Focaccia de Cristal Has That Wide Open Crumb

Get the recipe: bakewith.us/Pa...
This Focaccia is exceptionally tall, fluffy, and open-crumb - and that's because it uses the same dough as our famous Pan de Cristal! The high-hydration dough, which begins with a consistency so liquid it’s akin to pancake batter, stiffens up and becomes beautifully smooth and silky during fermentation. (The high protein content of our bread flour is a key ingredient for success here.) Watch Martin as he steps through the entire process and enjoys the fruits of a baker's labor: an incredibly textured and flavorful focaccia.
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Bread Flour: bakewith.us/Br...
Digital Scale: bakewith.us/Di...
9 Inch x 13 Inch Pan and Lid Set: bakewith.us/9x...
Bowl Scraper: bakewith.us/Bo...
And what's that tiny refrigerator on the counter behind Martin? Oh that's the Sourdough Home by Brod & Taylor! It keeps your sourdough starter at the perfect temperature for as long as you need it, making your sourdough baked goods more consistent and predictable. Pick one up: bakewith.us/So...
Credits
Martin Philip - Host
Tucker Adams - Producer
Chapters
0:00: Introduction to Focaccia with Pan de Cristal Dough
0:51: Step 1 - Mix the Focaccia Dough
4:33: Step 2 - Do a Bowl Fold
5:45: Step 3 - Do a Coil Fold
8:42: Step 4 - Transfer Dough to Pan
13:40: Step 5 - Bake the Focaccia and Enjoy!

[@davidboudreau4054]

I bake Pan de Cristal almost every week. I found that using a whole lot of olive oil keeps it from sticking to the bowl during the rising process. I always make a half recipe and then it fits perfectly into a 4"x8" bread pan, which I use for the final rise and baking. I bake it for around 50-55 minutes. Then let it sit in the oven with the door slightly cracked open for another 20 minutes or so (with the oven off) after baking for a super dark and crunchy crust. Now I have the yummiest bread for toasting ever! A slice or two with mountains of KerryGold butter and I am in heaven.

[@KingArthurBakingCompany]

That does sound heavenly! Thank you for the suggestion, David! -🍰Grace

[@vivianli596]

What temperature did you use to bake? At 475 mine started to be very dark in about 20 minutes

[@michaelmcnally1242]

You can get rosemary flavor onto the bread by heating the oil in advance with a good sprig of rosemary. Let that cool and take out the sprig and then that's your topping oil. Some leaves can be added right towards the end of baking if you like the leaves.

[@KingArthurBakingCompany]

Thanks for the tip, Michael! We'll keep that in mind in developing future recipes! -🍰Grace

[@hobbswells8985]

This is why bakers are always in the kitchen!

[@KingArthurBakingCompany]

We can't help it! Baker's gotta bake! 🧑‍🍳 -🍰Grace

[@gaypreator8547]

This why bakers are always happy. 😅

[@hillaryroberts3623]

Baking with Martin is my happy place.

[@KingArthurBakingCompany]

Ours too, Hillary! It's warm and smells like bread! 🍞🥖 -🍰Grace

[@janetra1111]

Mine too👌🏻

[@NoFearCooking]

Today I’m going to bake a focaccia bread, and I got so many good ideas from everyone who commented on this video wonderful recipe, and put it easy, hopefully it’s coming the same as yours, delicious with a golden crust!!!🥰🐝🐝🐝

[@adamcain4603]

Martin has the best bread instructions on youtube makes everything so easy to follow

[@KingArthurBakingCompany]

🍞🥖💕 -🍰Grace

[@kathrynmoll86]

“I want to eat the whole thing!” Exactly! Who wouldn’t want to try this?

[@KingArthurBakingCompany]

You got that right, Kathryn! -🍰Grace

[@Thefastlane425]

I made mine with cherry tomatoes and zucchini but I sauteed both before putting into the dough, as well as the Rosemary. I soaked it in olive oil before putting it on and nothing burnt even at that temperature

[@KingArthurBakingCompany]

That sounds delightful 🤤 We've seen bakers soaking their rosemary and are glad it's working for you, too! Yum! -🥐Lily

[@janedoe4]

Thank you, this came out super delish! I made a garlic/rosemary version and took some to my coworkers. I added some garlic powder and fresh rosemary to the dry ingredients. I also tried a tip from someone in the comments. They suggested soaking fresh rosemary in olive oil before using for topping. I soaked it in the olive oil that I set aside for topping when doing dimples and it came out great! Also I only have stone bakeware and a cast iron skillet - no flat stone. For a workaround I let dough do the 2hr rise in a oiled cast iron skillet, did dimple/oil drizzle and popped it into the well heated oven (per recipe temp). It worked perfectly and was really pretty with the round shape, nice carmel coloring on sides/bottom and browned on top like in the video. My husband and coworkers loved it! I shared the video with coworkers who like to bake.

