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Rustic Bread - Focaccia

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Focaccia

Created in this Craftsy Course

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
My boules
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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
Paul K on craftsy.com

What are you most proud of? That it is edible, for me. For my wife, she really liked it and ate half of it this morning.

Paul K on craftsy.com

What advice would you give someone starting this project? Don't use too much olive oil initially, I think I used too much. I also put too much dough in the pan, making too thick of a focaccia that took longer to cook. I don't have a scale, so that's unfortunate. Reinhart used a scale and could size it out just right. So I'm going to order one. It would be nice to have a better estimate though. Furthermore, I think I put too much water in the steam bath which probably made the top of the crust too thick and chewy. I'd rather put less and rely more on the spray bottle.

Paul K on craftsy.com

Wow, that looks amazing!

02/02/2013 Flag

Thanks! Sorry I didn't rotate the photo. I never thought much of focaccia, but after making it Reinhart-style, it's one of my go-to breakfast items. The herb oil, btw, makes a huge difference in taste.

02/08/2013 Flag