I have not had luck so far getting the boule recipes to be high and domed. I get a nice crust but they are all on the flat side. 2 inches is the highest I have achieved. So I have decided to make everything as a flatbread instead. This has worked out well: prep time is reduced, baking is shorter; plus everyone likes tearing off a piece of bread instead of waiting for it to be sliced.

I have been using the light wheat recipe and making things like middle eastern breads and foccacia with onion and fresh rosemary.

We are bringing lunch tomorrow to our son’s apartment, who is a hard working medical student. He LOVES homemade bread so this would be a nice surprise. I want to bring the onion foccacia, but…am I better off shaping it at home, and baking it there; or can I par-bake it at home and just finish it at his place? His apartment is an hour away. We are bringing the main dish in the slow cooker. His oven is not calibrated and is probably way off. I am afraid the bread will either dry up before it is brown, or burn. We have baked chicken in it but never anything that required a precise temperature.

Thanks!

1 follow preparation steps for recipe
2 begin baking at the recipes usual temp
3 remove the loaf from oven when it begins to darken in color[about 90% of baking time]
4allow loaf to cvool on rack,place in plastic bag
5 to bake place on baking stone in preheated oven.bake until browned approx 5 to 10 mins

Shelley

I prebake Sicilian Pizza. The end crust is about 1 1/2 inches thick.
The Calzo Pizza is thicker yet.
Been doing this for 47 years.

If you can , give it a test run.
LOU

I would bake your foccacia until it is done and just warm it up at the last minute.

Ann