High hydration focaccia

Discover Pinterest’s best ideas and inspiration for High hydration focaccia. Get inspired and try out new things.
112 people searched this
·
Last updated 3d
Quick Rise Focaccia Bread, Sour Dough Focaccia Bread Recipe, One Day Foccacia Bread Recipes, Bread Machine Focaccia Dough, Easy Focaccia Bread Recipe Fast, Diy Focaccia Bread, Foccacia Bread Recipes Same Day, Focaccia Bread Recipe Italian, Pizza Dough Focaccia

This easy focaccia recipe will yield a perfectly baked bread with a golden crisp crust and a soft, airy crumb.You can make it on the day, in about three hours. Or, for best results, use the cold refrigerator dough method, letting it mature overnight in the fridge.

2.7k
Overnight Focaccia Recipe - Whisk Lace Bakes Overnight Focaccia, Lacebakes Focaccia Recipe, Foccacia Recipe Overnight, Foccacia Bread Overnight, Overnight Focaccia Bread Recipe, Lace Bakes Focaccia, Faccocia Recipe, Overnight Focaccia Bread, Focaccia Bread Recipes

This squishy focaccia is such a crowd pleaser! It's the perfect bread to impress your guests at any gathering: it's great served alongside a cheeseboard, a salad or of course when used to make sandwiches. You need this recipe in your repertoire! The secret to this focaccia recipe is time - you don’t spend much time actually mixing/handling the dough, but the dough does spend a considerable amount of time (24-48 hours) slowing rising in the fridge. This adds to the flavour and the structure…

128
Matt Landmark on Instagram: "100% Hydration Focaccia

Following my previous experiment of 70, 80, 90% hydration focaccia, here’s a test of 100% hydration focaccia. I’m not an expert, but these tests have been fun.

Come back tomorrow for 110% hydration dough.

Using the same method as the previous focaccia, this one uses the same amount of flour as water, both 500g.

The crumb is considerably softer than the lower hydration doughs, whilst retaining a crisp crust. 
The dough itself is a lot more delicate, and you need to be more careful when folding to ensure it doesn’t rip (like I managed to do…)

Ingredients:
- 500g White Baker’s Flour, I used one around 12.5% protein (100%)
- 5g Active yeast (1%)
- 10g salt (2%)
- 500g Water at room temp (100%)

Method:
- Add all ingredients in a bowl, a Dutch Babies, Flat Breads, Salad In A Jar, Dutch Baby, Flatbread, Yeast, Flour, Dough, The 100

Matt Landmark on Instagram: "100% Hydration Focaccia Following my previous experiment of 70, 80, 90% hydration focaccia, here’s a test of 100% hydration focaccia. I’m not an expert, but these tests have been fun. Come back tomorrow for 110% hydration dough. Using the same method as the previous focaccia, this one uses the same amount of flour as water, both 500g. The crumb is considerably softer than the lower hydration doughs, whilst retaining a crisp crust. The dough itself is a lot…

1