Jone - you'll want something like this one: https://www.amazon.com/Engineered-Cordierite-Durable-Resistant-Rectangular/dp/B07X94T6LK/ref=sr_1_6, but the one I'd generally recommend from experience is no longer available. And in the meantime, you can just start the focaccia on the lower-middle rack and move it to the upper-middle rack at about the halfway point. The stone helps to crisp & brown the bottom.
This looks delicious! Question for this loaf and really bread baking in general. I live in Denver (5280 ft) and would love to make this loaf while in the mountains over the weekend. Will this recipe work at around 8300 ft above sea level? Any adjustments or general tips for bread baking at altitude? Thanks!
Allison - I'm no expert on high-altitude bread baking (sea level over here), but my understanding is that you'll probably need to add more water (30-60g per 230g of flour) and maybe increase the oven temperature by 25 degrees. But you'll have to experiment and get back to me! I'll write it up if we learn something useful. The good news is that this recipe is forgiving in terms of hydration, since you don't need to shape it if the dough is sticky.
This recipe worked at 8,300 feet. I changed A LOT of the instructions due to limited supplies at our cabin (all AP flour, no baking stone, probably far too cold of a house etc) and it still turned out delicious! It did stick to the bottom of the pan. I’m guessing I just need to oil better? I didn’t have cooking spray so maybe that’s important? Looking forward to cooking it as directed at 5280 ft and comparing the results!
Hi Julie -- Not sure if this was posted twice but I have found printing success by changing the printer to PDF and then I have a PDF file I can print. (Assuming you have some version of Adobe).
Alas, no, since it's not really a recipe-oriented platform. But yes, as Edith said, you should be able to print as a PDF fairly easily (on a Mac it is easy to do).
The Paprika recipe app can pull a recipe from this site (and others), from which it is easy to use, save, print. (Paprika is my only paid app, and it was worth it)
Maybe? It all depends upon the age and strength of your discard. It will work with starter that has been cold stored for a week or two, and your discard might be comparable to that. Or it might not be...
Could you make a suggestion on the quantity of spices, herbs, etc, that you mention could be placed on top? Also would dry or fresh work, or would fresh just burn? Just sprinkle dried Italian seasoning over the top? If using the grapes, should the spices be avoided?
Kate - Depends on the thing, but 1-3 teaspoons? More if fresh, less if dried or concentrated. Just an even but light coating across the top. For salt, it's about 1 teaspoon. As for the grapes, you can go either way: rosemary or thyme pair nicely, with or without flake salt. Or no herbs and some sugar is also nice.
Quick question: as I read your comments, bulk fermentation is 12 hours, the bench rest is either three to fours (on the counter) or eight to 24 hours in the refrigerator, and - then - you can further let it rest in the refrigerator for another eight to 24 hours (in step #8)? Thanks,
The recipe calls for either a 9” round pan or a 9” by 13” rectangular pan. The round pan has half the area of the rectangular pan and, yet, you are using the same amount of dough. Please comment
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!
Good morning! Just finished the bulk ferment and I wanted to ask a clarifying question. Generally in your other recipes of this type the instructions are to cover the bulk ferment bowl tightly with plastic wrap. I didn’t see that mentioned here but I went ahead and did it anyway. Can you confirm?
Penelope: Same amount! For future reference, if I say you can make a substitution like that, and don't give a different amount, then I mean use it identically.
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 :)
Laurie - Thanks! I've done it with 100% sifted whole wheat or 50/50 whole wheat and white flour. You'll need to increase the hydration to 80% or so (400-410g).
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!
Jill - Yes, that should be fine. I normally don't like the steel for bread, because I find it can be too conductive—a loaf can burn on the bottom before it's baked on top. In the case of focaccia, which is more like pizza, it should be fine. Just keep an eye on the underside toward the end, you'll need an offset spatula to peek at it.
Jone - you'll want something like this one: https://www.amazon.com/Engineered-Cordierite-Durable-Resistant-Rectangular/dp/B07X94T6LK/ref=sr_1_6, but the one I'd generally recommend from experience is no longer available. And in the meantime, you can just start the focaccia on the lower-middle rack and move it to the upper-middle rack at about the halfway point. The stone helps to crisp & brown the bottom.
This looks delicious! Question for this loaf and really bread baking in general. I live in Denver (5280 ft) and would love to make this loaf while in the mountains over the weekend. Will this recipe work at around 8300 ft above sea level? Any adjustments or general tips for bread baking at altitude? Thanks!
