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Great Focaccia Recipe - 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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Great Focaccia Recipe

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  • Great Focaccia Recipe

    Hey all,

    If you haven't read it yet -- check out Peter's new Focaccia Genovese dough recipe on Pizza Quest.

    Focaccia Dough Recipe, Genoa-Style

    This posting is under the "Instructionals" section of Pizza Quest, and it's great. There is a very thorough description of the dough making process, and I thought it was really interesting to note that Peter's hydration for the dough is 78% (a lot higher than pizza dough), and that there is olive in the dough (check out the dough prep description) as well as on the baking pan, the top of the shaped dough, etc.

    He also recommends a Silpat, which I think is a great idea. It works really well.

    Personally, I have fond memories of Genova. There is a great aquarium there, and we spend my birthday there three times when the kids were younger. I can still taste the seafood stew. :-)

    You can even try the focaccia recipe with a Ligurian olive oil. I think it is a little leaner and Tuscan olive oil -- perfect for focaccia.

    Thanks Peter!
    James
    Pizza Ovens
    Outdoor Fireplaces
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