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OK, I ventured into focaccia-land again today. KAF blitz no-fuss focaccia, for the second time. Sceptic7, I found the Norpro pastry rollers extremely helpful in making the dough reach all the edges. I didn't try flattening the dough, leaving it for 15 minutes, then flattening it again to rise. I decided to stick with KAF's directions, since it was only my second time. Thanks for telling me about the Norpro rollers!
BakerAunt, I found your comment about what speed to use on the stand mixer helpful. I could see the difference in the dough using speed 5 over whatever I used the first time. I also didn't put in a zillion dimples this time.
Yet, I still didn't end up with focaccia I could slice in the middle for sandwiches. It's 1" high all the way around. So I have a question about HOW you dimple the dough, if you remember. When you put your finger in the dough, do you touch the bottom of the pan, or just dimple it slightly?
I touched the bottom of the pan, and with each finger poke, the dough deflated more. It came up some in the baking, but it didn't reach the height of the dough before I poked it. If I had never poked it, I think it would have baked high enough to slice in the middle for sandwiches. But the dimples are focaccia's signature.
It's cooling now. Will slice it for the freezer soon, keeping some out for dinner asparagus soup.
Thanks, BakerAunt, for your detailed help. The 1% Lactaid milk I use has 1.5 g saturated fat per cup. It has 12 g sugar, which seems high to me. I'll have to compare milk labels at the grocery.
I used a calculator to do the arithmetic, but there's no guarantee I'm right. I had a professor who berated all the business students in his class because we need calculators. For what it's worth:
Mayo is more heart-friendly than butter in this recipe, IF 3/4 cup mayo would be equal to 3/4 cup butter. If that's the case, 18 grams saturated fat in the mayo, while 3/4 cup butter would have 84 grams saturated fat.
We don't have heart problems. I asked this question in case I ever want to make drop biscuits for someone with a heart ailment. Online, I found a recipe for olive oil drop biscuits -- 2 actually, and I'll try them both. What amuses me about my interest in drop biscuits is I don't even like biscuits. I eat them with soup if nothing else is available.
I guess I should say that the mayo I use that has 1.5 g saturated fat is full-fat Hellman's mayonnaise. Label says sugar is negligible (not their wording).
Yesterday, my husband made an emergency home repair that involved driving store-to-store looking for the part. So this morning I made him (for the first time) Butterless Drop Biscuits from Stephiecancook-cookpad.
https://cookpad.com/us/recipes/908535-butterless-drop-biscuitsMy husband said they're "very good," and had 3 with his breakfast. I have a question about the butterless part:
Recipe uses 3/4 cups mayonnaise instead of butter. From a heart-health standpoint, do you think mayo makes them more heart-friendly than butter? Or, are they about the same, since mayo has eggs?
Afterthought: I used only 2 teaspoons of sugar and only 1/4 teaspoon salt, and they are fine.
