So, I made my first focaccia using Matty Mathesons recipe and made my own tomato sauce!
by Luxee99
14 Comments
photes384
Welcome to the addiction. In a few weeks you’ll be pushing hydration and fermenting for days. So many styles, so many flavor profiles you can go for. Enjoy bud. Happy days ahead!
Samson3105
I think you lost your rosemary
lgbtjase
I’m sure it’s tasty. It looks like your hydration is off and you may have over worked the dough. I usually shoot for 80% hydration on focaccia.
kitsuko
I really like the bon appetite no knead focaccia, I’ve honed my skills and have filled many a happy tummy. It’s a lovely bread type.
hwrold
Looks alright but dough looks very dry. Not right or wrong but I find high hydration is better
Klayy
Hydration is definitely low for a focaccia, but since it’s your first try, I think it was a good call. You can slowly work your way up until you’re comfortable handling high hydration dough.
Looks amazing for a first try, don’t forget to drizzle olive oil all over it before baking, that gives you the colour without burning too much =)
kharmakills
Great job! For future consideration – drizzle your olive oil over the top (you can be generous) and then dimple with all your fingers until you feel the counter. This order just before baking was key for me. The dimples persisted after baking and oil IN the dimples helped bake it more consistently.
Also, I highly suggest a temp probe and tin foil during bakes. If you brown too fast, you can cover and continue baking. Temp probe will keep you from under or over baking.
EstablishmentOk2116
I’d recommend drizzling a good amount of olive oil before baking!! And dimple it with your fingers to give it those great bubbles and grooves.
DopeCharma
You can always blitz in the blender/processor for bread crumbs, or cube for croutons in soup/salad.
Leonidaszs
Looks a bit dry, and maybe you didnt put oil on top? Rather than golden looks a bit burnt?
YouCantArgueWithThis
Looks a bit dense to my liking. I know that high hydration sounds scary but when I tried focaccia for the first time I was pleasantly surprised how easy was to handle that shapeless plump of a dough. You will get use to it quickly.
Rags2Rickius
I’d like to know your method
Because it looks a bit overworked and underhydrated
Should be aiming for at least 70-75% so there’s not really much kneading…more like just slap folding and resting
14 Comments
Welcome to the addiction. In a few weeks you’ll be pushing hydration and fermenting for days. So many styles, so many flavor profiles you can go for. Enjoy bud. Happy days ahead!
I think you lost your rosemary
I’m sure it’s tasty. It looks like your hydration is off and you may have over worked the dough. I usually shoot for 80% hydration on focaccia.
I really like the bon appetite no knead focaccia, I’ve honed my skills and have filled many a happy tummy. It’s a lovely bread type.
Looks alright but dough looks very dry. Not right or wrong but I find high hydration is better
Hydration is definitely low for a focaccia, but since it’s your first try, I think it was a good call. You can slowly work your way up until you’re comfortable handling high hydration dough.
[Alexandra’s focaccia](https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/) recipe fool proof for me.
Looks amazing for a first try, don’t forget to drizzle olive oil all over it before baking, that gives you the colour without burning too much =)
Great job! For future consideration – drizzle your olive oil over the top (you can be generous) and then dimple with all your fingers until you feel the counter. This order just before baking was key for me. The dimples persisted after baking and oil IN the dimples helped bake it more consistently.
Also, I highly suggest a temp probe and tin foil during bakes. If you brown too fast, you can cover and continue baking. Temp probe will keep you from under or over baking.
I’d recommend drizzling a good amount of olive oil before baking!! And dimple it with your fingers to give it those great bubbles and grooves.
You can always blitz in the blender/processor for bread crumbs, or cube for croutons in soup/salad.
Looks a bit dry, and maybe you didnt put oil on top? Rather than golden looks a bit burnt?
Looks a bit dense to my liking. I know that high hydration sounds scary but when I tried focaccia for the first time I was pleasantly surprised how easy was to handle that shapeless plump of a dough. You will get use to it quickly.
I’d like to know your method
Because it looks a bit overworked and underhydrated
Should be aiming for at least 70-75% so there’s not really much kneading…more like just slap folding and resting