[@KingArthurBakingCompany]

It sounds that it was a gorgeous bake in every way! 😍 Excellent improvising and adjusting! -🥐Lily

[@ropro9817]

omg that crunch... literally drooling... 😋

[@KingArthurBakingCompany]

🤤🤤🤤 -🍰Grace

[@jackdorsey4850]

I love that you included a complete written recipe and signed on to take this culinary adventure together

[@KingArthurBakingCompany]

💛💛💛 -🍮Kat

[@jackdorsey4850]

@@KingArthurBakingCompany thanks

[@medaling8338]

Have been adjusting to small kitchen baking with a convection toaster oven. Appreciate ease of reducing recipe for pan de cristal bread by half to fit in toaster oven! Thrilled with results of 1/2 size foccacia cristal!!! 1- bowel fold & 3-coil folds in a well oiled large Corning casserole. Left it in the casserole with extra drizzle of olive oil for final rise & dimpling instead of transfer to another pan. Drizzled top with truffle infused olive oil & sprinkle of Himalayan pink sea salt. From experience, toaster oven tends to run hotter than regular oven,so preheated with a pizza stone in lower rack at 450*F. Put the casserole on rack above stone & reduced temp to 425*F (unconvected) .Baked 28min. Perfect thin crisp crust all around & soft airy interior. Delicious!! Only problem was it stuck to the casserole despite liberal oiling. Next time will line the casserole with well oiled parchment lift. Thanks for fantastic variation on glass bread! ❤

[@KingArthurBakingCompany]

You're most welcome, Meda! We're excited to hear how your next bake goes! -🥐Lily

[@michaelbloom7502]

I tried this for the first time and wow! It came out so perfect that I couldn’t stop eating it. Amazing delicious recipe. Thank you

[@KingArthurBakingCompany]

You're welcome, Michael! 💕 And thank you for sharing! -🍰Grace

[@wendywolfe3205]

Grin! This is how I've been baking my PdC doughs! It's fantastic! Should anyone be interested in topping w/rosemary - a trick to help keep it from burning is to soak the dry leaves in olive oil for a few hours before using. It's also fun to use some garlic confit oil to add another layer of flavor.

[@KingArthurBakingCompany]

Great tip with the rosemary, Wendy! And 100% agree with the garlic addition 😋🧄 -🍰Grace

[@janedoe4]

I tried your tip with soaking the rosemary in olive oil before topping and it worked perfectly! Thanks for the tip 😊

[@AndrewDasilvaPLT]

Best King Arthur presenter.

[@KingArthurBakingCompany]

💚💚💚 -🥐Lily

[@SkkyJuse]

My family and I have been eagerly watching your videos. I can’t wait to make this!

[@KingArthurBakingCompany]

What a fun way to spend time with family! Let us know what you think when you do make this recipe! -🍰Grace

[@bettychan9313]

It’s beautiful and a great demonstration! 👏👏👏

[@KingArthurBakingCompany]

Thanks for watching, Betty! Please let us know if you give this recipe a try! -🥐Lily

[@lisahaber958]

It turned out just amazing!!! Love it!

[@KingArthurBakingCompany]

Woohoo! Thanks for sharing, Lisa! -🥐Lily

[@cremebrulee4759]

I love your videos! I love focaccia. I'm on a low-carb diet prior to surgery right now, but I will definitely make this when I'm recovered. Thanks!

[@KingArthurBakingCompany]

Thank you! And I hope your surgery goes well and that you recover quickly so you can get back to baking! -🍰Grace

[@rodneyferris4089]

I really like this recipe! It’s so delicious and satisfying!

[@KingArthurBakingCompany]

We're so glad to hear it! -🍮Kat

[@janetg2508]

Ohhhhh……I have got to make this! Great job Martin👍🏻

[@KingArthurBakingCompany]

It's a must on anyone's bread baking to-do list! -🍰Grace

[@geoff650r]

Made this today and it's probably some of the best bread I've ever had, and certainly the best I've personally made. Only problem I only had a quarter sheet pan and it was NOT up to handling that final rise 😂. Only change I had to make was the yeast, I i only had active dry, so i made sure my water started at 105° and I think I could have gone a little cooler and been okay still.

[@KingArthurBakingCompany]

Thanks for the feedback! You could absolutely make this in a large pan! It may just be slightly thinner, but feel free to customize this recipe however you please! -🍰Grace

[@joey9385]

King Arthur knows how to advertise damnnnn

[@KingArthurBakingCompany]

👏👏👏 -🍰Grace

[@HuggableHound]

You are the bread king!

