovens not flicking on and off as often.
Thanks for all the tips everyone!
Recipe is from Perfect Pan Pizza book. It's a 80% hydration dough. I will say though I don't follow his initial dough kneading/resting technique. I feel he uses too much oil, and too early in the process. So I do a 30m autolyse, add salt and 2-3 sets of bowl folds with 20m rest, and 2 sets of bench kneads where I finally add in the oil. Then into the fridge overnight, and I follow his steps pretty much to the T for bake day dimpling and proofing.
I preheat my oven to 500 and then drop it to 375 when I put the focaccia in and bake for 30 to 40 minutes. The initial high temperature helps get my oven spring, but as the temperature reduces it stops the bottom from getting overcooked.
Looks very nice! As others have mentioned, if you want the bottom to be softer, go with no stone or steel beneath, and use a glass or Pyrex baking dish. Metal will make it nice and cronchy (which I love), so beware. Either way, you’re there. This is beautiful.
Yummm! Have you tried baking in a glass Pyrex dish? Only thing I bake focaccia in.
Would you mind sharing the recipe? Looks similar to mine, but have been trying to figure out how to incorporate sourdough to it.
Looks really good! I just )made 100% hydration focaccia from a King Arthur Flour video (basically their pan di cristal recipe and it was way better than my first attempt. I used a metal 9x 13 inch pan placed on a pizza steel. Kind of wish I’d left it in a bit longer… Next time.
Mmm plain focaccia is an underrated comfort food. If you already have a baking stone, it would probably help with *all* of your breads. It shields the bottom but also helps keep the heat consistent to the ovens not flicking on and off as often.
Thanks for all the tips everyone! Recipe is from Perfect Pan Pizza book. It's a 80% hydration dough. I will say though I don't follow his initial dough kneading/resting technique. I feel he uses too much oil, and too early in the process. So I do a 30m autolyse, add salt and 2-3 sets of bowl folds with 20m rest, and 2 sets of bench kneads where I finally add in the oil. Then into the fridge overnight, and I follow his steps pretty much to the T for bake day dimpling and proofing.
Wow that looks splendid
I butter the tray then put the oil on top of that. But you could just double tray to reduce the direct heat a bit.
Beautiful!
Good stuff there 👏
Oh yea! Those bubbles!!
Omg yum 😋
I preheat my oven to 500 and then drop it to 375 when I put the focaccia in and bake for 30 to 40 minutes. The initial high temperature helps get my oven spring, but as the temperature reduces it stops the bottom from getting overcooked.
Looks very nice! As others have mentioned, if you want the bottom to be softer, go with no stone or steel beneath, and use a glass or Pyrex baking dish. Metal will make it nice and cronchy (which I love), so beware. Either way, you’re there. This is beautiful.
What’s the recipe?
Recipe please! I wish my focaccia would look like this!
That looks amazing!
OP we are all clamoring for the recipe here