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Baking

Focaccia Dough Troubleshooting for Canadian Flour and Baking Steel

Asked Apr 07, 2021 by Carol K.

My friend in Canada has been making the focaccia with tomatoes and olives. She does not think that the dough is pourable or “sloshy” enough. Could there be a difference between Canadian and American bread flour. What would be a good solution to this problem? Should she add more water or lessen the amount of flour? Any suggestions appreciated.

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COMMENTS

  • Carol K.

    April 10, 2021

    Thank you so much for the information. It will help her succeed.

  • barbara C.

    September 20, 2021

    i dont have baking steel or stone. how will this affect my bread

    • Lynn ClarkMilk Street Staff

      September 20, 2021

      Hi Barbara -

      You will not get the expected browning on the bottom of the bread without a steel or stone.

      Best,

      The Milk Street Team

  • Kate P.

    February 11, 2022

    I'm going to try the tomato-olive focaccia, baking it in a 12" cast-iron skillet (all I have are non-stick 9x13 pans). Do I still need to use the baking stone?

    • Lynn ClarkMilk Street Staff

      February 15, 2022

      Hi Kate - If you preheat your skillet you probably don't need the steel/stone. If not, we would still recommend it. A cast iron skillet takes quite a while to heat up so the cast iron won't add much benefit unless it's preheated. Best, The Milk Street Team