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Viktoria Soloviova posted an update in the club
2 weeks ago
Pastry & Bakery Again and again focaccia with tomatoes and olives
Agustin Orozco Montoy, Roxana Forné Gasulla and 9 others3 Comments-
Level:
Scoolinary Team
Hello Viktoria! You’ve got a really nice crumb here, especially those bigger air pockets. And with the tomatoes and olives, this looks like the kind of focaccia you keep coming back to for a reason 😄 Next time, I’d play with just one thing: maybe bake it a touch longer and see if you like the extra color and crispness on top. Since you make it often, that could be a fun comparison. Do you usually aim for a very airy focaccia, or do you prefer it a bit softer and more tender inside?
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Thank you so much! I’ll try toasting it more next time. Actually, I just don’t know what kind of focaccia it should be; I’ve only tried the kind I made myself.😁
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Level:
Scoolinary Team
@viktoriasoloviova That actually makes your focaccia experiments even more interesting, Viktoria 😊 There isn’t just one “correct” focaccia texture. Some styles are very airy with a thin, crisp crust, while others are softer, richer, and more tender inside. Since you already know your own version well, you could start building your reference points through small tests: next time, change only the baking time and compare the crust, crumb, and moisture. Later you could experiment with hydration or proofing time. Which quality would you most like to develop first: a crispier crust, larger air pockets, or a softer crumb?
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