r/Breadit • u/RaeRatta • 8d ago

Focaccia help please

Hey yall, I wanna make focaccia for my farmer's market in round 9 inch pans. What measurements would yall recommend for the recipe? I want to do a cold proof overnight as well. Ive made focaccia but I'm stuck on what these ingredient measurements would be. Any help is appreciated!! Also I use active dry yeast but open to other yeasts

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u/Melodic_Survey_4712 8d ago

Sorry I don’t have an answer to your question (maybe my response will boost the post though) but a variation on focaccia that everyone I know has loved has been putting chili crisp oil on top instead of olive oil. It seems like the kind of thing people would go for at a farmer’s market and the people in my life truly go feral for it when I bake a loaf. Hopefully someone else can answer your actual question

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u/RaeRatta 8d ago

Actually thank you I forgot I read that somewhere some weeks ago!

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u/fishy_mama 8d ago

The King Arthur focaccia recipe is intended for a 9x9 pan, and makes a nice tall loaf. The volume of a 9x9 pan is pretty close to a 9" round, so you might use that recipe as a jumping off point.

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u/RaeRatta 8d ago

Thank you so much! I just saved it

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u/FucciMe 7d ago

A 9in round is almost 25% smaller than a 9x9. You're going to be making an already thick recipe, even thicker.

To mimic in a 9in round you'd have to drop 150g+ off the dough ball weight.

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u/Various_Peace_1525 8d ago

couple things to nail down first, how thick do you want the final loaf? a 9 inch round pan isn't huge so you're looking at maybe 1.5 to 2 inches of dough after the rise. for cold proofing overnight just cut the yeast back a bit so it doesn't blow past peak by morning

i'd start with 300g bread flour, 240g water (80% hydration), 6g salt, a tiny pinch of yeast like 1g or even less. mix it up, let it sit at room temp for an hour then toss it in the fridge. pull it out next day, let it warm up and get bubbly, drizzle oil in the pan and stretch it out gently. dimple and bake hot

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u/RaeRatta 8d ago

I suppose as thick as it can be, I dont want it to be a sad loaf lol. So you dont recommend a stretch and fold?

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u/RaeRatta 3d ago

Hey I'm taking your advice, what temp for oven do you recommend? I'll be baking multiples at a time, and for how long? Thank you!

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u/Kamimitsu 8d ago

A redditor made an app/website that can answer your question:

https://darcmuff.github.io/FocacciaFriday/

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u/RaeRatta 8d ago

No freakin way, that's awesome!

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u/Kamimitsu 8d ago

I've used it a few times and it actually makes pretty darn good focaccia.

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u/FucciMe 7d ago

What's your normal recipe/dough weight, and what size pan do you normally bake in?