Focaccia de Cristal Has That Wide Open Crumb

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Get the recipe: bakewith.us/PanDeCristalForFo...
This Focaccia is exceptionally tall, fluffy, and open-crumb - and that's because it uses the same dough as our famous Pan de Cristal! The high-hydration dough, which begins with a consistency so liquid it’s akin to pancake batter, stiffens up and becomes beautifully smooth and silky during fermentation. (The high protein content of our bread flour is a key ingredient for success here.) Watch Martin as he steps through the entire process and enjoys the fruits of a baker's labor: an incredibly textured and flavorful focaccia.
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Bread Flour: bakewith.us/BreadFlourFocacci...
Digital Scale: bakewith.us/DigialScaleFocacc...
9 Inch x 13 Inch Pan and Lid Set: bakewith.us/9x13PanFocacciaDe...
Bowl Scraper: bakewith.us/BowlScraperFocacc...
And what's that tiny refrigerator on the counter behind Martin? Oh that's the Sourdough Home by Brod & Taylor! It keeps your sourdough starter at the perfect temperature for as long as you need it, making your sourdough baked goods more consistent and predictable. Pick one up: bakewith.us/SourdoughHomeFoca...
Credits
Martin Philip - Host
Tucker Adams - Producer
Chapters
0:00: Introduction to Focaccia with Pan de Cristal Dough
0:51: Step 1 - Mix the Focaccia Dough
4:33: Step 2 - Do a Bowl Fold
5:45: Step 3 - Do a Coil Fold
8:42: Step 4 - Transfer Dough to Pan
13:40: Step 5 - Bake the Focaccia and Enjoy!

Опубликовано:

13 июн 2024

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Комментарии : 156

@davidboudreau4054 24 дня назад

I bake Pan de Cristal almost every week. I found that using a whole lot of olive oil keeps it from sticking to the bowl during the rising process. I always make a half recipe and then it fits perfectly into a 4"x8" bread pan, which I use for the final rise and baking. I bake it for around 50-55 minutes. Then let it sit in the oven with the door slightly cracked open for another 20 minutes or so (with the oven off) after baking for a super dark and crunchy crust. Now I have the yummiest bread for toasting ever! A slice or two with mountains of KerryGold butter and I am in heaven.

@KingArthurBakingCompany 24 дня назад

That does sound heavenly! Thank you for the suggestion, David! -🍰Grace

@won-ton-wisdom7634 2 дня назад

God Bless you're livin the life

@hillaryroberts3623 24 дня назад

Baking with Martin is my happy place.

@KingArthurBakingCompany 24 дня назад

Ours too, Hillary! It's warm and smells like bread! 🍞🥖 -🍰Grace

@janedoe4 3 дня назад

Thank you, this came out super delish! I made a garlic/rosemary version and took some to my coworkers. I added some garlic powder and fresh rosemary to the dry ingredients. I also tried a tip from someone in the comments. They suggested soaking fresh rosemary in olive oil before using for topping. I soaked it in the olive oil that I set aside for topping when doing dimples and it came out great! Also I only have stone bakeware and a cast iron skillet - no flat stone. For a workaround I let dough do the 2hr rise in a oiled cast iron skillet, did dimple/oil drizzle and popped it into the well heated oven (per recipe temp). It worked perfectly and was really pretty with the round shape, nice carmel coloring on sides/bottom and browned on top like in the video. My husband and coworkers loved it! I shared the video with coworkers who like to bake.

@KingArthurBakingCompany 3 дня назад

It sounds that it was a gorgeous bake in every way! 😍 Excellent improvising and adjusting! -🥐Lily

@adamcain4603 23 дня назад

Martin has the best bread instructions on youtube makes everything so easy to follow

@KingArthurBakingCompany 23 дня назад

🍞🥖💕 -🍰Grace

@kathrynmoll86 24 дня назад

“I want to eat the whole thing!” Exactly! Who wouldn’t want to try this?

@KingArthurBakingCompany 24 дня назад

You got that right, Kathryn! -🍰Grace

@ropro9817 24 дня назад

omg that crunch... literally drooling... 😋

@KingArthurBakingCompany 24 дня назад

🤤🤤🤤 -🍰Grace

@yt100mil 24 дня назад

bravo, Martin

@AndrewDasilvaPLT 24 дня назад

Best King Arthur presenter.

