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Daily Focaccia - Forno Bravo Forum: The Wood-Fired Oven Community

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Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

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Daily Focaccia

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  • Daily Focaccia

    We make Focaccia most nights when we don't have a good hearth bread in the house. It's so simple and it is so much better than most bread you can buy. It's better in a brick oven, but it also does pretty well in a conventional oven.

    It is basically a pizza dough recipe, laced with good olive oil. More oil in the baking tray and on the dough, and a sprinkle of oil when it comes hot out of the oven.

    I use the Caputo flour, which is great for a light flatbread like this. Bread flour also works.

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Focaccia

    James,

    I've experimented a bit with focaccia recipes and found something you might want to experiment with. Most recipes call for AP flour, but Peter Reinhart uses bread flour, which, I think, makes a better bread. However, you might try mixing half bread flour and half fancy durham flour. The result is interesting.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Jim,

      I made a focaccia tonight with my Giusto's bread flour. You can definitely see the difference from the Tipo 00 flour. I also experimented with a pizza stone temperatures, but more on that later.

      The high gluten bread flour has more density in your hand when you are kneading, and the final bread had more substance. I think mixing it with half AP might lighten the final result. It might be a little heavy and the holes too dense for a flat bread.

      What should I look for with the durham flour?

      James
      Pizza Ovens
      Outdoor Fireplaces

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