Comments on: Focaccia Pugliese (Focaccia with Potato)

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By: Silvia

Silvia — Mon, 14 Jul 2025 01:50:44 +0000

This looks absolutely amazing, the crumb and golden crust are spot on. I’ve been baking a lot more focaccia recently in my ilFornino oven. It’s been interesting to see how different breads like this react to the high heat and cooking surface. Have you ever tried baking this style in a pizza oven before? I’d love to hear how you’d adapt it!

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By: Maurizio Leo

Maurizio Leo — Tue, 10 Sep 2024 08:39:43 +0000

In reply to Sarah D. The pick up method is a "gentle" set of stretches and folds where I kind of let the dough fold under itself. I talk about it, here: https://www.theperfectloaf.com/how-to-stretch-and-fold-sourdough-bread-dough/ Generally, if the dough is looking and feeling strong to me, I opt for the gentler approach instead of a very vigorous stretch and fold!

By: Sarah D

Sarah D — Mon, 09 Sep 2024 14:36:35 +0000

Hi there! The written recipe says three sets of stretch and fold every 30 minutes. But in your video, you do one set of stretch and fold, then for the second set you just pick up the dough and lay it back down (never seen this method!) Do you suggest we do the "pick up and lay down" method instead of the "traditional" stretch and fold? How do they affect the final dough? Thanks!

By: Maurizio Leo

Maurizio Leo — Fri, 16 Aug 2024 08:51:01 +0000

In reply to Olivia.

It's very possible, but it could also be your oven didn't get hot enough to cause it to brown quick enough. But yes, more moisture would mean you'd need a bit more heat to get it to color (instead of steam). I'm sure it's perfectly delicious!

Oh, one thing you could do with Yukons are to slice them a little thinner, so they crisp up and release their moisture faster.

Happy baking, Olivia!

By: Olivia

Olivia — Thu, 15 Aug 2024 22:10:58 +0000

Thank you for your incredible recipes! I had some trouble with the browning. It doesn't look the way yours does, but I used Yukon gold potatoes, which appear to have more moisture. Is that why it didn’t brown on the top and was extra hydrated?