Comments on: Perfect Focaccia Bread

By: Joe Hinkley

Joe Hinkley — Wed, 02 Nov 2022 20:56:17 +0000

In reply to Alex Overhiser. It was really, really good, particularly with salami and an aged provolone but … I'm saving half of it (in the freezer, pre-chopped) to add to my holiday dressing … should be great and might even make a second to serve as an appetizer (only four of us here so don't need a whole bunch.) Thanks!

By: Alex Overhiser

Alex Overhiser — Tue, 01 Nov 2022 14:23:48 +0000

In reply to Joe Hinkley. Great idea! Glad you enjoyed.

By: Joe Hinkley

Joe Hinkley — Fri, 28 Oct 2022 20:00:12 +0000

Just made this to have for dinner tonight and it looks great! Still cooling but looking forward to it. I got around the glass pan thing by putting my racks close together with the stone on the lower one and the glass pan on the one above. Only an inch or so space but enough for the pan not to crack …

I’ve made many of your recipes and my family really likes them, thanks for all that you do!

★★★★★

By: Alex Overhiser

Alex Overhiser — Fri, 14 Oct 2022 14:41:17 +0000

In reply to Elizabeth. Hi! We are using 140g per cup. Thank you!

By: Elizabeth

Elizabeth — Sun, 09 Oct 2022 04:22:58 +0000

I usually weigh my flour but the weight listed here (630 g) is 5.25 cups, not 4.5 cups as stated. Could you let me know which it correct? Or maybe you’re using a different brand of flour? I’m using King Arthur bread flour. Thanks!

By: Sonja Overhiser

Sonja Overhiser — Mon, 19 Sep 2022 16:05:07 +0000

In reply to Cat.

Great questions! The refrigerator statement was a typo — we’ve removed that! It is a rise at room temperature. Great point on the glass — we updated the recipe to call for a metal 9 x 13 pan. We’d either get a metal 9 x 13 or just bake without the pizza stone in Pyrex. Thank you so much for this comment!

By: Cat

Cat — Sat, 17 Sep 2022 03:09:19 +0000

Before I embark on making what looks like a fantastic bread, please clarify, refrigerate or room temp overnight rise? At one point, there is “Has a beautiful airy crumb, which comes from an overnight rise in the refrigerator”. At another, “Proof overnight at room temperature, preferably 12 to 16 hours.” Also, the only 9″ x 13″ baking ‘pans’ I have are Pyrex. I don’t think a glass baking dish could be placed on the pizza stone. Your thoughts? What type of baking pan do you use for this? Many thanks in advance for your feedback. Your recipes are always delicious!

★★★

By: Sonja Overhiser

Sonja Overhiser — Thu, 15 Sep 2022 16:22:45 +0000

In reply to Sandi Shoden. Good point, that was a mistake! We've removed it. Thank you!

By: Sandi Shoden

Sandi Shoden — Thu, 15 Sep 2022 16:09:39 +0000

Your focaccia recipe says gluten free but the recipe calls for bread flour not gluten free bread flour (if there is such a thing). It looks delicious.

By: Dan

Dan — Wed, 14 Sep 2022 10:31:39 +0000

Didn’t know it was so easy to cook focaccia! Will give it a go this weekend!

★★★★