I've been experimenting with different flavors for my focaccia lately. I generally proof the dough 12 hours or so then divide it into a couple of 8" or 9" square pans so I can flavor them differently. I leave one of the pans in the fridge for 2-3 days so I get fresh bread again later in the week. Kalamata olives and fresh rosemary are our favorite combination, sometimes with diced tomatoes.
This week I smeared one with a spoonful of gochujang and added a handful of sliced green onion, worked the toppings into the dough a bit with my fingers, then folded the dough over a couple of times to layer the flavors. I let it rise overnight in the fridge then baked it the next day. Wonderful! It's not precisely focaccia, I suppose, but it's delicious fresh bread. I think I'll use olive oil and za'atar on the second pan. . .
I made this yesterday. I might have put in a bit much starter (cold weather still here in Australia) so it was a bit too sour. It is however delicious with a sweet topping to balance the sour - Branston Pickle is the bomb on this bread!
Mine turned out beautifully! I used dried sage leaves as the pressed-in item. I also only had an eight inch circular pan, which worried me, but it was no problem: A beautiful rise, very puffy & great crumb. And delicious. Prepping dough to make a second loaf now :)
I love this recipe! It’s reminiscent of respectus panis with the long ferment and low levain levels. I also love how you format it with the bakers percentages and include rye flour, which is super underrated. Currently on step overnight bulk ferment!
Any suggestions on how to keep the plastic covering from sticking to the dough when it goes into the refrigerator, when doing this on a half sheet (aka with very little to no margin between dough and top of the pan)? I don’t want to disrupt the rise by peeling plastic off!
it's so good! it was custardy and everything i want in sourdough bread :' D i thought it was going to be overproofed because of the long fermentation (and i live in the tropics,, i used 3% starter) but it's the opposite! thank you for sharing this~
Hi Andrew! What does “100% hydration” mean when it comes to starter? I’m still following the original Quarantiny instructions (THANK YOU AGAIN FOR THAT!) that have me feed my starter at a 1:2:2 ratio for starter/water/flour. Thanks!
Hello Andrew, what do you make of the Ligurian focaccia put forth by Samin Nosrat via her Netflix series that calls for salt water to be poured over the dough just before baking?
I have perhaps what might be a silly question. Do you bake the focaccia in the pan that it proofed in? (in my case a 9x13 pyrex baking dish) Or do you take it out of the pan and bake it directly on the stone?
Hi Andrew, I'm wondering if my baking steel could be used in place of the baking stone? Or would it retain too much heat compared to the stone? Thanks!
I've been experimenting with different flavors for my focaccia lately. I generally proof the dough 12 hours or so then divide it into a couple of 8" or 9" square pans so I can flavor them differently. I leave one of the pans in the fridge for 2-3 days so I get fresh bread again later in the week. Kalamata olives and fresh rosemary are our favorite combination, sometimes with diced tomatoes.
This week I smeared one with a spoonful of gochujang and added a handful of sliced green onion, worked the toppings into the dough a bit with my fingers, then folded the dough over a couple of times to layer the flavors. I let it rise overnight in the fridge then baked it the next day. Wonderful! It's not precisely focaccia, I suppose, but it's delicious fresh bread. I think I'll use olive oil and za'atar on the second pan. . .
I made this yesterday. I might have put in a bit much starter (cold weather still here in Australia) so it was a bit too sour. It is however delicious with a sweet topping to balance the sour - Branston Pickle is the bomb on this bread!
Lovely focaccia! Do you have any experience or suggestions on converting your recipe to 100% (or nearly 100%) whole grain? Thanks!
Mine turned out beautifully! I used dried sage leaves as the pressed-in item. I also only had an eight inch circular pan, which worried me, but it was no problem: A beautiful rise, very puffy & great crumb. And delicious. Prepping dough to make a second loaf now :)
I love this recipe! It’s reminiscent of respectus panis with the long ferment and low levain levels. I also love how you format it with the bakers percentages and include rye flour, which is super underrated. Currently on step overnight bulk ferment!
Do you think that I could replace the olive oil with clarified butter for a change in flavour?
Question for those of you who have baked this loaf....have any of you frozen it whole for use a few days later?
Any suggestions on how to keep the plastic covering from sticking to the dough when it goes into the refrigerator, when doing this on a half sheet (aka with very little to no margin between dough and top of the pan)? I don’t want to disrupt the rise by peeling plastic off!
Did you really mean 8 - 24 hours in step 8? as in you can retard it for 8 - 24 hours in both steps 5 and 8? Or was this referring to step 5?
it's so good! it was custardy and everything i want in sourdough bread :' D i thought it was going to be overproofed because of the long fermentation (and i live in the tropics,, i used 3% starter) but it's the opposite! thank you for sharing this~
Hi Andrew! What does “100% hydration” mean when it comes to starter? I’m still following the original Quarantiny instructions (THANK YOU AGAIN FOR THAT!) that have me feed my starter at a 1:2:2 ratio for starter/water/flour. Thanks!
—DeAnna
Hello Andrew, what do you make of the Ligurian focaccia put forth by Samin Nosrat via her Netflix series that calls for salt water to be poured over the dough just before baking?
I have perhaps what might be a silly question. Do you bake the focaccia in the pan that it proofed in? (in my case a 9x13 pyrex baking dish) Or do you take it out of the pan and bake it directly on the stone?
Thanks!
What's a good way to store/keep focaccia most effectively?
Hi -- I don't have a baking stone. What can I do?
Hi Andrew, I'm wondering if my baking steel could be used in place of the baking stone? Or would it retain too much heat compared to the stone? Thanks!