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

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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 under fire!

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  • focaccia under fire!

    Morning!

    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!

    Ben

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

    Ben Ciliberto, Doylestown Pa

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

  • #2
    Re: focaccia under fire!

    BC,

    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.

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

    Comment


    • #3
      Re: focaccia under fire!

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

      Ben Ciliberto, Doylestown Pa

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

      Comment


      • #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
        then.
        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!


        Ben
        sigpic
        Lovin my Oven

        Ben Ciliberto, Doylestown Pa

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

        Comment

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