@KingArthurBakingCompany 24 дня назад

💚💚💚 -🥐Lily

@SkkyJuse 24 дня назад

My family and I have been eagerly watching your videos. I can’t wait to make this!

@KingArthurBakingCompany 24 дня назад

What a fun way to spend time with family! Let us know what you think when you do make this recipe! -🍰Grace

@HuggableHound 23 дня назад

You are the bread king!

@KingArthurBakingCompany 23 дня назад

It's in our name after all! 👑 -🍰Grace

@djsennhauser 23 дня назад

Thank you so much for your amazing videos! I especially like the information on salinity, it is great to learn the method of recipe formation. Best channel ever!

@KingArthurBakingCompany 23 дня назад

We're always happy to share, thank you for your kind words! -🍰Grace

@janetg2508 24 дня назад

Ohhhhh……I have got to make this! Great job Martin👍🏻

@KingArthurBakingCompany 24 дня назад

It's a must on anyone's bread baking to-do list! -🍰Grace

@jessca268 23 дня назад

Oh that crunch sounds splendid! I love baking Pan de Cristal and I’m sure this focaccia is no different. Can’t wait to bake

@KingArthurBakingCompany 23 дня назад

Let us know how it goes! -🍰Grace

@rogerbeaulieu4556 5 дней назад

Thanks king arthur and Martin for another great video. I've been making various recipe focaccias for years, and this was my best yet. Keep these wonderful videos coming.

@KingArthurBakingCompany 5 дней назад

Thank Roger for your compliment and for baking with us! We'll pass your message along to Martin and the rest of our team! -🍰Grace

@jackdorsey4850 7 дней назад

I love that you included a complete written recipe and signed on to take this culinary adventure together

@KingArthurBakingCompany 7 дней назад

💛💛💛 -🍮Kat

@jackdorsey4850 7 дней назад

@@KingArthurBakingCompany thanks

@michaelmcnally1242 5 дней назад

You can get rosemary flavor onto the bread by heating the oil in advance with a good sprig of rosemary. Let that cool and take out the sprig and then that's your topping oil. Some leaves can be added right towards the end of baking if you like the leaves.

@KingArthurBakingCompany 5 дней назад

Thanks for the tip, Michael! We'll keep that in mind in developing future recipes! -🍰Grace

@wendywolfe3205 20 дней назад

Grin! This is how I've been baking my PdC doughs! It's fantastic! Should anyone be interested in topping w/rosemary - a trick to help keep it from burning is to soak the dry leaves in olive oil for a few hours before using. It's also fun to use some garlic confit oil to add another layer of flavor.

@KingArthurBakingCompany 20 дней назад

Great tip with the rosemary, Wendy! And 100% agree with the garlic addition 😋🧄 -🍰Grace

@janedoe4 3 дня назад

I tried your tip with soaking the rosemary in olive oil before topping and it worked perfectly! Thanks for the tip 😊

@marissarivera4545 23 дня назад

Wow! This is what I’ve been making at home the last several weeks! Bright minds think alike 😉 I have been making focaccia using King Arthur bread flour exclusively with Pan de Cristal level hydration. I love the taste of olive oil in my bread and the thin crispy crust. Yum! I also prefer instant yeast over active dry.

@KingArthurBakingCompany 23 дня назад

Bread twins! 🍞🥖 -🍰Grace

@lindacoffin5110 24 дня назад

Wonderful. Thank You Martin.

@KingArthurBakingCompany 24 дня назад

We're glad you enjoyed the video, Linda! 😊 -🥐Lily

@Whatizzit 22 дня назад

I’m making this right now along with the video. I’m so excited! I just did the first coil fold and noted that my dough is not quite as slack as Martin’s looks in the video. I’m using KA bread flour, and I did weigh my flour and water in grams. Stay tuned.

@KingArthurBakingCompany 22 дня назад

Staying tuned! Thanks for baking alongside us, Marjorie 😄 -🥐Lily

@Whatizzit 21 день назад

I gave the dough an extra 5 or 6 minutes before the second coil fold, and everything was back on track. It came out of the oven a gorgeous masterpiece. However it stuck like the dickens to my all-aluminum pan (Doughmaker’s pebble finish). I panicked but finally got it chiseled out with moderate damage. I will absolutely make this again, but in a different pan.

@samsciascia8557 21 день назад

Made this today! It's like eating a cloud!!!

