Home Cooking

Focaccia help

Share:

Home Cooking 8

Focaccia help

AJSoprano | Sep 19, 2010 08:07 AM

So far I have achieved a respectable loaf that perfectly resembles the recipe I have been following. Flavorwise I am happy, letting the olive oil and sea salt shine. Now I am trying to take it to another level. I am trying to recreate a focaccia I had in Milan that I remember for it's lightness. What would you recommend to achieve a less dense focaccia loaf? Some ideas that have run through my mind are a longer second proofing, second proofing in a warmer environment, using baking powder (?). Thanks.

Want to stay up to date with this post?

Next Up

Feedback