Ok, trying to find a good recipe for focaccia bread to test out my new pizza
stone. Online I'm finding a ton of difference recipes. Any advice on what
to look for? One recipe I saw they dumped 6 tables spoons of oil on it! >>
http://video.about.com/breadbaking/R...ccia-Bread.htm and baked it
in a pan. It looks pretty heavy when it comes out, I'd prefer crispy on the
outside and light on the inside. Thanks for any help.
Cheers
PS I'm hoping to get this going tonight :-D

On Sat, 12 Jul 2008 22:45:36 GMT, "Dirty Harry" >
wrote:

>Ok, trying to find a good recipe for focaccia bread to test out my new pizza
>stone. Online I'm finding a ton of difference recipes. Any advice on what
>to look for? One recipe I saw they dumped 6 tables spoons of oil on it! >>
>http://video.about.com/breadbaking/R...ccia-Bread.htm and baked it
>in a pan. It looks pretty heavy when it comes out, I'd prefer crispy on the
>outside and light on the inside. Thanks for any help.
>Cheers
>PS I'm hoping to get this going tonight :-D
>
I don't measure oil, so I put in more than most recipes call for. The
thing I found is not to let it rise more than once because it becomes
too poofy and "bready" for me. If you want a crisp outside, oil the
crust and bake on high heat. It goes quickly.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sat, 12 Jul 2008 16:00:55 -0700, sf wrote:

>On Sat, 12 Jul 2008 22:45:36 GMT, "Dirty Harry" >
>wrote:
>
>>Ok, trying to find a good recipe for focaccia bread to test out my new pizza
>>stone. Online I'm finding a ton of difference recipes. Any advice on what
>>to look for? One recipe I saw they dumped 6 tables spoons of oil on it! >>
>>http://video.about.com/breadbaking/R...ccia-Bread.htm and baked it
>>in a pan. It looks pretty heavy when it comes out, I'd prefer crispy on the
>>outside and light on the inside. Thanks for any help.
>>Cheers
>>PS I'm hoping to get this going tonight :-D
>>
>I don't measure oil, so I put in more than most recipes call for. The
>thing I found is not to let it rise more than once because it becomes
>too poofy and "bready" for me. If you want a crisp outside, oil the
>crust and bake on high heat. It goes quickly.

Reply to my own reply....

I googled around for good focaccia pictures (there's usually a recipe
attached to the food pictures).

These looked good to me.
http://www.foodbeam.com/2008/01/04/r...-step-by-step/
or
http://tinyurl.com/5wb6q2

http://www.aspoonfulofsugar.net/blog..._focaccia.html


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

> http://www.foodbeam.com/2008/01/04/r...-step-by-step/
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

Having made focaccia a number of times, I think the above URL is excellent.
I'm going to do just that the next time I make it. We don't unfortunately,
get 00 flour in the US.

Hugh

<sf> wrote in message ...
> On Sat, 12 Jul 2008 16:00:55 -0700, sf wrote:
>
>>On Sat, 12 Jul 2008 22:45:36 GMT, "Dirty Harry" >
>>wrote:
>>
>>>Ok, trying to find a good recipe for focaccia bread to test out my new
>>>pizza
>>>stone. Online I'm finding a ton of difference recipes. Any advice on
>>>what
>>>to look for? One recipe I saw they dumped 6 tables spoons of oil on it!
>>> >>
>>>http://video.about.com/breadbaking/R...ccia-Bread.htm and baked
>>>it
>>>in a pan. It looks pretty heavy when it comes out, I'd prefer crispy on
>>>the
>>>outside and light on the inside. Thanks for any help.
>>>Cheers
>>>PS I'm hoping to get this going tonight :-D
>>>
>>I don't measure oil, so I put in more than most recipes call for. The
>>thing I found is not to let it rise more than once because it becomes
>>too poofy and "bready" for me. If you want a crisp outside, oil the
>>crust and bake on high heat. It goes quickly.
>
> Reply to my own reply....
>
> I googled around for good focaccia pictures (there's usually a recipe
> attached to the food pictures).
>
> These looked good to me.
> http://www.foodbeam.com/2008/01/04/r...-step-by-step/
> or
> http://tinyurl.com/5wb6q2
>
> http://www.aspoonfulofsugar.net/blog..._focaccia.html
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

Thanks SF, I have the second link rising right now, the first one looks good
too just too much work on a weekend ;-) I'll take some pics. Cheers.

Dirty Harry wrote:
>
> Ok, trying to find a good recipe for focaccia bread to test out my new pizza
> stone. Online I'm finding a ton of difference recipes. Any advice on what
> to look for? One recipe I saw they dumped 6 tables spoons of oil on it! >>
> http://video.about.com/breadbaking/R...ccia-Bread.htm and baked it
> in a pan. It looks pretty heavy when it comes out, I'd prefer crispy on the
> outside and light on the inside. Thanks for any help.
> Cheers
> PS I'm hoping to get this going tonight :-D

One note since you mentioned "new pizza stone" - Be sure to run your
oven full bore, like 500-550F and give it an extra 15 min or so of
preheat after the stove indicates it's at temp, since the stone still
isn't at that point.

I've known a lot of folks who got pizza stones and then stopped using
them. When I asked them why they always said it didn't seem to help
anything at which point I'd ask the oven temp and get some lame answer
like 375F. Every single one who got the stone back out and tried it at
500F+ like I told them was suitably amazed at the difference and
continues to use it.

