Focaccia Method

Focaccia Yr Arth Fadarch (The Mushroom Garden)

One of the most useful bits of kit I invested in years ago was a heap of pizza tins and a stand. When you’ve got no room, it’s rather helpful being able to stack eleven in the same space taken up by one.

I use the tins for focacce, fougasse, flatbreads – even pizza. I stick one in my baggage and bake loaves on it in France.

Right now I’m baking once a week for Cadwyn Ogwen, a local ordering and delivery service which I can do whilst self-isolating during this Covid period –

Understandably, most bakers try to maximise their sales but now I’m old and decrepit, I’m playing a balancing act – I’m hand-mixing – I don’t want to mix more than 30 and I don’t want to sell less than 20. Over nine weeks I’m averaging 24.

This week was the full 30, 10 of which were focaccia.

My lastest piece of kit is 10 20cm loose-bottom sandwich tins. No idea what to do with the loose bottoms but the I’m using the rims in conjunction with the pizza tins to bake focacce and deep-pan pizza.

Now I don’t even need the rack – they stack happily on top of each other.

A recent change is moving from my old focaccia dough formulas to using my 80% hydration dough – – which is fermented in the fridge for 72 hours. This has the big advantage of being mixed three days before the other doughs. So this week, with 10 of my 30 orders being focaccia, I have a third of my orders already mixed reducing the strain on the old body.

Dough scaled at 340g for the 20cm ring. About 3½ hours prove. Baked at 250C for about 18 minutes with swapping round of tins and lowering the temperature towards the end (what’s known as judgement).

So I get nice even breads and, as they will be delivered with a load of other produce, they get neatly packed in pizza boxes for their own protection.

Contribute to the up-keep of this educational site: