Cookbook talk:Focaccia II

Greece
Focaccia is derived from the Latin word focus so I doubt so much that it originated in Greece that I have removed the pertaining statement. Maikel (talk) 21:57, 22 May 2008 (UTC)

Cups
Cups are not a universal kitchen measure but mostly used in the USA. I'd prefer the metric system! Maikel (talk) 21:57, 22 May 2008 (UTC)


 * Indeed. In fact, for baked goods, it is better to measure ingredients by weight, not by volume. So this should really be in grams (or ounces) to be most useful. 128.197.81.180 (talk) 17:41, 28 October 2008 (UTC)

Errors
The ingredients call for 3 and 1/2 cups of all purpose flour but the direction use 4 and 1/2 cups. I don't know which is right but this recipe is inconsistent.


 * The recipe indeed is 4 1/2 cups of flour. It should possibly read something like, "Mix in as much of the remaining flour as you can knead in by hand", as is common in bread recipes. 24.6.48.246 (talk) 09:04, 16 April 2010 (UTC)
 * Agreed. Amounts of flours in bread recipes are best judged by kneading. If I get the chance to try this recipe, I'll see if I can measure. Perhaps "up to 4 1/2 cups of flour..." Dvortygirl (discuss • contribs) 05:23, 27 May 2012 (UTC)

Free license photos of process
I don't hang around here so much, so I'm not sure of all the details and routines, but I created a complete article on exactly this topic here. —Dvortygirl (discuss • contribs) 05:27, 27 May 2012 (UTC)

Grams and baker's percentages
I have added the conversion values from the USDA database. Please feel free to double check the values if you are so inclined, I do these conversions manually, and a mistake is always possible. I think the water value is more than a bit on the low side. Gzuufy (discuss • contribs) 00:41, 29 October 2014 (UTC)