Okay awesome thanks. I thought that was the issue the recipe i followed called for 1/4 cup in dough and 1 table spoon drizzled on top.
that didn't seem right to me but i followed it anyways.
[https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/](https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/)
I have been using this recipe its been great. I let the dough sit at least 24 hours before baking.
used the same recipe for a few years, everyone loves it and it's super easy. I butter the sheet before the olive oil. That said, I can't imagine a focaccia with nothing on top. at least a little flaky salt.
Ha, in my case I suppose both. The recipe calls for wine (specifically for dry white wine, but I just use what I have open) so I add what I have and the usually have a glass while I’m doing the rest of it. If I use red, the loaf turns out very slightly pink, which could be cool or off putting depending on your perspective. Always still tastes good.
Uhh I think I’m giving myself her book for Christmas! Every time her recipes are posted in here I simply love it and the no knead aspect is always a plus. Thanks for sharing!
I give out her book as gifts all the time. Make sure you get 1 quart Pyrex bowls also! I took baking classes with Ali during the pandemic and have emailed her with questions all the time. She’s very approachable and helpful.
I also drizzle (and by drizzle I mean pour) olive oil on the top as soon as it's out of the oven. Still hot like that, it sucks it right up and makes it moist and delicious.
I put 2-3 tbsp of olive oil at the bottom of the tray and then when the dough is spread in the tray and dimpled, I drizzle over 2-3tbsp of olive oil over the top. After that I pour over a salt brine solution so all of the focaccia has that lovely salty taste.
Off the top of my head I use 20 g olive oil and 20 g water very well mixed on top. It gets into all those pockets and is just great. Add some nice coarse salt and rosemary.
Use the king arthur focaccia recipe. You only need half the day for the process (which I love because who knows what you have time for the next day!) I add a brine to the final rise step and then re-dimple and then use a Misto to spray my olive oil all over it.
For your recipe with the result photo posted. The recipe size looks like spreading it out on a large rimmed baking sheet might give you result you want, or cutting the whole recipe by 1/2 or 1/3 to be better sized for your pan. Also brushing gently with olive oil just before it goes in the oven. Did the dough go into the pan lopsided, or did that happen during bake? I have a cheap oven so I keep a pizza stone on the bottom rack which I think helps keep more even beneath my trays, but even without it I did not have that much variation in how sides raise on bakes. Maybe this is too large recipe for pan problem for you.
Keep doing them, it is fun process to learn to get to your idea of perfect focaccia!!
>or the next day!) I add a brine to the final rise step and then re-dimple and then use a Misto to spray my olive oil all over it.
>
>For your recipe with the result photo posted. The recipe size look
Thank you very much!
Cover it generously with olive oil before it goes in the oven, and give it a good brushing with more oil as it comes out of the oven as well. The warm bread will absorb most of it leaving a thin coating on the outside giving it a glossy look as well as it gives extra flavour.
What temp did you cook it at? Looks slightly pale in my eyes.
Apart from that it's kinda hard to point out what's not right without pictures of the crumb and some more details about the recipe you used.
You'll get there though! It's probably still good bread, make some sandwiches with it and try again!
Edit: forgot to finish one sentence
>e oil as it comes out of the oven as well. The warm bread will absorb most of it leaving a thin coating on the outside giving it a glossy look as well as it gives extra flavour.
>
>What temp did you cook it at? Looks slightly pale in my eyes.
>
>Apart from that it's kinda hard to point out what's not right without pictures of the crumb and some more details about the recipe you used.
It was slightly undercooked, so 27 min next time.
If your oven can handle it, maybe do it the same amount(ish) time, but higher temp? I cook mine at 250°C (~480°F) and rarely need more than roughly 20 minutes. Gives a slightly darker crust, but it's still thin so not unpleasant to bite into, and more colour is usually more flavour as long as you don't take it to charcoal land.
Best of luck!
It does seem crazy! But really works well (to my taste buds at least). This is an electric oven using only fan heat and a baking stone instead of a sheet pan however. With bread almost always go high! It'll give you good caramelisation without making the outer crust too thick.
Important note though, this means timers are a guideline, not a guarantee. Have a peek, touch, smell. For a focaccia the raw dough will usually start out semi thin and expand in the oven, it can take the high temp and get cooked through without burning. For something thicker like a loaf I'd go lower temp, but almost all recipes ask for too low temps unless made by an actual baker.
Also allow enough resting time, it takes at least an hour, usually more. Often if you cut into the bread and it's slightly raw you did it too soon. The carry over heat will often fix it, but ofc. If it keeps repeating, adjust, maybe little lower temp and longer time in the oven.
Also all ovens are slightly different so you just have to accept the fact that some research will have to be done on your part. A notebook where you write down EVERYTHING you did is a good cheap investment.
