It’s been proven that success in an area is increased by the number of times we complete it. This was thought when I decided to begin my focaccia journey. My plan is to bake focaccia once a month for the entire year of 2025. Find out more about the general process and the first bake here.
Being that I started in February, it will be 11 times for the year. 11 time may not seem like a lot. I’m excited for the this journey and to see the progress. I will likely use the same recipe, but if I find it not as friendly, then I will use other ones.
I will continually update this post throughout the year.
February
February was my first time ever making focaccia and it turned out better than expected. I’ve had not so great previous experiences baking with yeast, but this wasn’t so bad.
I tried this recipe from Six Clever Sisters.
Strengths:
The internal texture was soft. This was nice to eat on its own. The flavor was good. I seasoned it with salt and black pepper
Opportunities:
Not enough olive oil. The top wasn’t as crispy as I would have liked. I also didn’t like the way I completed the dimpling—it looked more like waves.
March
For my March focaccia I tried a new recipe. I used this one from Little Ferraro Kitchen. I wanted to try a recipe that was originally rectangle instead of round like the first one.
Strengths:
This had a great rise. The rise on the dough was higher than the first time which ultimately resulted in a thicker finished product.
Opportunities:
Though I added more olive oil to the top, it was still not as crispy as I would have liked. With this one, I forgot to add salt and pepper to the dough, so it wasn’t seasoned. I added some to the top.
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