Kamel Saci is a baker who grew up in Toulouse, but now lives and works in New York City, baking at Il Buco Alimentari e Vineria. Among many things for which to admire him, I love his doughs for pizza and focaccia. Basic and simple, he’s posted the recipe on his website.
His focaccia fino is particularly interesting, a no-shape loaf of bread that is imbibed in olive oil and cut straight from a slab of airy dough, then baked directly to a golden sweet finish. Given my penchant for sourdough, I adapted it. There’s an amazing shelf life and sweetness to this dough. Here is what I got from a mixed hybrid adaption as I ran low of yeast!
Download Kamel Saci Focaccia (%)
Hi, Kamel’s website is no longer functional. Can you post his Focaccia recipe please? I miss his bread so much! Thank you!
Posted!
Oh wow, thank you, Jeremy. No mention of a starter or process? Appreciate your help! Thank you!
Hi MN,
This was Kamels straight dough method, as for converting read this article.https://www.stirthepots.com/2016/12/micks-lesson.html