[@KingArthurBakingCompany]

It's in our name after all! 👑 -🍰Grace

[@jessca268]

Oh that crunch sounds splendid! I love baking Pan de Cristal and I’m sure this focaccia is no different. Can’t wait to bake

[@KingArthurBakingCompany]

Let us know how it goes! -🍰Grace

[@suzyhermes4147]

It was fabulous! I doubled it and baked one in my cast iron skillet. Definitely next time I need to add extra olive oil because it stuck in the metal 9x13” pan.

[@KingArthurBakingCompany]

Glad to hear it! -🍮Kat

[@yt100mil]

bravo, Martin

[@MrChristopherMolloy]

I'm glad he mentioned the inclusion of Olive Oil because in the end there's probably 75g in the final product.

[@chsyank]

This is one of the best bread I've ever made (40 years worth of baking). Not sure I got the coil technique right but nevertheless worked great. I need to have some sort of abacas to keep track of the 20 minute times I've done.

[@KingArthurBakingCompany]

We're thrilled for you! 🙌 Thanks for baking this with us. To keep track of the coil folds, you could have a pen and paper or white board handy and tally for each coil fold. Hoping this helps! -🥐Lily

[@gordon6152]

500g strong flour 500g water 10g salt 2.5g instant yeast olive oil as needed to prevent sticking + for finishing 1 "bowl fold" 4 coil folds (each with 20 minutes rest in between) rest 80 minutes 25-30 minutes in oven He doesn't say what temperature

[@KingArthurBakingCompany]

Hi Gordon! All of the details are in the recipe, which is linked in the video's description box. For your convenience: bakewith.us/PanDeCristalForFocacciaYT. Please let us know how else we can help. Happy baking! -🥐Lily

[@samsciascia8557]

Made this today! It's like eating a cloud!!!

[@KingArthurBakingCompany]

Excellent comparison, Sam! ☁️🍞😋 -🍰Grace

[@marissarivera4545]

Wow! This is what I’ve been making at home the last several weeks! Bright minds think alike 😉 I have been making focaccia using King Arthur bread flour exclusively with Pan de Cristal level hydration. I love the taste of olive oil in my bread and the thin crispy crust. Yum! I also prefer instant yeast over active dry.

[@KingArthurBakingCompany]

Bread twins! 🍞🥖 -🍰Grace

[@Whatizzit]

I’m making this right now along with the video. I’m so excited! I just did the first coil fold and noted that my dough is not quite as slack as Martin’s looks in the video. I’m using KA bread flour, and I did weigh my flour and water in grams. Stay tuned.

[@KingArthurBakingCompany]

Staying tuned! Thanks for baking alongside us, Marjorie 😄 -🥐Lily

[@Whatizzit]

I gave the dough an extra 5 or 6 minutes before the second coil fold, and everything was back on track. It came out of the oven a gorgeous masterpiece. However it stuck like the dickens to my all-aluminum pan (Doughmaker’s pebble finish). I panicked but finally got it chiseled out with moderate damage. I will absolutely make this again, but in a different pan.

[@marblesotherhalf]

Incredible bread. Wish I could add a picture of the first loaf I made. Thank you so much, Martin, for your information and educational videos. I have learned so much from you! Thank you 💚 I just wish we could get KA here in Canada

[@KingArthurBakingCompany]

Thank you for sharing. 😊 We're glad that Martin's videos have helped you grow as a baker! We are aware that some bakers in Canada obtain their KABC goods by picking up, or having a USA point of contact to pick up from or to send to Canada from there. Though we cannot ship directly to you, we will send your sentiment to the team for future considerations. In the meantime, we are delighted to bake with you through our virtual resources. 🥰 -🥐Lily

[@srt10h4rml3ss]

instant (fast rising) vs active dry yeast ! sheesh, I didn't pick up on that in your Pan De Cristal vid's which I just used active dry yeast, I'll use instant this weekend. PS. I love my Kitchenaid Pro stand mixer...however to your point. I sincerely love just hand folding dough's like this taking the time waiting for the pay off at each step. I wouldn't use a stand mixer if it even worked/made sense.

[@KingArthurBakingCompany]

There's just something to a (more literal) handmade bread, nothing can top that! 🥖 -🍰Grace

[@K1rkles]

CRYSTAL PANS 💎🍳

[@jdhoover123]

It would be great to have a stand mixer version where you keep it all in the mixer, attachment as well, covered when needed, and come by and give it a short spin every 20 min or so to be the equivalent of the “bowl fold”. Sometimes I’m doing other stuff in the kitchen and getting hand doughy doesn’t help ha.

