No-knead Focaccia Bread

  • pointsevenout 14 years ago
    Recipe by Synecdoche.

    No Knead Focaccia Bread

    A good Focaccia. It is thick. It is breadlike.

    I simmered some garlic in the oil to begin with. Think this is going to be my MO from now on in making focaccia.

    The recipe itself needs more detailing. It uses instant rise yeast and says to use warm water but does not spec out to make the temperature of the water 120 degrees. It is an important detail. Distributing the salt and yeast into the flour is another detail missed. Beginners might not know to do that and have less than desired results.

    When scraping the dough from the mixing dish to the baking dish the dough pushes the oil to the edges of the dish. I'm glad it has you grease the dish also.

    Oil your hands before spreading the dough out in the baking dish to keep from sticking to everything.

    It was unique to beat the dough with egg beaters. The dough climbs the beaters and falls back down to be picked up by the beaters again. All the dough rotates in and through the beaters continually without assist. The messy part comes when it is time to clean the beaters so as not to loose a lot of the dough to them. I didn't oil my hands for the task. Guess maybe I should have done that.

    I used the focaccia as a base for a deep dish pizza. Baked for 25 minutes then spread some pizza sauce on top then four kinds of cheese. Baked for 15 more minutes. A good pizza albeit a little thicker than normal deep dish crust.
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  • lilliancooks 14 years ago said:
    I'm embarrassed to say that I never thought to use focaccia bread as a pizza crust! It would probably be very similar to a Sicilian style pizza! I'm Sicilian, by the way...lol!

    You are giving me so many great ideas lately Points! Thanks! :)

    I'm definitely going to try that idea very soon!

    P.S.- very nice pic also!
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  • frankieanne 14 years ago said:
    Looks really good. I've thought about using focaccia as a pizza crust but haven't done it yet. Nice picture!
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