focaccia help.

[pumpkin pie]

I made focaccia dough (for the first time) out of the EDC book on the week end to use as a pizza base as my DH loves the pan fried pizza. The dough was so soft that it was impossible to roll or even  spread the tom paste on  top. Is focaccia dough usually this soft or have I done something wrong. Just thought I'd check before playing with the ingredients. The end product was ok but not quite like the pan fried pizzas.

[Halex]

I make this recipe regularly, it is a sticky dough. I am nit sure what you mean by pan fried pizza. As a bread it is good.

H

[Thermo_Mum]

I have made the foccacia twice now from that book and yes it is EXTREMELY sticky and sloppy. But delicious once cooked. I almost threw my 1st dough in the bin coz it was so sloppy and there was no way I could shape it. But just lined a pizza tray and slopped it on and it was amazing. I added rosemary, olives, salt and EVOO to the top before baking. Yummo! I actually made another one a couple of days ago to bring to a party with a homemade dip and I must say that everyone was mighty impressed 

[obbie]

I also make it every couple of weeks. It always works.

Robyn

[DizzyGirl]

I found this. I hope it helps.

Recipe: Pan-Fried Pizza
Time: About 2 hours

2 cups all-purpose or bread flour, more as needed

3/4 teaspoon instant yeast

1 teaspoon coarse salt

3 tablespoons extra virgin olive oil, more for cooking

About 2 cups any light, fresh tomato sauce, warmed

Sliced mozzarella to taste

Salt and black pepper

Prosciutto slices and basil leaves for topping (optional).


1. Combine flour, yeast and salt in a food processor. Turn machine on and add 1/2 cup water and 2 tablespoons oil through feed tube. Process for about 30 seconds, adding more water, a tablespoon or so at a time, until mixture forms a ball and is slightly sticky to the touch. (If mixture becomes too sticky, add flour a tablespoon at a time.)

2. Put one tablespoon olive oil in a bowl and turn dough ball in it. Cover bowl with plastic wrap and let rise until dough doubles in size, 1 to 2 hours. When dough is ready, re-form into a ball and divide it into 4 pieces; roll each piece into a ball. Place each piece on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until each puffs slightly, about 20 minutes.

3. When ready to cook, press one ball into about a 10-inch round. Use a little flour, if needed, to prevent sticking and a rolling pin, if desired. Film a 10-inch skillet with olive oil and turn heat to medium. When oil shimmers, put dough in pan and adjust heat so it browns evenly without burning. (If dough puffs up unevenly in spots, push bubbles down.)

4. Turn dough, then top browned side with tomato sauce, cheese, a bit of salt and pepper, and, if you like, prosciutto and/or basil leaves. If top is now heavily laden, cover pan and continue cooking, or run it under broiler, just until toppings become hot. With only a couple of toppings, just cook until bottom browns. Repeat with remaining dough; serve hot, warm or at room temperature.

Yield: At least 4 servings.

[keiramax]

I love the EDC recipe, not sure if I would use it as a pizza base though. It will rise unevenly and the topping will slide off. It is a very soft dough.  I tip into a bowl to prove, then straight onto a well floured baking tray.  Push it out with well floured hands.  I generally just drizzle with EVOO and a sprinkle of sea salt and dried herbs.

[pumpkin pie]

thanks to you all for your help, maybe not the way to go for a pizza base, but will try again this weekend as focaccia which we both love. Monica

[JuliaBalbilla]

What proportion of flour, water and oil does it specify in EDC?  In the UK book it is 500g flour, 350g water (400g if using organic flour) and 30g oil, plus extra for drizzling.  It does say that it is a very wet, sticky dough and you just pour it into an oiled baking tray, rather than handle it too much yourself. 

JB

[Cornish Cream]

What proportion of flour, water and oil does it specify in EDC?  In the UK book it is 500g flour, 350g water (400g if using organic flour) and 30g oil, plus extra for drizzling.  It does say that it is a very wet, sticky dough and you just pour it into an oiled baking tray, rather than handle it too much yourself. 

JB

It's 500g of flour,400g water and 20g oil in the EDC,JB

[JuliaBalbilla]

Thanks CC, that does seem a high hydration level, 84% if you count the oil.  British wheat is quite soft so you don't need as much (presumably Organic flour has a higher absorbtion rate).  If Australian flour is hard, like Canadian, then that may well need the full 400g.  I generally use Canadian flour for bread so will give the UK recipe a go using 400g water.  I am sure I read that Richard Bertinet said he would use more water if making with hard flour.   

JB

[pippa]

How do you clean the bowl afterwards?  I tipped my first attempt into the bin and the clean up was disgusting!!  Perhaps it would have turned out in the end, but again, the clean up was very labour intensive and messy!!

[Aussie Brenda]

Pipper, when I make a sticky bread mix or porridge almost everything, after I have got as much as I can out the bowl, sometimes wet hands are the go, or the knife spatula you can  buys rom Helene are helpful, then put water in the bowl and give it a good wizz let stand while,you are getting things done, then wash, the brush you can get from TMX is great, 

[droverjess]

Some recipes for Foccacia and ciabatta suggest using Italian 00 flour. It is a softer wheat and produces a velvet dough. Very sticky though.
Delicious.

[cookie1]

I seem to have mastered the art of not having to touch most of my bread doughs with my hands.
I make them in the tmx.
Turn them into an oiled bowl using a spatula.
Let it rise in the bowl and then use a plastic scraper to knock it down and fold it onto itself.
I then place it into the tin to rise again before cooking. Spreading it with the plastic scraper if I need to.

Of course if the loaf needs shaping or it is rolls this doesn't work.

[obbie]

love foccacia