[@KingArthurBakingCompany]

Thank you for the suggestion, Jon! We'll take that into consideration for future bread recipes! -🍰Grace

[@dianegougelet1829]

Hi~ I have actually done that, but used 30 minute intervals. It works well. I was extremely proud of it because I took a chance & used KA KETO Flour. Give it a go.🙋

[@lowcarbeverything]

@@dianegougelet1829Thid is good to know because I have a bunch of the keto flour I need to use! Any other tips that helped you working with that flour or is it pretty much the same as the regular recipe?🥰

[@NoFearCooking]

@@dianegougelet1829 thank you for sharing. What a great help. It is to leave it in the mixer.🥰

[@NoFearCooking]

You are coming with new method to help all of us to cook and wanted to bake, make it easier, but also very healthy to still make homemade bread

[@djsennhauser]

Thank you so much for your amazing videos! I especially like the information on salinity, it is great to learn the method of recipe formation. Best channel ever!

[@KingArthurBakingCompany]

We're always happy to share, thank you for your kind words! -🍰Grace

[@rogerbeaulieu4556]

Thanks king arthur and Martin for another great video. I've been making various recipe focaccias for years, and this was my best yet. Keep these wonderful videos coming.

[@KingArthurBakingCompany]

Thank Roger for your compliment and for baking with us! We'll pass your message along to Martin and the rest of our team! -🍰Grace

[@countryannescreations1005]

I love anything King Arthur and now I am looking for a stiff spatula like you have here, where might I find that, please? I am making this bread today I can't wait. The thought of 100% hydration really excites me, I love me some bubbles and holes :)

[@KingArthurBakingCompany]

The spatula we have available from our shop, that is also quite sturdy, is our Spectacular Spatula: shop.kingarthurbaking.com/items/spectacular-spatula Please let us know how your bake goes! We're excited for you 😄 -🥐Lily

[@tomevans4402]

Got to do this bread

[@KingArthurBakingCompany]

We'd be delighted to know how it goes, Tom! Happy baking 😊 -🥐Lily

[@elliotstern8582]

Would like to see these receipts done with stand mixers

[@KingArthurBakingCompany]

We'll keep that in mind when developing future recipes, Elliot! -🍰Grace

[@lisahaber958]

I love making Pan de Cristal. Martin is right…the dough is amazing to handle. I am definitely going to try this version. My favorite Focaccia that I make has roasted tomatoes and confit garlic. Would those work in this recipe?

[@KingArthurBakingCompany]

We're excited to hear how your bake goes, Lisa 😄 You can add in whatever you like to this recipe! Those can either be folded into the dough or dimpled in before the bake. -🥐Lily

[@lisahaber958]

@@KingArthurBakingCompany Thank you Lily!!

[@elwood9408]

I made an approximation of this and it was DELICIOUS....

[@KingArthurBakingCompany]

That's great! What kind of alterations did you make in your version? We always love to hear different takes on our recipes! -🍰Grace

[@Immanuelm.8]

Thank you😊🔥

[@joymontalbano1132]

I was wondering if you could substitute sourdough for the yeast. If you can, could you provide information on amounts etc.

[@KingArthurBakingCompany]

Sure thing, Joy! That sounds even more scrumptious. 😋 Use this guide as the base and follow along with the steps in the new recipe: kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter Happy baking! Please let us know how it turns out! -🥐Lily

[@purplepastrybakes]

HI! I've recently started to re-learn how to bake bread. Took some classes previously but was unable to practice for a while. I find it very interesting to learn new things and re-learn others that I forgot how to do. Out of context though, I've read your blog on how to do a chocolate makeover on bread/ doughs, can you possibly make a video explaining how to add chocolate to doughs. Thank you.

[@KingArthurBakingCompany]

Thanks for the suggestion, Leslie! We'll pass that along to our team! In the meantime, have you seen our Double Chocolate Focaccia video (kzbin.info/www/bejne/hKfXpaqCmMirY7s) Let us know how we can expand more of chocolate bread beyond this video! -🍰Grace

[@mysticshadow425]

Wrong wrong wrong so many unnecessary steps 🤦🏻‍♂️

[@Dmb1107]

i love you martin

[@Gratiti]

Your recipe is correct and aligns with video for steps 1-11. Steps 12-16 are taken from the pan de Cristal recipe and do not match what's in the video, i.e. loading the dough directly to the baking pan NOT onto the baking stone.

[@KingArthurBakingCompany]

Hi Jacek! At the end of the recipe, there's "Tips from Our Bakers", which includes by the last ⭐ the instructions for the focaccia. Please let us know if this helps! -🥐Lily

[@marilynpertsoulis4115]

Martin what a lovely Focaccia definitely looks delish. Can you not proof and do the folds in the cooking pan to save from transferring later?

[@KingArthurBakingCompany]

You'll want to add more olive oil to the bottom of the baking pan prior to transferring the dough to get a nice crust. -🍰Grace

[@lindacoffin5110]

Wonderful. Thank You Martin.

