Shaping and conditioning the Focaccia. The True Bread Videos (5 of 6)
The True Bread Videos:
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- Coca de Forner (baker’s sweet bread) forming and flattening
- Shaping and conditioning the Focaccia
- Bread cutting techniques, before and after fermentation
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Focaccia is one of those essential doughs of Italian tradition, the predecessor of pizza in Italy, which is ideal as a snack, a cold appetizer, and even as a starter. The most classic are made with dried tomato, black olives, and oregano.
Its main secret lies in its proper conditioning and shaping using the best extra virgin olive oil. Afterwards, you have to fit the dough by pressing with your fingers.
In this installment, which belongs to the series of videos that complement the book True Bread, Joaquín Llarás shows the technique for an optimal handling of the focaccia.
