Savory
Focaccia
Barese and Puglian, potato and potato-free, square pans and sheet.
13 records
← Savory
Standard loaves →
photo match: medium
F01
Original Barese / Puglian Yeast Benchmark
Legacy benchmark
Hyd
60.5%
Salt
3.8%
potato
barese
yeast
F03
F03
Classic Cold-Fermented Sourdough Focaccia
Developed formula
Hyd
77.3%
Salt
1.8%
potato-free
cold ferment
F05
F05
Focaccia Barese - Sourdough Canon Version 2
Developed formula
Hyd
53.1%
Salt
3.3%
potato
barese
high-salt
F06
F06
Potato-Free Fast-Track Focaccia Version 2.0
Developed formula
Hyd
74.5%
Salt
2.0%
potato-free
same-day
F08
F08
Potato-Free Barese Version 1A - Open-Crumb Adjustment
Proposed
Hyd
91.8%
Salt
3.8%
potato-free
barese
open-crumb
F09
F09
Four 6-inch Square Potato-Free Scaling
Partial record
Hyd
88.0%
Salt
3.7%
potato-free
square pan
scaling
F11
F11
6.25-inch Square Sandwich Focaccia
Confirmed bake
Hyd
77.8%
Salt
1.8%
potato-free
square pan
sandwich
F10
F10
Potato Small-Square Focaccia Batch
Developed formula
Hyd
68.9%
Salt
2.2%
potato
square pan
F16
F16
Sourdough Focaccia - Two 6x6x2 Pans
Developed formula
Hyd
82.1%
Salt
2.1%
focaccia
small pan
F12
Chicago-Style Hot-Dog Focaccia
Confirmed bake
Hyd
78.3%
Salt
1.9%
potato-free
concept
chicago
F15
F15
Shredded-Potato Focaccia Pugliese
Proposed
Hyd
60.0%
Salt
2.4%
potato
regional
yeast
F18
Two-Pan Tomato Focaccia - 7 September Comparison Bake
Confirmed bake
Hyd
77.8%
Salt
1.8%
potato-free
square pan
sandwich
F17
F17
One-Pan Tomato Focaccia - 475 g Experiment
Proposed
Hyd
77.8%
Salt
1.8%
potato-free
square pan
sandwich