[@KingArthurBakingCompany]

We're glad you enjoyed the video, Linda! 😊 -🥐Lily

[@Michael_Courtney]

If you want to make multiple at one time is it best to individually mix/fold each one in its own pan? Is it possible to mix/fold in one container and then divide? Does it have to be a low/rectangular container?

[@KingArthurBakingCompany]

Great question, Mike! I don't believe we've tested this recipe in a larger batch, but it should be doable. I would suggest making one batch of dough an placing it in one, bigger container to accommodate the increase in dough. Follow the instructions but when it comes to dividing, treat it as if you were making the traditional shaped Pan de Cristal: As gently as possible, turn the dough out onto a heavily floured surface, maintaining the rectangle or square shape - be careful not to deflate the delicate dough. Sprinkle a generous amount of flour on top of the dough, leaving no exposed sticky spots. Then, working as gently as possible, use a bench knife or other sharp knife to divide it into your desired number of pieces. Gently place each in their prepared pans and drizzle 1 tablespoon of olive oil over the top of the dough, then use your hands to very gently encourage it towards the corners. Cover the pan and let the dough rise for 2 hours... Hope this helps and let us know how it goes! -🍰Grace

[@dostevenk]

So excited to try this! Any thoughts on using a preferment with this recipe?

[@KingArthurBakingCompany]

We have a guide for sourdough Pan de Cristal, which can be used as a guide for this new recipe. 😊 Please let us know how it goes, Steven! www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter -🥐Lily

[@tonydeangelo7317]

Trying this for my next focaccia. I make mine in a 12” cast iron skillet with lots of EVOO. The bottom of the bread is almost fried.

[@KingArthurBakingCompany]

That sounds incredible, Tony! 🙌🤤🤤 -🥐Lily

[@rosalizarraga6043]

My friend makes this bread, it uses do good it is crispy outside by inside is with a very smooth elasticity, Do you how can l obtained that texture?

[@KingArthurBakingCompany]

Hi there, Rosa! We'd recommend checking out the regular Pan de Cristal recipe to see if that's similar to what you're looking for. Find it here: www.kingarthurbaking.com/recipes/pan-de-cristal-recipe -👩‍🍳Morgan

[@dk28589]

Pan de Cristal and Focaccia combined... my pancreas is about to be in deep trouble

[@KingArthurBakingCompany]

It's worth it when it comes to homemade fresh bread! -🍰Grace

[@micah1754]

⁠I agree - this is nourishing good food!

[@pjesf]

So how could this be seasoned with rosemary if it will burn during the bake? Can it be baked lower/slower? Rosemary added later? Thanks! It looks delicious but I gotta have my rosemary on focaccia

[@KingArthurBakingCompany]

Hi, PJE! I'm the same way with my focaccia. 😊 You could toss some on about halfway through the bake. Please let us know how it bakes out! -🥐Lily

[@pjesf]

@@KingArthurBakingCompany Thanks so much, Lily ‼️😘

[@KingArthurBakingCompany]

You're most welcome! Happy baking 😊 -🥐Lily

[@kuzmen97]

What if I want to ferment it overnight? At what stage to do it? Also how can I bake it without baking stone?

[@KingArthurBakingCompany]

It is a tricky recipe and is best made as written, if refrigerated it may lose some loft. If you do not have a baking stone, you can use a cast iron pan or another oven-safe skillet. Allow the pan(s) to preheat with the oven. A preheated baking sheet may also work, but results may vary and some baking sheets may warp in the oven when heated alone. Hope this helps! -🍰Grace

[@leobalan7387]

Thanks for asking, I was planning to ferment it overnight 😅

[@SvEnjoyPro]

Can you just place the dough into the baking dish when you're performing your last stretch and fold? Then you wouldn't have to be so careful when moving it to the baking dish.

[@KingArthurBakingCompany]

Great point! You could try that, for sure, with the pan prepared next to the dish. We'd be delighted to know how it goes for you! 😊 -🥐Lily

[@ralphconstantino3930]

Hi Martin, great video, a quick question what is the least amount of salt to still have that great loaf., thank you

[@KingArthurBakingCompany]

For the least amount of salt, omit it as the topping and for the dough, you could reduce to 1 tsp. To bear in mind, the dough may proof faster. Please let us know how your bake goes, Ralph! 😊 -🥐Lily

[@countryannescreations1005]

Sorry to drive you nuts BUT lol I was wondering what would happen if I baked this in a loaf pan? Does it have enough bulk or whatever to rise that far, it would make delicious sandwich bread. Thanks so much :)

[@KingArthurBakingCompany]

No need to apologize! We're happy to help. 😊 That's a brilliant idea! We have not tried this, ourselves, but fully support experimentation. This recipe would yield two loaves in standard loaf pans. Please let us know how it goes! -🥐Lily

[@sunnycd4]

Would the result be the same in terms of crispiness if I replaced yeast for sourdough?

