Thanks so very much Martin. Your writing is like balm and is beautiful and inspiring. I hope to try this soon. I’ve had some Epic fails lately but thankfully have been able to laugh and grow a bit.
Thanks so much for another inspiring recipe that goes off the beaten path. One question, if mixing in a small spiral mixer, what would you recommend the mixing times to be? I'm aware the answer is flour-dependent but what would be your recommendation? Thanks again for your very inspiring writeups.
Hi Martin...thanks for taking me by the hand and leading me through the Focaccia di Semola recipe. Your attention to every detail in the process certainly paid off...the final result was a thing of beauty.
I even had the big crispy bubbles on top! This was my first recipe with my new kitchen scale, can't believe it took me so long to give it a try. There's no going back now! Best regards, Tony Fortunato, from the hills of Pennsylvania.
I just pulled mine from the oven to check the bottom and it sadly stuck in an enameled cast iron baker, even though it was sitting in copious amounts of olive oil. The top looks lovely and the bits I could scrape off the bottom were delicious and crispy. Will try again with another pan that I normally use for focaccia and assume it's the pan's fault and not me 🙃
I'm only just now seeing this ? (#procrastination) Inspired by Chad Robertson's semolina bread (fun to make, lovely) I've been adding semolina as a % of my "other" flours in my standard sourdough –formerly "Martin/Maura bread", evolved as I've bumped up to 83%. Can't wait to make this one (*and* the scones : )
Love this recipe, particularly the overnight rest in the fridge. I'm thinking about turning it into a foucasse with olives and rosemary. Fingers crossed!!!
Thank you so much for the delicious focaccia recipe and your inviting stories. I baked this recipe for the fam and both my wife and sister said it was their favorite focaccia I had ever made.
Thank you also for the link to the deck oven you use. I have been casting around for a while for a pro grade oven but to this point found that none of the more reasonable ones were really suited to artisan bread baking with steam. And the ovens that were suitable were much more costly and with very long lead times. Thanks for doing the research!
Thanks so very much Martin. Your writing is like balm and is beautiful and inspiring. I hope to try this soon. I’ve had some Epic fails lately but thankfully have been able to laugh and grow a bit.
Great story! I enjoyed every word 🙂
Thanks so much for another inspiring recipe that goes off the beaten path. One question, if mixing in a small spiral mixer, what would you recommend the mixing times to be? I'm aware the answer is flour-dependent but what would be your recommendation? Thanks again for your very inspiring writeups.
Hi Martin...thanks for taking me by the hand and leading me through the Focaccia di Semola recipe. Your attention to every detail in the process certainly paid off...the final result was a thing of beauty.
I even had the big crispy bubbles on top! This was my first recipe with my new kitchen scale, can't believe it took me so long to give it a try. There's no going back now! Best regards, Tony Fortunato, from the hills of Pennsylvania.
I just pulled mine from the oven to check the bottom and it sadly stuck in an enameled cast iron baker, even though it was sitting in copious amounts of olive oil. The top looks lovely and the bits I could scrape off the bottom were delicious and crispy. Will try again with another pan that I normally use for focaccia and assume it's the pan's fault and not me 🙃
Thanks for sharing this recipe. Just finished baking and it’s amazing!
And loved having anonymous bakers to look forward to at the csa. Phenomenal stuff.
I'm only just now seeing this ? (#procrastination) Inspired by Chad Robertson's semolina bread (fun to make, lovely) I've been adding semolina as a % of my "other" flours in my standard sourdough –formerly "Martin/Maura bread", evolved as I've bumped up to 83%. Can't wait to make this one (*and* the scones : )
Love this recipe, particularly the overnight rest in the fridge. I'm thinking about turning it into a foucasse with olives and rosemary. Fingers crossed!!!
i'm making this fab focaccia for the third time. easy and gorgeous. thanks so much Martin.
Thank you so much for the delicious focaccia recipe and your inviting stories. I baked this recipe for the fam and both my wife and sister said it was their favorite focaccia I had ever made.
Thank you also for the link to the deck oven you use. I have been casting around for a while for a pro grade oven but to this point found that none of the more reasonable ones were really suited to artisan bread baking with steam. And the ovens that were suitable were much more costly and with very long lead times. Thanks for doing the research!
With kind regards,
John Frymyer