Tried to make focaccia. Not sure how well it turned out. I was expecting it to be more flat, so I'm confident I did something wrong. That said, it's pretty tasty. I could see it going well with a soup. :) #breadsky - ThreadSky

lvl1baker.com • 44 days ago

Tried to make focaccia. Not sure how well it turned out. I was expecting it to be more flat, so I'm confident I did something wrong. That said, it's pretty tasty. I could see it going well with a soup. :) #breadsky

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calamarities.bsky.social•43 days ago

It looks absolutely fine to me. :) Mine is often that thick. If you want it thinner, you need to spread it in a bigger dish so it's more flat before it goes in the oven.

lvl1baker.com•43 days ago

That makes sense. I believe my problem was just expecting it to be thinner. But maybe this is normal for focaccia. I'll definitely keep experimenting with it. :)

rnsamrn.bsky.social•43 days ago

I haven't tried this yet, but on my list. Baking helps keep my mind occupied on positive things.

lvl1baker.com•43 days ago

It's incredibly fulfilling to make delicious things. Not only do you have complete control over the outcome, you get to enjoy the food and share it with others. :)

bornbaker.bsky.social•44 days ago

Would make a pretty incredibly sammy too! Sliced center horizontally... or two huge thick slices but the latter works best for me! Stuff it with mortadella and cheese. mmmmm Looks fab.

lvl1baker.com•43 days ago

That sounds amazing! I'll have to do that next this. I saved myself a slice and gave away the rest, haha.

sean3661.bsky.social•44 days ago

Dustin, I think the reason why your focaccia rose so much, was due to the depth of your tin. I use a shallow baking sheet. Will post a pic of it later.
On the up side, you have some amazing sandwiches in your future!

lvl1baker.com•43 days ago

Haha, I didn't think about the sandwiches. I'm interested to see your pics. :)

I ended up giving away most of it to friends. Next time, I'll plan on sandwiches.

retromom.bsky.social•44 days ago

Mine is often this thick. I like it that way. If you want it thinner, maybe use a larger pan.

lvl1baker.com•43 days ago

Ah, maybe it's not a problem then. I think I just the preconceived notion that it should be flatter, haha.

retromom.bsky.social•43 days ago

This is what mine looks like. The one on the left is in a larger pan. I like it a little thicker, like the one in the right, and with olive and caramelized onions.

lvl1baker.com•43 days ago

Wow, those look great! I want to get fancy and add extras (more than just spices), but I didn't plan that far in advance, haha.

retromom.bsky.social•43 days ago

The green olives in the bread are so good. We went to Genoa, and I ate that every day.

lvl1baker.com•43 days ago

I have to confess... I haven't had many green olives. They were never very appetizing. But I'm all for trying new things and reassessing decisions I made in childhood, haha.

desertorchid1982.bsky.social•43 days ago

Looks good to me!

lvl1baker.com•43 days ago

Thanks. :) I've been assured by friends that it was delicious, haha.

vaneevv.bsky.social•42 days ago

Looks tasty!

lvl1baker.com•42 days ago

It was! I think it would have been tastier as sandwich bread. I'll do that next time. :)

willranhen.bsky.social•43 days ago

We should trade. I’ve been trying to get mine thicker.

lvl1baker.com•43 days ago

I followed the recipe in The Perfect Loaf. Though I used bread flour instead of a mix of all-purpose flour and bread flour. Modernist Bread uses bread flour.

I'm interested to see your focaccia. How do you like it?

willranhen.bsky.social•42 days ago

Still working on it, but “failures” are still successful and delicious. Mostly I need to let it proof longer since my yeast is old and house is cold.

lvl1baker.com•42 days ago

Ah, yeah, time definitely plays a part. I get it going, then head up to my office to work. I probably let my bread proof longer than I should, just because I'm busy, haha.

willranhen.bsky.social•42 days ago

Over proofed is way better than that time I forgot the bread in the oven and made charcoal!

lvl1baker.com•42 days ago

Oh wow, haha, yeah. I'll take this over that. ;)

oddsalsa.bsky.social•43 days ago

I made one yesterday, too. Topped with roasted garlic and basil pesto. Mmmm.

lvl1baker.com•43 days ago

That sounds fancy and delicious. I just ate my last slice, and it was good. Next time, I'm going to make sandwiches out of it. :)

the-bat.bsky.social•44 days ago

That looks pretty good! There’s a technique where you use a really high ratio of liquid to flour to make a focaccia that’s really light and airy.

lvl1baker.com•43 days ago

Oooh, might have to experiment with that. It appears there are many ways to make them, just as there is many ways to make sourdough. :)

the-bat.bsky.social•43 days ago

Trying to recall who I’ve seen do that. Babish always has good videos and recipes!

https://youtube.com/@babishculinaryuniverse?si=Ftixxn6_siezeqR3

lvl1baker.com•43 days ago

Wow, 10 million subscribers? This guy is killing it, haha. Thanks for the recommendation. :)

the-bat.bsky.social•43 days ago

You’re welcome! Love his channel, lots of good tips and tricks and plain ol’ good content.

riverofcrows.bsky.social•44 days ago

It looks just right! Well done.

lvl1baker.com•43 days ago

Thanks. :) I'm learning that thick focaccia isn't too abnormal. I just need to change my expectation of what a focaccia is.

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