No-Knead Dough for Foccaccia? How to adapt?
 

Has anybody got any suggestions about how to adapt the famous no-knead
bread dough recipe to make foccaccia?

I would guess that since I DON"T want the hard crust, I could just put
it on a baking sheet without a lid. Before I make a terrible mess, can
anyone tell me if it would be a bad idea to take the no-knead dough and
slap it on an enamel roasting pan base (the one that came with my oven,
for broiling, with a removable slotted rack - I don't want to use
teflon-coated cookie sheets at high temp) and bake it as foccaccia?

My son wanted to buy foccaccia today at the store and I said no, honey,
we'll make some at home. So I'm hoping to do the no-knead with him for
foccaccia.

Your thoughts appreciated.

Leila

No-Knead Dough for Foccaccia? How to adapt?
 

On 27 Nov 2006 21:52:05 -0800, "Leila" >
wrote:

>I would guess that since I DON"T want the hard crust, I could just put
>it on a baking sheet without a lid. Before I make a terrible mess, can
>anyone tell me if it would be a bad idea to take the no-knead dough and
>slap it on an enamel roasting pan base (the one that came with my oven,
>for broiling, with a removable slotted rack - I don't want to use
>teflon-coated cookie sheets at high temp) and bake it as foccaccia?

I made rolls out of it, baking them on a cookie sheet, and they came
out pretty focaccia-like, so I think it would work.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

No-Knead Dough for Foccaccia? How to adapt?
 

I tried the NYT NK dough as a foccaccia and it came out delicious. I
uses a pizza peel, and laid out the dough on a sheet of parchment
(sprinkled with corn meal). In the oven I use a pizza stone
(pre-heated for 25-30 mninutes). After I dressed the foccaccia with
olive oil, sun-dried tomatoes, and sea salt it went into the oven (475
degrees F.) About six minutes I slipped the parchment out from under
the foccaccia, and finished the bread (approx. 7-8 min. more) directly
on the stone which made for a nice bottom crust.

Cheers,

Steve