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Author Topic: First time making focaccia  (Read 1257 times)

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Offline Jay Chino

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First time making focaccia
« on: December 31, 2015, 01:48:49 PM »
80% hydration
00 flour
Sea salt and crush rosemary.

Offline The Dough Doctor

  • Tom Lehmann
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Re: First time making focaccia
« Reply #1 on: December 31, 2015, 02:50:32 PM »
Not a bad start, congratulations.
The next time you make it you might also try sprinkling some shredded Parmesan cheese over the dough just before placing it in the oven. I get a little carried away when I make mine by pressing such things as sun-dried tomato pieces, sliced black olives and garlic slices into the dough. The options are endless, a friend of mine even likes me to put anchovies on his...go figure!
One other thing, you might try a darker colored cookie sheet to enhance the bake, your's looks pretty good, but the dark colored pans just bake better in most ovens.
Tom Lehmann/The Dough Doctor

Offline Jay Chino

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Re: First time making focaccia
« Reply #2 on: December 31, 2015, 10:21:01 PM »
Thanks. I am still experimenting with the hydration and also think about trying to reproduce the wonderful focaccia that the Liguria Bakery in San Francisco makes. They have been around for over a hundred years. They sell like hot cakes. Their focaccia is very soft and has some crispy edges.
Has anyone ever used potato flour with 00 or bread flour?

Offline TXCraig1

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Re: First time making focaccia
« Reply #3 on: December 31, 2015, 10:38:51 PM »
This recipe uses potato. I thought it was excellent. http://www.pizzamaking.com/forum/index.php?topic=40605.0
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jay Chino

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Re: First time making focaccia
« Reply #4 on: January 03, 2016, 01:59:36 PM »
Thanks, I will give your recipe a try.

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