@KingArthurBakingCompany 21 день назад

Excellent comparison, Sam! ☁️🍞😋 -🍰Grace

@suzyhermes4147 15 дней назад

It was fabulous! I doubled it and baked one in my cast iron skillet. Definitely next time I need to add extra olive oil because it stuck in the metal 9x13” pan.

@KingArthurBakingCompany 15 дней назад

Glad to hear it! -🍮Kat

@Dmb1107 23 дня назад

i love you martin

@elwood9408 10 дней назад

I made an approximation of this and it was DELICIOUS....

@KingArthurBakingCompany 10 дней назад

That's great! What kind of alterations did you make in your version? We always love to hear different takes on our recipes! -🍰Grace

@marblesotherhalf 16 дней назад

Incredible bread. Wish I could add a picture of the first loaf I made. Thank you so much, Martin, for your information and educational videos. I have learned so much from you! Thank you 💚 I just wish we could get KA here in Canada

@KingArthurBakingCompany 16 дней назад

Thank you for sharing. 😊 We're glad that Martin's videos have helped you grow as a baker! We are aware that some bakers in Canada obtain their KABC goods by picking up, or having a USA point of contact to pick up from or to send to Canada from there. Though we cannot ship directly to you, we will send your sentiment to the team for future considerations. In the meantime, we are delighted to bake with you through our virtual resources. 🥰 -🥐Lily

@MrChristopherMolloy 23 дня назад

I'm glad he mentioned the inclusion of Olive Oil because in the end there's probably 75g in the final product.

@chsyank 16 дней назад

This is one of the best bread I've ever made (40 years worth of baking). Not sure I got the coil technique right but nevertheless worked great. I need to have some sort of abacas to keep track of the 20 minute times I've done.

@KingArthurBakingCompany 16 дней назад

We're thrilled for you! 🙌 Thanks for baking this with us. To keep track of the coil folds, you could have a pen and paper or white board handy and tally for each coil fold. Hoping this helps! -🥐Lily

@paulroberts1799 23 дня назад

I love this. I’m making one small change because I’m like that. 😂. I just made a poolish with 150 grams each water and KA bread flour. I’ll start the dough tomorrow morning. Let’s see what a little poolish will change. Thank you so much for this recipe. I can’t wait!!!

@KingArthurBakingCompany 23 дня назад

Ooo can't wait to hear how it turns out, Paul! 🍞🥖 -🍰Grace

@paulroberts1799 19 дней назад

It turned out amazing. Thank you all so much for sharing!!!

@tonydeangelo7317 17 дней назад

This recipe basically starts as a poolish. Add all the flour and water with just a pinch of yeast. Add the salt and EVOO the next day.

@jdhoover123 24 дня назад

It would be great to have a stand mixer version where you keep it all in the mixer, attachment as well, covered when needed, and come by and give it a short spin every 20 min or so to be the equivalent of the “bowl fold”. Sometimes I’m doing other stuff in the kitchen and getting hand doughy doesn’t help ha.

@KingArthurBakingCompany 23 дня назад

Thank you for the suggestion, Jon! We'll take that into consideration for future bread recipes! -🍰Grace

@dianegougelet1829 9 дней назад

Hi~ I have actually done that, but used 30 minute intervals. It works well. I was extremely proud of it because I took a chance & used KA KETO Flour. Give it a go.🙋

@srt10h4rml3ss 23 дня назад

instant (fast rising) vs active dry yeast ! sheesh, I didn't pick up on that in your Pan De Cristal vid's which I just used active dry yeast, I'll use instant this weekend. PS. I love my Kitchenaid Pro stand mixer...however to your point. I sincerely love just hand folding dough's like this taking the time waiting for the pay off at each step. I wouldn't use a stand mixer if it even worked/made sense.

@KingArthurBakingCompany 23 дня назад

There's just something to a (more literal) handmade bread, nothing can top that! 🥖 -🍰Grace

@Gratiti 12 дней назад

Your recipe is correct and aligns with video for steps 1-11. Steps 12-16 are taken from the pan de Cristal recipe and do not match what's in the video, i.e. loading the dough directly to the baking pan NOT onto the baking stone.

