I’ll be straight up: I went into this disliking this recipe, and maybe because of that, I never really gave it a chance. But to put it simply: I didn’t like making this, and I wasn’t impressed with the end results. I may be in the minority as far as the Dorie bakers are concerned.
But it’s the truth.
Now, I’ve said it before and I’ll say it again – I don’t mind a little bit of hard work in the kitchen. I don’t mind waiting for breads to rise and yeasts to get all yeasty. But I don’t like it when I go through all this work and waiting only to get an uninteresting end product.
I’ve made focaccia before using a “no-fuss” recipe from Tracey’s Culinary Adventures, which she in turn got from King Arthur Flour. And it truly is no-fuss. I’ve made it half a dozen times in the past year, and I’ve come to enjoy how good it is as well as how simple it is. It’s still a yeast bread, and it still needs time to rise, but there are no special instructions regarding slashing bubbles with a straight-edge razor or spritzing the inside of the oven three times during the first eight minutes of baking.
Yes, these instructions put me off. I understand that these are tried-and-true measure for making the perfect focaccia, but I want something simple. I’m not going to make focaccia once a week – I don’t even make it once a month – so I want something I can do without having to go out and buy straight-edge razors.
For some reason, it was the straight-edge razor that really set me off. I don’t know why. The instruction to use them really irritated me, and I can’t explain why. I can only suggest that perhaps it’s displaced grief-anger or something. I don’t know. All I know is, I read “straight-edge razor,” and everything just went downhill. By now, I’m used to random, pointless anger. Most of the time, there’s no rationalizing it.
Unsurprisingly, I did not go out and buy straight-edge razors just so I could slash the bubbles on my focaccia dough. I used a knife instead.
(As an aside, I’m curious as to how many people actually have straight-edge razors in the house. I’ve never even held one, much less bought one. I assume this has something to do with my relative youth.)
You know what else irritated me? There were no “by-hand” instructions with this one. It was all “put the yeast and warm water in the bowl of a mixer” and “let the mixer run on low for 2 minutes” and “run the mixer until the dough cleans the side of the bowl” and other such things. I kneaded this baby by hand, and yes, it took me twenty minutes of doing it, but it was the only part of making this bread that I enjoyed.
I think I just need to admit that I came into this with some sort of chip on my shoulder or something. Maybe all my hostility toward February is manifesting toward this focaccia.
Let’s just skip ahead to the part where I baked it and we ate it, okay? After the kneading was done, the dough rose, then rose again, then was divided into three parts and placed in the fridge for a 24-36 hour cold rest.
When it was time to bake, the dough came out of the fridge to rest for another hour and a half. Then came the deflating and the slashing of bubbles and the shaping. And also the slashing of the tops of the bread into a “tic-tac-toe pattern,” which I did not do. Instead, I made little fingerprint indentations. I may have made the focaccias too big, and they were more rectangular than square. I didn’t much care at this point. I had to bake them separately, because I could only fit one to a baking sheet, and though I do have three baking sheets, they won’t all fit into my oven at the same time. I overbaked the first one, slightly overdid the second one, and finally got the third one just right. Before and after baking, I brushed them with some olive oil, and they also got a sprinkling of crushed sea salt before going into the oven.
So, there you have it. I made this bread to be served with a trio of Anne Burrell’s “piccolinis” from Cook Like a Rock Star: polpettini (little meatballs), eggplant cakes, and baked ricotta with lemon. All of those turned out better than the focaccia.
Well, Geordie wasn’t entirely thrilled with the ricotta, but I loved it. Of course, I’m a ricotta fiend, but that’s not the point.
The point is that, when comparing this focaccia to the no-fuss focaccia I had been making, it did not impress. Geordie liked the sea salt on top, which did enhance the natural flavor of the focaccia nicely. But if I sprinkled it on top of the no-fuss version, he probably wouldn’t be able to tell the difference. The no-fuss version puffed more during baking and ultimately comes out a little lighter than what I made with this one. Honestly, not only do I like it better, but I think it’s a better recipe.
In conclusion, I still don’t know why this focaccia recipe got the reaction from me that it did. It doesn’t deserve it. Plenty of the other bakers ended up with fine-looking, delicious focaccia. As for me, I know I’ve done better. This recipe just wasn’t meant for me. The pizza recipe and the pie crust recipe have become go-to for me, but this one is not one I’ll be doing again.
If you want to give it a try for yourself, our hostess Sharmini has the recipe and made a truly beautiful version herself. And you can check out the other bakers and see for yourself that this recipe is not the terrible thing I make it out to be.
