Thanks William! I also make a great foccacia (mostly sourdough although, like you, I may add a little yeast if the weather is cold, or I need to hasten the dough). I love the feel of poking my fingers into the dough to dimple it. ☺️
My “thing” is - and it is probably to do with my oven which will turn itself completely off of it gets too hot and is not completely clean prior to heating (I have never cleaned an oven as frequently as I do this one) - but getting the bottom of the foccacia to brown is difficult. The top looks perfect, but underneath is still pale.
Would it be worth trying to place the focaccia tin on a pre-heated sheet pan or baking sheet for some extra and more direct heat? Or even try and pre-heat two baking sheet fairly close together in the oven and place the focaccia tin in the remaining space? That is typically how I cook pizza at home - again, the enclosed pre-heated space provides more direct heat, not unlike baking sourdough bread in a cast iron pot, which might help with your issue.
Hi Will! I’ve written to you in chat but maybe you’ve missed it, so I’m writing here asking your permission about publishing your focaccia recipe in my weekly column in Turkish newspaper Oksijen. I’d like to include it with due credit o f course, what do you think?
Focaccia is one of those breads where a small slice is simply not enough. I could very easily consume half a loaf in one sitting if I'm not paying attention. When browsing open markets or visiting restaurants, do you feel irked when you see a bread labelled as Focaccia but it simply just looks like...dry dimpled bread? I've made Foaccia on a handful of occasions and savour the slick oiliness that comes from the olive oil. I think it's where the flavour comes from. But what do I know, I'm not a chef!
Oh love those fat bubbles, Will! Just wanted to ask about your mix of flours, especially since tipo 00 makes up 70%. Is that to give the focaccia a softer bite inside? The crumb would probably be chewier with only bread flour. We were thinking of using semola rimacinata cos we love its nutty flavour – do you think that would work well in this recipe?
A good bubbly focaccia is such a treat. I’d like to give this a try but without the added yeast. Should I refrigerate it after the final folding, or should I place it in the baking tin and then refrigerate? Grazie
Pour into the tin, after folding, then work it to the edges with your fingers. Give it one hour then wet your fingers and dimple. Then place it in to the fridge. It will do its thing slowly.
Gorgeous.
I have a deep baking tray so this should work for this recipe. I haven’t made focaccia in ages. Will make tomorrow thank you for posting.
I hope you enjoy.
Thanks William! I also make a great foccacia (mostly sourdough although, like you, I may add a little yeast if the weather is cold, or I need to hasten the dough). I love the feel of poking my fingers into the dough to dimple it. ☺️
My “thing” is - and it is probably to do with my oven which will turn itself completely off of it gets too hot and is not completely clean prior to heating (I have never cleaned an oven as frequently as I do this one) - but getting the bottom of the foccacia to brown is difficult. The top looks perfect, but underneath is still pale.
Any ideas?
Thanks again ☺️
Sarah
Temperature and type of tin is my theory… though I might be talking rubbish…
Would it be worth trying to place the focaccia tin on a pre-heated sheet pan or baking sheet for some extra and more direct heat? Or even try and pre-heat two baking sheet fairly close together in the oven and place the focaccia tin in the remaining space? That is typically how I cook pizza at home - again, the enclosed pre-heated space provides more direct heat, not unlike baking sourdough bread in a cast iron pot, which might help with your issue.
Thanks! Will maybe try to heat the pizza thing in the oven and place the foccacia tray on top next time 👍🏼☺️
Yes, and a thick non stick metal tray will give better heat transfer…
Hi Will! I’ve written to you in chat but maybe you’ve missed it, so I’m writing here asking your permission about publishing your focaccia recipe in my weekly column in Turkish newspaper Oksijen. I’d like to include it with due credit o f course, what do you think?
Absolutely… please go ahead.
I can’t seem to find your message in chat but then I do seem to get lost there…
Focaccia is one of those breads where a small slice is simply not enough. I could very easily consume half a loaf in one sitting if I'm not paying attention. When browsing open markets or visiting restaurants, do you feel irked when you see a bread labelled as Focaccia but it simply just looks like...dry dimpled bread? I've made Foaccia on a handful of occasions and savour the slick oiliness that comes from the olive oil. I think it's where the flavour comes from. But what do I know, I'm not a chef!
I hate the dry squares… the oil, salt and brown crisp exterior all gives the focaccia sensation…
Oh love those fat bubbles, Will! Just wanted to ask about your mix of flours, especially since tipo 00 makes up 70%. Is that to give the focaccia a softer bite inside? The crumb would probably be chewier with only bread flour. We were thinking of using semola rimacinata cos we love its nutty flavour – do you think that would work well in this recipe?
I would definitely try the semola… the lighter flour the more elasticity and softer texture…
Having the patience of Job to make bread, focaccia or anything similar is not in my radar, but I do so enjoy your descriptive message Will. 🤗
I’m very glad you enjoy.
Thanks for the perfect focaccia recipe! It is amazing. I am in the US so I baked it at 475 Fahrenheit.
This makes me very happy. Thank you
So pretty!
Thank you Nicky.
You are a spectacular storyteller...I can taste your creations through your vivid descriptions.
Thank you for all of the support that you give me, it spurs me on.
A good bubbly focaccia is such a treat. I’d like to give this a try but without the added yeast. Should I refrigerate it after the final folding, or should I place it in the baking tin and then refrigerate? Grazie
Pour into the tin, after folding, then work it to the edges with your fingers. Give it one hour then wet your fingers and dimple. Then place it in to the fridge. It will do its thing slowly.
Love high hydration! Find it more “edible” and lighter.
Great, thanks, Will! We'll let you know how it turns out with the semola.
We've managed to get a pretty decent crust on our focaccia with 100% bread flour, but the crumb kept coming out a bit tough.
We tried switching to 100% all-purpose flour instead, but at higher hydrations, the structure just couldn't hold up properly during the bake.
Seems mixing the bread flour with a lighter/weaker flour is the secret to getting the best of both worlds ☺️
Please do. Take your time, it is worth it.