[@KingArthurBakingCompany]

You're in luck! We've got a blog post all about sourdough Pan de Cristal here: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter. The crispiness should stay the same, but we do have to suggestions when attempting this. First, it's best to start with the original Pan de Cristal recipe if you have never attempted a recipe like this before, then make the sourdough version after. Second, this would be a "semi-sourdough" bread as you do not want to fully omit the yeast when adding sourdough the the recipe. Good luck and happy baking! -🍰Grace

[@joes2596]

This looks amazing! Question- if I wanted to prep this and bake the next day, at what point would I refrigerate it?

[@KingArthurBakingCompany]

It is a tricky recipe and is best made as written, if refrigerated it may lose some loft. If anything, I would suggest prepping your ingredients and tools prior so you're ready to dive right into baking the next day! -🍰Grace

[@joes2596]

@@KingArthurBakingCompany thank you!

[@KingArthurBakingCompany]

You're welcome, Joe. 😊 We'd be delighted to know how your bake goes! -🥐Lily

[@TheStormLarge]

I can't wait to try this today. Can I use a 9x13 inch Lloyd pan that has about a 1 inch side?

[@KingArthurBakingCompany]

We're excited to learn what you think of it, Anne! You could try with the 1" pan, though there's the chance of the dough spilling over. You could place the pan on a baking sheet to catch anything if it seems to be the case. Hoping this helps! -🥐Lily

[@nancythompson6425]

Since the oven temp is so high and would burn rosemary sprinkled on top, could I sprinkled a generous amount on top before the first coil fold so it's well mixed inside the dough after the final fold?

[@KingArthurBakingCompany]

You absolutely can fold the rosemary into the dough! -🍰Grace

[@putruccu]

i also mix herbs in the dough at the earliest stage because I'd lose them if they were just sprinkled on top at the end ;)

[@won-ton-wisdom7634]

Hi, I was thinking about buying some of y'all fabulous flour in bulk and I'm split between Sir Lancelot and the standard Bread Flour, I make sourdough + pizza + all sorts of baking goods for recreation. I heard that you can supplement protein using Vital Wheat Gluten Flour too, so perhaps I should opt for the bread flour? Then again I heard fantastic things about y'alls high Gluten KASL so I've got a dilemma. Thoughts? Is there any downsides to baking these goods with hi gluten %?

[@KingArthurBakingCompany]

It's a joy to see your passion for baking! Since there is a variety of goods baked, we recommend going with a lower protein-content and using the Vital Wheat Gluten as desired. This will offer flexibility. The higher protein % (VWG) benefits bread bakes such as bagels and artisanal loaves to achieve strong, chewy texture and height. Having the lower protein % available (Bread Flour) will offer more tender textures for regular loaves, pizzas, etc. If considering Sir Lancelot, which is 50lbs available from local distributors, our Special Patent will be the 50lb equivalent for Bread Flour. We have a blog about protein %'s that offers additional information: www.kingarthurbaking.com/blog/2023/09/25/protein-percentage This is our list of products that local distributors may have available to sell to, and near, you: www.kingarthurbaking.com/pro/products Please let us know how else we can help! -🥐Lily

[@Michael_Courtney]

I've made this twice with great results. However, when I do the coil folds, after doing it both directions the dough doesn't really hang down much for the 3rd/4th fold (I'm talking about each series including the first coil folds). Do you stop at that point or do you kind of shake it to make the dough come down from the waist? I used active dry yeast so I'm not sure if that makes a difference. I did use bread flour and weigh all the ingredients.

[@KingArthurBakingCompany]

Haha, if it's feeling a little stiffer I'll give it a jiggle until it stretches out a bit, or see if it relaxes on its own after a pause. But if it's acting like it really doesn't want to relax, I'm not about to force it. I just go with what the dough is willing to do. 💛 -🍮Kat

[@Michael_Courtney]

@@KingArthurBakingCompany Thanks. I was kind of jiggling it to get it to hang down more.

[@WebbIsaac-l5h]

Garcia Mark Rodriguez Laura Perez Carol

[@lisahaber958]

Another question - the pan...was it a 9"x13"?

[@KingArthurBakingCompany]

Yes! You'll want to bake the dough in a 9"x13" pan -🍰Grace

[@lisahaber958]

@@KingArthurBakingCompany Thank you!!

