Focaccia | Tangzhong and Poolish Method

Today, we're going to show you, step-by-step, how to make a delicious and easy focaccia, based on science. It's fluffy and soft inside, with a satisfying crunch on the outside. To get both of those characteristics, we're using tangzhong which also has the added benefit of making the dough a little easier to handle. For the matter of flavor, we're also using a poolish left overnight to develop complex tastes and aromas. Both are easy and simple derivative ingredients that take less than 5 minutes to make, but bring numerous benefits. The toppings are simple but still yummy, using extra virgin olive oil and garlic to add flavor. Watch the video for more!
#focaccia #tangzhong #poolish
Links
Talk on Bubbles in Sourdough
• A Tale of Two Sourdoug...
Ingredients
Summary Weight (g) %
Total Flour 250 100.0%
Total Hydration 200 80.0%
Ingredients/Derivatives
Poolish 40
Bread Flour 100 40.0%
Water 100 40.0%
Instant Yeast 0.5 0.2% (less than 1/8 tsp)
Tangzhong 20
Bread Flour 50 20.0%
Boiling Water 75 30.0%
Dough
Bread Flour 100 40.0%
Water 25 10.0%
Salt 4.5 1.8%
Olive Oil 15 6.0%

Total Dough Weight 470
Chapters
0:00 Intro
0:39 Opening
7:18 Derivative Ingredients: poolish and tangzhong
10:49 Final Dough

This doesn't get any geekier than your explanation, love it

[@NovitaListyani]

Thanks!

[@ramencurry6672]

Sometimes in order to make sure you achieve consistency, you have to be “geeky”. Otherwise the other choice it to be a mediocre baker that’s hit and miss

[@ghlscitel6714]

I used to make Focaccia the quick and dirty way - flour, water, yeast, salt, some thyme and rosemary from the garden. I gave it just 3 hours in total to develop. My next one will be a copy of your's. Thanks for the recipe. What surprises me is that you get all these ingredients which are not genuinely Indonesian all in your placce. Kudos for your efforts. I love your indonesian mortar.

[@NovitaListyani]

Thank you very much for your comment. Our country does import lots of flour, not only for bread making but also for noodles, instant noodles are super popular here.

[@Gluesticky21]

I learned how to bake with my mom a few years back too. She like baguettes and so I learned how to make sourdough. It's been a great journey. I recently found your channel. You have some great videos and I love that you go into the science behind it. I'm a big nerd myself. Looking forward to some more of your videos. Gonna try this out today. I already have some poolish sitting in the fridge so gonna make the Tangzhong.

[@NovitaListyani]

Thanks for sharing!!

[@DavidTaylorGo.Go.Go.]

*I'm an ardent fan of this channel* I just love the way you explain the science of whatever you are baking. I'm always learning new tips. For what it's worth, I have a juicer, and I actually juice my garlic and add to extra virgin olive oil. It's yummy tasting almost immediately, but after 1 week, the garlic oil is sublime. Give it a try!

[@NovitaListyani]

Thanks for the tips! In this recipe we wanted to insert the crushed garlic into the holes, juicing the garlic may not be applicable here but for those who love an extra punch of garlic, this could be a great way to do that.

[@jimkoss3318]

Me too!

[@janem3575]

love the idea of garlic juice. which juicer do you use for that? the one I had, I'd waste a bunch of garlic and have trouble removing garlic odor from the device

[@tubited]

Nice job

[@erezcohenbox]

Just made it now, nothing left after 10min 😂 My best foccacia Thank you dear 😘

[@NovitaListyani]

Focaccia's always gone in a flash, thanks for the comment!

[@pde442]

Awesome video

[@ElJosher]

Looks extremely delicious. Will try it.

[@NovitaListyani]

Hope you enjoy 😊

[@raethomas3494]

I really enjoy ya videos . Thank you

[@ismellmyhand]

So much talent. I envy her friends. Thanks for the recipe.

[@nccgolden3626]

Hi Seraphine (I apologize I think I called Stephanie in another comment). I recently came across your very informative videos. Wow you know your baking science. Who knew. lol I know nothing about baking and just started on my journey to learn and milling my own Fresh Flour for its nutritional value. (My mind was blown when I heard Sue Becker’s vidoes on Truth About Wheat and Only Real Bread amazing!) I will try your method sounds great. I was wondering how long could poolish be kept in fridge? can it be “revived or freshened up if it needs it? . I made double amount because I planned to use it right after I did my first bake but then I did not get to it. Thanks so much. Oh and I so appreciate you including the gram weights since I have not yet learned Baker’s Math, etc.