29 comments
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February 5, 2013 at 8:11 am
kevnkoi
I have never made focaccia, so I had nothing to compare it to, but mine wasn’t as thick as I’d thought it would be either. Maybe it’s because we both didn’t slash it with a razor. 😉 Always fun to try these recipes and decide which ones we did and didn’t care for. And your whole dinner spread sounds delicious.
February 5, 2013 at 8:12 am
kevnkoi
this is Katrina at http://www.bakingandboys.com Sometimes WordPress just puts kevnkoi
February 5, 2013 at 8:39 am
baker in disguise
good to know I wasnt the only one with a flat and crispy result!! am definitely looking for another focaccia.. this one was not it!!
February 5, 2013 at 8:40 am
smarkies
Sorry that you did not enjoy the recipe. I hand kneaded mine as well and do not have a straight edged razor. 🙂
Thanks for baking along, though – even though you were not too enthusiastic about it.
February 5, 2013 at 10:12 am
TheKitchenLioness
Sara, I am all intrigued by that baked ricotta and the eggplant cakes and polpettinis that you prepared to serve alongside the Focaccia – your whole meals looks wholesome and delicious and even if the Focaccia recipe where not quite to your liking, the bread you baked looks wonderful and hand/homemade!
Have a good Tuesday!
February 5, 2013 at 10:41 am
Miette
Had the same result as you.. it is good to try though. I put an X next to the recipe in my book (it means, not so successful).
February 5, 2013 at 10:48 am
alwaysaddmorebutter
I wasn’t a huge fan of this one either – as for the razor thing, I have a grignette blade that my mom gave me. She bought it from Amazon and it’s basically a two sided straight razor with a little plastic handle and a cover that goes over the blade when not in use. I love it because it makes me feel like a real baker and I think they’re only like $8 or something. I’ve used it to slash all the breads we’ve made and I really like it. I don’t have a straight razor in the house but my parents always had them for scraping paint. Maybe it is a generation thing?
February 5, 2013 at 11:04 am
Sara
Huh, the grignette sounds kinda interesting. I wouldn’t mind having that as a tool for bread-slashing. I don’t remember my parents ever having a straight razor, but maybe that’s because they kept it out of sight. I’ll have to ask her sometime, because I’m wondering if it’s a generational thing myself! The husband said maybe it was more likely to have them around when this book was published, so maybe he’s right!
February 5, 2013 at 11:02 am
Krissy
I had some of your same feelings. The refrigerator time did nothing for my dough that is noteworthy…in fact, it had a hard time rising after being cold. I’m with you on a more simple recipe without razors, etc. I admit I cheated and used my own brain for a few of the steps. I’m on my way to check out your like for a more simple and better resulting bread. It was fun to try this and to choose some toppings, etc. but next time………..
February 5, 2013 at 11:33 am
sometimes SAVORY
I didn’t bother with the razor…if something doesn’t make me happy, it’s not in my life LOL…didn’t want to use the razor…guess what…out with it…I’m with you on using a different recipe. Anne Burrell has one…will try hers. One thing for sure, love baking bread…
February 5, 2013 at 11:33 am
Cher
Sorry this wasn’t a hit for you. I usually use a recipe from King Arthur Flour that is a heckuva a lot less fussy (actually, I followed a lot of that technique with this one). I didn’t understand the slashing bit on a flat bread – so didn’t do it… (I would do it on a loaf, but a flatbread.. not so much)
My dad always had(has) a straight razor at the ready and when I had my own place, he made sure I was properly equipped 🙂
Your sides look great and I am sure they were a hit.
February 5, 2013 at 3:00 pm
melimelocooks
Sorry that you did not enjoy the recipe. It was the first time I made a foccacia, so I had nothing to compare but it worked for me and I really enjoyed the recipe!!! Maybe you need an another try, with another foccacia recipe, and I hope it goes better next time!!!
February 5, 2013 at 4:19 pm
bakeawaywithme.com
I guess if you got a lot of big huge air bubbles in your dough…which I didn’t, the razor may have made sense. I also have a grignette blade. I bought it for making rustic bread. I did enjoy the results of this recipe, but it was a bit fussy.
February 5, 2013 at 5:01 pm
breaddivas
I really did enjoy this recipe but if I’m honest I would admit that I will probably continue to use the non-fussy version from the King Arthur website. I mean who plans at least 36 hours in advance that they want to bake some bread? Not me anyway. I do have a straight edge razor which is great if you’ve got a very delicate leaf that you don’t want to deflate but definitely not necessary for this bread. Hope that you enjoy the boca negra in two weeks.
