I was thinking in general grail what you get from the restaurant supply store BUT absolutely no rush, bc I realize that’s a big question-- maybe a post later on.
Just made this from Devin Kate Pope’s recommendation (thanks Devin!). Been looking for a good one day focaccia recipe for ages (why would I want a no-knead recipe that takes two days? You think I plan my focaccia desires that far ahead?). I swapped in some bread flour for a little chew and skipped the adjuncts because I made this while I was supposed to be in a zoom meeting. Holy shit, so good, so big. I love the unrelenting size of this thing. Will absolutely be my go-to now, thank you!
Hey Jo - so sorry I missed this. I suck at the internet. Panko is a pretty cool texture adder - whether focaccia or cake - it adds variety for the crumb and adhesion surface area. It will open up the crumb and give you just a little more bite - I really like it if I make a focaccia with cheese.
I'm going to make this today and will report back.
Excellent! Happy breading.
While I’m buying the hotel pan, are there any tools you’d recommend to pick up?
Hey! Are you talkin' for focaccia or in general like holy grail kitchen stuff?
I was thinking in general grail what you get from the restaurant supply store BUT absolutely no rush, bc I realize that’s a big question-- maybe a post later on.
thank you for this! cannot wait to make this. I've always been intimidated by focaccia
Yay! Thank you - please post or send pics! I can’t wait to see your focaccia baby.
Just made this from Devin Kate Pope’s recommendation (thanks Devin!). Been looking for a good one day focaccia recipe for ages (why would I want a no-knead recipe that takes two days? You think I plan my focaccia desires that far ahead?). I swapped in some bread flour for a little chew and skipped the adjuncts because I made this while I was supposed to be in a zoom meeting. Holy shit, so good, so big. I love the unrelenting size of this thing. Will absolutely be my go-to now, thank you!
I am doing this! I have been trying to find the right focaccia recipe for so long...
Totally awesome🙏🏻🫂
I love your writing style too. 😁🌝💙🌻
I can’t wait to try this!!!
Why the panko?
Hey Jo - so sorry I missed this. I suck at the internet. Panko is a pretty cool texture adder - whether focaccia or cake - it adds variety for the crumb and adhesion surface area. It will open up the crumb and give you just a little more bite - I really like it if I make a focaccia with cheese.
Don't sweat it. I'm shit at replying and it's ok. Thanks for this info.