[@rossita6634]

Thank you. I learnt so much from you about tangzhong 🙏🏽🙏🏽🙏🏽

[@NovitaListyani]

My pleasure 😊

[@wok1978]

I always use a hand blender to break all the lamps in the tangzhong It can be very smooth in a second!

[@justinbrantley4252]

Hello Ma’am from Texas. I don’t comment often or whatever but I felt the need to after your video on Japanese Milk Bread came on after what I was watching ended. I was busy but listening and had to stop. The information you provide is so exciting for me. I can’t thank you enough for it. I’m so glad your channel came up. Sincerely, Justin

[@NovitaListyani]

Thank you so much 🙏

[@zazalili7864]

La Focaccia c'est tellement délicieux que j'en mangerais sur la tête d'un pouilleux 😂 J'ai beaucoup ri à cause de la traduction de google : le mot '' poolish '' se transforme en mot ' polonais ' 🤣 Le mot '' tangzhong '' se transforme en ' Tom Jones ' 🤣 lors de la traduction ! Le plat en verre rectangulaire se transforme en ' poêle ' 🤣 Et d'autres perles !! Et c'est bizarre car ça le fait que dans le premier quart d'heure de la traduction : ensuite ça redevient plus normal !! 21:40 Très intéressant comme détail 👍 5:24 Bon appétit !! 31:25 re - bon appétit !! J'aurai voulu être une souris pour en voler un bout 🤣 Merci pour cette fameuse recette 🔆 Prenez soin de vous deux 🙏

[@Ding471]

google translate buat kerja terjemahah lebih baik

[@NovitaListyani]

j'adore la façon dont tu vois la vie d'une manière si positive ❤️ à part quelques humour ici et là, le traducteur Google est raisonnablement correct🤔

[@peepers1025]

I thank you very much. I learned how to make yeast water. Now am learning to make bread with it with your videos.

[@NovitaListyani]

Wonderful!

[@janem3575]

yes! those GIANT pockets!!!!

[@benjohnson4604]

This is incredible content. Im loving it.

[@NovitaListyani]

Thanks!

[@narrowonflow]

13:48 thats what good bread sounds like

[@matinabizade]

The scientific thing in your video have been useful for me. Got to say really useful 😍🙌

[@NovitaListyani]

Glad it was helpful!

[@daniswara1164]

I live in Indonesia abd virgin oil is hard and expensive to get. Can I use extra virgin coconut oil?

[@chopsddy3]

Even thought that focaccia could last longer, with that soft crumb, it won’t. (unless extreme personal discipline in play). You nailed and improved it. Man , that’s a gorgeous focaccia. Seraphine, I have a request. If you ever find yourself in need of something to investigate, I would love to hear your opinions and findings on tofu and the bean pastes being made in Burmese fashion that are being called “tofu”. I can think of no other person that could do a better job sorting this out than you. Tofu or bean paste?

[@NovitaListyani]

Yeah, the hardest part is to have that personal discipline, stay calm, don't eat them, knowing that you have to take some shots for the video :) We did make some tofu before, using a couple of ingredients, but haven't seriously investigated it yet. Thanks for the suggestion!

[@chopsddy3]

@@NovitaListyani Please do. Videos are claiming that “tofu” can be made out of any legume. I disagree. It could be that the the term “tofu” is being loosely defined by appearance and not how the product comes to be. A good definition of a curd could help, along with how those glops of protein are formed.

[@haruyokashihara876]

I am really enjoying your detail explanation based on science a lot. Please just ignore bs comment. If l want to make a bigger focaccia using bigger container, can I simply increse the adding flour from 100g to 200g and adding water from 25g to 105g ? This makes stil 80% hydration.

[@NovitaListyani]

Thanks. To scale up, you need to use the baker's percentage, the percentage number on the right side of the ingredients in the description box. You can not just simply raise the flour and water in the final dough, if you do that, you will not have enough glassing power due to the fact that in this recipe the amount of yeast is relatively small and it relies on the poolish at its peak to get its full gassing power.

[@gangbattafish6687]

Hi, I like1 video of you❤🤝

[@paulsmythe7620]

I made it yesterday and it came out pretty well. It tasted great but I think I overproofed it a little before adding the dimples. Next time I'll keep a closer eye on it. Can this recipe be scaled up? I would like to double or triple it if I can.

[@NovitaListyani]

Yes, you can do that, you can use baker's percentage to scale up.

[@luke9822]

If I have a combination steam oven, would you recommend adding a humidity percentage to the bake at any point in the process to increase the crispy crumb? I want to utilize that feature in some of my bread recipes but have found little information out there due to the smaller percentage of cooks that have them.

