Made focaccia today..

A lot of people use corn meal  to slide the bread. With a wet dough like focaccia, or pizza, I use parchment paper. Even then, if the bread sat on the parchment paper, it can stick a bit as it wets through the parchment paper.

Oiled parchment paper seems like the way to go.

Yes. You can trim the edges if you're worried about the paper igniting. I've not had that problem though it gets brown and brittle. I have an electric oven if that matters. Perhaps with gas, I'd trim.

Trim after the dough is on the parchment. Much easier to match the size and not have slips, slops and oopsies.

That looks fantastic!

I haven't made focaccia yet, I really have to give it a try!

I think focaccia is usually made in an oiled pan rather than directly on a baking stone. Rather than making it directly on a stone and using a peel, you might try Nancy Silverton's method of using a round cake pan.

http://www.latimes.com/features/food/la-fo-masterclass-20110526,0,1188913.htmlstory

Another method is to start it on a pan, and after 5 minutes, by which point the dough should have firmed up, slide it off the pan onto the baking stone.  The peel is good for that.

eastshores,

since you made such beautiful focaccia maybe you should try making pissaladiere. or have you?  very similar but kalamata olives, anchovy filets and carmelized onions are all baked into the dough...and you thought it couldn't get any better!!! you can google it or i can pm you if you're interested..again, nice...

joey

eastshores,

pissaladiere is basically the french answer to focaccia...i roast the onions for about 2 hours in the oven beforehand....don't know too many things better than simple roasted onions.....well,chocolate doesn't count of course!...i love simple rustica foods...

joey

Joey, you may have mixed up the french names pissaladière and fougasse (pronounce foo-gas).

A pissaladière is a french pizza, indeed with lots of onion + anchovis + black olives + thyme

A fougasse is a french bread, totally similar to focaccia, even both names are related. You could of course use the same ingredients of a pissaladière and turn it into a fougasse or facaccia.

I presented my own take of a pissaladière in the Recipe section a while ago. Mind you, a classic pissaladière is made with a pizzadough and a totally different pattern than the one I made here.

http://www.cheftalk.com/t/66992/pissaladi-re-my-way

yes cb,

you are quite right about pissaldiere being more of a pizza-onion tart then breadlike focaccia....my thinking was that eastshores would like the pissaladiere because of the toppings he chose for his focaccia......mea culpa!...it's all good, and you are right again that the toppings on the pissaladiere would work beautifully on the focaccia.....i have also seen recipes using puff pastry for the pissaladiere, but i prefer the regular crust.........now i might just have to make one today...i love all things anchovies, kalamata & roasted onions....thanks for the french term fougasse...haven't heard of that, but it certainly makes sense that it would be the french focaccia....

joey

Why does'nt my pizza crust come out like the ones I get from the Pizza stores?

Could you list the differences between your results and what the stores get, and describe your recipe and method?

Quote:

Originally Posted by vic haranczak 

Why does'nt my pizza crust come out like the ones I get from the Pizza stores?

Well one reason might be that you don't have a 600-900 degree F oven. But a lot of it has to do with technique, practice, dough handling, etc. A long treatment which might give you some ideas about how to improve your home pizza, even if you don't want to disable the safety on your oven's self-cleaning feature is:

http://varasanos.com/PizzaRecipe.htm