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focaccia ? - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • focaccia ?

    Hello, havent posted anything in a while just trying to finish the exterior of my oven. And of coarse experiment with different pizza recipes. I am going to try to make focaccia bread any good recipes out there would be appreciated also what temperature should my oven be for cooking focaccia and how long..?

    Thanks,

    Dave..
    "Made are tools, and born are hands"--William Blake, 1757-1827

    Picasa photo library:

    https://picasaweb.google.com/1043493...lleryMay192012

  • #2
    Re: focaccia ?

    Not all at once now,,lol..i would really like some input please on some ways of going about this process on making focaccia in a brick oven.
    "Made are tools, and born are hands"--William Blake, 1757-1827

    Picasa photo library:

    https://picasaweb.google.com/1043493...lleryMay192012

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    • #3
      Re: focaccia ?

      Its just a thick pizza, ive done them at bread and pizza temps.
      The English language was invented by people who couldnt spell.

      My Build.

      Books.

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      • #4
        Re: focaccia ?

        Although there are several variations on formulas for the focaccia, Brickie hit a pretty good note on the subject. It's really just a thick pizza. I often take my leftover pizza dough and put it back into the refrigerator until my oven has dropped into the 500-525F range. I gather up my balls of dough (about 30-35 oz for a half sheet pan of focaccia) out of the refrig, combine them and let them warm as with pizza. Once the dough has warmed a bit, I stretch, press, and pull it out into the half sheet pan. Let it rise for an hour or two then give it the finger presses, dose it with herbs, EVOO, kosher salt, & pepper. I put the sheet pan in the oven at about 500F and plan on a bake of 15-20 minutes. I watch it closely and turn the pan around after about 10 minutes. Once you get a good brown on top, it's done...bring it out & let it cool a bit before cutting & serving (I use a pizza cutter on it.)

        Hope that helps a bit.
        Mike Stansbury - The Traveling Loafer
        Roseburg, Oregon ( www.sablesprings.com )
        Photo Albums: http://www.fornobravo.com/community/...BForum_Gallery

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        • #5
          Re: focaccia ?

          Ok thanks sounds fairly easy I am going to give it try this weekend..


          Thanks

          Dave
          "Made are tools, and born are hands"--William Blake, 1757-1827

          Picasa photo library:

          https://picasaweb.google.com/1043493...lleryMay192012

          Comment


          • #6
            Re: focaccia ?

            I would have it as a wetter dough than a pizza
            Let it rise and a poke your fingers into it to give it the right look

            Focaccia from Genoa ( focaccia alla genovese ) recipe - YouTube

            I used to go to a pizza shop in Melbourne that basically cooked 2 very thin pizzas together and had garlic oil and a little parmessan/mozzarella in between it was excellent and they called it a focaccia .
            The ones I had in Genoa was very similar to that too but the pastry was almost a flaky pastry and there was 4 cheeses in it (it was excellent)

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            • #7
              Re: focaccia ?

              very good video thanks tropicalcoasting.
              "Made are tools, and born are hands"--William Blake, 1757-1827

              Picasa photo library:

              https://picasaweb.google.com/1043493...lleryMay192012

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