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Bulk homemade focaccia
Hey everyone,
I'm hosting a gathering of about 25 people this summer, and I want to channel my passion for cooking into it. My plan is to bake about 4 or 5 large homemade focaccias with a variety of toppings (parm/rosemary, tomato sauce, cheese, etc.) so there's something for everyone.
It feels like a smart, crowd-pleasing option, but scaling it up has me questioning if I'm being too ambitious.
I don't have a kitchen aid by the way.
A couple of questions for the group:
-Do you have a favorite recipe or workflow that scales up well for a crowd? -How can I organize the dough prep ahead of time so I'm not stuck in the kitchen for two days straight? Do I make one huge dough and divide it after?
Would love to hear your tips on prepping that much dough successfully. Thanks in advance! submitted by /u/mcprep