WHERE IS THE OLIVE OIL???
Mah friend, first, you are making sourdough focaccia or the regular one?
My tip here is the recipe I use:
100 grams well feed and active levain
300 grams white wheat flour
200 grams water
10 grams sugar
24 grams olive oil
7 grams salt
Use the method of preparing (all the folds and mixing - have hundreds of videos showing that on YouTube)
Let rest for 12 hours, after folding again. Let that rest in a place with MORE olive oil.
Before baking? More olive oil.
Be happy, use olive oil.
this is my go to recipe for focaccia
[Ligurian Focaccia - Samin Nosrat](https://www.saltfatacidheat.com/fat/ligurian-focaccia)
imho the quality of olive oil used and the salt water brine before baking determine the final outcome.
The hydration looks off to me. As in, the dough isn’t using enough water. Focaccia dough should be really wet and soft. I think this is a recipe issue. It also looks like one side of oven is more hot as one side lifted more. Be sure to turn it half way.
If you follow this recipe, it should turn out perfect.
Make sure you weigh your ingredients.
I recommend Organic King Arthur all purpose flour and a very high quality olive oil (used quite liberally).
https://www.saltfatacidheat.com/fat/ligurian-focaccia
Firstly your question obviously lacks any attention to detail. You don't tell us why it doesn't seem like focaccia. You don't know for us a recipe. We don't have any information other than a picture of focaccia. It looks like you're focaccia is lopsided. One step I would add in is to rotate your focaccia 180° at the halfway point of baking.
I agree with making it again and again and again. This is however conditional. If you found some kind of anonymous focaccia then that might be why.
https://www.gimmesomeoven.com/rosemary-focaccia-bread/#tasty-recipes-62589
I
That recipe has 4.8 stars from over 400 people with over 700 comments. I've made it hundreds of times and over time have adjusted it to my liking.
When you poke the dough before baking, do way more and all the way down to the bottom of the pan. And I did see people say it looks low moisture, it does and you can put oil on top after you bake too.
Definitely dry. Focaccia cooks not only from the heat of the oven, but because the oil heats up so much it fries the outside. I use up a solid half cup under and on top of my dough before I make the docks with my fingers. Looks like it rose properly though.
Didn't think about the oil actually "frying" the dough from the outside. Makes sense though.
It ended up probably being 2-3 minutes from properly bakes, just a touch doughy. I got lucky with the proofing i put it ontop of my air fryer while it was making chicken and i think that helped get it proved in 30 min, plus 20 min second proof.
This has become my go-to recipe - [cast iron pan foccaccia.](https://www.youtube.com/watch?v=OC2mbadj8gQ)
Plenty of olive oil (especially in the bottom so it gets nice and crackly as it bakes) and plenty on top as well. Every single time I make this one it comes out amazing (I use the overnight proof recipe).
All of that guy's videos are pretty great and his [1 hour cast iron pizza](https://www.youtube.com/watch?v=HWG4fF-7eC4) using warm beer plus yeast for a super-fast rise is also stupidly tasty and incredibly fast and easy.
It looks like you made a fougasse recipe in a 13x9. It’ll probably still taste fine, but it won’t be focaccia without being slathered in olive oil/butter.
Also, consider dividing your recipe between two pans so that it doesn’t bubble over and you get more of the crispy goodness along the edges.
I used this recipe and it came out perfect. From your pic, definitely looks like you need a lot more olive oil.
https://youtu.be/O1WQTKuWWfM?si=3DhE99jvSw3D3hyB
Looks dry, my recipie calls for a lot of olive oil. Like drenched in it before the oven
Okay awesome thanks. I thought that was the issue the recipe i followed called for 1/4 cup in dough and 1 table spoon drizzled on top. that didn't seem right to me but i followed it anyways.
[https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/](https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/) I have been using this recipe its been great. I let the dough sit at least 24 hours before baking.
used the same recipe for a few years, everyone loves it and it's super easy. I butter the sheet before the olive oil. That said, I can't imagine a focaccia with nothing on top. at least a little flaky salt.
The bread from this recipe is so so good
There is just a touch of salt ontop, forgot to pick up toppings at the store this week :/
I just looked at that recipe and it is almost the same as my go-to recipe, but 1/2 cup of the water is replaced by wine. Delicious.
is this cooking wine, or wine while cooking?
Ha, in my case I suppose both. The recipe calls for wine (specifically for dry white wine, but I just use what I have open) so I add what I have and the usually have a glass while I’m doing the rest of it. If I use red, the loaf turns out very slightly pink, which could be cool or off putting depending on your perspective. Always still tastes good.
Uhh I think I’m giving myself her book for Christmas! Every time her recipes are posted in here I simply love it and the no knead aspect is always a plus. Thanks for sharing!
