Which Focaccia recipe amounts seem more accurate?

caflowerluverDecember 22, 2012

I got both these recipes from the Food Network website. The first one is from The Pioneer Woman, Ree Drummond.

1 1/2 cups warm water (not lukewarm)(24 Tablespoons?)
1 1/2 teaspoons active dry yeast
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt, plus more for sprinkling

The second is from Emeril Lagasse.
6 tablespoons warm water
1/4-ounce active dry yeast (2-1/4 tsp)
2 cups bread flour
1 1/2 teaspoons salt
2 teaspoons sugar
3 tablespoons extra-virgin olive oil

Comparing the two recipes, there is quite a difference in amount of flour to water to yeast. Which one do you think would come out the best?

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Just from a quick look hers will be like soup...you have to be used to ciabatta type wet doughs to handle this kind. His looks like it will be so dry as to be useless. Something is wrong with them both !

I will link a recipe that will definitely work. I use her formulas all the time and they are always perfect and easy to accomplish. Good Luck !! c

Here is a link that might be useful: focaccia on Wild Yeast Blog

    Bookmark   December 22, 2012 at 8:09PM
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trailrunner - I thought they both looked a little odd. Thanks for the link to the recipe. I will check it out.

    Bookmark   December 22, 2012 at 8:28PM
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