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.
Getting to this late, but thank you; lovely post. Will give the focaccia a go this week. Coincidentally, microbakeries have been on the mind as of late, so fun to read about your foray. Cheers!
Thanks, Daniela. I'd want to test it to make sure that it works but would suggest prefermenting something like 20 to 33% of the total flour in either a stiff or liquid levain. But honestly, I'd make it as written, first. It has a light, tender crumb with mild fermentation flavor. Changing over to sourdough will change that significantly. You might like it, or you might find it tougher, and too sour. Let me know!
Thank you so much for this recipe, Martin. I particularly love your comment regarding "chasing an open crumb" and the rubbery consequences of it. The internet is awash with pictures of these crumbs (not just focaccia but also sourdough) yet what those pictures can't show is the eating quality of the crumb!
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.
Depending on the spiral, batch size, and speed options (does the unit have 1st and 2nd speed?), there are options. My method for this dough is to hand mix to combine. To replicate that, stay in 1st until homogenous then stop the mixer, tub, and proceed with the schedule for folds and chilling.
If you want to play with it some, you could give it a few minutes (maybe 2-3) then tub it and skip the folds.
But the big answer is that every kitchen and bakery are their own universe. Taste the bread, adjust as necessary to suit your environment and desired.
Thanks so much. I assume the additional 2-3 minutes you mention would be in second speed? Thanks again and please keep going. We all love your work. Frlma fellow professional baker in France. The small spiral I have at home for bakes with my daughter. 😉
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.
Aww, Tony. That's so great to hear. The bubbles on top can be elusive...and you found them out of the gate. I appreciate you reaching out. Hills of Pennsylvania sounds like a great place to be.
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 🙃
Oh, bummer! Do you have a half sheet tray sized enamel baker? That’s huge!
I like focaccia on a standard half sheet tray—it will rise better and brown better on the top and bottom. And, that browning will also help the loaf to release. 👍🏻👍🏻
I've been accused of collecting a lot of bakeware, but I definitely don't own anything that unwieldy! Enameled pan is only 13 x 9. Have you baked this recipe on a half sheet too? I was going to try a 10 x 15 ish jelly roll, which is my usual focaccia vessel of choice.
Ooof! I forgot for a second that I dozed this down to 9” by 13”! All summer I was doing a couple sizes, including a half sheet tray. So stick with the 9” by 13”, and use a thinner dish, if possible. The jelly roll should work, it might take a little more time to stretch the extra couple inches. And keep an eye on the bottoms during baking! Thanks for checking in!
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!
This is so great, John! I'm glad you found the Chandley link helpful — I've been very happy with mine. It's small and, like all ovens, has a learning curve but the result is worth the effort. Keep me updated!
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.
So, so sweet. Thank you!
Let me know if I can help! Failing is learning. 🙏🏼🙏🏼🙏🏼
Great story! I enjoyed every word 🙂
Thanks so much, Matt! I appreciate it!
Getting to this late, but thank you; lovely post. Will give the focaccia a go this week. Coincidentally, microbakeries have been on the mind as of late, so fun to read about your foray. Cheers!
Thanks so much, Max! Love that recipe, and I hope you do, too!
M
Thank you for yet another great recipe, Martin! I am planning to try it next week or the one after.
If I want to use a sourdough levain, which changes would you recommend in terms of quantities and process/timing?
Best regards,
Daniela
Thanks, Daniela. I'd want to test it to make sure that it works but would suggest prefermenting something like 20 to 33% of the total flour in either a stiff or liquid levain. But honestly, I'd make it as written, first. It has a light, tender crumb with mild fermentation flavor. Changing over to sourdough will change that significantly. You might like it, or you might find it tougher, and too sour. Let me know!
M
Thank you so much for this recipe, Martin. I particularly love your comment regarding "chasing an open crumb" and the rubbery consequences of it. The internet is awash with pictures of these crumbs (not just focaccia but also sourdough) yet what those pictures can't show is the eating quality of the crumb!
Oh, man. Great to see this, Brad. Thanks and I’m glad to hear you’re enjoying the recipe. When we can taste what’s on IG everything will be different.
Enjoy the bake,
M
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.
Very kind, thanks so much! 🙏🏼🙏🏼
Depending on the spiral, batch size, and speed options (does the unit have 1st and 2nd speed?), there are options. My method for this dough is to hand mix to combine. To replicate that, stay in 1st until homogenous then stop the mixer, tub, and proceed with the schedule for folds and chilling.
If you want to play with it some, you could give it a few minutes (maybe 2-3) then tub it and skip the folds.
But the big answer is that every kitchen and bakery are their own universe. Taste the bread, adjust as necessary to suit your environment and desired.
And let me know how it goes!
M
Thanks so much. I assume the additional 2-3 minutes you mention would be in second speed? Thanks again and please keep going. We all love your work. Frlma fellow professional baker in France. The small spiral I have at home for bakes with my daughter. 😉
Yes! Second speed!
Thanks so much for following along!
Bonjour a tous!
M
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.
Aww, Tony. That's so great to hear. The bubbles on top can be elusive...and you found them out of the gate. I appreciate you reaching out. Hills of Pennsylvania sounds like a great place to be.
Best,
Martin
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 🙃
Oh, bummer! Do you have a half sheet tray sized enamel baker? That’s huge!
I like focaccia on a standard half sheet tray—it will rise better and brown better on the top and bottom. And, that browning will also help the loaf to release. 👍🏻👍🏻
Good luck!
M
I've been accused of collecting a lot of bakeware, but I definitely don't own anything that unwieldy! Enameled pan is only 13 x 9. Have you baked this recipe on a half sheet too? I was going to try a 10 x 15 ish jelly roll, which is my usual focaccia vessel of choice.
Ooof! I forgot for a second that I dozed this down to 9” by 13”! All summer I was doing a couple sizes, including a half sheet tray. So stick with the 9” by 13”, and use a thinner dish, if possible. The jelly roll should work, it might take a little more time to stretch the extra couple inches. And keep an eye on the bottoms during baking! Thanks for checking in!
M
Thanks for sharing this recipe. Just finished baking and it’s amazing!
So great to hear! 🙏🏼🙏🏼🙏🏼
And loved having anonymous bakers to look forward to at the csa. Phenomenal stuff.
Too kind! I appreciate you and I'm so glad that you enjoyed some of the anonymous offerings. That makes my day!
Martin
Hello Martin I'm wondering if I could use Whole Grain Kamut in place of the Semolina? Thank You
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.
So great to hear. I appreciate you, Pam!
would love to post a pic of that gorgeous underside. it is....craggy, golden and perfect. this recipe is so easy and just lovely.
Post it over on IG and tag me. Would love to see it! 💛💛💛
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
This is so great, John! I'm glad you found the Chandley link helpful — I've been very happy with mine. It's small and, like all ovens, has a learning curve but the result is worth the effort. Keep me updated!
Martin