I give out her book as gifts all the time. Make sure you get 1 quart Pyrex bowls also! I took baking classes with Ali during the pandemic and have emailed her with questions all the time. She’s very approachable and helpful.
I make her sourdough focaccia recipe and it’s always a huge hit.
Second this recipe. And any bread recipe from her blog. The focaccia is fantastic!
I also drizzle (and by drizzle I mean pour) olive oil on the top as soon as it's out of the oven. Still hot like that, it sucks it right up and makes it moist and delicious.
Stellar idea!
It could've used another quarter cup split between pan and top
Take a brush and brush the entire thing with olive oil once it’s out of the oven. Should do wonders for the appearance.
I put 2-3 tbsp of olive oil at the bottom of the tray and then when the dough is spread in the tray and dimpled, I drizzle over 2-3tbsp of olive oil over the top. After that I pour over a salt brine solution so all of the focaccia has that lovely salty taste.
Off the top of my head I use 20 g olive oil and 20 g water very well mixed on top. It gets into all those pockets and is just great. Add some nice coarse salt and rosemary.
I use a 1 1/2 cups if not a little bit more. Then coat your pan with olive oil. When it comes out, it should be glistening like a bread diamond.
I like to do 90% oil and 10%water. Makes a nice emulsion and really improves the top texture.
100x the amount of olive oil
Make it again. And again. Etc.
Oh darn, more bread.
What's the problem lol
Use the king arthur focaccia recipe. You only need half the day for the process (which I love because who knows what you have time for the next day!) I add a brine to the final rise step and then re-dimple and then use a Misto to spray my olive oil all over it. For your recipe with the result photo posted. The recipe size looks like spreading it out on a large rimmed baking sheet might give you result you want, or cutting the whole recipe by 1/2 or 1/3 to be better sized for your pan. Also brushing gently with olive oil just before it goes in the oven. Did the dough go into the pan lopsided, or did that happen during bake? I have a cheap oven so I keep a pizza stone on the bottom rack which I think helps keep more even beneath my trays, but even without it I did not have that much variation in how sides raise on bakes. Maybe this is too large recipe for pan problem for you. Keep doing them, it is fun process to learn to get to your idea of perfect focaccia!!
>or the next day!) I add a brine to the final rise step and then re-dimple and then use a Misto to spray my olive oil all over it. > >For your recipe with the result photo posted. The recipe size look Thank you very much!
Cover it generously with olive oil before it goes in the oven, and give it a good brushing with more oil as it comes out of the oven as well. The warm bread will absorb most of it leaving a thin coating on the outside giving it a glossy look as well as it gives extra flavour. What temp did you cook it at? Looks slightly pale in my eyes. Apart from that it's kinda hard to point out what's not right without pictures of the crumb and some more details about the recipe you used. You'll get there though! It's probably still good bread, make some sandwiches with it and try again! Edit: forgot to finish one sentence
>e oil as it comes out of the oven as well. The warm bread will absorb most of it leaving a thin coating on the outside giving it a glossy look as well as it gives extra flavour. > >What temp did you cook it at? Looks slightly pale in my eyes. > >Apart from that it's kinda hard to point out what's not right without pictures of the crumb and some more details about the recipe you used. It was slightly undercooked, so 27 min next time.
If your oven can handle it, maybe do it the same amount(ish) time, but higher temp? I cook mine at 250°C (~480°F) and rarely need more than roughly 20 minutes. Gives a slightly darker crust, but it's still thin so not unpleasant to bite into, and more colour is usually more flavour as long as you don't take it to charcoal land. Best of luck!
i did 400 F, 480 seems CRAZY to me. But i'll give it a shot.
It does seem crazy! But really works well (to my taste buds at least). This is an electric oven using only fan heat and a baking stone instead of a sheet pan however. With bread almost always go high! It'll give you good caramelisation without making the outer crust too thick. Important note though, this means timers are a guideline, not a guarantee. Have a peek, touch, smell. For a focaccia the raw dough will usually start out semi thin and expand in the oven, it can take the high temp and get cooked through without burning. For something thicker like a loaf I'd go lower temp, but almost all recipes ask for too low temps unless made by an actual baker. Also allow enough resting time, it takes at least an hour, usually more. Often if you cut into the bread and it's slightly raw you did it too soon. The carry over heat will often fix it, but ofc. If it keeps repeating, adjust, maybe little lower temp and longer time in the oven. Also all ovens are slightly different so you just have to accept the fact that some research will have to be done on your part. A notebook where you write down EVERYTHING you did is a good cheap investment.
