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focaccia under fire! - Forno Bravo Forum: The Wood-Fired Oven Community


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focaccia under fire!

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  • focaccia under fire!


    I'm trying to come up with a way to do focaccia, or something similar,
    to bake and serve at the same time as my pizza's-- i.e., while I'm in
    the open flame stage.

    I have two foccacias trayed up in the fridge for tomoorow's lunch get
    together; would tenting with aluminum help to preserve them while the
    oven is in the 600 range?

    Any ideas appreciated!

    Here's to warm bricks!


    Must add- finished my oven may 15th, and have loved serving pizzas to
    over 200 people this summer, what a blast!
    Lovin my Oven

    Ben Ciliberto, Doylestown Pa

    Oven Pics Link- http://picasaweb.google.com/bciliber...OfTheTwoHearts

  • #2
    Re: focaccia under fire!


    I've had the same issue when trying to bake baguette with a fire in the oven. Problem is that the lack of steam and a sealed environmnet do not give you the same oven spring or volume when a live fire is present. This, perhaps, is less of a problem with focaccia. The one you will confront is that the top will become very brown, very quickly. Also, the bake time will be very fast. Suggest you put foil over the sheet pan halfway through the bake. The result is a compromise, but it will work.

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


    • #3
      Re: focaccia under fire!

      Thanks Jim, will give it a try tomorrow, let you know how it went!
      Lovin my Oven

      Ben Ciliberto, Doylestown Pa

      Oven Pics Link- http://picasaweb.google.com/bciliber...OfTheTwoHearts


      • #4
        Re: focaccia under fire!

        Results report!

        Thanks all for your comments-- after 90 minutes of burn, shovelled
        coals to side and cleaned oven floor-- 650 floor 700+ ceiling, swabbed
        floor twice, dropped to 500's but climbed back up.

        first tray (11 by 17) of focaccia- olive, SD tomato pesto, caramelized
        onions, asiago cheese (added at end) started to burn edges at 6-7
        minues, tented w/ aluminum. 13 minutes done.

        Second one (roasted and fried peppers, fresh mozzarella, basil)oven
        temp was down a little, 16 minutes done.

        Recipe from Bread Baker's apprentice- wonderful foccaccia.Soooo light!

        Very well received even with crisp edges!

        After baking, i added wood and continued firing, cooked pizzas and
        strombolis hour later.

        Next time--

        1. Half pans-- smaller pans would be much easier and cook centers
        quicker-- might try removing from pan after 5-6 minutes like suggested
        2. need edge tenting at the ready, prefolded or something.

        Big hit!!! Pics at :
        Picasa Web Albums - Ben - 2008 10 03 Fo...

        Warm bricks to all!

        Lovin my Oven

        Ben Ciliberto, Doylestown Pa

        Oven Pics Link- http://picasaweb.google.com/bciliber...OfTheTwoHearts