r/focaccia

A couple of weeks back my girlfriend made a focaccia, which was very tasty.
This week it was my turn. So, I did a 48 hour cold prove in the fridge and this is how it turned out.

Delighted

Yeast around 0.7% because of how hot my kitchen is: 90F.

Coil folds aggressively first two rounds, soft at 3, 4, and 5. Placed in fridge for 30 minutes between sets until round 4. Waited for bulk ferment to finish, coil folds one last time then plopped it into an olive oiled baking dish for 30 minutes.

Total BF time is around 2.5 hours because of the ~yeast and fridge helping out. It's same day so I wanted to finish it off at my ambient temp.

Baked at 475 for 20 minutes at the upper rack.

95% Hydration. 500G Flour 475G water. EDIT (I WROTE 450 BEFORE I CANT DO MATH!!! SORRY!!)

0.7% Yeast

2% Salt

3% Honey/Sugar.

8% EVOO in the dough. Probably 30-50ml for the tray and an extra 20 for the final pour.

Topped with grated Parmesean, salt, and chili flakes.

First Time making focaccia ! Thoughts?

Könnte das an der höheren Außentemperatur gelegen haben?

I got an incredibly tender & open crumb with a deep browning on the crust with this long, cold ferment. I used a 24-hour poolish, 96 hours of cold bulk ferment, and 4 hours for the final proof

Just made my first focaccia and damn I'm allready addicted. Sooo good!

I have been working in getting the focaccia I love, and I think I nailed it, took me several attempts but I think I did it! ChatGPT helped to share with you guys the recipe, my husband said it was the best bread ever!

If you make it I hope you love it as much as we did!

Made my first focaccia the other day and I’m pleasantly surprised by how well it went!! I found a same day recipe which I think tasted really great and had a good rise still!

I’m wondering what recipes online others recommend trying (whether a basic or fun one)! I have a loaf pan and a 9x9! If anyone has any advice for an early focaccia baker, I’d love to hear it! 🥖🥖🥖🥰

i did 100 grams starter that ive started on 25th of july so its quite new, 320-340 grams of water drizzle of olive oil and 350-370 grams of water but i felt like it was still too runny so i added like 4 more tablespoons. i stretch and folded 3 times in 2 houra and then trnasfered to a pan proofed for 3-4 hours and baked it at 200 c for like 30 mins. its my first experience so pls let me know what i did wrong and how can i improve thanks!!!

You know when you grew up loving Pizza Hut and you wanted to choose your own toppings but your folks won’t let you?

This is me fulfilling that childhood dream 🤣

PS I still don’t add meat to any “pizza” that I sell, so the customer can choose his or her own adventure. Frankly, this vegetarian bread is fantastic on its own.