Wood Fired Focaccia

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This surely has to be one of our most popular breads from the woodfired oven - a luscious, light, bubbly, fragrant foccaccia full of olive oil and big air pockets.
Check out how we make it and you can see the recipe on the blog here -
www.mannafromd...
.
Our Woodfired Flatbreads & Pancakes can be bought on Amazon here - www.amazon.co....
Happy cooking
David and Holly
Manna from Devon Woodfired Cooking School
Manna from Devon On Social Media - join us!
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Опубликовано:

20 окт 2024

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Комментарии : 13

@mannadavid 4 года назад

More pizza recipes and techniques and bread recipes on our wood fired bread playlist so do join us there. ru-vid.com/group/PLc9qlfBQ8Eizxp7PRIUjZhKSx01BBq5vC

@nailyasamadova 4 года назад

Great recipe! Thank u

@mannadavid 4 года назад

thankyou - it's one of our favourites!

@tonyb83 Год назад

I have a Roccbox oven and I'm buying equipment so I can do the baking in your excelleng videos. In your videos I see you use several different size plastic mixing bowls for different purposes. What is the plastic, what sizes do you recommend I get, how many of each size should I get and from where? Thanks, Tony

@mannadavid Год назад

Hi Tony, sorry for taking a while to respond. They are Whitefurze bowls. Google Whitefurze mixing bowls and you'll get plenty of options. I use 20cm, 25cm and 30cm bowls. Get a couple of each as they are inexpensive but last for ages.

@BeeBop031 6 лет назад

Bloody beautiful

@mannadavid 6 лет назад

Thanks Brett!! We love this - never any leftovers!!

@petersmith3896 6 лет назад

Ran out of olive oil so used Yorkshire rapeseed oil worked great and gave a slightly nutty flavour.

@mannadavid 6 лет назад

great flavour Peter - fusion food; Italy and Yorkshire!

@xjinit 4 года назад

I believe it's a poolish you made for the preferment not a biga. A biga is drier running at 50% hydration, a poolish is 100%

@mannadavid 4 года назад

It's true that a biga is generally drier. Thanks for commenting

@danhem100 3 года назад

I'd have to agree with this, the higher hydrated preferment would be technically a poolish. I find both preferments to work very well and probably prefer the poolish for making pizza dough, it just seems to give a more airy dough, which can be seen here in David's video as he slices into the focaccia at the end, the bubbles running through the bread are a thing that culinary dreams are made of.

@mannadavid 3 года назад

@@danhem100 thanks Danny - culinary dreams indeed!