RE: First Focaccia

[Chronic mole]

Came out well! I think .

[italianpizzasecrets]

Hi,

looks pretty good

For the next I would try with less dough. It will be easier to develop a lighter crust and overall Focaccia will be by itself lighter taste.

[Yael]

Hi,

looks pretty good

For the next I would try with less dough. It will be easier to develop a lighter crust and overall Focaccia will be by itself lighter taste.

 

[Chronic mole]

Thanks! I will try this. Should a focaccia have a significantly lower thickness than the one I made?

[Arne_Jervell]

Thanks! I will try this. Should a focaccia have a significantly lower thickness than the one I made?

I'm rather new to foccacia style pizza but for teglia romana at least there seems to be a typical thickness achieved by using 0,5 grams of dough per square cm. That gives a crust maybe a little over half the thickness in your photos above I'd reckon. Perhaps two thirds.

Here is a link to this being discussed in the sticky:

https://r.tapatalk.com/shareLink/topic?url=https%3A%2F%2Fwww%2Epizzamaking%2Ecom%2Fforum%2Findex%2Ephp%3Ftopic%3D40750%2Emsg630723%2Emsg%23630723&share_tid=40750&share_pid=630723&share_fid=58998&share_type=t&link_source=app

[Pizza_Not_War]

I've seen focaccia that's 1/2 inch thick all the way to two inches thick. Mine is usually about an inch plus.