r/focaccia

Pizza flour, fresh yeast, 4h rise!

Hello, I started making focaccia using this recipe (https://youtu.be/O1WQTKuWWfM?si=2q6Zeh6Dc0NkIj1T) but noticed immediately that the dough was not holding its shape at all. It was tearing when I tried folding it and even after four folding sessions it was still very loose. I then tried a second batch with the same result. Then my husband suggested that the flour might be the problem. It was type 00, but had a protein percentage of only 10.

I then tried the same recipe with 550 type flour with 11% protein and the dough behaved completely differently.

I have not baked any of the doughs yet but will ferment them in the fridge overnight. I am pretty sure though that the third one is really good.

My questions now are:

1. Is there a way I can save the first two batches of dough or repurpose them as another baked good? I would hate to throw them away.

Thanks in advance.

My first time trying to make focaccia. I used garlic, jarred sun dried tomatoes, and some Italian seasonings.
It’s lopsided so I need to watch dispersion in the pan. The tomatoes just burnt.
Other than that what should I do differently? How can I use sun dried tomatoes without hem burning?

my first real success, after switching to aluminium pan i hit gold. this thing is flying, its so juicy

So, as per my chef's direction, I've been practicing making sourdough focaccia.

However, I've been running into a problem where no matter how much olive oil I drench the hotel pan in, the bread always sticks to the sides and bottom when I try to remove it.

I proof it in a deck over with a damp rag on top at 100 degrees F, and I bake it at 425 for 24 minutes, turning halfway through, with the oven set to about 30% humidity, if that helps.

WOW!! This bread far exceeded my expectations. My first time making sourdough focaccia and I am blown away. Method, mistakes, what I’ll change for next time:

I went with a 90% hydration recipe which yielded amazing results.
Dough:
- 500g KA bread flour
- 450g warm water
- 130g active starter
- 10g salt

Inclusions:
- Olive tapenade
- Cherry tomatoes
- As much olive oil as your heart desires
- Italian seasoning (I used Aglio Olio from trader joe’s)

Method:
1.) Mix together water and starter until milky
2.) Mix in your flour until well combined. Should be shaggy and quite sticky.
3.) Rest for about 35 minutes
4.) Mix in your salt. I work the dough for about 1-2 minutes to get the salt well incorporated.
5.) Start stretch and folds. I do 2 sets of stretch and folds about 30 minutes apart (i’m not timing it to the minute exactly), then 2 sets of coil and folds.
6.) Rest. I continued bulk fermentation for a combined total of about 6 hours in the oven, light off. (the light on gets too warm and over ferments quickly in my oven)
7.) Cold proof in the fridge overnight. For me, about 14 hours.
8.) Rest. I turned the dough out onto an oiled, parchment paper lined pyrex baking dish and let it rest for about 2 hours.
9.) Toppings! After this final rest, she was bubbly and easily stretched to fill the bottom of the pan. I was indecisive about toppings, so I spread a generous amount of olive tapenade on one side, and halved cherry tomatoes on the other side.
10.) Dimple. Do not skimp on the dimpling! I made sure to get the toppings nice and incorporated, taking care to poke (most of) the tomatoes in individually. This is when I sprinkled some seasoning on the tomato side.
11.) Bake!! I baked it in the oven at 450F for 15 minutes and then lowered to 425F for about 25 more minutes. I lost track of the exact time because I was just watching it for color. I lowered the temp because I found it was browning a little too quickly for my liking. It ended up being perfect so I’m glad I did it how I did.
12.) Let rest for about 30-40 minutes and dig in! So so beautiful and delicious.

Things I would do differently:
1.) I would prefer to bake in a metal, ridged bottom tray I just don’t have one.
2.) I’ll skip the parchment paper next time. I used enough olive oil I’m now confident it won’t stick, I was just scared.
3.) I don’t like changing the temp mid bake, so I think I’ll bake at 425F for the entire time.
4.) I put it on a cutting board for pictures and forgot to transfer to a cooling rack after!! I was too excited lol. Wound up with a slightly less crisp bottom than I should’ve.
5.) I baked it at the same oven level I bake my boules, but next time I’ll go for a lower rack. Top was darker than the bottom and i’m looking for that nice golden brown!

Overall, I’m a perfectionist BUT this bread is genuinely some of my best work and I’m so excited to share!

3 classic ones - just topped with rosemary and salt, and 1 with fresh garlic and herbs de Provence 😋

Making focaccia using a leftover pho broth. Top with tons of coriander and garlic. Smell amazing.

any thoughts on how can I improve? it sticks a little to the baking dish

This came to me in a dream but I’m sure it’s been done before!

Some of my latest DILFs in no particular order:

• Sicilian-inspired blood orange and olive salad loaf
• Jalapeño cheddar loaf with homemade chive oil
• “Miscellaneous olive” loaf because my interns asked for olives, cherry tomatoes, and “whatever else” I could add
• Sage & rosemary loaf with homemade sage oil, all using sage from my office’s community garden
• Garlic-chili loaf with a homemade rosemary-garlic-chili oil

This was meant to be a regular sourdough loaf but I accidentally over proofed my dough so I made focaccia instead! I found inspo for the toppings in this sub!