Going Focaccia Crazy
The author shares their experience of baking focaccia with their daughter, inspired by a recipe from Bon Appetit. They found the process enjoyable and the bread delicious, although the texture was denser than expected. The author plans to experiment further with different techniques and recipes to improve their focaccia-making skills.
- ▪The author baked focaccia for the first time with their daughter.
- ▪They found the bread delicious but noted that the crumb was dense.
- ▪The author plans to try a different recipe that uses more hydrated dough and different flour.
Opening excerpt (first ~120 words) tap to expand
posted May 27 @ 11:28 AM by Jason Kottke · gift link 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.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at kottke.org.
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