[@NovitaListyani]

For focaccia, I don't think you need to steam the dough during baking, the crispiness is a result of the olive oil essentially frying the dough, and adding steam might actually counteract that. For more information on steaming, you may want to watch this video, there is a section where we discussed the science of steaming: kzbin.info/www/bejne/d17JlnaZns50mdk

[@ANALUCI9]

👏👏👏Great, congratulation ! What strength ( w ) of flour did you use in this recipe? thanks 🌻🌼

[@NovitaListyani]

Bread flour, 12-13% protein content, ash content 0.4%

[@ANALUCI9]

💐Thanks! My name is Ana Lúcia ! Then, does this flour has W 300?🌻🌼🌹 @@NovitaListyani

[@sangerao]

This came out very well, the crumb and crust were better than the sourdough one I make regularly at home. The only missing bit in the complex flavour of sourdough. Wonder how do I incorporate that part in this method!?

[@willanderson1983]

I've started adding my sourdough starter to every bread that I make. I reduce the yeast so it doesn't out compete. So much better!

[@luke9822]

You can make focaccia with sourdough. I do it all the time. If you're trying to use a preferment like her poolish method, you'll just have to experiment with adjusting the percentage of starter you use in the preferment. Maybe start with a 1:2:2 with 2-4 hours on the counter followed by the rest in the fridge overnight and see where that gets you. You might need to add some rise time the following day because industrial yeast is engineered to be aggressive, but it's worth trying.

[@paninobakery]

Thank you Novita ,

[@NovitaListyani]

Thanks!

[@paninobakery]

❤@@NovitaListyani

[@Spura83]

Hm I've seen recipes where tangzhong is cooked on the stove and the liquid is a mixture of milk and water. How does that compare to just pouring hot water on the flour? I thought that was more of a Japanese thing.

[@NovitaListyani]

kzbin.info/www/bejne/lZ6pipifgd9_ptE kzbin.info/www/bejne/epu0aHiqq99-ldk

[@lucasguarnieri1846]

I just made this recipe, and i just cant produce a good gluten structure, im using a high protein bread flour, and follow every one of your instruction, but after 5 set of strech and fold i couldnt get a nice windows pane test. I made other bread with 80% hidration with the same flour, and they came out perfectly, i guess its the yudane, but I dont know what im doing worng.

[@nccgolden3626]

Is there a printable recipe available? My pan is much larger is ok to just double the dough recipe n not the poolish n tangzhong amounts? Maybe a video on handling doubling or tripling a recipe w poolish n Tangzhong or mentioning in video would be helpful as well as gram/pound quantity if finished product si I know what size pan to use. Im sorry im new to baking n milling my own fresh flour n not great w numbers. Also adding temps in Fahrenheit, as well as Celsius would also be very helpful. Thank you so much.

[@nccgolden3626]

BTW i see in some videos u use 100 grams boiling water n 50 grams if flour and other times 75 grams water how dies one figure out how much water to flour and how much Tangzhong ?

[@joan2522]

Halo mam u inspire. I am from Philippines. So mam ur foccacia, no need overnight before dimpling and baking?

[@NovitaListyani]

No, but you can do it for more flavor development.

[@hoshimylove5472]

How do i adapt this recipe to using a stand mixer?

[@anaxiomenes3964]

I would try going on a slow speed with the hook on it and checking for “the right” gluten development every half/whole minute. Developing the product to your specific liking takes…

[@rpmfla]

6:37 You comment that bread flour is used to overcome the relatively weaker gluten network. Could you also just use less tangzhong?

[@arnaldomaldonado9407]

Is there no need to add steam to the oven to get a crispy focaccia?

[@NovitaListyani]

No.

[@arnaldomaldonado9407]

@@NovitaListyani do you have a video on how steam works con bread baking?

[@NovitaListyani]

Maybe this: kzbin.info/www/bejne/d17JlnaZns50mdk

[@anaxiomenes3964]

@@arnaldomaldonado9407Water vapor is much hotter than boiling water; it assists (in a way) as a catalyst with the chemical reactions responsible for the browning of bread.

[@spicemasterii6775]

Your video and explanations puts Alton Brown to shame. Well done!

[@NovitaListyani]

Thanks

[@j2nine]

Can you make this with sourdough quantity?

[@NovitaListyani]

Sure, just change the poolish with levain and let it ferment longer.

[@j2nine]

Thank you, can I use levain for all the recipes you've shared which uses poolish or other ones too? I don't think I've seen a video from you on how to convert@@NovitaListyani

[@goilo888]

If a food recipe calls for two cloves of garlic my wife might use half a clove. If I were to serve her this she would likely divorce me 😅 . I liked the look of it, but I thought for a moment there you were going to chow down on a whole clove!

[@IKKAIWINS]

Cook garlic down to make its flavor more mellow, see if she likes that. Raw garlic is not really great in any large amount