Honey
Focaccia
Popular on Food52
39 Reviews
Lakshya
July 8, 2020
Hello Boulangere
Thank you so much for such a detailed recipe. I am really looking forward to make this but have few doubts:
1. In my country, we get only 'All Purpose Flour' with a protein content of 12% and 'Whole Wheat Flor' with a protein content of 10%. I wish to know whether I can achieve similar results by using only 'All Purpose flour' with a protein content of 12% in place of bread flour and all-purpose flour as mentioned in your recipe.
2. Secondly, this dough would have 3 cycles of resting..like first one for making poolish overnight, second one would be overnight bulk fermentation for development of flavour, and lastly placing the dough on counter-top for atleast 2 hours to complete proofing before one bakes it.
Looking forward to hearing from you.
Thank you so much for such a detailed recipe. I am really looking forward to make this but have few doubts:
1. In my country, we get only 'All Purpose Flour' with a protein content of 12% and 'Whole Wheat Flor' with a protein content of 10%. I wish to know whether I can achieve similar results by using only 'All Purpose flour' with a protein content of 12% in place of bread flour and all-purpose flour as mentioned in your recipe.
2. Secondly, this dough would have 3 cycles of resting..like first one for making poolish overnight, second one would be overnight bulk fermentation for development of flavour, and lastly placing the dough on counter-top for atleast 2 hours to complete proofing before one bakes it.
Looking forward to hearing from you.
boulangere
July 8, 2020
Lakshya, thank you for an excellent question. In the days of Covid-19 here in the U.S., finding bread flour has been impossible. I’m grateful when I can find all-purpose flour, and have been using it for breads from baguettes to rustic Italian, sourdough to focaccia. I do add a bit of vital wheat gluten to boost the protein percentage, but I haven’t with focaccia. I do knead it a couple of minutes longer to more fully develop the protein in the all-purpose flour. It tends to rise more quickly, so do be aware of that. I have been very happy with the results. In some times and places we have to use what we have and make the best f it, so don’t hesitate to do the same.
Lakshya
July 8, 2020
Boulangere, I am so happy to hear from you. Thank you so much for such a prompt response. I agree with you absolutely on the existing state of affairs which certainly has made each one us realise the importance of little things which we took for granted ever since. And above all, we all have found ways to manage with whatever we have at hand and certainly that drives us to find the best ways to put items to use. On a lighter note, we all are exploring our creative and innovative side.
I would definitely try this recipe and come back to share my thoughts on this. By any chance, can I reach you or your page on any of the social handles and may be share the pictures. If yes, then do share the links.
Best,
Lakshya
I would definitely try this recipe and come back to share my thoughts on this. By any chance, can I reach you or your page on any of the social handles and may be share the pictures. If yes, then do share the links.
Best,
Lakshya
boulangere
July 8, 2020
I would love to see your photos and hear of your experience! You can find me on Instagram as thesolitarycook.
Lakshya
July 8, 2020
Hello Boulangere
Thank you so much for such a detailed recipe. I am really looking forward to make this but have few doubts:
1. In my country, we get only 'All Purpose Flour' with a protein content of 12% and 'Whole Wheat Flor' with a protein content of 10%. I wish to know whether I can achieve similar results by using only 'All Purpose flour' with a protein content of 12% in place of bread flour and all-purpose flour as mentioned in your recipe.
2. Secondly, this dough would have 3 cycles of resting..like first one for making poolish overnight, second one would be overnight bulk fermentation for development of flavour, and lastly placing the dough on counter-top for atleast 2 hours to complete proofing before one bakes it.
Looking forward to hearing from you.
Thank you so much for such a detailed recipe. I am really looking forward to make this but have few doubts:
1. In my country, we get only 'All Purpose Flour' with a protein content of 12% and 'Whole Wheat Flor' with a protein content of 10%. I wish to know whether I can achieve similar results by using only 'All Purpose flour' with a protein content of 12% in place of bread flour and all-purpose flour as mentioned in your recipe.
2. Secondly, this dough would have 3 cycles of resting..like first one for making poolish overnight, second one would be overnight bulk fermentation for development of flavour, and lastly placing the dough on counter-top for atleast 2 hours to complete proofing before one bakes it.
Looking forward to hearing from you.
thomas C.
March 16, 2020
very detailed recipe, but weights would be nice
boulangere
March 16, 2020
Thomas, I first learned to make this bread in culinary school, where everything with the occasional exception of the air we breathed was in weights. After a couple of years of tweaking this and that, I ultimately wrote it up to use in a series of cooking/baking classes I was giving, going on the presumption that most home cooks didn't have scales. At the time I was right. But times change, and it's time to revise quantities for them. Thank you for the kind nudge.
Yoli R.
January 11, 2016
Hi ! My dough has doubled when left to proof overnight, about 10 hours. I am now in my step 5. Can I proceed to step 6 without having to ref it overnight?
mary
October 6, 2015
I have just gotten to step 4 and its so wet I can't get a window pane. don't know what I did wrong. but I have mixed it for 2 minutes 4 time and nothing.
boulangere
October 6, 2015
Mary, dip your hands in cold water, then grab a blob to windowpane. This is a slack dough, so don't let the stickiness worry you.
arielleclementine
September 12, 2014
Thank you thank you for this extraordinary recipe! We ate our finished product today and it was completely perfect and your instructions were flawless! What a thrill!
boulangere
October 6, 2015
I'm so sorry arielleclementine, but I just saw your kind comment. I'm very happy you've enjoyed it!
hardlikearmour
July 4, 2011
I baked this today, and the results are fabulous! Boulangere's instructions are wonderfully clear and precise. I highly recommend giving this bread a try!!!
boulangere
July 4, 2011
To see someone - an Italian! - kissing focaccia, well, there is no higher compliment! KUDOS to you! You are clearly an artist. And please kiss your Italian for us all!
susan G.
June 29, 2011
I would love to be in one of your classes! I'm sure your teaching matches the clarity and understanding of your recipes.
drbabs
June 29, 2011
boulangere, you are incredible. What brilliant instructions, brilliantly written. It's almost like you're sitting on the cook's shoulder telling them what to do. Your instructions remind me of Maida Heatter--her books were always so great to learn to bake from because it was like she was in the kitchen with you--you do that, too. Thank you for sharing your expertise with us.
boulangere
June 29, 2011
Suzanne, it depends on how warm it is. Being summer, you'd probably be better off if you make it late afternoon-ish and let it sit overnight. The good news is that your dough is probably going to rise in close to 2 hours rather than 3.
hardlikearmour
June 28, 2011
This sounds amazing! Definitely on my to do list.
boulangere
June 28, 2011
Lots of people think it's difficult to make, but really it isn't. Have some fun with it!
hardlikearmour
June 28, 2011
I'm going to start a poolish today! Thanks for such a wonderfully constructed recipe.
boulangere
June 27, 2011
Oh yeah, just work backwards from the date you need to use it. What do you think you've been doing wrong?
boulangere
June 27, 2011
Wow! You've really analyzed your prior processes. I sincerely hope this one works better for you. Happy 4th!
boulangere
June 29, 2011
Photos are up. Thinking more about your description of another recipe, it's clearly predicated on the more is faster is better principle. But it really isn't better, is it? I so can't wait for you to pull your bread out of the oven and try to wait for it cool some before you slice into it and see that open, irregular crumb, and taste its chewiness.
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