Sourdough Focaccia X's 3 .

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chopsaw

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Dec 14, 2013
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Did 3 of these . The first one was just a basic sourdough batch that was in the fridge for 5 days .
20250127_170629.jpg
Came out pretty good . The rosemary gives great flavor .
Red onion suffered a bit from the high heat , but no off taste .
20250127_173639.jpg
Nice and soft .
20250127_180311.jpg
Used it to make a sandwich . Great sandwich bread .
20250131_103201.jpg
So that got me thinking about doing a higher hydration mix for
Focaccia , and doing sandwiches for supper .

This one was about 85% . Skipped the red onion , but used the rosemary .
Been sitting at room temp .
20250214_102704.jpg
On the counter for about 6 hours . Getting ready to go it the oven /
Olive oil on top and the rosemary .
20250214_105606.jpg
Nice look on the outside . That's what I wanted , but used a glass pan and the damn thing stuck .
Even though there's a bunch of oil in the bottom of the dish .
It's super crispy on the outside . You can see it cracked on the corner .
20250214_113435.jpg
While that one was rising on the counter , I started the 100% hydration .
430 grams of water . 1 TBLS of white sugar , 5 grams of yeast , 100 grams of ripe starter and 100 grams of 00 pizza flour . In the bowl of a stand mixer . Covered it up , and went to the store .
This is after I got back . Maybe 1 1/2 hours .
20250214_091359.jpg
So to that I added 330 grams of Gold medal bread flour , and 12 grams of kosher salt .
Spun up the mixer to combine , then poured it into a pan . It's just a bit thicker than
pancake batter at this point .
I messed up the first fold , and lost the shape . Bit of a struggle to get back on track , but this is after
several hours of stretching , and sitting at room temp .
20250214_141842.jpg
When I went to dimple it It started to deflate , so I left it alone .
This thing shakes like jello , which is good . Just doesn't take much to make it
deflate .
Olive oil and rosemary , then into the oven .
20250214_141834.jpg
I knew it was going to rise and loose the dimples .
Good color though ,
20250214_144623.jpg
The bottom cooked nice and no sticking in the metal pan .
20250214_144736.jpg
This is what I'm looking for . Nice soft open crumb .
20250214_175707.jpg
Gonna make a good sandwich .
Piled on the meats . Ham , turkey , pepperoni and salami .
20250214_181410.jpg
Cheese , tomatoes and red onion .
20250214_182249.jpg
Pepperoncini and shredded lettuce .
20250214_182625.jpg
Gotta have the oil and vinegar .
20250214_182714.jpg
Closed up , and cut into sections .
20250214_182924.jpg
20250214_183325.jpg
Looks like a lot of bread , but it's not . It's so light and airy , makes a perfect sandwich .
Just something a bit different . I like the 100% hydration doughs , and get better results doing those with the
Gold medal bread flour .
 
FANTASTIC PIECE OF WORK RICH, BET YOUR KITCHEN SMELLS LIKE HEAVEN, NICE WORK! STAY INSIDE AND TRY TO KEEP WARM, LOTTIE WILL UNDERSTAND. RAY
 
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WOW that looks amazing! gonna need to try some of that action.
 
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Thanks Rich. I just gained 5 lbs.
You and me both . I could eat like that when I was working . I get thru about half of one now .
FANTASTIC PIECE OF WORK RICH
Thanks Ray .
STAY INSIDE AND TRY TO KEEP WARM, LOTTIE WILL UNDERSTAND.
Damn it's cold today . I had to put long pants on to shovel the driveway .
Bare skin won't last long out there today .
Took Lottie out this morning , and she laid down and rolled around in it .
 
I would chow down that bread and sandwich anytime.
Better ask the Doc first . That's a bummer . I saw you mention holding off .
Thanks for the comment bud .
All I made was a grilled cheese for lunch
Nothing wrong with that . I always have sourdough for grilled cheese and toast .
Really good .
WOW that looks amazing! gonna need to try some of that action.
Thanks . I like that 100% hydration . You'll just need to find what works for flour . Needs to be bread flour . You can do it with your regular sourdough too . Leave it sit at room temp .
Look at the King Arthur Baking with Martin . This is the first time I did it using the info from that site . https://www.smokingmeatforums.com/threads/pan-de-cristal-100-hydration.319543/
Good work on that bread and sammy
Thanks Chris . Appreciate the comment .
 
