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11h •
Saturday Bake: Focaccia, Two Ways Working thread
Morning, everybody. Today we’re baking focaccia, and we’re doing it two ways so nobody sits this one out. If you keep a starter alive, there’s a path for you. If you don’t, there’s a path for you too. Same bread, two roads, and neither one is the lesser version. Here’s how the day works. The yeasted path (bake today). This is your same-day bake. Mix this morning, let it rise while you go about your Saturday, dimple it, oil it, bake this afternoon. Warm focaccia on the table by dinner. If you’ve never made focaccia before, start here. It’s the most forgiving loaf you’ll ever pull out of an oven. The sourdough path (start today, bake tomorrow). Focaccia with a levain is an overnight bread. Mix it today, let it bulk slow, cold-proof it in the pan overnight, and bake tomorrow morning. If you fed your starter last night and it’s ready to go, you can run it on a longer same-day schedule, but don’t rush it. The tang and the open crumb come from the wait. Two things that decide whether your focaccia is good or just fine, no matter which path you take: More oil than feels reasonable. In the pan and on top. Focaccia fries a little on its bottom. That’s the point. Bake it darker than feels comfortable. Pale focaccia is underbaked focaccia. Push the color. Now the part that makes it a bake-along. Post in this thread as you go. Show me your dough after the first rise. Show me the dimples before it bakes. Show me the crumb when you tear into it. If something looks off, post it and ask. Somebody here has hit the same wall and climbed over it, and that’s the whole reason we bake together on Saturdays. Recipe’s here so you’re not guessing: Free Recipe Pantry, focaccia recipe: https://recipepantry.app/recipes/summer-garden-focaccia https://recipepantry.app/recipes/sourdough-summer-garden-focaccia Hunter Members, the market version with the scale slider and cost math lives in Recipe Pantry Pro: https://from-oven-to-market.lovable.app/pro
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1d •
Focaccia tomorrow. Here's how to walk in ready.🧄
Focaccia is the most forgiving bread we bake, and it's still the one people talk themselves out of. Too wet, too oily, "I'll ruin it." You won't. This dough wants to be handled loose, and that's exactly why it's the perfect Saturday bake. Here's the thing about focaccia: the magic isn't in the mixing, it's in the waiting and the dimpling. A slack, well-hydrated dough, a long rest, and good olive oil do most of the work for you. Your job is to stay out of its way. Before tomorrow, get three things lined up: Good olive oil. Not the fancy finishing bottle you're saving, but not the cheapest one either. You'll use more than you think, and it matters. A pan you trust. A quarter sheet, a 9x13, or a cast iron skillet all work. Whatever you've got with sides. Flaky salt if you have it. That final pinch on top is the difference between "nice" and "I can't stop eating this." If you want to prep the dough tonight for an overnight rise, drop a comment and I'll walk you through the timing. Otherwise, meet me here tomorrow and we'll build it together, step by step. Who's in for focaccia? Tell me what pan you're using so I can help you plan your bake. Yeasted: https://recipepantry.app/recipes/summer-garden-focaccia Sourdough: https://recipepantry.app/recipes/sourdough-summer-garden-focaccia Perfection is not required. Progress is. — Henry⭐🔥 One sheets are below⬇️
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4d •
This Saturday: Summer Garden Focaccia, Two Ways 🌸
Look at what summer's handing us right now. Tomatoes coming in. Peppers, herbs, onions, whatever's crowding your counter or your garden. This week we turn all of it into bread. This Saturday's bake is Summer Garden Focaccia, and it might be the most fun we've had in the pan all year. You're going to decorate this one like a garden. Flowers built from peppers and onion. Stems from chives and asparagus. Tomatoes and olives for color. A wildflower meadow, a summer sunset, your kid's name across the top, whatever you dream up. No two loaves in this kitchen will look alike, and that's the whole point. We're running it two ways, so there's a lane for everybody: Yeasted, beginner-friendly. One bowl, no mixer, no starter. Mix Friday night, rest cold overnight, decorate and bake Saturday. If you're newer to bread, this is your week. pantry.bakinggreatbread.com/recipes/summer-garden-focaccia Sourdough, intermediate. For the starter crowd who wants the tang and the big, wild bubbles. Build your levain Friday, cold ferment overnight, bake Saturday. Sandy, Colleen, this one's calling your name. pantry.bakinggreatbread.com/recipes/sourdough-summer-garden-focaccia Both recipes have all four decorating tutorials built in, so you've got real guidance, not just "arrange some veggies." And they link to each other in the Pantry, so pick your lane or peek at both. Here's the rhythm: Friday, get your dough going (sourdough folks, feed that starter first). Saturday morning, decorate and bake together. Doors open 8:00 AM ET Saturday and we bake all day. There's one trick that decides whether your garden comes out beautiful or burnt, and I'll walk you through it all week leading up to Saturday. Stay close. So tell me: yeasted or sourdough, and what's in your garden or fridge right now that's going on top? Drop it below. Let's start planning our gardens.
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21h •
I didn’t have the vegetables. So I baked the original instead.
Here’s my Friday. I went to build a garden and my crisper had other ideas. No peppers worth using, sad-looking herbs, nothing I wanted to put my name on. And honestly? I wasn’t that upset about it. Because I’ve been itching to get back to the Ligurian all week. So that’s what I baked tonight. No garden. No flowers. Just focaccia the way Genoa built it. Take a look at that top. See how it’s wet and glossy, how the salt is riding on the surface instead of sinking in, how every one of those dimples is holding a little pool? That’s a salamoia. It’s a brine. Water, salt, and olive oil whisked together and poured straight into the wells before it bakes. It’s centuries old, and it’s the whole reason a real Genoese focaccia has a top that shatters when you bite it. That’s where our garden focaccia comes from. All of it. The dimples we’ve been talking about all week, the deep press, the oil pooling in the valleys and frying the bottom. None of that is decoration. It came off the docks in Genoa where guys ate this with one hand because it was cheap and it kept them going. We just started putting flowers on it. The dimples went all the way to the pan and held. Crumb came out open and irregular. Deep golden, not pale, because color is flavor and I wasn’t pulling it early. Tomorrow we build the garden. And you’re set up for it. You know to oil every single piece. You know the soft herbs wait until the last ten minutes. You know to skip anything watery and lay your tomatoes face down. And you know to press deeper than feels right so your picture anchors instead of sliding off a bubble. Four rules. That’s the difference between a loaf that blooms and one that burns. Doors open 5 AM ET. Bring your dough, bring your garden, bring your questions. And tell me something before you go: what’s actually in your crisper right now? Because half of you are going to open that drawer tomorrow morning and improvise, same as I did tonight. That’s not a failure. That’s just baking. Perfection is not required. Progress is.
5h •
Sourdough sandwich loaf
Can someone analyze my crumb? This is a recipe from Sugar Spun Run. She does stretch and folds every 30 mins as bulk fermentation takes place until she hits a 80 percent rise, then shapes and cold retards. It taste great, but feels heavy.
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