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Help !! Baking a focaccia

j
Jimbosox04 Jan 31, 2008 08:50 AM

Help, I made the perfect focaccia last week, it came out the exact texture and taste I was looking for. One problem, this time I want to use the Focaccia for a sandwich and the one I made was very soft in texture. Was wondering this, If I put it on parchment and directly onto a pizza stone, will it burn due to the amount of Olive Oil content. I have the dough ready to bake and am not sure if I should chance it. I was thinking if I put it on the preheated stone for a minute or two then slide out the parchment paper, it should make a nice crust that will hold up the cold cuts of the sandwich. Any suggestions ?? Has anyone done this ??

The first one I baked on well oiled parchment and on a cookie sheet, it rose to about 1 1/2 inches thick and was perfect !! This one I am looking to stretch a little smaller into a circle and make a nice 8 slice sandwich.

  1. b
    brokergal Jan 31, 2008 08:58 AM

    I have not tried your suggested technique but by accident I discovered that a sandwich-ready focaccia can be had by first freezing it and then warming it up in a 200-degree oven (do not defrost first). The texture is not as moist as it is fresh from the oven yet it is not overly dry and the crust you are looking for is definitely there.

    1 Reply
    1. re: brokergal
      j
      Jimbosox04 Jan 31, 2008 09:01 AM

      thanks for the suggestion, but I am making it tonight and won't have time to try that. As a matter of fact it is on the last rise as we speak.

    2. chowser Jan 31, 2008 09:18 AM

      Do you preheat the oven for half an hour at 475-500? Mine ends up w/ a nice slightly crusty exterior. I'd leave the stone in the oven just to maintain the oven temperature but not bake on it. My dough is oily enough that if I put it on a pizza stone, it would ooze off the sides. To make it a little more crusty, you could keep a cast iron pan (or another type) in the oven and add hot water to it just before putting in the focaccia, or spraying water in (I've never done this one) or adding ice cubes.

      2 Replies
      1. re: chowser
        j
        Jimbosox04 Jan 31, 2008 09:37 AM

        Yes, I do preheat the oven. My concern also was the oil oozing or burning off. I have read many times about using a water pan but it doesn't seem to make sense to me since most home ovens are vented as is mine and the moisture I assume would just escape. It might be worth the try though.

        I have been pondering this thought also, why not just bake it as usual and then after it has cooled put it on the pizza stone for a minute or two just to firm up the bottom crust.

        1. re: Jimbosox04
          chowser Jan 31, 2008 10:38 AM

          I make rustic bread all the time in the oven w/ the water pan. It turns out beautifully and my oven is about 3 years old. I haven't done it w/ focaccia but my crusts usually turn out slightly crusty, maybe it's all the oil I use.

      2. JoanN Jan 31, 2008 09:38 AM

        I just made a focaccia for sandwiches, but I made mine in a 12 X 17 sheet pan that was lined with parchment. The sheet pan kept the oil from oozing out. I preheated the oven to 500, put the foccacia on the top shelf, turned the heat down to 450, and baked it for about 15 to 20 minutes. Then I put it on the pizza stone and baked it for another 5 minutes. It had a good top and bottom crust and a perfect crumb for sandwiches. I posted a couple of photos here:

        http://www.chowhound.com/topics/40263...

        8 Replies
        1. re: JoanN
          j
          Jimbosox04 Jan 31, 2008 09:51 AM

          Thanks JoanN !!!! Now I have complete confidence in what I need to do. The picture are beautiful and look almost exact to the one I made the first time, I just needed the crust to be a little more stable.

          1. re: JoanN
            j
            Jimbosox04 Jan 31, 2008 09:54 AM

            Now I know why it is almost identical, I used the same recipe !!! Did you notice or is it just me that in the recipe they forgot to tell you to add the 6oz. of Olive oil to the dough mixture? I kinda figured it out when it started to mix and was all powder. I am no baker by trade but have learned that baking is much easier if you go by weight of ingredients and not by volumes, due to the differences in measures of cups and tablespoons, etc.

            1. re: Jimbosox04
              JoanN Jan 31, 2008 10:14 AM

              We must have gotten our recipes from different sources. My recipe calls for only 3 ounces of olive oil in the dough mixture and specifies you add the oil at the same time you add the water.

              And I'm with you all the way on using weights for baking. I'm just trying a whole bunch of recipes from a new (to me) cookie book and it really annoys me no end that measurements are in volume only.

              1. re: JoanN
                j
                Jimbosox04 Jan 31, 2008 10:24 AM

                Here is where I found mine

                http://www.flat-breads.info/focaccia.htm

                maybe I am seeing something wrong, tell me what you think, I see the adding 6 oz. of EVOO as missing somewhere.

                I was just thinking that maybe that is why my focaccia had come out much moister than what I wanted and why if didnt crust up the way I was looking for. I never want to reduce the Olive Oil though because I just loved the texture in made.

                1. re: Jimbosox04
                  JoanN Jan 31, 2008 10:50 AM

                  Ahh! You're making the poolish focaccia. I've never tried that one just because I've had so much success with the regular one. But you're right, they forgot to add the oil.

                  Here's another link to Reinhart's poolish focaccia that's a little easier to follow--and does include the oil. It doesn't say anything at all, though, about rosemary water. I don't have his book (I copied out my recipe when I took the book out of the library), so I have no idea which is closer to the actual recipe.

                  I tried to find an online link to the recipe I use, but didn't have any luck.

                  1. re: JoanN
                    j
                    Jimbosox04 Jan 31, 2008 11:03 AM

                    The rosemary water does give it a great taste throughout. Can you post the regular recipe for me? I really need to get his book because all of the breads he has seem to be very easy to follow as long as you can find the ingredients.

                    1. re: Jimbosox04
                      JoanN Jan 31, 2008 11:43 AM

                      Ordinarily, I'd be more than happy to post any recipe. But this particular recipe, which includes the recipe for the herb oil and suggestions for various additions, is nearly four single-spaced pages long and trying to paraphrase it would make me crazy. If you'd like, send me an e-mail at joan1 AT mindspring DOT com and I'll send it to you.

            2. re: JoanN
              chowser Jan 31, 2008 10:34 AM

              This is similar to what I do, only I don't change it to a pizza stone. But, it looks about the same (I can't photograph to save my life).

              Why can't I attach a picture right?

              http://s32.photobucket.com/albums/d5/jeanwl/?action=view&current=Bread010.jpg

              http://s32.photobucket.com/albums/d5/...

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