Clark Deutscher
TVWBB All-Star
Foccacia
This came from Peter Rhineharts a Bread Bakers Apprentice. I believe there are a few minor changes I have made but the base of this reipe is his.
2 1/2 C Unbleached bread flour
1 1/2 C Water room temp
1/4 t instant yeast
combine and ferment for three or four hours at room temp. You can use then or put in the fridge for up to three days. Make sure to take out at least an hour before you use it.
2 2/3 C bread flour
2 t salt
1 1/2 t instant yeast
6 T olive oil
3/4 C water lukewarm
Mix dry, add wet and first mix. form a ball. Knead the dough until it is smooth. This is a wet dough so it is easiest to do this with a wooden spoon and moving the bowl around. Or else just use a stand mixer. I do it by hand and it usually takes about 6 or 7 minutes of good kneeding. If using a stand mixer mix until it is about 80 degrees.
Press into a rectangle and fold three ways like an envelope, flip seam side down. Do this every thirty minutes 5 times. Pour 1/4 cup or so of herb oil on a cookie sheet. Put the dough in cookie sheet covered with parchment and shape to size of the cookie sheet using only your finger tips. Also pour half of the herb oil on it. Let sit 2 hours. Then reshape with fingertips and add the remaining oil, cheeses and any other toppings (olives, jalapenos etc....). Heat oven to 500 F Put in pan and lower to 450. Bake 10 minutes rotate pan and bake 5 - 10 minutes more,
To make the herb oil take about 1/2 c of dried herbs ( I typically use herbes de provence with lavander) or a cup of fresh with 2 cups of olive oil heat in pan to no more than 100 degrees and let sit.
Clark
This came from Peter Rhineharts a Bread Bakers Apprentice. I believe there are a few minor changes I have made but the base of this reipe is his.
2 1/2 C Unbleached bread flour
1 1/2 C Water room temp
1/4 t instant yeast
combine and ferment for three or four hours at room temp. You can use then or put in the fridge for up to three days. Make sure to take out at least an hour before you use it.
2 2/3 C bread flour
2 t salt
1 1/2 t instant yeast
6 T olive oil
3/4 C water lukewarm
Mix dry, add wet and first mix. form a ball. Knead the dough until it is smooth. This is a wet dough so it is easiest to do this with a wooden spoon and moving the bowl around. Or else just use a stand mixer. I do it by hand and it usually takes about 6 or 7 minutes of good kneeding. If using a stand mixer mix until it is about 80 degrees.
Press into a rectangle and fold three ways like an envelope, flip seam side down. Do this every thirty minutes 5 times. Pour 1/4 cup or so of herb oil on a cookie sheet. Put the dough in cookie sheet covered with parchment and shape to size of the cookie sheet using only your finger tips. Also pour half of the herb oil on it. Let sit 2 hours. Then reshape with fingertips and add the remaining oil, cheeses and any other toppings (olives, jalapenos etc....). Heat oven to 500 F Put in pan and lower to 450. Bake 10 minutes rotate pan and bake 5 - 10 minutes more,
To make the herb oil take about 1/2 c of dried herbs ( I typically use herbes de provence with lavander) or a cup of fresh with 2 cups of olive oil heat in pan to no more than 100 degrees and let sit.
Clark
