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Bread Bible Foccaccia Secret

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A few days ago I posted about the recipe for foccaccia from Rose Levy Berenbaum's Bread Bible. The first few run-throughs were catastrophic but I've discovered the secret. The book suggests machine kneading the dough for twenty minutes, at which point it should form a "shiny ball." The key is to knead it UNTIL it forms a shiny ball, however long this takes (about twenty-five minutes, in my experience). It's a great recipe as long you sufficiently develop the gluten.

Also, I find that the dough sticks to the pan no matter how much oil I use. I recommend parchment paper.

David A.

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    Aromatherapy

    She replied to your post. Did you see it?

    1. Rose Levy Beranbaum offers her own solution to the problem below (scoll down a ways). A combination of techniques may well wind up producing the perfect focaccia. I will give it a try this weekend.

      David A.