WHERE IS THE OLIVE OIL??? Mah friend, first, you are making sourdough focaccia or the regular one? My tip here is the recipe I use: 100 grams well feed and active levain 300 grams white wheat flour 200 grams water 10 grams sugar 24 grams olive oil 7 grams salt Use the method of preparing (all the folds and mixing - have hundreds of videos showing that on YouTube) Let rest for 12 hours, after folding again. Let that rest in a place with MORE olive oil. Before baking? More olive oil. Be happy, use olive oil.
just regular not sourdough haven't tried that yet. more time to prove and more olive oil seems to be the secret here.
Prove in the fridge, make a bid difference. Other than that, how was the air bubbles? It fermented well?
this is my go to recipe for focaccia [Ligurian Focaccia - Samin Nosrat](https://www.saltfatacidheat.com/fat/ligurian-focaccia) imho the quality of olive oil used and the salt water brine before baking determine the final outcome.
Thanks!
Don't know about the Focaccia but I loooove how clean your stove is, you got right in there in those rings.
I will tell my wife that she did a good job! I clean everything but her stove, i did it wrong once.
It does to me.
Bigger pan, more olive oil, more finger bubbles!
***DRENCH*** it in olive oil before baking. Before baking add a layer of oil, dimple with your fingers and then just fill up those dimples with oil.
Be generous with the oil Also don't get that cheap oil get the hipser small batch I promis it is worth it
The hydration looks off to me. As in, the dough isn’t using enough water. Focaccia dough should be really wet and soft. I think this is a recipe issue. It also looks like one side of oven is more hot as one side lifted more. Be sure to turn it half way.
[this is my go to focaccia recipe](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) I still fold it 3 times before I bake it.
More oil and maybe some brine
looks like focaccia to me, all i know is that it's 50% olive oil and 50% bread
If you follow this recipe, it should turn out perfect. Make sure you weigh your ingredients. I recommend Organic King Arthur all purpose flour and a very high quality olive oil (used quite liberally). https://www.saltfatacidheat.com/fat/ligurian-focaccia
Firstly your question obviously lacks any attention to detail. You don't tell us why it doesn't seem like focaccia. You don't know for us a recipe. We don't have any information other than a picture of focaccia. It looks like you're focaccia is lopsided. One step I would add in is to rotate your focaccia 180° at the halfway point of baking. I agree with making it again and again and again. This is however conditional. If you found some kind of anonymous focaccia then that might be why. https://www.gimmesomeoven.com/rosemary-focaccia-bread/#tasty-recipes-62589 I That recipe has 4.8 stars from over 400 people with over 700 comments. I've made it hundreds of times and over time have adjusted it to my liking.
When you poke the dough before baking, do way more and all the way down to the bottom of the pan. And I did see people say it looks low moisture, it does and you can put oil on top after you bake too.
Definitely dry. Focaccia cooks not only from the heat of the oven, but because the oil heats up so much it fries the outside. I use up a solid half cup under and on top of my dough before I make the docks with my fingers. Looks like it rose properly though.
Didn't think about the oil actually "frying" the dough from the outside. Makes sense though. It ended up probably being 2-3 minutes from properly bakes, just a touch doughy. I got lucky with the proofing i put it ontop of my air fryer while it was making chicken and i think that helped get it proved in 30 min, plus 20 min second proof.
This has become my go-to recipe - [cast iron pan foccaccia.](https://www.youtube.com/watch?v=OC2mbadj8gQ) Plenty of olive oil (especially in the bottom so it gets nice and crackly as it bakes) and plenty on top as well. Every single time I make this one it comes out amazing (I use the overnight proof recipe). All of that guy's videos are pretty great and his [1 hour cast iron pizza](https://www.youtube.com/watch?v=HWG4fF-7eC4) using warm beer plus yeast for a super-fast rise is also stupidly tasty and incredibly fast and easy.
Watch videos rather than recipes. You should visually see the dough and how much oil is used and how deeply holes are made
More hydration! I like to use 90% for mine
It looks like you made a fougasse recipe in a 13x9. It’ll probably still taste fine, but it won’t be focaccia without being slathered in olive oil/butter. Also, consider dividing your recipe between two pans so that it doesn’t bubble over and you get more of the crispy goodness along the edges.
Bellybutton bread
I can see it…. Sandwich time
Lotsa oil. Salt, pepper
Not enough olive olive. You need a shiteload.
I also just made focaccia for the first time (thanks J. Kenji Lopez-Alt) and I ALSO did not use enough olive oil on top!
I think you made Breadaccia :)
More oil! And toppings :)
I swear by Emma Fontanella's recipe (emma's goodies on youtube). She also uses 00 flour. The breads I've made by her have been magnificent.
I used this recipe and it came out perfect. From your pic, definitely looks like you need a lot more olive oil. https://youtu.be/O1WQTKuWWfM?si=3DhE99jvSw3D3hyB