February 5, 2013 at 7:26 pm
Liz
Thanks for your honest review! I’d only made bad focaccia before, so enjoyed this one. It looks like you got a lot more bubbles than I did 🙂
PS…we now own two straight edge razors…one for the garage and one for the kitchen 🙂
February 5, 2013 at 8:39 pm
Cathy B.
I don’t have a straight edge razor, but I do have a box of single-sided razor blades. We used them in scrapers when we were renovating parts of our house. I used a fresh one for the focaccia. (no paint chips on my bread, thank you!) I wasn’t a fan of this recipe’s end result, either. I have tried the KA no fuss focaccia, and I like it a lot.
February 5, 2013 at 8:57 pm
yummychunklet
No worries here. I wasn’t too keen on the 24-hour wait period.
February 6, 2013 at 8:02 am
Gracie - Food Fascination
thank you THANK YOU for your honesty! I’ve made my own “easy” version of focaccia and I too was turned off by this recipe. My focaccia was fine, yours looks better, but it wasn’t a total failure , right?
I’m excited to bake with you and read your upcoming posts!!!
February 6, 2013 at 9:50 am
galettista
I agree that providing instructions for hand mixing and kneading would be helpful…not everyone has or wants to use a mixer for kneading dough. I always find it hard to write a post when I’ve felt grouchy about a recipe…so good job being straightforward about it. Your dinner looks delicious.
February 6, 2013 at 11:48 am
Amanda
I skipped the slashing thing too. After I read this recipe, I looked at the recipe for focaccia in BAKING and it was WAY simpler. It’s one of the reasons I skipped the 24 hour rest. I mean really, is focaccia worth all this trouble? I want to try the recipe in BAKING next and also that one you talked about in your post. I am with you, sometimes it’s necessary to have 33 steps in a recipe and sometimes it’s pointless.
February 6, 2013 at 2:40 pm
oven chaos
Yes, I would have appreciated instructions on how to do the dough by hand…Let me just say that I developed a special relationship with my KA 🙂 I did not have a straight razor in my house until the summer – I think I bought it for the semolina bread.
February 6, 2013 at 3:46 pm
SandraM
Straight razor?? I wondered too who had that in their kitchen. I too went with a knife. Plus I’ve only ever seen focaccia with dimples (done by fingers), so the razor thing seemed very strange to me. It is a long process for focaccia. I say if you have a recipe you like, stick with it. I was very happy with the Baked cookbook focaccia that I made and it was pretty quick.
February 6, 2013 at 7:39 pm
Elaine
I’m so sorry this way gave you that reaction, but then sometimes that just happens and you can’t explain why. I know that there was an easier focaccia recipe on my list, at least easier in that you didn’t need to let it rise and rest so long and that was the focaccia recipe from BAKED Elements. I do plan on making it, but just didn’t have the time this past weekend. I’m glad you have a recipe that you like better and will make again. We had to use a straight edge razor for another BWJ recipe…maybe it was his other one and I asked my husband and he actually had a new one out in the garage with his tools and so I have kept it carefully wrapped in my baking tools drawer ever since – otherwise I also wouldn’t have bothered. I really like the large bubbles you got on your bread. And I agree that the salt really enhanced the flavor of this one.
February 6, 2013 at 10:53 pm
gfcelebration
Always remember, aside from the ingredient list, directions are mere suggestions. . . open for interpretation. If anyone calls for straight edged razors (not that we have one) we just ignore it and improvise. Kudos for sticking with the recipe and trying it even though you didn’t like it. Some recipes just turn out like that and that is okay too.
February 6, 2013 at 11:38 pm
KitchenConundrum (@KitchConundrum)
This was certainly not the most pragmatic way to make focaccia that’s for sure. It turned out well, but a simpler recipe would have been equally as good.
February 8, 2013 at 7:04 pm
Cathleen
Hopefully the next recipe will lift your spirits. 🙂
I dimpled the dough as well and skipped the spritzing part. We do have straight edge razors – lots of them! I can send you one or some – lol. We only have them because my husband is/was a mechanic and they use them to scrape old sealants off of parts and what-not.
February 8, 2013 at 7:10 pm
Cathleen
actually they are single-edged.
February 9, 2013 at 10:22 am
Sadie
This whole spread looks amazing, I have to say. However, the straight razor bit would probably have put me off too. I always like to add rosemary to mine.
February 12, 2013 at 4:41 pm
beverlyswin
First off, I am new to your blog, so I read some of your past posts. I want to say how sad I am for your loss & ensuing grief. You are brave & strong to keep on keeping on by baking & sharing with us- bless you. Your focaccia looks just fine; I dimpled instead of using the razor- did not want to cut my slightly puffed dough.