@KingArthurBakingCompany 12 дней назад

Hi Jacek! At the end of the recipe, there's "Tips from Our Bakers", which includes by the last ⭐ the instructions for the focaccia. Please let us know if this helps! -🥐Lily

@lisahaber958 16 дней назад

I love making Pan de Cristal. Martin is right…the dough is amazing to handle. I am definitely going to try this version. My favorite Focaccia that I make has roasted tomatoes and confit garlic. Would those work in this recipe?

@KingArthurBakingCompany 16 дней назад

We're excited to hear how your bake goes, Lisa 😄 You can add in whatever you like to this recipe! Those can either be folded into the dough or dimpled in before the bake. -🥐Lily

@lisahaber958 14 дней назад

@@KingArthurBakingCompany Thank you Lily!!

@marilynpertsoulis4115 19 дней назад

Martin what a lovely Focaccia definitely looks delish. Can you not proof and do the folds in the cooking pan to save from transferring later?

@KingArthurBakingCompany 19 дней назад

You'll want to add more olive oil to the bottom of the baking pan prior to transferring the dough to get a nice crust. -🍰Grace

@joymontalbano1132 19 дней назад

I was wondering if you could substitute sourdough for the yeast. If you can, could you provide information on amounts etc.

@KingArthurBakingCompany 19 дней назад

Sure thing, Joy! That sounds even more scrumptious. 😋 Use this guide as the base and follow along with the steps in the new recipe: kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter Happy baking! Please let us know how it turns out! -🥐Lily

@ralphconstantino3930 22 дня назад

Hi Martin, great video, a quick question what is the least amount of salt to still have that great loaf., thank you

@KingArthurBakingCompany 22 дня назад

For the least amount of salt, omit it as the topping and for the dough, you could reduce to 1 tsp. To bear in mind, the dough may proof faster. Please let us know how your bake goes, Ralph! 😊 -🥐Lily

@TheStormLarge 22 дня назад

I can't wait to try this today. Can I use a 9x13 inch Lloyd pan that has about a 1 inch side?

@KingArthurBakingCompany 22 дня назад

We're excited to learn what you think of it, Anne! You could try with the 1" pan, though there's the chance of the dough spilling over. You could place the pan on a baking sheet to catch anything if it seems to be the case. Hoping this helps! -🥐Lily

@purplepastrybakes 19 дней назад

HI! I've recently started to re-learn how to bake bread. Took some classes previously but was unable to practice for a while. I find it very interesting to learn new things and re-learn others that I forgot how to do. Out of context though, I've read your blog on how to do a chocolate makeover on bread/ doughs, can you possibly make a video explaining how to add chocolate to doughs. Thank you.

@KingArthurBakingCompany 19 дней назад

Thanks for the suggestion, Leslie! We'll pass that along to our team! In the meantime, have you seen our Double Chocolate Focaccia video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NvttwLccx-Y.html) Let us know how we can expand more of chocolate bread beyond this video! -🍰Grace

@tonydeangelo7317 17 дней назад

Trying this for my next focaccia. I make mine in a 12” cast iron skillet with lots of EVOO. The bottom of the bread is almost fried.

@KingArthurBakingCompany 17 дней назад

That sounds incredible, Tony! 🙌🤤🤤 -🥐Lily

@joes2596 19 дней назад

This looks amazing! Question- if I wanted to prep this and bake the next day, at what point would I refrigerate it?

@KingArthurBakingCompany 19 дней назад

It is a tricky recipe and is best made as written, if refrigerated it may lose some loft. If anything, I would suggest prepping your ingredients and tools prior so you're ready to dive right into baking the next day! -🍰Grace

@joes2596 18 дней назад

@@KingArthurBakingCompany thank you!

@KingArthurBakingCompany 18 дней назад

You're welcome, Joe. 😊 We'd be delighted to know how your bake goes! -🥐Lily

@Michael_Courtney 5 дней назад

If you want to make multiple at one time is it best to individually mix/fold each one in its own pan? Is it possible to mix/fold in one container and then divide? Does it have to be a low/rectangular container?

