r/focaccia | reddlx

First time making focaccia. Want to improve it more

Local baking sub of my country told me this was a fail so I got disappointed. Any tips to improve it? I did overnight dough.

u/Recent_Medicine3562 — 1 day ago

▲ 78 r/focaccia+3 crossposts

Sourdough focaccia canapé

This sourdough focaccia loaf has been sitting in my freezer for a month and it’s still soooo good. Forget what people say about sourdough being expensive - you really get the best bang for your buck because it’s fermented, you can freeze it, and it’s delicious.

What I sometimes make with frozen sourdough focaccia - canapés. Slice the focaccia 1/4 inch thin. Lay it out on a cookie sheet, bake in the oven at 220C for 7 mins. Your trusty air fryer does the job too, just don’t overtoast it. You want the edges crunchy, the crumb still soft. Then layer the following: butter (I use Echire), a mashed anchovy, some diced onions, and parsley. Easy snack to make when surprise guests suddenly show up at your doorstep. In my case, I just made them for me.

Very easy to live like a queen with a few freezer and pantry staples :) Homemade in Quezon City, Philippines 🇵🇭

u/mmfliprat — 3 days ago

▲ 214 r/focaccia

Everything Bagel Focaccia

Any comments on my crumb?

u/Queen_GambitRN — 4 days ago

▲ 133 r/focaccia

Margherita Pizza Focaccia

u/Elizabetha-Tidwel — 4 days ago

▲ 3 r/focaccia

Best Oil for Focaccia?

Trying to elevate my focaccia game. What type of olive oil gives the best flavor and texture for the dough itself and for drizzling on top? Extra virgin, regular, something else?

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u/Emotional-Most3248 — 3 days ago

▲ 54 r/focaccia

First bread ever

Started up a sourdough starter, and for some practice whilst I wait for it to be mature, my Dad suggested I make a focaccia as practice. Super dense but tastes great, what did I do wrong?

u/AvariciousCabbage — 4 days ago

▲ 37 r/focaccia+1 crossposts

Focaccia in the Woodfire Oven

Made some 100% hydration focaccia in the Woodfire oven. It’s great for bread baking as well!

u/yetti_22 — 4 days ago

▲ 45 r/focaccia

Green onion sesame focaccia

Been making focaccia for years and this is one of the top flavours in our house! :)

u/gibbagibbagibba — 5 days ago

▲ 129 r/focaccia

This time i tried with chili oil pepper flake and smoky paprika. It has more characteristic taste.

u/lotuscheesecake35 — 6 days ago

▲ 2 r/focaccia+1 crossposts

My first focaccia!!!

https://preview.redd.it/op15q0guxl1h1.jpg?width=1200&format=pjpg&auto=webp&s=8a1aff4b37cab5573d6457e867f21674837045ec

My first attempt at bread in general, even! Rosemary-garlic focaccia, for church potluck tomorrow.

I followed a ChatGPT recipe (I know, I know....) because most of the recipes I was finding either had ingredients I didn't have and/or involved more rise time than I have available to me. AI recipes are often a bit of a crapshoot, but this one seems to have turned out well. Real test will be cutting into it after it fully cools.... it smells delightful, at least.

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u/Exhausted_Monkey26 — 5 days ago

▲ 40 r/focaccia+2 crossposts

Sourdough classic focaccia

512g bread flour 440g water 10g salt 50g starter. 5hr bulk fermentation at 35C, cold retard at 7C for 14hrs. Adjusted hydration at thebakersconverter.com because it can get slack, though you also want that to get airy crumb for focaccia. No need to shape - just multiple folds every 30mins for 5 hours before retard. Pull out at 430am, let it rise until 730, dimple with EVOO then add salt and rosemary. Baked at 240C with steam injection for 20mins. Versatile, freezes well. I have a month old stash just for making smash burgers. Made in Quezon City, Philippines 🇵🇭

u/mmfliprat — 6 days ago

▲ 419 r/focaccia