Nicola!!! I LOVE seeing the investment you put into your research <3 When you were in Liguria have you tried the Ligurian focaccia which isn't fully baked on the top, so it is extra juicy/moist? I love that one and usually you can ask for it in bakeries :)
Also, since you love focaccias and stuff that much.. you should get yourself the book from 'cooker girl' aka Aurora Cavallo. It is called 'come l'aqua per la farina' (translated like water to flour) and it comes out in two days! It is full of just focaccia and pizza recipes from around Italy and she really made her research to put the book together. She also has a cool insta if you want to follow her :)
Made this the other day and it was unreal! Brought to a café to try the cappuccino dunking and the baristas - who wanted to understand what the heck I was doing - were converted too!
Hi! Can’t wait to try this recipe. Do you think it would be possible to delay the proofing (after the first proof) by placing it in the fridge for the night so that the next morning I can stretch it and make the second proof and bake it ?
This looks SO delicious! And love that you went straight to the source for insight, how very fun :) I'm so excited to try it! A quick question about oven temp -- I have a static/conventional oven with no fan option at all unfortunately :( What temperature would you recommend I preheat to (and would I lower it for the actual bake still)? Thank you Nicola!
Thank you. Look forward to trying this version (the 3 day focaccia does have legendary status in our house!)
Nicola!!! I LOVE seeing the investment you put into your research <3 When you were in Liguria have you tried the Ligurian focaccia which isn't fully baked on the top, so it is extra juicy/moist? I love that one and usually you can ask for it in bakeries :)
Also, since you love focaccias and stuff that much.. you should get yourself the book from 'cooker girl' aka Aurora Cavallo. It is called 'come l'aqua per la farina' (translated like water to flour) and it comes out in two days! It is full of just focaccia and pizza recipes from around Italy and she really made her research to put the book together. She also has a cool insta if you want to follow her :)
Can I substitute the poolish for the same weight in sourdough starter? (Hoping you say yes as I’ve just started it! With 2g dried yeast)
Made this the other day and it was unreal! Brought to a café to try the cappuccino dunking and the baristas - who wanted to understand what the heck I was doing - were converted too!
Finally go round to this. The steamy brining is a GAME CHANGER!
Hi! Can’t wait to try this recipe. Do you think it would be possible to delay the proofing (after the first proof) by placing it in the fridge for the night so that the next morning I can stretch it and make the second proof and bake it ?
I love this discussion of focaccia. I didn't even realize there were different types!
Thank for going through all these tests for us! Can't wait to give it a try!
This looks SO delicious! And love that you went straight to the source for insight, how very fun :) I'm so excited to try it! A quick question about oven temp -- I have a static/conventional oven with no fan option at all unfortunately :( What temperature would you recommend I preheat to (and would I lower it for the actual bake still)? Thank you Nicola!
Great write-up Nicola!
If I may add something - I highly recommend watching Samin Nosrat make Ligurian focaccia in the “Fat” episode of Salt Fat Acid Heat on Netflix.