SKY HIGH FOCACCIA
One of the signature recipes in SFAH was the Ligurian Focaccia. This recipe makes several changes for a taller focaccia. Lots more steps, and no brine at the end.
There’s a lot of fussing and timing required here — mainly because she has added several rounds of slap & fold to get more height. But I think it will work even with jus 1 or 2 of slap & folds before it goes into the fridge, or after it comes out. Going to try that on the next one — I’ve started dough for another already!
I had to cut short my proving time at the end because I was going to be late for dinner otherwise, so it didn’t end up as tall as she intends, but it was a very good focaccia nonetheless — tender and delicious.
I added rosemary and chilli flakes into the dough for flavor, and some caramelized onions and more chilli flakes on top.
I scaled down to 1 cup flour, which fit into a loaf pan perfectly. 12 mins at 400F.