Allison - I'm no expert on high-altitude bread baking (sea level over here), but my understanding is that you'll probably need to add more water (30-60g per 230g of flour) and maybe increase the oven temperature by 25 degrees. But you'll have to experiment and get back to me! I'll write it up if we learn something useful. The good news is that this recipe is forgiving in terms of hydration, since you don't need to shape it if the dough is sticky.
This recipe worked at 8,300 feet. I changed A LOT of the instructions due to limited supplies at our cabin (all AP flour, no baking stone, probably far too cold of a house etc) and it still turned out delicious! It did stick to the bottom of the pan. I’m guessing I just need to oil better? I didn’t have cooking spray so maybe that’s important? Looking forward to cooking it as directed at 5280 ft and comparing the results!
Hello! Thank you for sharing this! Does Substack have a feature to format recipes for easy printing? (I like having a stack of floury recipes.)
Hi Julie -- Not sure if this was posted twice but I have found printing success by changing the printer to PDF and then I have a PDF file I can print. (Assuming you have some version of Adobe).
Alas, no, since it's not really a recipe-oriented platform. But yes, as Edith said, you should be able to print as a PDF fairly easily (on a Mac it is easy to do).
The Paprika recipe app can pull a recipe from this site (and others), from which it is easy to use, save, print. (Paprika is my only paid app, and it was worth it)
Can I make this with discard?
Maybe? It all depends upon the age and strength of your discard. It will work with starter that has been cold stored for a week or two, and your discard might be comparable to that. Or it might not be...
Could you make a suggestion on the quantity of spices, herbs, etc, that you mention could be placed on top? Also would dry or fresh work, or would fresh just burn? Just sprinkle dried Italian seasoning over the top? If using the grapes, should the spices be avoided?
Kate - Depends on the thing, but 1-3 teaspoons? More if fresh, less if dried or concentrated. Just an even but light coating across the top. For salt, it's about 1 teaspoon. As for the grapes, you can go either way: rosemary or thyme pair nicely, with or without flake salt. Or no herbs and some sugar is also nice.
Quick question: as I read your comments, bulk fermentation is 12 hours, the bench rest is either three to fours (on the counter) or eight to 24 hours in the refrigerator, and - then - you can further let it rest in the refrigerator for another eight to 24 hours (in step #8)? Thanks,
Clifford - not quite. 12h at RT, followed by either 3-4h at RT after shaping, or 8-24h in the fridge.
Fall is here -yay!- and I’m resisting turning on the heat, so my kitchen is more like 65 degrees. Any necessary adjustments?
Kirsten - If it's that cold, I'd try bumping up the amount of levain to 50g. That's my "winter" amount (10%)
Thanks!!
The recipe calls for either a 9” round pan or a 9” by 13” rectangular pan. The round pan has half the area of the rectangular pan and, yet, you are using the same amount of dough. Please comment
as I mentioned above, the size of the pan will determine the depth of the focaccia, and each will be different, but all will be nice!
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!
Good morning! Just finished the bulk ferment and I wanted to ask a clarifying question. Generally in your other recipes of this type the instructions are to cover the bulk ferment bowl tightly with plastic wrap. I didn’t see that mentioned here but I went ahead and did it anyway. Can you confirm?
yes, that's right! Always cover doughs when they sit for any length of time longer than a few minutes, to avoid drying out. I'll edit it, thanks.
Hi Andrew, how much KAF whole wheat flour would you use in place of rye flour? I want to use what I have on hand. Thanks!
Penelope: Same amount! For future reference, if I say you can make a substitution like that, and don't give a different amount, then I mean use it identically.
Awesome, thanks!
Maybe this is a no-brainer since I didn’t see anyone ask previously, when you bake the focaccia do you put the pan directly onto the baking stone?
Michal: Correct. Whether you bake a bread on the stone or in a pan, the benefit comes from close contact.
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 :)
Lovely focaccia! Do you have any experience or suggestions on converting your recipe to 100% (or nearly 100%) whole grain? Thanks!
Laurie - Thanks! I've done it with 100% sifted whole wheat or 50/50 whole wheat and white flour. You'll need to increase the hydration to 80% or so (400-410g).
This was DELICIOUS! Can't wait to make and eat it again. Thank you!
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!
Jill - Yes, that should be fine. I normally don't like the steel for bread, because I find it can be too conductive—a loaf can burn on the bottom before it's baked on top. In the case of focaccia, which is more like pizza, it should be fine. Just keep an eye on the underside toward the end, you'll need an offset spatula to peek at it.
Thank you!!!!