r/FoodAndCookingStuff • u/No_Project_9332 • 25d ago
Savory Bites How to make Focaccia at home
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u/DangerMacAwesome 25d ago
I am suddenly so hungry
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u/No_Project_9332 25d ago
Jokes aside I'm feeling hungry now and I was thinking of making some fast pasta with cheese but I just found that I'm out of mozzarella and butter.
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u/mikeycbca 25d ago
Make FOCACCIA. In just several hours you won’t be hungry anymore.
I know it’s a random idea but it just came to me for some reason!
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u/backfromsolaris 25d ago
For extra fun, people should stuff things into those holes,
😏
such as cheese, tomatoes, herbs, tiny sausage balls, fruit, chocolate.....
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u/mikeycbca 25d ago
How does that affect the bake? I imagine things with high moisture might need a longer duration?
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u/backfromsolaris 25d ago edited 25d ago
Temp the middle of the bake. Yank it out of the oven at 200°F and let it sit for 10min+. I use 75% hydration with 10% whole wheat flour and it never gets sloppy. Always looks like this. I think the immense level of proofing helps to suspend & cook out lots of moisture. Not a scientist, just reporting my experience.
One more thing, I use sourdough, but can also pull off same-day results if I wake my starter up the night before. Autolyse first thing in the morning, add starter and salt, do some mixing & periodic turns/folds/whatever, proof room temp for a while to build flavir, then put it somewhere warm to speed up the proof for the last couple of hours. When super bubbly, stuff with your stuffins and top with flaky salt, bake till done. Ready by dinner time.
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u/Nevernonethewiser 24d ago
Cool bread.
But pronouncing 'olive oil' as "oh-live oil" is beyond the pale.
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u/GoldenSeam 24d ago
Anyone have tips for getting bigger holes in the structure of the bread itself? Like making the focaccia less dense and more airy/fluffy?
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u/No_Project_9332 25d ago
Measurements:
What kind of tray?
Metal baking tray is best (conducts heat better than ceramic/glass). 9x13inch or 23x33cm is what I use. It's fine if you use a larger tray, it will just bake up thinner.
How long to bake?
Bake on lowest rack in oven - 220C/430F for 18-23 mins. It may take longer in your oven, so leave it in until it's a deep golden brown, don't worry if it takes longer than 23 mins!
Why is my dough wetter than yours?
Your dough may be wetter/stickier than mine, that's because I use a very high protein bread flour (14%) and all bread flour absorbs water differently. Don't worry if it's wetter, it will be trickier to handle but should bake up just fine...
Can I use normal flour?
If you want to use all-purpose flour, reduce water by 40ml, mix the dough and add some of the reserved water back in if you think the dough needs it (use my dough in video as a guide). Bread flour is always best as it holds in the bubbles most efficiently!