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Author Topic: Focaccia Barese  (Read 414 times)

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Offline DoouBall

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Focaccia Barese
« on: August 23, 2020, 08:05:37 PM »
First time trying to make this. Based on the recipe from Vincenzoís Plate. I used 20% white whole wheat, 2% wheat germ and 4% Naturkraft dried sourdough.

https://www.vincenzosplate.com/recipe-items/focaccia-barese/

865g dough ball for a 30x40cm blue steel pan. Baked 15 mins at 450F. Absolutely delicious!
« Last Edit: August 23, 2020, 11:25:27 PM by DoouBall »
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline nickyr

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Re: Focaccia Barese
« Reply #1 on: August 23, 2020, 11:34:08 PM »
Ooh I want this. I used to live two blocks from A wonderful deli in Hoboken NJ that made this (Losurdo Bros).

Thanks for sharing!

Offline Hanglow

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Re: Focaccia Barese
« Reply #2 on: August 24, 2020, 03:52:20 AM »
Looks great, although i always thought focaccia barese was a durum wheat focaccia

Offline DoouBall

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Re: Focaccia Barese
« Reply #3 on: August 24, 2020, 11:58:10 AM »
Looks great, although i always thought focaccia barese was a durum wheat focaccia

I think you're right that the original recipe is using durum wheat flour

https://www.greatitalianfoodtrade.it/en/street-food/focaccia-barese#:~:text=Focaccia%20barese%2C%20or%20in%20dialect,%2C%20cherry%20tomatoes%2C%20and%20potatoes.

I used Caputo Nuvola Super mixed with 20% white whole wheat and some wheat germ and it was delicious. I'm thinking that with durum this product might end up denser and chewier so I'm not sure that's my thing. I once tried making Ciabatta with just 20% semola and it was really chewy. Have you tried making focaccia with durum and with regular flour? Which did you like better?

Alex
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline Hanglow

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Re: Focaccia Barese
« Reply #4 on: August 24, 2020, 12:59:49 PM »
I can recommend the recipe I put in the first post of this thread
https://www.pizzamaking.com/forum/index.php?topic=63251.0

It uses potato, and was pretty soft as a result iirc.  When I was looking at recipes a lot used 50/50 normal flour and durum wheat flour



I think all my favourite foccaccia that I have made have had mashed potatoes in them
« Last Edit: August 24, 2020, 01:05:00 PM by Hanglow »

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Offline DoouBall

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Re: Focaccia Barese
« Reply #5 on: August 24, 2020, 01:07:26 PM »
I think all my favourite foccaccia that I have made have had mashed potatoes in them

This is on my list to try. I have a strong feeling this will be amazing.
« Last Edit: August 24, 2020, 01:14:44 PM by DoouBall »
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Online Pizza_Not_War

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Re: Focaccia Barese
« Reply #6 on: August 24, 2020, 01:07:28 PM »
First time trying to make this. Based on the recipe from Vincenzoís Plate. I used 20% white whole wheat, 2% wheat germ and 4% Naturkraft dried sourdough.

https://www.vincenzosplate.com/recipe-items/focaccia-barese/

865g dough ball for a 30x40cm blue steel pan. Baked 15 mins at 450F. Absolutely delicious!
How does the Naturkraft compare to old fashioned starter?

Offline DoouBall

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Re: Focaccia Barese
« Reply #7 on: August 24, 2020, 01:10:22 PM »
How does the Naturkraft compare to old fashioned starter?

The flavor benefit of Naturkraft is much milder than an active sourdough starter - it's barely there, just a bit noticeable in the background, but very nice.
The keeping quality of dough made with Naturkraft is on par with real sourdough - breads last for 3-5 days easy.

The main benefit is that you can just replace 3-4% of your formula's flour with Naturkraft and get a hint of tang without any gluten degradation, excessive sourness or reduction in crust color that can happen when using active sourdough starter. You also don't have to feed or manage the starter so it saves time. My favorite aspect of this is I can wake up one day, decide to make a same day dough, like this 8 hour Focaccia, and add the Naturkraft for boosted flavor and keeping quality. So even if my sourdough starter is unfed in the fridge, I can make a really nice same day dough. 
« Last Edit: August 24, 2020, 01:12:57 PM by DoouBall »
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline nickyr

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Re: Focaccia Barese
« Reply #8 on: September 06, 2020, 12:08:15 AM »
I used https://www.elizabethminchilli.com/2020/04/focaccia-barese/ as a guide, along with the notes from everyone whoís posted above. Decided I needed to do a recipe with semolina AND potato.  Iíve attached my formula for a 18-20 hour cold ferment.

It was really delicious.

Much softer and pillowier than my beloved Losurdo Brothers Italian Deli. In a neutral way. Iíll probably try without potato next time to see what that is like...Iím guessing they donít use it, which is why theirs is chewier. I also
may try a longer ferment. Losurdo Brothers also gets it even crispier than I got it. Probably a hotter oven and even more olive oil in the pan.

Thanks for the tips and inspiration!

Offline DoouBall

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Re: Focaccia Barese
« Reply #9 on: September 06, 2020, 02:20:10 AM »
Looks delicious!
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

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Offline nickyr

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Re: Focaccia Barese
« Reply #10 on: September 06, 2020, 11:59:17 AM »

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