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@breadjeweld
A day of learning,
- when the focaccia recipe calls for a large tub to proof the dough in for over 48 hours DON’T put it in there smaller tubs!! Had to clean a bunch of dough out of my fridge.
- making focaccia dough is a messy affair but really easy … now we wait to see if it is any good.
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Sourdough Focaccia with Cherry Tomatoes and Rosemary
now I know why people went apeshit over baking bread during lockdown, it's fun and you get free bread out of it
Easy Overnight Focaccia | The Practical Kitchen
This overnight focaccia has a super crisp bottom and pillowy, airy top. It's so easy and hands off to make and can be used for dipping in oil or sliced for sandwiches!
With the information provided in this article, you will be able to give baking a try and experiment with the basic steps needed to make your
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Mini Loaf Pan Focaccia | ThePracticalKitchen.com
By far the most popular recipe on my website in 2022 was this small batch focaccia that uses just 120g (1 cup) of flour and bakes up in a standard sized loaf pan. It’s such a fun, cute little recipe great for beginner bakers, anyone baking for one or two people, or anyone who just doesn’t want to use up all their flour in one recipe!
Bread making tip of the day: most of the time, your bread will turn out better if you don’t add extra flour so that it’s not sticky/pulls away from the bowl/whatever the recipe says.
I find that if you have the ability and the patience to handle a sticky, hard to manage dough the end product is so much more moist, soft, and delicious. Adding flour until it gets to a more manageable state makes my bread stiffer and drier
A bench scraper is your friend in this! To hand knead dough like this you’ll have to have something to scrape it off the surface you knead on. I find that my kneading is less of a push and pull motion with wet doughs and more of a slapping with one hand (which it sticks to), scraping it off the counter, and slapping it back down
A lot of the time I don’t even flour the counter when kneading, just when doing things like rolling it into its final shape. Too much flour is your enemy
