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Author Topic: 1st Focaccia Genovese attempt  (Read 527 times)

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Offline rumdiidumdii

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1st Focaccia Genovese attempt
« on: March 25, 2022, 12:40:58 PM »
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

Online Pizza_Not_War

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Re: 1st Focaccia Genovese attempt
« Reply #1 on: March 25, 2022, 12:53:55 PM »
Looks great. I'd cut them into squares and freeze them. Then on reheat they crisp up.

Offline stickyD

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Re: 1st Focaccia Genovese attempt
« Reply #2 on: March 25, 2022, 01:54:54 PM »
Looks great! What was your fermentation process?

Offline rumdiidumdii

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Re: 1st Focaccia Genovese attempt
« Reply #3 on: March 25, 2022, 02:19:18 PM »
2 hours bulk @ RT
1 1/2 hours after stretching @ RT with oil, water and salt emulsion on it

Offline Andrew t

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Re: 1st Focaccia Genovese attempt
« Reply #4 on: March 25, 2022, 11:30:06 PM »
Very nice. Looks legit.

Andrew

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Offline Rolls

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Re: 1st Focaccia Genovese attempt
« Reply #5 on: March 28, 2022, 12:46:48 PM »
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

Offline amolapizza

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Re: 1st Focaccia Genovese attempt
« Reply #6 on: April 09, 2022, 06:28:00 PM »
Congratulations, IMO you nailed it on first try!
Jack

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

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