19 Comments
Jun 23, 2021Liked by Andrew Janjigian

Can’t wait to try this!

Expand full comment
Jun 25, 2021Liked by Andrew Janjigian

Focaccia is now my go-to item to bring to gatherings. Can't wait to try the upside down style. I love the crusty herb effect!

Expand full comment

Made this today but used a dark 9 inch cake pan. I think that contributed to the overdone-ness of the bottom of my focaccia. It still tastes good but it is definitely approaching burnt on the bottom. It really seemed like 450 was a little too hot so maybe I need to check my oven calibration. I did get a big air bubble in the center. I baked it straight from the fridge after eight hours of proofing. Suggestions for a different outcome next time?

Expand full comment

This was delicious and very easy. Like the smaller size as well. Next time will try 425, as my “toppings” were starting to burn at 35 minutes

Expand full comment

I successfully made this recipe twice while in Seattle. I returned home to Salt Lake City and failed miserably. I have had success with other sour dough breads. Any ideas? Is altitude (4600 ft) an issue?

Expand full comment

Andrew, can you tell me why I need to pre-heat the oven for an hour when I'm only baking on a rack and not a stone?

Expand full comment

I baked this today and it turned out wonderfully. An easy recipe and the seasoning was perfect. I also liked the size. I did not have a nonstick pan, so rubbed a bit of cooking spray on the bottom of the pan first, I don’t know if this mattered. The focaccia did not stick to the bottom at all. One question: though this was really good made upside down, the dough on top did not rise evenly, and was a bit domed shape (though the rise itself was really good throughout). So it didn’t sit flat once I turned it over. Is there any special advantage to baking it upside down? And I missed the traditional dimples once the bottom became the top. Still, this will be my go to focaccia recipe from now on (other than probably baking it right side up). It’s perfect! Thanks, Andrew, for sharing.

Expand full comment

Oh boy oh boy

Expand full comment

This recipe is delicious but it stuck to my pan pretty badly. I used plenty of olive oil and let it rest 5 minutes before removing it from the pan, then when it seemed stuck gave it another 5, but it still had to be pried off. Any ideas for avoiding this in the future? Would love to avoid cutting parchment if I can help it.

Expand full comment

This recipe is a little old, but I wanted to share how much I love doing this recipe. What I did recently was scale it based on the pan size to fit into a 13x9 pan. Then when I'm baking sourdough bread I feed my (refrigerated) starter in the morning and then make this focaccia overnight (and feed my starter a second time). The next day I make the sourdough bread. To me what's great about these recipes is they scale so easily so I could make the amount I wanted. We actually have the best fancy sandwiches on this wonderful focaccia (caramelized onions for the win!). For Andrew: As you are thinking about your book, I feel my story may spark some thoughts for you. It could serve as an example for how scaling recipes work. Just a thought! Thanks for all the great recipes.

Expand full comment