January 23, 2021 - 9:44am
Tartine Potato Focaccia
Hoping I can get your help with the Tartine Potato Focaccia recipe (pg. 101 in Tartine Bread).
The recipe calls for for 1 recipe Basic Country Bread dough, which yields enough focaccia dough for a "rimmed baking sheet." Does anyone know if the book means a full or half sheet pan? I want to halve the recipe, but I'm not sure if I should use a half sheet pan (which would be half of the full sheet pan) or a 9x13 pan (which would be half of the half sheet pan).
Thank you! :)
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But it would be easier to guess if you told us the final dough weight. A "full sized" rimmed baking sheet for most residential cooks is technically a "half sheet". The pan you describe as 9x13 I would call a "quarter" sheet pan. But my experience would say that any final dough weight of about 1000g would produce a "half sheet" of focaccia (a full sized sheet for home cooks). I'll go one step further and suggest that one full recipe for Basic Country Bread dough produces two loaves, which in my humble opinion would fill a professional sheet pan (twice as much as what we use at home). In short, I suspect halving the recipe would fill a sheet pan most home cooks consider full sized (and two of your 9x13 pans)
Super helpful! I believe the final dough weight would be closer to 1000g (500g of flour + 375g of water + 100g of levain), so sounds like I should go with the half sheet (i.e., about two of 9x13 pans). Thank you thank you!
I would bake that in a 9x13” pan. The recipe I made ended up way too thick but came to about 1200 g of final dough weight. 1000 g of dough would be about right for 9x13” pan.
Oh got it! So to confirm, you halved the Basic Country Bread dough recipe and baked it in 9x13?
Based on your estimate of a final 1000 g dough then a 9 x 13” pan should be right.
Thanks again! Making it tonight!
Ended up baking the potato focaccia in a 9x13 USA pan.
Really pleased with the crust and crumb. Definitely tasted the sourdough tang, but it was mild. Can't wait to play around with the toppings for my future focaccia bakes!
Looks delicious, I haven’t had a potato focaccia in many years. Another thing to add to my growing list of things to bake. It looks like that dough is perfect for your pan size.
It was perfect! I think it would have been thinner, crispier focaccia if I used a half sheet pan, but I actually like mine thick and pillowy.