1st Focaccia Genovese attempt

[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]

Very nice. Looks legit.

Andrew

[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

[amolapizza]

Congratulations, IMO you nailed it on first try!

[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.