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Olive, Tomato, and Rosemary Foccaicia (pics)
Posted on 2/13/19 at 12:56 pm
Posted on 2/13/19 at 12:56 pm
FSWY White Bread with 80% Biga
Total: 1,000 g white AP flour, 750g water, 24g sea salt, 2.64g instant dry yeast
Biga: mix 800g flour. 544g 85° water, and .64g (3/16 tsp) of ADY, let rest for 12-14 hours until roughly tripled in size
Bulk: Combine, 200g flour, 206g 105°water, 24g fine sea salt and 2g yeast together, add bugs, let and combine thoroughly. Let rest for 2.5-3 hours folding 2-3 times in first 1.5 hours
Divide, shape into 2 right rounds, and proof.
I baked one as a boule after 1 hour of hour of proving, but let the second round over prove for 2 hours total or so.
Spread EVOO lightly on half baking sheet with a bit of salt, put the dough on the pan, cover with 1/3 cup of EVOO, and spread dough into the corners using your fingertips to dimple. Add desired toppings.
Bake 12-15 minutes until light browned and cooked through.
Crumb
Total: 1,000 g white AP flour, 750g water, 24g sea salt, 2.64g instant dry yeast
Biga: mix 800g flour. 544g 85° water, and .64g (3/16 tsp) of ADY, let rest for 12-14 hours until roughly tripled in size
Bulk: Combine, 200g flour, 206g 105°water, 24g fine sea salt and 2g yeast together, add bugs, let and combine thoroughly. Let rest for 2.5-3 hours folding 2-3 times in first 1.5 hours
Divide, shape into 2 right rounds, and proof.
I baked one as a boule after 1 hour of hour of proving, but let the second round over prove for 2 hours total or so.
Spread EVOO lightly on half baking sheet with a bit of salt, put the dough on the pan, cover with 1/3 cup of EVOO, and spread dough into the corners using your fingertips to dimple. Add desired toppings.
Bake 12-15 minutes until light browned and cooked through.
Crumb
This post was edited on 2/13/19 at 12:57 pm
7
Posted on 2/13/19 at 1:12 pm to KosmoCramer
Flour, Water, Salt, Yeast by Ken Forkish is only $2.99 for Amazon Kindle.
This post was edited on 2/13/19 at 1:15 pm
Posted on 2/13/19 at 1:58 pm to KosmoCramer
quote:
Flour, Water, Salt, Yeast by Ken Forkish is only $2.99 for Amazon Kindle.
I just bought it.
Is it any good?
Posted on 2/13/19 at 2:02 pm to KosmoCramer
Pretty, but I'd put that back in the oven for a bit longer. Color = flavor, I prefer a "bold" bake a/k/a Euro bake. Brown to dark brown, rather than pale golden.
Another thought: spread on the pan & gently stretch to fill corners, add toppings, and let it rise a bit more before baking. This allows the toppings to "sink" a little bit, rather than poke up and rest on top.
I love focaccia...if you divide that dough into 4ths, you can make 9" rounds in disposable cake pans. It makes a good hospitality gift or freezes nicely right in the cake pan (easy to reheat).
Another thought: spread on the pan & gently stretch to fill corners, add toppings, and let it rise a bit more before baking. This allows the toppings to "sink" a little bit, rather than poke up and rest on top.
I love focaccia...if you divide that dough into 4ths, you can make 9" rounds in disposable cake pans. It makes a good hospitality gift or freezes nicely right in the cake pan (easy to reheat).
Posted on 2/13/19 at 2:04 pm to KosmoCramer
His pizza book, Elements of Pizza, is pretty good too.
Posted on 2/13/19 at 2:08 pm to SmokedBrisket2018
quote:
I just bought it.
Is it any good?
Perfect for beginners. I'm cooking my way through it now.
Posted on 2/13/19 at 2:09 pm to hungryone
quote:
Pretty, but I'd put that back in the oven for a bit longer. Color = flavor, I prefer a "bold" bake a/k/a Euro bake. Brown to dark brown, rather than pale golden
I'm still working my way up to the dark brown. I like a softer crust for eating.
Posted on 2/13/19 at 2:14 pm to KosmoCramer
That looks good KC. Are those feta stuffed olives?
Posted on 2/13/19 at 2:17 pm to t00f
Yes they are. My wife lives feta 
Posted on 2/13/19 at 2:17 pm to KosmoCramer
Me too, she has good taste . 
Posted on 2/13/19 at 2:23 pm to KosmoCramer
All you do now is bake bread?
Posted on 2/13/19 at 2:41 pm to KosmoCramer
Nice work!
Here's a sourdough focaccia I made a couple weeks ago.
Here's a sourdough focaccia I made a couple weeks ago.
Posted on 2/13/19 at 3:05 pm to Trout Bandit
Now that's a color I'd eat. Pretty crumb.
If I wasn't so lazy, I'd post pics of my favorite sfincione, a Sicilian cousin of focaccia: same sort of dough, with a second rise in the pan, topped w/tomato puree, anchovies, and finely grated pecorino or caciocavallo. Salty goodness.
A big pan of focaccia, cut into long fingers (like breadsticks), served w a side of marinara, will disappear in an instant at a party.
If I wasn't so lazy, I'd post pics of my favorite sfincione, a Sicilian cousin of focaccia: same sort of dough, with a second rise in the pan, topped w/tomato puree, anchovies, and finely grated pecorino or caciocavallo. Salty goodness.
A big pan of focaccia, cut into long fingers (like breadsticks), served w a side of marinara, will disappear in an instant at a party.
Posted on 2/13/19 at 3:52 pm to Walt OReilly
quote:
All you do now is bake bread?
It's not very time consuming. Most of it is idle wait time.
You should try it, Walt. It's a good de-stresser.
Posted on 2/13/19 at 4:56 pm to KosmoCramer
That looks great. There is a good segment on traditional focaccia on salt acid fat heat
Posted on 2/13/19 at 4:58 pm to jamboybarry
I've seen that episode.
Posted on 2/13/19 at 8:11 pm to KosmoCramer
I have found that focaccia is hard to make a crust that gets too crunchy as it gets darker. I would agree that a typical loaf can get too dark (outside of being burnt), but that extra nutty flavor from the browning with olive oil is what I crave when I make foccacia.
Posted on 2/13/19 at 10:40 pm to lsurulzes88
I'll go darker next time
Posted on 2/14/19 at 10:22 am to KosmoCramer
quote:
I'm still working my way up to the dark brown. I like a softer crust for eating.
If that's the case, then put it in a plastic bag after it has cooled and leave overnight. The dark crispy crust will have a soft texture & all the flavor of the browned goodness.
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