My Second Focaccia Journey

This Time it Worked!

Well, I tried it again and this time had success!

It was odd becaue I followed the exact same recipe but used a different flour and added in a procedure I had not done the firs time......stretch and fold.

First off, I used King Arthur All-Purpose Flour. My focaccia

rose to close to 2" in the middle whereas the last time I made it it didn't rise enough.

I learned that King Arthur All- Purpose Flour has a very high level of protein, 11.7% which is close to Bread Flour at about 12%. As a result, it helped activate the yeast better than my regular store bought brand Pillsbury, and next time, I might not need as much yeast.

And so KAF AP is considered close to a "light" Bread Flour.

I first made the dough, let it sit for 30 minutes, then did 2 stretch and folds each 30 minutes but did just 2, then let the dough sit antoher 30 minutes.

By then, the dough had doubled in size, very quickly, but once again, it was due to the high protein content in the KAF Flour. Since there was really no room in the bolw for it to continue rising in the refrigerator, I gently moved it into a larger bowl.

The next morning, it was a bit larger, domed and had a nice "bounce".

and so I immediately transferred it to a. well oiled sheet pan and let it sit at room temperature for about 1 1/2 hour, where there was a little spring when I indented it.

Into the oven at 425 for about 40 minutes and it was done..internal temperature of 205 and a hollow sound when I taped both the to and botTom.

IT WORKED!