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Focaccia help


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Focaccia help

lestblight | | Mar 16, 2010 06:45 AM

have a few questions with focaccia.

1. has anyone tried the Reinhart recipe that requires a sponge? Is it drastically different then making Focaccia day before?

2. i want to make sandwiches from this bread but would like individual pans for this bread so i get the crust all around. Know of any pans that work well for this application?

3. When placing the focaccia in my sheet pan i have problems making a flat even focaccia.. it usually is flatter and puffier in some parts etc.

Am i not letting it rest properly?

4. toppings burning- I found my toppings tend to burn. I covered them in oil though. My tapenade mix burnt as did my sun dried tomatoe... was there not enough oil on them?

Should i limit the toppings to just some herb oil?

Thanks in advance

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