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Focaccia help

a
AJSoprano Sep 19, 2010 08:07 AM

So far I have achieved a respectable loaf that perfectly resembles the recipe I have been following. Flavorwise I am happy, letting the olive oil and sea salt shine. Now I am trying to take it to another level. I am trying to recreate a focaccia I had in Milan that I remember for it's lightness. What would you recommend to achieve a less dense focaccia loaf? Some ideas that have run through my mind are a longer second proofing, second proofing in a warmer environment, using baking powder (?). Thanks.

  1. j
    Jemon Sep 19, 2010 09:20 PM

    I can't vouch for anyone elses suggestions but celeryroot and chefj. Extremely wet dough is the only, and most simple, thing that will give you a lighter product. Dough that has a near-batter consistency.

    1 Reply
    1. re: Jemon
      a
      AJSoprano Sep 20, 2010 09:43 PM

      Thanks everyone for your input!

    2. b
      baileywick Sep 19, 2010 12:14 PM

      Vital wheat gluten might help. If you add a couple teaspoons of this to a bread recipe it helps make it lighter. Sometimes I use it. Other times prefer it more dense. You can buy a small box in some stores --try organic flour section. Yes, this could be just what you need!

      1. Vetter Sep 19, 2010 11:30 AM

        I just read in http://www.amazon.com/Gluten-Free-Girl-Shauna-James-Ahern/dp/0470419717 that a lot of traditional focaccia recipes call for a potato. I had no idea. But the potato rolls I grew up on did have a marvelous texture. Here is a gorgeous looking (glutenicious) example: http://wednesdaychef.typepad.com/the_...

        1. chowser Sep 19, 2010 11:24 AM

          No baking powder. A longer rise is good but in a colder environment to let the flavor/texture develop better. Start with a poolish the night before. My favorite it Peter Reinhart's Poolish focaccia from Bread Baker's Apprentice. I know you said you like the simple olive and salt but the herbed olive oil is amazing.

          http://veganyumyum.com/2008/05/poolis...

          1 Reply
          1. re: chowser
            ipsedixit Sep 19, 2010 12:08 PM

            Yeah, when I was making focaccia for a living we used to let the dough proof/rise overnight in the fridge.

          2. c
            celeryroot Sep 19, 2010 08:33 AM

            add more water to dough. What % water to dry are you using?

            1 Reply
            1. re: celeryroot
              chefj Sep 19, 2010 01:39 PM

              I agree this is important information to have. Very few people can believe how wet a dough you need to turn out authentic Focaccia. the strength of your flour is pretty important an well.

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