Old 10-02-2008, 05:17 AM
Join Date: Nov 2007
Location: doylestown pa
Posts: 24
Question 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!
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Old 10-02-2008, 06:18 AM
CanuckJim's Avatar
Il Pizzaiolo
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default 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
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Old 10-02-2008, 03:06 PM
Join Date: Nov 2007
Location: doylestown pa
Posts: 24
Default Re: focaccia under fire!

Thanks Jim, will give it a try tomorrow, let you know how it went!
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Old 10-04-2008, 03:16 PM
Join Date: Nov 2007
Location: doylestown pa
Posts: 24
Default 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!

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