Go to the Recipe: Fully-Loaded Focaccia
just when i said i've had enough focaccia recipes for the month..
Grant said something on IG recently about having a lot of unpublished material he hoped to still get up on the website. Good to see this!
19.12.5
Not sure about this first part of the second sentence, “Add the dough to the oven on the upper rack. Bake for 10 min with. Remove the steamer tray and bake for another 10-15 min, until the dough reaches an internal temperature of 205 °F / 96 °C.”
Is the rotating 180 degrees a mistake? If you want to fold each side of the dough onto itself wouldn't you rotate the dish 90 degrees each time?
Your convection oven should be set up with one of your oven racks in the bottom third of the oven and one rack in the top third of the oven. On the bottom rack put a tray or oven safe dish filled with water. You can add the water while preheating or once you have preheated everything, just make sure that you have ample water left once the oven is preheated if you put water in prior to preheating.
Once you have everything preheated you will put the focaccia to bake on the oven rack you positioned in the top third of the oven. After 10 minutes you will need to remove the water tray (or dish). Of course, take care in doing so as the water will be extremely hot. Then bake the focaccia for the remaining time (until the internal temp reaches 205 °F / 96 °C) without the presence of the tray/ dish you had the water in. Does that make sense?
In step 8 (Bake), it says "Add the dough to the oven on the upper rack. Bake for 10 min with. " I presume that either you need to delete that final word "with", or else something got omitted.
Any changes needed if the oven isn't a convection oven?
Really delicious. I used some jarred, marinated antipasto (olives, garlic, peppers, etc.) on top, and the combination of those flavors plus the flavors in the bread was amazing.
You’ll just need to find which rack cooks most evenly. I actually prefer making these kinds of things without convection so I can use the heat gradient to my advantage. In my oven, the lower-middle rack is a good balance between browning the top and bottom of the loaf.
Hi. Would this work in a Dutch oven with lid(for humidity /oven spring)?
Hi guys, anything I could do to prevent my toppings from burning? I used sun dried tomatoes and their edges got pretty chard, though the dough looks nice and golden.
Sundried tomatoes will need to be soaked and well hydrated to be baked on the focaccia.
You can bake in the dutch oven but you will have to proof it in the dutch oven. The lid may be a hindrance since you cannot preheat the dutch oven.
Hey guys, I have noticed that focaccia generally becomes soggy when it is kept outside. The crust goes away and the texture of the dough gets ruined. I have noticed this phenomena happening in crossoint as well. From some googling, I think the water in the air reacts with the outer starch molecules. How do we combat this problem and store the bread using things at home?
Its the humidity in the air and basically the bread acts like a sponge and absorbs it, making it softer. Storing it in a paper bag helps keep the crust but sometimes theres nothing you can do speaking from owning a bakery in a VERY humid city
Is the cast iron pan preheated? If so to what temperature? Thanks!
Try adding your tomatoes halfway through the bake
The trick to this recipe is in the comments. Turn 90 degrees, not 180 and only make enough to eat right away as it does not save on the counter well.
We make focaccia all the time and after it's been out on the counter for awhile if I'm serving it the same day, before cutting into it I brush it with a touch of oil and put it back in a very hot oven and blast it again to get it crispy- this time it keeps long enough to cut into slices and serve. Then the leftovers get cut into pieces and put into plastic bags to toast right out of the freezer which has been serving me quite well.
Hallo
What if wii make A cold, refrigerator rise dough
Like Let the dough in fridge not outside ?
Hello Monzer, This dough is a no knead style and chilling the dough will make it difficult to put in the folds and develop the gluten. If you do go overnight you will need to pull the dough out and let temper a few hours to be manageable. So, room temperature is ideal unless you fully develop the gluten before retarding overnight in the cooler.
Thank you chefSteps. It was very soft in the centre, and crunchy outside.
Lookin Good!
Would these measurements still hold true of it was to be made in a half sheet pan vs cast iron? Or does it not matter for the vessel?
This is confusing, I always thought with active dry yeast you were supposed to disolve the sugar and salt and then add the yeast to bloom, the whole point of paying attention to the water temp. Here you seem to be treating it like instant yeast, with no temp control, and adding the warm water to the dry ingredients rather than blooming will likely instantly drop the temp and eliminate whatever benefit that had in waking the yeast.
