no.14
The Focaccia
I don’t F with sourdough.
Of course I have considered it. Lusted over beautiful bubbles and incredible crumb shots that I keep seeing on IG. Dreamt of sourdough bread perfection, of having a go at making a starter and keeping it fed and alive (this part alone freaks me out). But in reality, I am not a baker - nowhere near one - and as much as I love creating by hand and from scratch, the maintenance, variability and precision of bread baking is just not for me.
However that doesn’t mean that I’m not interested in being able to make bread. I just want it to be easy. And I also really want a good focaccia recipe that doesn’t immediately put me off because it says “sourdough starter” in the ingredients list. Is that too much to ask?
I don’t think so. Which is why over the past several months I have been on a quest to develop a consistent and straight forward focaccia recipe that yields beautiful air bubbles, a fine crunch, and of course one that doesn’t require a starter. And… I finally feel like I’ve succeeded.
This focaccia is light, spongey and fluffy on the inside with a thin and crispy exterior. Bubbled throughout, but not overly so. Perfect for eating as is, or slicing in half for fancy sandwiches. Wonderful simply sprinkled with salt, or topped with whatever you like. Easy to inhale and as such: here for a good time, not a long time.
What did I learn along the way?
It’s been a long ol’ road to this recipe. Anyone who follows me on IG might even be a bit over it because I’ve been posting teasers of this mighty focaccia for months. But! Noting my earlier statement of not being a baker, I really wanted to test this thoroughly before sharing it with you.
And of course, through doing so I have learned a few tips and tricks along the way :)
Flour
I have found really wonderful consistency by using Mulino Caputo’s Manitoba Oro flour - it’s a strong bread flour with a high protein content (14%). I have found this at local independent grocers, as well as some larger supermarkets. If you can find this flour, I highly recommend!
I’ve also had great success with Molino Pasini’s pizza flour (>12% protein), however I find this more difficult to source in QLD hence why I opt for Manitoba Oro.
Either way - it is important to use a strong bread flour for best results - and it’s fun to experiment with brands that you have available to you, as long as the flour you choose has a protein content between 12-14% you should be sweet.
Oven temps
I tried a range of temps, from 210-250c and found a sweet spot bang in the middle at 230c. The balance is trying to get a crisp and golden top and bottom.
I also heeded some sound advice from focaccia kween Lacey (@_lacebakes_) and bake the focaccia on the bottom shelf to ensure the base gets a nice colour.
More is more
Olive oil. Just go for it. I mean, really go for it.
Folding techniques
As I said, I’m no baker. And after trying a few different types of folds and having no idea what I was doing, I decided a simple stretch and fold was perfect. It’s easy, it requires no thought, great results, done. Wet your hands with water to help get under the dough to do this.
Suggested PASTA Pairing
I know what you’re thinking, where TF is the wine suggestion?
Well, I can’t really call this newsletter Pasta Sunday and not include some form of pasta… so I’m suggesting a pasta to go with the focaccia. Something that screams for scarpetta, when you can’t bear the thought of sauce being left on the plate because it’s just too damn good. Enter this Romesco-esque sauce and homemade stracciatella number.
PS goes well with a citrus white, like Fiano.
Sunday Soundtrack
I’m feeling kooky so put together a blind playlist with the 10 last songs I’ve listened to. Enjoy (…I hope?).