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Hi Nicola! This focaccia looks amazing and I loved reading about your recipe development process. I'm super excited to try this recipe and was wondering if you could clarify this step for me please:
"After an hour, check and de-gas the dough by pressing it down (like this!) if it is bubbling up too much in the fridge (it probably will) and check later to see its in check"
I went to the link and watched the (very satisfying) video but I'm a bit confused about the "check later to see its in check" part. Are we meant to repeat that de-gas and fold technique whenever the dough bubbles up too much in the fridge? Is there any risk of overdoing it if we do that too much/too often? Also, how long can/should the dough spend in the fridge before baking it the next day? Thank you so so much!!
Just wondering if the dough goes into a tub with a lid?
Wondering if you can provide some troubleshooting advice - my dough never really formed and stayed very liquidy and tore when I shaped and folded it. Wondering was this due to how I initially mixed the dough ingredients? Should it be quite a vigorous mix? I also got impatient and only did 20 mins rather than 30 mins for the first sit. Do you reckon it was likely one of those reasons? Thank you! Im gonna try again next week :) Sophie x
Hi, looking forwards to trying this and thank you for all your detailed posts, I love reading through the science of it all! Just a question, can you leave the dough in the fridge more than 24 hours if you’re not baking it after 24 hours?
hey nicola! i've been really enjoying this method but the last couple of times i the dough has torn while i've been trying to stretch it. i've tried to be really gentle with it more recently but it's happened again. to your knowledge is there a way to prevent it / salvage it once torn?
Best focaccia recipe. Ever. Thank you for sharing. I couldn’t quite believe it made it myself.
Hi Nicola! How long did you keep it in the fridge on Day 2 before baking on Day 3?
hi nicola! i’m wondering if i could do this with some of my sourdough starter rather than yeast or would you maybe suggest a combination? also, if it’s a totally terrible question please ignore me haha
Hi Nicola. I’ve made your recipe from the course a couple of times and it’s gone down a storm but curious to know how a ‘00’ pizza-type flour might affect the end result (ala ‘Mastering Pizza’). Have you ever made this with those type of flours?
I really wish I could upload a pic here to show off the focaccia I’ve just made using this recipe. Unbelievable!! 👌 thanks!
Looking forward to trying this. . . you have the great explanations of a great teacher. thank you.
I recently tried to make focaccia at a friends and it didn't come out well - turns out I missed most of the steps you so carefully describe here.
I recently tried to make focaccia at a friends and it didn't come out well - turns out I missed all the steps you so carefully describe here.
Hi Nicola, I am late to this focaccia post but firstly, thank you! I am blown away by amount of content you provide for free and for a modest subscription the imaginative 'extras' you serve up for KP + subscribers. I have been making focaccia for over 30 years and had gradually evolved into adopting a 'no knead' method and more recently using a poolish and am very happy with my usual loaf.
BUT...... the long, cold, fermentation really does make a difference as does your helpful explanation of what is actually going on when the dough is dimpled. I left my dough in the fridge for closer to 4 than 3 days and went with the 'double dimple' . The crumb/texture and flavour of the resulting focaccia was just fabulous!! Gloriously 'addictive'.......... Thanks again.
Hi Nicola. I've been reading and re-reading your recipe and am finally ready to give it a go. Can you tell me roughly what the optimal room temperature is for rising etc. would be? And does it change through the different stages? I was recently gifted an electric dough proofer which I'd like to use for this focaccia.