@KingArthurBakingCompany 5 дней назад

Great question, Mike! I don't believe we've tested this recipe in a larger batch, but it should be doable. I would suggest making one batch of dough an placing it in one, bigger container to accommodate the increase in dough. Follow the instructions but when it comes to dividing, treat it as if you were making the traditional shaped Pan de Cristal: As gently as possible, turn the dough out onto a heavily floured surface, maintaining the rectangle or square shape - be careful not to deflate the delicate dough. Sprinkle a generous amount of flour on top of the dough, leaving no exposed sticky spots. Then, working as gently as possible, use a bench knife or other sharp knife to divide it into your desired number of pieces. Gently place each in their prepared pans and drizzle 1 tablespoon of olive oil over the top of the dough, then use your hands to very gently encourage it towards the corners. Cover the pan and let the dough rise for 2 hours... Hope this helps and let us know how it goes! -🍰Grace

@sunnycd4 23 дня назад

Would the result be the same in terms of crispiness if I replaced yeast for sourdough?

@KingArthurBakingCompany 23 дня назад

You're in luck! We've got a blog post all about sourdough Pan de Cristal here: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter. The crispiness should stay the same, but we do have to suggestions when attempting this. First, it's best to start with the original Pan de Cristal recipe if you have never attempted a recipe like this before, then make the sourdough version after. Second, this would be a "semi-sourdough" bread as you do not want to fully omit the yeast when adding sourdough the the recipe. Good luck and happy baking! -🍰Grace

@laurarenda8383 24 дня назад

❤

@k16e 24 дня назад

Hey Martin do you think you can ever mix say soybean pulp from soymilk with bread flour and get a decent loaf of bread?

@KingArthurBakingCompany 24 дня назад

Martin shares, "I’m sure you’re on the right track with this - - I would start with a low percentage - less than 10% of flour, and see how that performs. You can always increase! Thanks for reaching out. Martin.." 😄 Happy baking, kb! -🥐Lily

@elliotstern8582 24 дня назад

Would like to see these receipts done with stand mixers

@KingArthurBakingCompany 23 дня назад

We'll keep that in mind when developing future recipes, Elliot! -🍰Grace

@nancythompson6425 22 дня назад

Since the oven temp is so high and would burn rosemary sprinkled on top, could I sprinkled a generous amount on top before the first coil fold so it's well mixed inside the dough after the final fold?

@KingArthurBakingCompany 21 день назад

You absolutely can fold the rosemary into the dough! -🍰Grace

@putruccu 16 дней назад

i also mix herbs in the dough at the earliest stage because I'd lose them if they were just sprinkled on top at the end ;)

@Michael_Courtney 15 дней назад

I've made this twice with great results. However, when I do the coil folds, after doing it both directions the dough doesn't really hang down much for the 3rd/4th fold (I'm talking about each series including the first coil folds). Do you stop at that point or do you kind of shake it to make the dough come down from the waist? I used active dry yeast so I'm not sure if that makes a difference. I did use bread flour and weigh all the ingredients.

@KingArthurBakingCompany 15 дней назад

Haha, if it's feeling a little stiffer I'll give it a jiggle until it stretches out a bit, or see if it relaxes on its own after a pause. But if it's acting like it really doesn't want to relax, I'm not about to force it. I just go with what the dough is willing to do. 💛 -🍮Kat

@Michael_Courtney 15 дней назад

@@KingArthurBakingCompany Thanks. I was kind of jiggling it to get it to hang down more.

@UndrKvrPatriarch 22 дня назад

Hey Martin, I’d like to bake this recipe in a 12” cast iron skillet. I know I need to work out the volume but, provided I do, what adjustments should I make to the bake given it won’t heat up as quickly as your 9x13?

@KingArthurBakingCompany 22 дня назад

That sounds delish, Anthony! 😋 Ensure that the pan is well-oiled, and place the skillet on the lower part of the oven. Bake until the description of "deeply brown". This recipe is a great reference for baking with the skillet: www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe. We're excited to hear how it goes! -🥐Lily

@UndrKvrPatriarch 20 дней назад

Thank you so much Lily - I made it yesterday and it was PERFECT!

@KingArthurBakingCompany 20 дней назад

Oh my goodness! 😄 Hooray! Thanks for sharing, Anthony! -🥐Lily

@pjesf 23 дня назад

So how could this be seasoned with rosemary if it will burn during the bake? Can it be baked lower/slower? Rosemary added later? Thanks! It looks delicious but I gotta have my rosemary on focaccia

@KingArthurBakingCompany 22 дня назад

Hi, PJE! I'm the same way with my focaccia. 😊 You could toss some on about halfway through the bake. Please let us know how it bakes out! -🥐Lily

@pjesf 22 дня назад

@@KingArthurBakingCompany Thanks so much, Lily ‼️😘

@KingArthurBakingCompany 22 дня назад

You're most welcome! Happy baking 😊 -🥐Lily

@YC-hj5iv 24 дня назад

It looks amazing but what as if i do not have that pan? Am I still able to make it?