[@tomasjeckyll6909]

Lovely bread. Though I think it's time to sharpen that bread knife XD. 14:53

[@KingArthurBakingCompany]

I believe Martin was cutting extra slow to show off the sound! But thank you for the note, I'll pass it along to see if that is the case! -🍰Grace

[@UndrKvrPatriarch]

Hey Martin, I’d like to bake this recipe in a 12” cast iron skillet. I know I need to work out the volume but, provided I do, what adjustments should I make to the bake given it won’t heat up as quickly as your 9x13?

[@KingArthurBakingCompany]

That sounds delish, Anthony! 😋 Ensure that the pan is well-oiled, and place the skillet on the lower part of the oven. Bake until the description of "deeply brown". This recipe is a great reference for baking with the skillet: www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe. We're excited to hear how it goes! -🥐Lily

[@UndrKvrPatriarch]

Thank you so much Lily - I made it yesterday and it was PERFECT!

[@KingArthurBakingCompany]

Oh my goodness! 😄 Hooray! Thanks for sharing, Anthony! -🥐Lily

[@peggieshultz5532]

Could you just use the 9 x 13 pan the whole time?

[@KingArthurBakingCompany]

Great question, Peggie! The folds are done in a separate pan because you'll want to add that additional olive oil to your baking pan prior to adding the dough and baking. It helps with developing a nice, crispy crust! -🍰Grace

[@kaywhaley6694]

Don't have a metal pan that size. Can it be baked in a 9 x13 glass pan?

[@KingArthurBakingCompany]

It can! The crust will not be as crisp and may take longer to bake, but it can be done. 😊 -🥐Lily

[@beverlyfitzgerald7675]

@@KingArthurBakingCompanyLily, excellent point. I happen to have both pan types. Many thanks,

[@KingArthurBakingCompany]

You're most welcome, Beverly. 😊 Please let us know how your bake goes! -🥐Lily

[@wildflowers.recipes]

Glass pans are the worst to bake in. Please don't do that.

[@suzyhermes4147]

The bottom of my bread got overdone. Should the pan go directly on the baking steel/stone? Did anyone else have that problem?

[@KingArthurBakingCompany]

It can go right on the steel/stone! But if you're having difficulty with the bottom burning, you can try moving the rack up higher away from the bottom heating element. -🍮Kat

[@suzyhermes4147]

Thank you!

[@verdigrissirgidrev4152]

you forgot to add temp in C in the recipe

[@KingArthurBakingCompany]

Our apologies, 475°F translates to approximately 250°C. -🍰Grace

[@verdigrissirgidrev4152]

@@KingArthurBakingCompany I meant on your website. The measurements are listed in metric and imperial, but the temps are all imperial.

[@reedosaurus]

That crumb looks tight to me. It could be quite more open.

[@KingArthurBakingCompany]

Thank you for your feedback. You might be more interested in the classic Pan De Cristal recipe and not the focaccia variation as that produces an extremely open crumb! www.kingarthurbaking.com/recipes/pan-de-cristal-recipe? -🍰Grace

[@jcs6347]

Where is the recipe for the focaccia? You keep saying its like the Pan de Crystal, but the video instructions' are not the same. For a neww baker this is really confusing. Please fix

[@KingArthurBakingCompany]

Thanks for the question! The recipe this video is about (www.kingarthurbaking.com/recipes/pan-de-cristal-recipe?) is for classic Pan De Cristal, but the written instructions for the focaccia version Martin is demoing can be found at the very bottom of the linked recipe. Scroll down to "Tips from our Bakers" and you'll find the note "To make this dough into a bubbly focaccia:..." You'll want to follow that. Same recipe, different methods. Hope this helps! -🍰Grace

[@laurarenda8383]

❤

[@paracaparaca]

Focaccia de Pan de Cristal? Jajajaj you mean Pan de Cristal?

[@KingArthurBakingCompany]

It is! 😊 Just a different way to bake and enjoy it! -🥐Lily

[@ChristianChandler-uv5cf]

I am sorry this Cristal Focaccia is not even close to open crumb. Specially when I look some Italian bakers or Claudio Perrando which is more and less one of the founder of this bread. He wrote once. Focaccia high hydrated must be baked in 6-8 minutes 300-320 degrees direct on the stone.

[@KingArthurBakingCompany]

Thanks for your note, Christian. We'd be delighted to know if you try some other methods with this recipe! 😊 -🥐Lily

[@RyllenKriel]

This looks like a great recipe but it nearly got me arrested when I went searching for Panda Cristal. Making champagne out of pandas seems to be illegal unfortunately! Terrible jokes aside, fantastic video!

[@vivianli596]

Excellent recipe. Airy and nicely browned. I only baked it for 15 minutes. I probably will reduce the temp to 450 next time. My family loved it. I used seasoned coarse sea salt to sprinkle

[@KingArthurBakingCompany]

We're so glad it was a hit, Vivian! Thanks for baking along with us! -👩‍🍳Morgan

[@paulroberts1799]

I love this. I’m making one small change because I’m like that. 😂. I just made a poolish with 150 grams each water and KA bread flour. I’ll start the dough tomorrow morning. Let’s see what a little poolish will change. Thank you so much for this recipe. I can’t wait!!!

