1st Focaccia Genovese attempt

Started by rumdiidumdii, March 25, 2022, 12:40:58 PM

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rumdiidumdii

First try.

Definitely made too much dough. The bottom could also have been a little darker and generally a little crispier.

Otherwise actually quite good. What do you think?


85% Flour (Caputo Doppio Zero)
15% Semolina
70% water
3% salt
5% oil
2% sugar
0.8% IDY

Pizza_Not_War

Looks great. I'd cut them into squares and freeze them. Then on reheat they crisp up.

stickyD

Looks great! What was your fermentation process?

rumdiidumdii

2 hours bulk @ RT
1 1/2 hours after stretching @ RT with oil, water and salt emulsion on it

Andrew t


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Rolls

Looks very nice!  To "gild the lily" you could lightly brush the top of the baked focaccia with more olive oil to give it a glossy appearance and enhance flavour.


Rolls
Parmigiano-Reggiano doesn't come in a green box!   - Chef Jean-Pierre

amolapizza

Congratulations, IMO you nailed it on first try!
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

NASA1

Can you provide the flour amounts? I have the same pan and your results is what I was trying to create.
Thanks

NoBSpizza

Looks quite similar to the focaccia that I had in my last holidays in Liguria. Good job.
Nice espresso machine in the background.
Friday morning. You had a hard week, the day ahead of you is long. But then you remember: tonight is pizza night. This is going to be a good day.

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