@KingArthurBakingCompany 24 дня назад

The pan Martin uses to do the coil folds is not a strict pan size, you could use a two-quart rectangular baking dish (10" x 7") or a 8" or 9" square pan, or anything similar. To bake it as focaccia, a 9" x 13" pan is ideal, but you could use a similar sized smaller or larger oven safe pan. It was just effect the final thickness of your focaccia. -🍰Grace

@paulroberts1799 23 дня назад

I’m making tomorrow and will be baking it in a well seasoned 10 inch 80 year old cast iron pan

@won-ton-wisdom7634 2 дня назад

Hi, I was thinking about buying some of y'all fabulous flour in bulk and I'm split between Sir Lancelot and the standard Bread Flour, I make sourdough + pizza + all sorts of baking goods for recreation. I heard that you can supplement protein using Vital Wheat Gluten Flour too, so perhaps I should opt for the bread flour? Then again I heard fantastic things about y'alls high Gluten KASL so I've got a dilemma. Thoughts? Is there any downsides to baking these goods with hi gluten %?

@KingArthurBakingCompany 2 дня назад

It's a joy to see your passion for baking! Since there is a variety of goods baked, we recommend going with a lower protein-content and using the Vital Wheat Gluten as desired. This will offer flexibility. The higher protein % (VWG) benefits bread bakes such as bagels and artisanal loaves to achieve strong, chewy texture and height. Having the lower protein % available (Bread Flour) will offer more tender textures for regular loaves, pizzas, etc. If considering Sir Lancelot, which is 50lbs available from local distributors, our Special Patent will be the 50lb equivalent for Bread Flour. We have a blog about protein %'s that offers additional information: www.kingarthurbaking.com/blog/2023/09/25/protein-percentage This is our list of products that local distributors may have available to sell to, and near, you: www.kingarthurbaking.com/pro/products Please let us know how else we can help! -🥐Lily

@danbrady1685 23 дня назад

After the 2 hour final rise, the dimples in the dough closed up into slits. Could this be from over-proofing before baking?

@KingArthurBakingCompany 23 дня назад

Hi Dan! When are you dimpling the dough? It should be done after the final rise, just before going into the oven. -🍰Grace

@danbrady1685 23 дня назад

@@KingArthurBakingCompany Thanks for your reply. Yes I dimpled the dough just before I placed it in the oven

@KingArthurBakingCompany 23 дня назад

Hmm that's odd then. But I think you may be on the right track with over proofing. Try proofing it slightly less and let us know if there's any difference! -🍰Grace

@breadwright 22 дня назад

@@danbrady1685Hey Dan, try being just a little firmer with your dimples, pushing to the depth of the pan. Let us know how it goes! Martin@KABC

@kuzmen97 24 дня назад

What if I want to ferment it overnight? At what stage to do it? Also how can I bake it without baking stone?

@KingArthurBakingCompany 24 дня назад

It is a tricky recipe and is best made as written, if refrigerated it may lose some loft. If you do not have a baking stone, you can use a cast iron pan or another oven-safe skillet. Allow the pan(s) to preheat with the oven. A preheated baking sheet may also work, but results may vary and some baking sheets may warp in the oven when heated alone. Hope this helps! -🍰Grace

@leobalan7387 23 дня назад

Thanks for asking, I was planning to ferment it overnight 😅

@jeremiahcheng889 16 часов назад

hello, great professional video. Won’t it be tasteless since there’s no sugar in there? Other focaccia recipes call for sugar or honey.

@KingArthurBakingCompany 8 часов назад

Nope, the flavor doesn't come from sugar. Now if you left out the salt, you'd have a pretty bland bread! 😄 -🍮Kat

@kaywhaley6694 24 дня назад

Don't have a metal pan that size. Can it be baked in a 9 x13 glass pan?

@KingArthurBakingCompany 24 дня назад

It can! The crust will not be as crisp and may take longer to bake, but it can be done. 😊 -🥐Lily

@beverlyfitzgerald7675 24 дня назад

@@KingArthurBakingCompanyLily, excellent point. I happen to have both pan types. Many thanks,

@KingArthurBakingCompany 24 дня назад

You're most welcome, Beverly. 😊 Please let us know how your bake goes! -🥐Lily

@lisahaber958 14 дней назад

Another question - the pan...was it a 9"x13"?

