Comments on: Taste and Create: Fantastic Focaccia http://ascientistinthekitchen.net/blog-events-2/taste-and-create-fantastic-focaccia/ The kulinarya experiments Thu, 09 Sep 2010 04:35:30 +0000 hourly 1 http://wordpress.org/?v=3.0 By: For the Love of Food » Taste&Create X - T&C May Round-Up http://ascientistinthekitchen.net/blog-events-2/taste-and-create-fantastic-focaccia/comment-page-1/#comment-1215 For the Love of Food » Taste&Create X - T&C May Round-Up Wed, 04 Jun 2008 12:47:06 +0000 http://ascientistinthekitchen.net/?p=432#comment-1215 [...] from A scientist in the kitchen blogged about A Cracking Good Egg’s Fantastic Focaccia. Gay says “No need to knead this fantastic focaccia, easy to make though my baking skills [...] [...] from A scientist in the kitchen blogged about A Cracking Good Egg’s Fantastic Focaccia. Gay says “No need to knead this fantastic focaccia, easy to make though my baking skills [...]

]]> By: Elizabeth http://ascientistinthekitchen.net/blog-events-2/taste-and-create-fantastic-focaccia/comment-page-1/#comment-1205 Elizabeth Mon, 02 Jun 2008 14:43:08 +0000 http://ascientistinthekitchen.net/?p=432#comment-1205 I make focaccia with dried yeast all the time and I must say that a tablespoon of yeast seems like an awful lot for just 2 cups of flour. I use 1+1/4 teaspoons dry yeast for 3+1/2c flour. And I do knead our dough - it's really easy and satisfying to knead and only takes about 5 minutes. I'm wondering if your oven was too hot and so the bread cooked on the outside before the inside could get done. When I use the oven, I bake for 20 minutes at 400F (204C) rather than 15 minutes at 450F (230C). For comparison, here is our recipe: http://etherwork.net/recipes/flatbread.html#focaccia I make focaccia with dried yeast all the time and I must say that a tablespoon of yeast seems like an awful lot for just 2 cups of flour. I use 1+1/4 teaspoons dry yeast for 3+1/2c flour.

And I do knead our dough – it’s really easy and satisfying to knead and only takes about 5 minutes.

I’m wondering if your oven was too hot and so the bread cooked on the outside before the inside could get done. When I use the oven, I bake for 20 minutes at 400F (204C) rather than 15 minutes at 450F (230C).

For comparison, here is our recipe: http://etherwork.net/recipes/flatbread.html#focaccia

]]> By: tigerfish http://ascientistinthekitchen.net/blog-events-2/taste-and-create-fantastic-focaccia/comment-page-1/#comment-1180 tigerfish Mon, 26 May 2008 14:47:19 +0000 http://ascientistinthekitchen.net/?p=432#comment-1180 At least you tried :) Good job! I'm don't bake too...breads, cakes....I'm not good at any of them At least you tried :) Good job!
I’m don’t bake too…breads, cakes….I’m not good at any of them

]]> By: KJ http://ascientistinthekitchen.net/blog-events-2/taste-and-create-fantastic-focaccia/comment-page-1/#comment-1175 KJ Fri, 23 May 2008 22:25:18 +0000 http://ascientistinthekitchen.net/?p=432#comment-1175 Hi Gay, sorry your foccaccia didn't turn out the way you hoped. I can't imagine it's the yeast. I've never tried it with dried yeast, but the blog which originally featured the recipe (Delicious Days) suggests either 20gm fresh yeast or 1 tspn dried yeast. I found 20gm of fresh yeast too much, so use 15gm. It's just what has worked for me. I hope you try it again. All the best. Hi Gay, sorry your foccaccia didn’t turn out the way you hoped. I can’t imagine it’s the yeast. I’ve never tried it with dried yeast, but the blog which originally featured the recipe (Delicious Days) suggests either 20gm fresh yeast or 1 tspn dried yeast. I found 20gm of fresh yeast too much, so use 15gm. It’s just what has worked for me. I hope you try it again. All the best.

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