My first focaccia (yay) topped with olives, capers and sun-dried tomatoes. Didn’t let it rest overnight and trusted a “one day focaccia” recipe.
Questions:
– Should the toppings be further down or just resting on top?
– How oily should it be? I think I used too much, but it adds a nice crunch to the base and of course, flavour.
– What do you use when you don’t have olive oil? I used mostly camellia oil, a bit of olive oil, and the bit of oil from the sun-dried tomatoes.
by Glittering-Catch-529
4 Comments
Hi, appears good. Poke them dowu a bit if I were you.
Happy baking
It looks yummy! I would push the toppings further in and it is generally done that way, but if you want them on top you can choose that to your liking. It looks a tad oily to me. But again its you making your own bread, thats the cool thing, if thats how you like it, keep it that way. If you want the dough more airy, play with high protein flours and higher hydration and make sure your yeast is nice and active. In combination with oil, higher hydration also makes more crisp. When it comes to oil types, i love using dried tomato oil as well. You could also experiment with infused oils (basil, thyme whatever).
I’ve made a tonne of foccacias for work, lots of oil is good but too much can make the crumb a bit cakey. As long as its tasty though that’s all that matters
I do recommend a high hydration and overnight prove if you can, its well worth it
It’s beautiful. All I can say. I want it.