Granted, it tastes really good. But it tastes like bread and not foccacia.
What did I do wrong? Too much kneading? Too little kneading? Too much water? Too little water?
Any thoughts about my poofy foccacia would be appreciated.
Also, is it just me, or does "poofy foccacia" not sound like a brilliant euphemism for lady nethers? Just sayin'.
10 comments:
Perhaps it's just about the shaping part? When you work with a dough rich in gluten, you have to let it rest a bit in order to be able to spread it or roll it as thin as necessary.
It's like Betty White's Dusty Muffin.
mine was poofy too
True story, foccacia is always poofier than I expect it to be. I anticipate something like ciabiatta, and I get poof. Maybe it's just a poofy recipe?
Also: my computing device tried to change "foccacia" to "Poitier" and "ciabiatta" to "CIA karts." Perhaps the answer lies therein.
when making foccaccia.
when you come to put it on the baking sheet, you have to push it out with your hands and "knuckle it" so you get a crater like outlook instead of even and smooth...using your knuckles.
then you pour olive oil over generously and it sinks in while baking.
make your dough not thicker than half inch before putting it in oven...
just some suggestions from my baking experiences.
Thanks, Berti! Perhaps thickness was the issue then, 'cause Veganomicon said ONE and a half inch. So maybe I just need to ignore that next time and make it thinner.
You could try this recipe, too - http://budgetbytes.blogspot.com/2011/04/no-knead-focaccia-107-recipe-009.html
It's like the platonic ideal of focaccia. I've eaten most of a loaf since yesterday.
If you want to stick with the Veganomicon recipe, I'd say it sounds like your dough is a bit too dry.
I've done this recipe several times, and I find it tastes better with a lot of fresh rosemary and oil, and also white flour.
Mine turned out exactly like that from Veganomicon too... what great tips, Berti, thanks!
I tried this from Veganomicon as well and had the same problem. Perhaps it's just the recipe?
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