Hello HS,
We have never made focaccia-style buns but if we did we would probably slightly reduce the hydration level. It is now at around 71% and we would go to about 67% for a first try. This means adding 235 grams of water instead of the 250 grams stated in the recipe. But it also depends on the absorption of the flour you use and your own experience with handling higher hydration dough. We would just give it a try with our suggestion or alternatively, if somebody else already has a good recipe for focaccia-style buns we would maybe go with that.

Hope it will be good!

Hi Anna,
You ‘stumbled upon’ one of our earlier recipes, and with most of the later ones we do include a time table. Glad you like it and find it useful. We will try to include them in other recipes too. There’s just not enough time at the moment to do everything we want and need to do…but our intentions are good.
Glad you like the PR so much, sounds wonderful. Thank you!

I would love if you could put a time table for every of your recipes. Since i’m diabetic and need to eat at fixed times it’s urgent for me to plan when to cook. It would be a lot more pleasant if someone just could read how long it’s gonna take instead of searching the text over and over to be sure.
Thank you a lot.
I just finished (baking amd completely eating the loaf) of your pain rustique and it was awesome! Worked really great! Normally i’m not that into bread without nuts, carrots, seeds, etc. But this was so good we eat the whole loaf with two people and two dogs and a lot of Nutella, was a real good yummy feast!

Yours
Anna

Yes Chris, that is correct. When it is time to shape just divide it in two equal parts and make two rectangles as described.

Enjoy the baking and eating!

Hello Jan,

You are such a wonderful writer. The way you describe the whole process I immediately want to bake myself! I can almost smell it all the way from here :).
Thank you so much for sharing this with us and also for liking the recipe so much.
Keep up the fantastic baking and as far as cookies go I can also recommend one of our staple cookie recipes: you can find it here: www.weekendbakery.com/posts...koekjes-2/

Happy Baking in Thailand!

Marieke

So yesterday I made the recipe the way you described it here, put it in the fridge and this morning took it out, let it rest, some stretching and pulling and in to the oven. And as usual you were right WOW what a nice bread this is and so easy to make ( once you’ve got your patience back and stop hurrying things along ) beautiful air pockets great structure a little bit of a tang in it from the slow rise/fermentation ( I guess?! ), and dare I say it a little sour-dough-ish taste. Everybody loved it no complaints about the lack of garlic this time, I made sure of that 😉 So this is gonna be my go-to foccacia bread from now on, so many variations on toppings and/or stuffing’s to be made with this, so no more searching the interweb, if you got a good thing going stick with it. No only my sweet baking leaves many room for improvement ( my wife and daughter love cookies an anything with chocolate in it ) so that’s gonna be my next step onto the ladder to baking perfection. And I hope I can count on your help/recipes for that 😉

Thanks again, keep up the good work.

Jan – Chiang Rai – Thailand

Again I’m so happy you put me on the right track to get this great bread out of this “amateur” baker. Next time I promisse I will try to do it exactly the way you described. But if like me there are more impatient bakers who just have to have a beautiful tasty foccacia today!! I can really recommend it.

As always thank you so much and keep up the great work you are doing with this website.

Jan – Chiang Rai – Thailand

Hoi Miriam,
Oh, wat leuk! Ik ben bezig met een nieuw fociaccia recept dat ik deze week op de site hoop te hebben. Het is gebaseerd op heel nat ciabatta deeg dat je ongeveer op het bakblik schenkt als het ware, je zult het wel zien. Het resultaat is echt heerlijk.

Happy baking,

Marieke

PS: We hebben net op je prachtige biocosmetica.nl website rondgestruind en in de nabije toekomst kun je wel een bestelling va ons verwachten :O Wat een fantastisch leuke merken!!

Hi Tina,
Great you are inspired and the focaccia was a success. We are currently working on a ciabatta based focaccia recipe. The first results are very promising and when the recipe is well thought out enough, we will surely post it and hope you will give that a try too.

Happy baking,

Marieke