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Better ask the Doc first . That's a bummer . I saw you mention holding off .
Thanks for the comment bud .

Nothing wrong with that . I always have sourdough for grilled cheese and toast .
Really good .

Thanks . I like that 100% hydration . You'll just need to find what works for flour . Needs to be bread flour . You can do it with your regular sourdough too . Leave it sit at room temp .
Look at the King Arthur Baking with Martin . This is the first time I did it using the info from that site . https://www.smokingmeatforums.com/threads/pan-de-cristal-100-hydration.319543/

Thanks Chris . Appreciate the comment .
Seeing the Doc tomorrow, already know what he is going to say. I have put any bread making on hold for a while. Although, I did make butter swim biscuits with carbolose and carb quick mix that were pretty darned good.
 
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That's just cruel, I know I can't shovel in shorts at -13°
Gotta be quick . Lol . It was -8 this morning with blowing snow . That's a bit rough .
I did clean the cars off a bit ago in shorts , but wasn't out there long . Warmed up to 10 .
 
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Did 3 of these . The first one was just a basic sourdough batch that was in the fridge for 5 days .
View attachment 713343
Came out pretty good . The rosemary gives great flavor .
Red onion suffered a bit from the high heat , but no off taste .
View attachment 713344
Nice and soft .
View attachment 713345
Used it to make a sandwich . Great sandwich bread .
View attachment 713346
So that got me thinking about doing a higher hydration mix for
Focaccia , and doing sandwiches for supper .

This one was about 85% . Skipped the red onion , but used the rosemary .
Been sitting at room temp .
View attachment 713347
On the counter for about 6 hours . Getting ready to go it the oven /
Olive oil on top and the rosemary .
View attachment 713348
Nice look on the outside . That's what I wanted , but used a glass pan and the damn thing stuck .
Even though there's a bunch of oil in the bottom of the dish .
It's super crispy on the outside . You can see it cracked on the corner .
View attachment 713349
While that one was rising on the counter , I started the 100% hydration .
430 grams of water . 1 TBLS of white sugar , 5 grams of yeast , 100 grams of ripe starter and 100 grams of 00 pizza flour . In the bowl of a stand mixer . Covered it up , and went to the store .
This is after I got back . Maybe 1 1/2 hours .
View attachment 713351
So to that I added 330 grams of Gold medal bread flour , and 12 grams of kosher salt .
Spun up the mixer to combine , then poured it into a pan . It's just a bit thicker than
pancake batter at this point .
I messed up the first fold , and lost the shape . Bit of a struggle to get back on track , but this is after
several hours of stretching , and sitting at room temp .
View attachment 713353
When I went to dimple it It started to deflate , so I left it alone .
This thing shakes like jello , which is good . Just doesn't take much to make it
deflate .
Olive oil and rosemary , then into the oven .
View attachment 713352
I knew it was going to rise and loose the dimples .
Good color though ,
View attachment 713354
The bottom cooked nice and no sticking in the metal pan .
View attachment 713355
This is what I'm looking for . Nice soft open crumb .
View attachment 713356
Gonna make a good sandwich .
Piled on the meats . Ham , turkey , pepperoni and salami .
View attachment 713357
Cheese , tomatoes and red onion .
View attachment 713358
Pepperoncini and shredded lettuce .
View attachment 713360
Gotta have the oil and vinegar .
View attachment 713361
Closed up , and cut into sections .
View attachment 713362
View attachment 713363
Looks like a lot of bread , but it's not . It's so light and airy , makes a perfect sandwich .
Just something a bit different . I like the 100% hydration doughs , and get better results doing those with the
Gold medal bread flour .
You killed it once again, are you sure you're not a Dego?
 
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Rich, that looks amazing and the sammie puts it over the top! I think I gained 10lbs looking at the pictures.

- Jason
 
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