Sounds yummy, I tried it and followed it to the T, I did use pizza crust yeast cause what I had but was super running even after adding extra 1/4 c. flour? Im terrible at bread but gonna try it again cause I still have my topping ready. Love your Instagram page!!
the dough will be sticky and runny after you mixed it, but proofing overnight in the fridge will give the flour enough time to hydrate, making the dough much more cohesive and thicker. that said, there can always be an error when measuring stuff, so don't hesitate adding an extra pinch of flour until you think the dough looks right. it should definitely be thicker than a pancake or waffle batter, but looser than a challah or brioche dough! I'm always here if you need more info xx
Is it possible to half this recipe? Or only bake a portion of the proofed dough at a time? I’d love to make this but I know my little family will not be able to eat that much.
absolutely, you can totally half the recipe! the focaccia freezes very well though, so if you want to bake a full batch and freeze half for later, that'll work too :)
I came with the same question, but I already made the full amount of dough-- wondering if I can split it now after proofing overnight to bake half today, and let the rest continue to proof in the fridge? Is it possible to cut the dough in half and then return to the fridge or does that mess with the rise? Thanks, love your content, you're my fave!
Do you have any suggestions for making this with gluten free flour?? I haven't attempted anything with yeast yet for gluten free baking, but this looks DELICIOUS and I'd love to try!
Since this is such a wet dough, I doubt a gluten flour mix will yield a similar result :( That said, I'm terrible when it comes to gluten free baking, so I highly recommend searching for an already existing, tested gluten-free focaccia recipe, instead of trying to work with my given measurements :)
Sounds yummy, I tried it and followed it to the T, I did use pizza crust yeast cause what I had but was super running even after adding extra 1/4 c. flour? Im terrible at bread but gonna try it again cause I still have my topping ready. Love your Instagram page!!
the dough will be sticky and runny after you mixed it, but proofing overnight in the fridge will give the flour enough time to hydrate, making the dough much more cohesive and thicker. that said, there can always be an error when measuring stuff, so don't hesitate adding an extra pinch of flour until you think the dough looks right. it should definitely be thicker than a pancake or waffle batter, but looser than a challah or brioche dough! I'm always here if you need more info xx
Is it possible to half this recipe? Or only bake a portion of the proofed dough at a time? I’d love to make this but I know my little family will not be able to eat that much.
absolutely, you can totally half the recipe! the focaccia freezes very well though, so if you want to bake a full batch and freeze half for later, that'll work too :)
I came with the same question, but I already made the full amount of dough-- wondering if I can split it now after proofing overnight to bake half today, and let the rest continue to proof in the fridge? Is it possible to cut the dough in half and then return to the fridge or does that mess with the rise? Thanks, love your content, you're my fave!
absolutely! split it in half, bake a smaller batch and continue proofing the rest. I do that all the time haha :)
Perfect, thank you!
I’ve never tried proofing my focaccia in the refrigerator. Thanks for the tip.
it's a game changer!!!
Do you have any suggestions for making this with gluten free flour?? I haven't attempted anything with yeast yet for gluten free baking, but this looks DELICIOUS and I'd love to try!
Since this is such a wet dough, I doubt a gluten flour mix will yield a similar result :( That said, I'm terrible when it comes to gluten free baking, so I highly recommend searching for an already existing, tested gluten-free focaccia recipe, instead of trying to work with my given measurements :)
Can I use bread flour for this?
Is it possible to make with yeast that isn’t dry? Because It is quite hard to get a hold of where I live✨