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Grace Andersen posted an update
Today I tried to make the high hydration focaccia of Luigi. I did half portion of what was the original ingredients. I only have 4 cherry tomatoes left in the fridge but I do have walnuts 😊in the pantry. Next time I will make it much better with extra Maldon salt. I am always kind of cheap when it comes to salt🥰 @Soldamiani. Have a good evening everyone.
Mili Martinez Mosquera, Sol Damiani and 2 others5 Comments-
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Scoolinary Team
Hi @grazie11
Thanks for sharing, your version of Focaccia looks great, your photos are very pretty too.
We hope to continue seeing more of your work here on the forum.
Greetings.
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@Sussan ScoolinaryTeam Thank you, Sussan🥰
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Level:
Scoolinary Team
Congratulations, @grazie11 🙌 We can tell there’s a lot of passion and skill on this focaccia! Thanks for sharing with us. Is there a trick to add the right amount of salt @sussan_scoolinaryteam (other than following the recipe, of course)
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Level:
Scoolinary Team
Hi @soldamiani
Actually there is no trick with the amount of maldon salt (coarse salt) it should always be to taste, generally I consume very little salt so, when I add this type of coarse salt to finish a dough I usually add very little amount. 🙂
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@Sol Damiani I agree with Sussan, I used what it says in the ingredients and just put extra more after I put all the toppings😊 just kind of ‘feeling’ it😁🤞👍
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