@KingArthurBakingCompany 14 дней назад

Yes! You'll want to bake the dough in a 9"x13" pan -🍰Grace

@lisahaber958 14 дней назад

@@KingArthurBakingCompany Thank you!!

@dk28589 24 дня назад

Pan de Cristal and Focaccia combined... my pancreas is about to be in deep trouble

@KingArthurBakingCompany 24 дня назад

It's worth it when it comes to homemade fresh bread! -🍰Grace

@micah1754 8 дней назад

⁠I agree - this is nourishing good food!

@peggieshultz5532 18 дней назад

Could you just use the 9 x 13 pan the whole time?

@KingArthurBakingCompany 18 дней назад

Great question, Peggie! The folds are done in a separate pan because you'll want to add that additional olive oil to your baking pan prior to adding the dough and baking. It helps with developing a nice, crispy crust! -🍰Grace

@SvEnjoyPro 24 дня назад

Can you just place the dough into the baking dish when you're performing your last stretch and fold? Then you wouldn't have to be so careful when moving it to the baking dish.

@KingArthurBakingCompany 24 дня назад

Great point! You could try that, for sure, with the pan prepared next to the dish. We'd be delighted to know how it goes for you! 😊 -🥐Lily

@suzyhermes4147 15 дней назад

The bottom of my bread got overdone. Should the pan go directly on the baking steel/stone? Did anyone else have that problem?

@KingArthurBakingCompany 15 дней назад

It can go right on the steel/stone! But if you're having difficulty with the bottom burning, you can try moving the rack up higher away from the bottom heating element. -🍮Kat

@suzyhermes4147 15 дней назад

Thank you!

@reedosaurus 7 дней назад

That crumb looks tight to me. It could be quite more open.

@KingArthurBakingCompany 7 дней назад

Thank you for your feedback. You might be more interested in the classic Pan De Cristal recipe and not the focaccia variation as that produces an extremely open crumb! www.kingarthurbaking.com/recipes/pan-de-cristal-recipe? -🍰Grace

@verdigrissirgidrev4152 23 дня назад

you forgot to add temp in C in the recipe

@KingArthurBakingCompany 23 дня назад

Our apologies, 475°F translates to approximately 250°C. -🍰Grace

@verdigrissirgidrev4152 23 дня назад

@@KingArthurBakingCompany I meant on your website. The measurements are listed in metric and imperial, but the temps are all imperial.

@jcs6347 23 дня назад

Where is the recipe for the focaccia? You keep saying its like the Pan de Crystal, but the video instructions' are not the same. For a neww baker this is really confusing. Please fix

@KingArthurBakingCompany 23 дня назад

Thanks for the question! The recipe this video is about (www.kingarthurbaking.com/recipes/pan-de-cristal-recipe?) is for classic Pan De Cristal, but the written instructions for the focaccia version Martin is demoing can be found at the very bottom of the linked recipe. Scroll down to "Tips from our Bakers" and you'll find the note "To make this dough into a bubbly focaccia:..." You'll want to follow that. Same recipe, different methods. Hope this helps! -🍰Grace

@paracaparaca 17 дней назад

Focaccia de Pan de Cristal? Jajajaj you mean Pan de Cristal?

@KingArthurBakingCompany 17 дней назад

It is! 😊 Just a different way to bake and enjoy it! -🥐Lily

@ChristianChandler-uv5cf 20 дней назад

I am sorry this Cristal Focaccia is not even close to open crumb. Specially when I look some Italian bakers or Claudio Perrando which is more and less one of the founder of this bread. He wrote once. Focaccia high hydrated must be baked in 6-8 minutes 300-320 degrees direct on the stone.

@KingArthurBakingCompany 20 дней назад

Thanks for your note, Christian. We'd be delighted to know if you try some other methods with this recipe! 😊 -🥐Lily

@dostevenk 24 дня назад

So excited to try this! Any thoughts on using a preferment with this recipe?

@KingArthurBakingCompany 24 дня назад

We have a guide for sourdough Pan de Cristal, which can be used as a guide for this new recipe. 😊 Please let us know how it goes, Steven! www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter -🥐Lily