First Time Focaccia

[pdog]

Hi,

I made my first focaccia last week.  The bread come out great. 

Here is was I used for my dough:

Flour      100.00%    690.00   Grams
Water    70.00%    483.00   Grams
Starter    15.00%    103.50   Grams
olive oil**    9.00%    62.10   Grams
Sugar    1.75%    12.08   Grams
Salt            2.25%    15.53   Grams
         
Total                1366.20   Grams

I mixed the started water and oil until the starter was fully incorporated into the wet solution. 

I then mixed the sugar salt and flour until the dry was fully mixed together.  I mixed 50% of the flour into the wet mixture.  I mixed on low for 2 minutes.  I then mixed in 25% more flour, and mixed for 4 minutes.  I then incorporated the remaining dry ingredients and mixed an additional 4 minutes. 

I poured (really - extremely wet dough) onto the counter.  I lightly floured the surface, but I use oil for handling from this stage forward.  I completed a stretch and fold every 30 minutes for 2 hours. After these folds the liquidy mess should from a dough that can be handled.

I then covered and let rise 12 hours. 

I lightly oiled a 12*8 pan and gentle (do not deflate) moved the dough into the pan.  I gently moved the dough into fitting the pan, covered and let rise another 2 hours. 

I coated the dough with grape oil, and rosemary (excellent combination if you have never tried it) and baked at 450.  Excellent results.  Very light and airy. 

Here are the results. 

[norcoscia]

Nice work - that looks really good, I'll have to try the grape oil, and rosemary on my next go-round....

[wolver]

i like focaccia!  is it crunchy?

[Johnny the Gent]

Hi,

I made my first focaccia last week.  The bread come out great. 

Here is was I used for my dough:

Flour      100.00%    690.00   Grams
Water    70.00%    483.00   Grams
Starter    15.00%    103.50   Grams
olive oil**    9.00%    62.10   Grams
Sugar    1.75%    12.08   Grams
Salt            2.25%    15.53   Grams
         
Total                1366.20   Grams

I mixed the started water and oil until the starter was fully incorporated into the wet solution. 

I then mixed the sugar salt and flour until the dry was fully mixed together.  I mixed 50% of the flour into the wet mixture.  I mixed on low for 2 minutes.  I then mixed in 25% more flour, and mixed for 4 minutes.  I then incorporated the remaining dry ingredients and mixed an additional 4 minutes. 

I poured (really - extremely wet dough) onto the counter.  I lightly floured the surface, but I use oil for handling from this stage forward.  I completed a stretch and fold every 30 minutes for 2 hours. After these folds the liquidy mess should from a dough that can be handled.

I then covered and let rise 12 hours. 

I lightly oiled a 12*8 pan and gentle (do not deflate) moved the dough into the pan.  I gently moved the dough into fitting the pan, covered and let rise another 2 hours. 

I coated the dough with grape oil, and rosemary (excellent combination if you have never tried it) and baked at 450.  Excellent results.  Very light and airy. 

Here are the results.

Very impressive - especially considering this was your first focaccia!

[elpipetuanis]

This is a little late but I want to make focaccia this weekend and saw your awesome results. Did you let the dough sit out on the counter in ball form for the whole 12 hours or did you put it in a bowl? Also did you use the ischia starter? Thanks.

[pdog]

Hi....... I placed the dough into a bowl for the 12 hour rise.

I did use the ischaemia starter.

Hope it works out well.