👨🍳 Professional Focaccia Technique: From Mixing to Baking
LIP #247
Aug 11, 2025
Setup & Preparation:
- Pre-prepared dough, parchment paper, plenty of olive oil
- Use flat parchment sheets (not rolls) when possible
- Remove rings before handling dough
Technique:
- Pinch dough to create bubbles
- Proof 20-30 minutes until doubled in size
- Use tomato paste + olive oil (not sauce - too watery)
- Press ingredients INTO dough (prevents burning)
Toppings:
- Fresh herbs mixed with oil (prevents burning)
- Cherry tomatoes pressed into dough
- Finish with flake salt
Baking:
- 400°F for 20-25 minutes (home ovens)
- 15-17 minutes (commercial ovens)
- Let rest before cutting (prevents wetness)
🕐 Pro Tip: Longer proofing = fluffier texture with more air bubbles!
Explore the Full Podcast
Go deeper by watching the full-length Leadership in Practice episode to see the entire discussion in action.
Watch episodeTune in to our next live session!
LIP #273: Test Kitchen Thursday
Thursday, March 05, 2026 at 11:00 AM EST
Lessons from LIP #247
Related Content
🍞 Focaccia vs Pizza: Understanding the Differences
LIP #247 • Aug 11, 2025
🥖 The Science of Perfect Dough: Yeast, Gluten & Fermentation
LIP #247 • Aug 11, 2025
👨🍳 Tomato Preparation Techniques
LIP #195 • Aug 13, 2025
👨🍳 Mastering Paella Technique and Timing
LIP #140 • Jul 16, 2025
🥖 Fresh vs. Commercial Bread: The Health Impact
LIP #148 • Jul 16, 2025
💡 Tip
Related lessons are found using AI-powered semantic search based on this lesson's content.