February 1, 2024 - 3:25pm
Ciabatta vs. Focaccia, is it just the shaping?
Curous if Ciabatta and Focaccia have the same dough recipe?
Is it just the shaping that differentiates the two?
Would anyone happen to have an authentic basic recipe for Ciabatta?
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https://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
I love this recipe, and have had great success with it.
This is my twist on it:
https://www.thefreshloaf.com/node/70349/rondayvous-journey
There is a "million" different types of focaccia. As an example, focaccia Genovese is made with decidedly different dough than ciabatta - much lower hydration to start with.
The focaccia you are probably thinking of, the fluffy version with toppings, is made with a dough very similar to ciabatta dough indeed. Perhaps the hydration is higher in ciabatta, but that can vary quite a lot for both recipes.
I've been under the impression that focaccia doughs tend to have 90% hydration, and ciabattas tend to be around 80%.
TomP
Idk to be honest I just check the recipes on theperfectloaf and hydration for ciabatta was higher. But it all depends on the flours used, and huge variation in hydration would still produce great results.