Ingredients:
Poolish
350 g bread flour
500 ml water*
1/8 tsp of instant yeast
Focaccia dough
200 g bread flour
1 tsp instant yeast
11 g (1 ¼ teaspoon) salt**
40 g extra virgin olive oil
Topping 1 (herbed oil)
80-100 g extra virgin olive
oil
1 tablespoon rosemary
1 tsp sweet powdered paprika
1 tsp thyme leaves
1 tsp chopped garlic
Topping 2 (Optional)
More powdered paprika
Black olives (sliced)
Cheddar cheese (grated)
* Original recipe called for
400 ml water, but mine required 500 ml water to achieve the right batter
consistency
** I used exactly 11 g salt
for my focaccia and found it a bit salty. It was even more salty with the
cheese! I would suggest around 1
teaspoon of salt.
Method (Using Poolish)
----------------------------------Day 1 - Making the poolish----------------------------------
1. Combine the flour (350 g) and
instant yeast together. Stir in the
water and mix till it resembles a heavy batter.
Cover with cling film and let set for 8-12 hours on the counter. Store in the refrigerator overnight.
----------------------------------Day 2 - Making the focaccia----------------------------------
1. To the poolish, add the yeast;
cover the yeast with the flour (200 g); Add the bread improver and salt on top
of the flour; and finally pour the oil somewhere near the edge of the bowl. Make sure you do not add the ingredients
altogether (the yeast may be killed if mixed directly with the salt).
2. Mix for about a minute just to
bring the ingredients together. Knead
for about 4 minutes with a dough hook.
Stop the mixer and let rest for 10 minutes. Knead for another 4 minutes and let rest for
10 minutes again (Resting allows good hydration). Finally, knead for 4 more minutes until the
dough is smooth and elastic. It should
be very sticky, clear the sides of the bowl but cling to the bottom of the
bowl.
3. With oiled hands, turn the
dough into a generously oiled bowl and form a ball. Flip the dough over to coat
both sides with oil. Cover and place in
the fridge overnight. Punch it down once
or twice if you like a finer crumb and a flatter bread.
----------------------------------Day 2 - Making the herbed oil----------------------------------
1. Warm the oil in a Microwave or
under a double boiler. Add the herbs and
spices. Store in an airtight jar.
----------------------------------Day 3 – Panning, topping and
baking----------------------------------
1. Remove the dough from the
fridge and let it warm to room temperature for about an hour.
2. Place the dough onto a well
oiled rimmed baking pan of about 13” x 18”.
Stretch until the dough nearly fills the pan. (If the dough becomes resistant to
stretching, a rest will make further stretching easier).
3. Spray the dough with cooking
spray and cover with plastic. Allow to
proof for 1-2 hours or until doubled in height.
4. Dimple the focaccia with oiled
fingers (Dip your fingers in the herbed oil).
Top with sliced olives and sprinkle with more paprika. Pour the herbed oil over the focaccia. Dimple some more!
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