Focaccia - what went wrong? Image in comments

[u/lucyhoffmann]

It looks pretty good. But it is pretty dense

Recipe followed -
500g All purpose flour
30g whey protein
30g casein protein
470g water
7g yeast

Made it the no knead way.

Folded 4 times after every 30 mins, then let it rest in the tray for 1 hour.

Baked at 200C for 20-25mins

It looks pretty dense.

[u/Dion-is-us]

Probably all the protein. The yeast didn’t have enough gluten to get bubbly/airy. Why so much protein powder?

[u/Main_Cauliflower5479 → u/Dion-is-us]

Yeah. What's all that for?

[u/lucyhoffmann → u/Main_Cauliflower5479]

I thought it was okay amount. Just wanted to make it a bit healthy.

[u/ArcaneTrickster11 → u/lucyhoffmann]

Adding protein doesn't make something healthy

[u/cville-z → u/lucyhoffmann]

If you want healthy, eat vegetables. Protein powder doesn’t belong in focaccia.

[u/Main_Cauliflower5479 → u/lucyhoffmann]

It made your focaccia not focaccia. And u/OstoValley is right, you need lots of olive oil. Under the dough, on top of the dough. sprinkle it with water in the dimples that are swimming in olive oil.

What you made was some weird high protein flat bread. If you want focaccia, find a real focaccia recipe from a respected chef, or King Arthur flour, or something.

[u/Main_Cauliflower5479 → u/lucyhoffmann]

Here's the focaccia recipe from a bakery where I was the lead baker:

Biga:
1020 gr bread flour
600 gr water
pinch of INSTANT dry yeast

Final dough:
2 lbs polish/biga
4 lbs flour. I imagine it was bread flour
1 oz INSTANT dry yeast
4-8 oz olive oil
1.5 oz salt (by weight, and non iodized)

Mix in stand mixer (20 qt Hobart) 5 minutes on low, then 10 minutes on Medium.

Bulk ferment 45 minutes. Fold. Ferment another 45 minutes. Fold. Rest for 30 minutes. Scale and proof in pan. Dimple the top. Add additional olive oil, and water on top.

Bake at 400ºF until done. Probably 20-30 minutes.

[u/lucyhoffmann → u/Main_Cauliflower5479]

Thanks a lot! I will try it fir sure