February
29, 2005 I made
Carol Field’s focaccia from her book “Focaccia”
page 32.
Sponge to rise: recommended until bubbly was 45 minutes; my rise
1-1/2 hrs. @ 70F.
1st rise recommended was 1hr. 15 minutes; I let it rise 3 hr. 15 minutes @ 70F.
2nd
rise recommended 45-60 minutes; I let it rise 1-35 minutes
@70F.
The foccacia really did not rise much at all on the second rise.
As my stone was into heating overtime, I put the focaccia into
the oven.
It did have an oven-spring; but the bread turned out more of a
cracker than a foccacia.
I did proof yeast, but only because it was easier just to follow her recipe.
At
20 minutes @425F, it was not done enough;
I left it in another 5 minutes, but should have probably taken it
out in 3 more minutes.
Perhaps it was over-baked; hence the cracker-like texture.
Page created 2-19-2005
Page Updated or Accessed by me 19 February, 2005