May be the following comments, as long as the last mails about focaccia, will need to be changed to focaccia thread. Anyway, just to complete the information of the focaccia recipe under the Grandma´s title, I am posting in this thread.
I had received the Camaldoli and Ischia ferments from Sourdough and I am feeding in regular bases. This gave me a lot of preferment that I decided not to waste.
Since the member Buffalo show interest in the focaccia recipe, I did another batch in this weekend, all together with two marguerites (Ischia and Camaldoli ones)
Because I had a barbecue and some dessert pies in the Sunday, the wood oven was not fed and the focaccia and marguerites were baked in the home oven at 450°F (too low, but this is it)
To the focaccia I had used a combination between the Camaldoli, Ischia and Carl´s preferment biga, mixed with water, honey, a little pinch of IDY and salt, with percentages as in the recipe and corrected to 450 grams of preferment. Soy oil was used in the dough and EVOO over it, just before baking.
The biga rests 12 hours on counter, the focaccia dough (after doing the recipe steps) rests in refrigerator for about 6 hours, deflated, refrigerated 1h and a last rest of 1h on the counter.
The focaccia dough was oiled and pre-baked by 15 minutes before topped with tomato sauce, buffalo mozzarella, a lot of chopped onions, oregano and sliced tomatoes and then baked by another 20 minutes, until the bottom was brown.
It had a great ovenspring when pre-baked and exceeds the 1.5 inches of the pan.
Due to low temperature of the oven the onion in the toppings did not acquire the clear brown color that I expected an was little undercooking. The buffalo mozzarella, the sauce, tomatoes and dough were ok.
The focaccia seem bread like, mainly by the great ovenspring obtained. Smooth, good smelt, good at all. Light years behind the similar one made in wood oven (900°F, 3 min baked).
Follow some poor pictures taken during the work.
