focaccia

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作者： Bonkers

Candence Gao -- 80% dough (focaccia or ciabatta) https://www.youtube.com/watch?v=p-mDQH2Rqb8 for 1 tray, 900 g flour 2% salt 0.5% yeast 80% water pour oil on the pan, dump dough onto it, then flip so both sides are coated with oil proof for 2 hours bake at 250C/482F, after spray salt water, till center is 91C/196F (~25 - 45 mins) -7/29/2023: tried 600 g flour for a baking tray size, 12 g salt, 3 g yeast, 480 g water - baked at 430F for 35 mins (already reached 91C/196F in the center, could be shorter time) -08/26/2023: baked at 430F for 20 mins (started baking during preheating before reaching 350F), then turn off oven and waited a bit -09/27/2023: baked at 420F for 15 mins (already reached 196F), but added 5 mins anyway. then left in the oven after turning off for coloring --- 600 g flour made it a bit thin and crusty -10/14/2023: tried 800 g flour for a baking tray; baked at 400F * 19 mins tianyuan. --- almost 100% dough https://www.youtube.com/watch?v=RJRrHPP4ZWY water 300 ml + 20 ml salt 1 tsp yeast a bit short than 1 tsp olive oil 1 tbsp honey 1 tbsp bread flour 300 g (around 2 cups) after proof in the fridge overnight, rest for 2 hours in the pan before baking 425F for 18 mins anna olson -- 16% dough https://www.youtube.com/watch?v=qz_fsi0cHbo 2.5 tsp yeast 1/2 cup water 2 tbsp olive oil 1/2 cup derm salmalina 5.5 cups all purpose 400 F anna olson potato focaccia https://www.youtube.com/watch?v=k5yTTSzXauU 400F for 35 - 40 mins in a pie dish lisa https://www.youtube.com/watch?v=IFKeB8QlZ4M ☘️Poolish Bakers flour/all purpose flour 100g Dry yeast 1.5g Water 100g ☘️Dough Bakers flour/all purpose flour 200g Water 120g Salt 5g Dry yeast 2g Oliver oil 30g ☘️Topping Cherry tomatoes, asparagus, onion and rosemary Parmesan cheese powder ☘️**Preheat oven to 230C/450F ** Bake at 230C/450F for 25 mins