On Sat, 12 Jul 2008 22:22:30 -0500, "Pete C." >
wrote:


>>One note since you mentioned "new pizza stone" - Be sure to run your
>oven full bore, like 500-550F and give it an extra 15 min or so of
>preheat after the stove indicates it's at temp, since the stone still
>isn't at that point.
>
>I've known a lot of folks who got pizza stones and then stopped using
>them. When I asked them why they always said it didn't seem to help
>anything at which point I'd ask the oven temp and get some lame answer
>like 375F. Every single one who got the stone back out and tried it at
>500F+ like I told them was suitably amazed at the difference and
>continues to use it.

Peter Reinhardt recommends that when you are baking pizza, to heat the
oven for a full hour at least, at it's highest setting, which is
usually 500 or 550. With the pizza stone in it: like you said, you
want both the oven AND the pizza stone blazingly hot.

I do this for bread as well...other than just pizza.

Christine

"Christine Dabney" > wrote in message
...
> On Sat, 12 Jul 2008 22:22:30 -0500, "Pete C." >
> wrote:
>
>
>>>One note since you mentioned "new pizza stone" - Be sure to run your
>>oven full bore, like 500-550F and give it an extra 15 min or so of
>>preheat after the stove indicates it's at temp, since the stone still
>>isn't at that point.
>>
>>I've known a lot of folks who got pizza stones and then stopped using
>>them. When I asked them why they always said it didn't seem to help
>>anything at which point I'd ask the oven temp and get some lame answer
>>like 375F. Every single one who got the stone back out and tried it at
>>500F+ like I told them was suitably amazed at the difference and
>>continues to use it.
>
> Peter Reinhardt recommends that when you are baking pizza, to heat the
> oven for a full hour at least, at it's highest setting, which is
> usually 500 or 550. With the pizza stone in it: like you said, you
> want both the oven AND the pizza stone blazingly hot.
>
> I do this for bread as well...other than just pizza.
>
> Christine

Thanks for the tip, I wouldn't have thought of that. The recipe I'm using
calls for 425,
http://www.aspoonfulofsugar.net/blog..._focaccia.html think I
should go higher or try 425 with a really good pre-heat? Or turn it up to
500 and then down to 425 one i put the bread in?

On Sun, 13 Jul 2008 03:35:18 GMT, "Dirty Harry" >
wrote:

>Thanks for the tip, I wouldn't have thought of that. The recipe I'm using
>calls for 425,
>http://www.aspoonfulofsugar.net/blog..._focaccia.html think I
>should go higher or try 425 with a really good pre-heat? Or turn it up to
>500 and then down to 425 one i put the bread in?
>

If it were me, I would try the 425...but make sure the oven is well
preheated...as well as the stone, if you are using one. Don't just
wait til the oven says it is preheated..but give it some time.

After that, I would think you would have an idea of how it will turn
out, and if you need to make changes in temp the next time.

Christine

On Sun, 13 Jul 2008 03:35:18 GMT, "Dirty Harry" >
wrote:

>
>"Christine Dabney" > wrote in message
>>
>> Peter Reinhardt recommends that when you are baking pizza, to heat the
>> oven for a full hour at least, at it's highest setting, which is
>> usually 500 or 550. With the pizza stone in it: like you said, you
>> want both the oven AND the pizza stone blazingly hot.
>>
>> I do this for bread as well...other than just pizza.
>>
>> Christine
>
>Thanks for the tip, I wouldn't have thought of that. The recipe I'm using
>calls for 425,
>http://www.aspoonfulofsugar.net/blog..._focaccia.html think I
>should go higher or try 425 with a really good pre-heat? Or turn it up to
>500 and then down to 425 one i put the bread in?
>
I use 475°-500° all the way and pizza does very nicely. If you're
making focaccia in a sheet pan, 450° should be fine.... at least
that's how I do it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Christine Dabney wrote:

> Peter Reinhardt recommends that when you are baking pizza, to heat the
> oven for a full hour at least, at it's highest setting, which is
> usually 500 or 550. With the pizza stone in it: like you said, you
> want both the oven AND the pizza stone blazingly hot.
>
> I do this for bread as well...other than just pizza.

I know it's a good idea and all, but I shudder to think what doing that
very often would do to my already high electric bill.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

On Fri, 18 Jul 2008 00:30:04 -0700, Serene Vannoy
> wrote:

>Christine Dabney wrote:
>
>> Peter Reinhardt recommends that when you are baking pizza, to heat the
>> oven for a full hour at least, at it's highest setting, which is
>> usually 500 or 550. With the pizza stone in it: like you said, you
>> want both the oven AND the pizza stone blazingly hot.
>>
>> I do this for bread as well...other than just pizza.
>
>I know it's a good idea and all, but I shudder to think what doing that
>very often would do to my already high electric bill.
>
If you use several 6 inch unglazed quarry tiles instead of those thick
stones, you don't have to heat the oven as long. If I turn on the
oven when I start making my dough (FP method), everything's ready at
the same time.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Dirty Harry" > ha scritto nel messaggio
news:kuaek.94775$gc5.92941@pd7urf2no...
> Ok, trying to find a good recipe for focaccia bread to test out my new
> pizza stone. Online I'm finding a ton of difference recipes. Any advice
> on what to look for? One recipe I saw they dumped 6 tables spoons of oil
> on it! >> http://video.about.com/breadbaking/R...ccia-Bread.htm
> and baked it in a pan. It looks pretty heavy when it comes out, I'd
> prefer crispy on the outside and light on the inside.

This isn't a recipe, but across the board, if you let pizza dough or
focaccia dough rise in the fridge at least 12 hours, the flavor is much much
heartier. Remember to prick it all over after you form it, be liberal with
oil before and after baking, some coarse salt on top is not a mistake.