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Sourdough f. ocaccia sucess

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gdenby
gdenby Posts: 6,239
edited November -1 in EggHead Forum
Focaccia1a.jpg

Focaccia1b.jpg

I'm one of the worst bakers I've encountered, especially when it comes to anything with yeast in it. Can't even push out a store bought pizza ball. So I'm happy to finally have produced edible sourdough focaccia. Third time was the charm.

Focaccia2.jpg

The first, rectangular shape, was done at about 400. The second, round one, was done at 425. Both were quite light, almost fluffy. The "sour" taste was pleasant along with the rich oil and cheese flavors.
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