← Replies in Overnight Focaccia Recipe

This turned out deliciously! However, mine didn't rise as much as I would like, and was not as fluffy as I would like. Any tips for improving that next time? Info that may help: I followed all instructions closely, used a digital scale to measure, instant yeast, and Bob's Red Mill Artisan Bread Flour. During the stretch and fold part of the process, my dough stayed quite wet and gloopy, and never quite became anything I would describe as a "ball" that could be folded. It took me about 32 mins to bake it as pictured, though that could just be my oven. I would really appreciate any suggestions you may have! All in all, I'm very pleased with how it came out considering it's my first time EVER making bread! I already went back for seconds :)) Would definitely recommend this recipe to others. Here's hoping my next batch will be even better!

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Lacey (Lace Bakes)· last year

Thanks for the detailed info! It’s absolutely fine if the dough doesn’t come together like a ball, so don’t worry too much about that. I’ve used BRM artisan bread flour before and loved the result so I wonder what happened! I’m guessing the answer is yes, but was the yeast in date and recently opened? Since it’s a rise issue I had to ask. The only other thing I think it could be is an oven temp issue - 32 mins is quite a long while for this recipe (it’s like 19/20 mins in my oven)- is it possible your oven may not run as hot as it says on the dial? I think upping the temp by 10/15 degrees may help you in this case. The rise happens during the first phase of the bake when that room temp dough hits the high heat of the oven. It rises first, then browns up - if it doesn’t have that super high heat, it might not be able to rise quickly to full potential before the crust forms. Also checking your pan size was 9x13 (it looks like it is but hard to tell!)- baking in anything bigger will result in a slightly flatter focaccia :) I’m glad you mostly liked the result in the end. I hope upping the temp helps for next time. You can of course reduce the water slightly if you’d like for it to be easier to handle, but again it’s okay if it’s mega wet/sticky!

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Sylvia· last year

Thank you! Yes, I used the little packets of yeast where there is just a small amount in each and they were in date, and my pan is 9x13. Based on that and what you said, I think I will try the oven temp increase next time, because my oven is a bit old and it's very possible the temp is inaccurate. How much would you suggest reducing the water by, if I do try that? And another thing I wondered (and sorry if I missed this written elsewhere) was how long each stretch and fold session should take, on average? For me since the dough stayed so wet, it was hard to know how long to continue with it. Thanks so much for the great recipe and your quick reply, cheers!