[@KingArthurBakingCompany]

Ooo can't wait to hear how it turns out, Paul! 🍞🥖 -🍰Grace

[@paulroberts1799]

It turned out amazing. Thank you all so much for sharing!!!

[@tonydeangelo7317]

This recipe basically starts as a poolish. Add all the flour and water with just a pinch of yeast. Add the salt and EVOO the next day.

[@NoFearCooking]

@@tonydeangelo7317 definitely try your way very good and good result thank you for sharing with the world your knowledge

[@nlv4ever]

Sorry, I didn’t see about how long the focaccia bakes. Can someone tell me?

[@KingArthurBakingCompany]

Hi there! You can find all the details in the recipe here: bakewith.us/PanDeCristalForFocacciaYT -🍮Kat

[@nlv4ever]

Ok so the focaccia takes 25-30 min like the bread? Thank you

[@countryannescreations1005]

Oh no I think I messed up - My dough is gorgeous but I only waited another 20 minutes for the last fold before I got it all in and ready in the 9x13 pan. A messaged popped up that said "80 minutes later" was I supposed to wait 80 minutes that last time or were you just saying how much time we have had total to this point? If I messed up will it be ok now and how long do I leave it before baking? Thanks so much

[@KingArthurBakingCompany]

No worries! After the last coil fold in step 12, the dough rests in the bowl for 80 minutes. It can rest in the 9x13 pan. If the dough was already gently stretched to the corners, it's okay to leave the dough as-is,. If it was not already gently stretched to the corners, you can wait for the 80 minute mark from placing it in the tray to do it then. Either way, just tack on the 80 minute rest to the dough in the pan, 2 hours to proof or until as-described with large bubbles and pillowy. You got this! -🥐Lily

[@countryannescreations1005]

Thanks so much. It turned out perfect! Omgosh it is delicious! Thanks so so much. You never disappoint!!!

[@KingArthurBakingCompany]

Woohoo! We're psyched for you 😄😄 Glad to hear that your bake came out so well! -🥐Lily

[@parrellav]

This recipe is straight 🔥🔥🔥🔥

[@KingArthurBakingCompany]

Please let us know if you give it a go, Vinny. 🙌 -🥐Lily

[@parrellav]

Just did! Was so easy and the results so far look incredible

[@KingArthurBakingCompany]

😍😍 Brilliant! -🥐Lily

[@jeremiahcheng889]

hello, great professional video. Won’t it be tasteless since there’s no sugar in there? Other focaccia recipes call for sugar or honey.

[@KingArthurBakingCompany]

Nope, the flavor doesn't come from sugar. Now if you left out the salt, you'd have a pretty bland bread! 😄 -🍮Kat

[@k16e]

Hey Martin do you think you can ever mix say soybean pulp from soymilk with bread flour and get a decent loaf of bread?

[@KingArthurBakingCompany]

Martin shares, "I’m sure you’re on the right track with this - - I would start with a low percentage - less than 10% of flour, and see how that performs. You can always increase! Thanks for reaching out. Martin.." 😄 Happy baking, kb! -🥐Lily

[@danbrady1685]

After the 2 hour final rise, the dimples in the dough closed up into slits. Could this be from over-proofing before baking?

[@KingArthurBakingCompany]

Hi Dan! When are you dimpling the dough? It should be done after the final rise, just before going into the oven. -🍰Grace

[@danbrady1685]

@@KingArthurBakingCompany Thanks for your reply. Yes I dimpled the dough just before I placed it in the oven

[@KingArthurBakingCompany]

Hmm that's odd then. But I think you may be on the right track with over proofing. Try proofing it slightly less and let us know if there's any difference! -🍰Grace

[@breadwright]

@@danbrady1685Hey Dan, try being just a little firmer with your dimples, pushing to the depth of the pan. Let us know how it goes! Martin@KABC

[@YC-hj5iv]

It looks amazing but what as if i do not have that pan? Am I still able to make it?

[@KingArthurBakingCompany]

The pan Martin uses to do the coil folds is not a strict pan size, you could use a two-quart rectangular baking dish (10" x 7") or a 8" or 9" square pan, or anything similar. To bake it as focaccia, a 9" x 13" pan is ideal, but you could use a similar sized smaller or larger oven safe pan. It was just effect the final thickness of your focaccia. -🍰Grace

[@paulroberts1799]

I’m making tomorrow and will be baking it in a well seasoned 10 inch 80 year old cast iron pan