Bake Club: Focaccia

Last year I gave Basically’s recipe for focaccia a try and it was the easiest bread I ever made. It was crispy and chewy but salty. Bon Appetite likes very salty food. Flipping through Dessert Person by Claire Safitz, I found her version of focaccia. I thought it would be great with the soup I was making for dinner. It’s been -35C to -40C for a while and a hearty vegetable white bean soup just soothes me.

I watched her video to see how she made the bread first. I never got the stretch she did because her recipe made it seem like pancake batter. That was just too runny so I added more flour. Then I got the stretch…ish. I no longer have high hopes for this book. And quite frankly, I am finding it disappoints. I really wanted to love this book. I don’t think it was tested enough or maybe the Canadian ingredients and measurements are just soo different. For example, she said two tablespoons of kosher salt or 17g. I weighed out the salt. One tbsp. of Canadian kosher salt was 19g. If this isn’t the biggest reason to buy a scale, I don’t know what is. I shutter to think what it would have been like if I didn’t weigh it. So my Canadian baker friends, weigh everything for an American recipe.

I followed her instructions and rested the dough for 10 minutes before mixing again. I am skeptical that this was necessary but I did it anyways.

I poured the olive oil innto a bowl (use a big bowl, I under estimated.) then put the dough in the bowl for its first rise.

I used a damp towel to cover and let it sit for an hour – this sucker over flowed the bowl!

Then it went onto a half sheet. 13″x 22″ Do not used anything smaller or put it into a large pan, the type you use for lasagna or a sheet cake. This sucker is going to be big! I put it in the fridge over night, covered with plastic wrap. In the morning I let to come to room temperature before drizzling oil and toppings. Dessert person recomends garlic and olive oil. Her book says potates and rosemary. I know what I like so I used Mozzarella Fresca, its herb infused oil and tore Kalamata olives.

Not everyone in my family is an olive fan, so I only put them on half the bread. But sprinkled the entire pan with flakey salt.

It smelled so good.

I baked it for the allotted time. and it came out crispy and chewy, light and fluffy in the middle. I don’t think I will every make any other focaccia recipe again. This one was amazing and the hubs raved about it with every bite making those hilarious yummy noises.

I think the recipes in this book are hit or miss. So far I have baked two recipes that are stellar. The rest are fine or problematic for this Canadian baker.

Here are the ingredients and I recommend giving the video a watch.

Ingredients: 1 (1/4 oz / 7g) envelope active dry yeast 6 cups bread flour (24oz / 780g) 2 tablespoons Diamond Crystal kosher salt (0.6oz / 17g) 1/2 cup extra-virgin olive oil (5oz / 110g), plus 1/4 cup for topping plain focaccia and more for oiling hands Optional toppings and Flaky salt, for sprinkling the top.

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