Sourdough focaccia from Fine Cooking Magazine, Nov/Dec 2020 (page 44)

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Notes about this recipe

  • eliza on July 10, 2024

    This makes a delicious focaccia with a thin crackly crust…there is one disadvantage however as mine stuck badly to the pan. I was generous with the oil and I make bread often so I’m not sure why. I did make a few minor changes; I used a small amount of whole grain flour and mine was too wet so I had to add a bit extra; I also put some garlic scapes on the top which was delicious. I did coil folds before refrigerating and that gave my dough some structure. It was quite easy to get the dough into the pan and do the final folds. My rising time was longer than stated in this case. The resulting bread had great oven spring and looked gorgeous. This one may be worth doing again if I can solve the sticking issue. Great bread.

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