Going Focaccia Crazy

I have a pizza oven and baked very underwhelming bread twice during the pandemic, but I’ve found it difficult to fall into a proper rabbit hole when it comes to dough-making. Focaccia might do it for me.

My daughter and I had been wanting to experiment with focaccia (and schiacciata) and so I suggested we make this Bon Appetit recipe that Alana recommended in this recent KDO recipe thread — it’s tough to resist “I am mildly famous for this focaccia. It’s bread for lazy people who love hot bread.” It’s me. I am lazy. I love hot bread.

We made it yesterday and it came out well: very delicious right out of the oven. And it was really the first time I’ve made dough where I’ve been like, “oh, I finally get why people say pizza/bread dough is a living thing”. Today we made sandwiches (mortadella, prosciutto, burrata, arugula) and they were quite good — but the focaccia crumb was pretty dense. Which sent me on a little bit of a research expedition, during which I found this video on YouTube:

Wow! Check out all those bubbles…ours didn’t look anything like that. I actually squealed when she pressed down on the bread and it sprung right back — that focaccia might be able to replace my car’s suspension. This recipe results in a more hydrated dough than the BonApp recipe does. And you work it more and it has different flour (00 instead of all-purpose). And the process looks only a little bit less lazy…manageable for me, I think. Looking forward to trying this out next!

Tags: bread · food · how to · video