I agree that they should correct the recipe to be 640g which equals 5 cups. (This is exactly why home bakers need to quit measuring by volume because the results will inevitably be different for every person.) It's the same formula I've used to test and edit several cookbooks. Although, I don't know what all the fuss is about with the weight of the flour. This is a great, easy recipe and made a delicious focaccia. I have made this about 12 times and it was absolutely perfect and delicious every single time! My topping is 'Everything Bagel' right before I put it in the oven, and then the garlic oil brush after it is done. It never lasts more than a day in our house! Is ready to go much sooner than the listed times, from my experience. This was extremely easy, used a weight scale, and it turned out bloody perfect !! Otherwise, this recipe is basically perfect. My only changes are that I've never had to use two bowls as the dough is oily enough to keep it from sticking and I can't understand why you'd dirty a couple of forks to stretch and fold when oily fingers will do just fine. I've made it in both 8x13 and 12x16 pans and both were delicious. It's important to keep in mind that the rising time depends largely on room temperature, but I've found it to be pretty forgiving. This is a great recipe that I've made a half dozen times for various gatherings. Tastes delicious, probably should have put some parchment on the bottom because the oil was not enough. Maybe add at the halfway point… not sure gonna experiment!Īrgh. Gonna try adding olives and cheese on top and see how that goes. Super easy, I’m now making this for the second time today. I also added olives into the raw dough before baking. I used bread flour instead of AP and it came out very fluffy and chewy, amazing crust and texture. People go bananas over it.Īmazing!! Very easy recipe to follow. The trick is to not actually let it burn, of course.

My preference is in the 13x18 pan, and I find that if I purposely try to “burn it” by having the heat a bit high and leaving it in for a minute or two past “golden” it comes out perfect, with a nice crunch. I have made this so many times since the recipe first came out in 2020! I like to use smoked olive oil, and add thyme and garlic powder into the dough (raw garlic has enzymes that might kill your yeast apparently). I can’t read any recipes in this damn site ever, even when I am signed in and have a subscription. Every time I make this it turns out fabulous! Thank you very much!

Aria air fryer