Any Home Bakers Here?

[SnapdragonQ]

Success!
The sourdough flavor is very mild in the focaccia half and the pizza side is more like a deep dish pizza, and yummy.

 

[Blooie]

Awesome!! Great job!!

 

[Aria]

YOU HAVE ARRIVED...Sourdough Look Ahead...you
are due for an Adventure. I am a Sourdough Lover.

 

[SnapdragonQ]

YOU HAVE ARRIVED...Sourdough Look Ahead...you
are due for an Adventure. I am a Sourdough Lover.

Addicting for sure.

It's like having a pet that doesn't pee on the carpet, need a litterbox, or chew your favorite slippers.

 

[pennyJo1960]

Okay had to make it twice but this is the second try
James the Son was knee deep in it too..

 

[SnapdragonQ]

Recipe, please?

Spoiler: Original recipe

Original focaccia recipe. Makes one 8 inch or 9 inch square or round pan.

I upsized the recipe to fit a 9 x 13 pan:

2 C Millet Mix A
1 1/3 tsp xanthan
3/4 tsp kosher salt
1 TBSP + 1 tsp sugar
1 pack quick rise yeast (or 2 1/4 tsp)
1 1/2 tsp olive oil
1C + 1 TBSP water

Same making and cooking directions.
I had made it before the pizza today and it was terrific.

Today's recipe to incorporate some SD starter-
GF, DF, SD 1/2 & 1/2 Focaccia Pizza.. (how's that for a name?)

1 1/2 C Millet Mix A
1 1/3 tsp xanthan
3/4 tsp kosher salt
1 TBSP sugar
2 tsp quick rise yeast

1/2 C SD starter
1 1/2 tsp olive oil
1/2 C + 1 TBSP warm water, about 80 degrees.

Same mixing directions

I found I needed more water and added probably another 1/3 cup or so. I'm at a higher altitude and find most things need a little more liquids here, especially anything with brown rice flours like my SD starter, which was fairly firm to begin with.

I let it rise for 60 to 70 minutes instead of the normal 40.
Baked for 25 min and the pizza side could have used another 5 or 10 minutes, but it was firm enough to eat and enjoy. The plain focaccia side is terrific. A very mild sourdough flavor, however being that the started was brown rice flour, the texture did change.

My previous focaccias did not have any rice flours in them and were lighter and softer.
This one had a more dense crumb, more like a pizza crust I think.
I've read numerous times that the heavier grainier GF flours make better pizza crusts, and now I understand that.

Was it knock your socks off? Probably not to people who get to eat the real thing, but it passed the kiddo muster here. Kiddo was allergic to tomatoes for a long time, so pizza is still a new thing. Plus it was plant cheese.
However, I liked it and I've had plenty of real pizza. The focaccia makes a good crust IMO.

 

[Aria]

Penny Thanks . Looks SUPER

 

[SnapdragonQ]

Okay had to make it twice but this is the second try
James the Son was knee deep in it too..View attachment 3038817

It looks tasty...what is it?

 

[Sally PB]

Thank you for the recipe, @SnapdragonQ! I copied and saved it this time.

 

[SnapdragonQ]

Thank you for the recipe, @SnapdragonQ! I copied and saved it this time.

For reference. Normally they are bit more airy and light. This is today's SD one, and it has a nice crustier chew to it.