Showing posts with label focaccia. Show all posts
Showing posts with label focaccia. Show all posts

August 7, 2009

The Bread Baker's Apprentice Challenge 13: Focaccia

Labels: ,

Focaccia

I was eager to bake Focaccia, 13th recipe in The Bread Baker's Apprentice Challenge but I was sort of disappointed after slicing the bread. Although very yummy and the crust crispy, I find the crumb, which has irregular large and medium air pockets, oddly soft and airy. I prefer very chewy focaccia and the crumb of this focaccia definitely is not, at least to me it isn't.

I don't know where I did wrong because I followed the recipe (using bread flour) accordingly, did not change any of the ingredients or procedure except I baked them pizza-style in round pans. I used 8 ounces of dough in 8-inch pans and 10 ounces in 9-inch pans and they baked to the perfect thickness of 1½ inches. On a positive note, I love the herbed oil and will use it again with different herb combination but I don't think I'll follow this dough recipe next time I make focaccia.

Here is a better recipe, also from Peter Reinhart.

Focaccia

Focaccia
topped with cherry tomatoes (from my garden), caramelized Vidalia onions, and sea salt

I will slice this one horizontally to make into a gigantic sandwich

Rating:
flavor 4
texture 2
visual appeal 5
ease of preparation 5
performance 4
worth 1
Total: 21
Average: 3.5

 
Design by New WP Themes | Bloggerized by Lasantha - Premiumbloggertemplates.com