I finally made focaccia! I thought I should put this under the "every day foods" thread, but you know, it's not like I make it with any regularity. (Maybe I still will...)
In any event, it's quite the long process, but the rewards are great! You need to make a "poolish" dough (kind of a fermented dough) and let it age for a day or two (or in my case 4!) Then you throw the fermented dough in with the remainder of the dough ingredients and then you let it age or proof for for hours on the table/counter. Stretch and fold it a few times inbetween all of the aging. After, form it into a rectangle, douse it with lots of herby-oil and let it age more. Then...put some yummy toppings on it (I did some burnt carmelized onions, sundried tomatoes, parmesan. Bake in a very hot oven.
Anyway, long story short, this book: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread is faaaabulous for those of you who may be interested in making artesian breads. I've made three recipes in it so far and have yet to be disappointed. It does go a little bit overboard with "formulas" rather than "recipes" by saying it's 90% this to 10% that, but you know, if you've got a latent scientist within you, it's perfect!
Anyway, here's my result from this afternoon's baking:
My sundried tomatoes burnt during the baking probably 'cuz I cooked it about 10 minutes longer than I was supposed to, but they're still delish. The outside is lightly crispy due to all of the olive oil and the inside is bubbly goodness.
Anyway, if anyone would like the specific "formula" for this, let me know.
View attachment foccacia.jpg
In any event, it's quite the long process, but the rewards are great! You need to make a "poolish" dough (kind of a fermented dough) and let it age for a day or two (or in my case 4!) Then you throw the fermented dough in with the remainder of the dough ingredients and then you let it age or proof for for hours on the table/counter. Stretch and fold it a few times inbetween all of the aging. After, form it into a rectangle, douse it with lots of herby-oil and let it age more. Then...put some yummy toppings on it (I did some burnt carmelized onions, sundried tomatoes, parmesan. Bake in a very hot oven.
Anyway, long story short, this book: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread is faaaabulous for those of you who may be interested in making artesian breads. I've made three recipes in it so far and have yet to be disappointed. It does go a little bit overboard with "formulas" rather than "recipes" by saying it's 90% this to 10% that, but you know, if you've got a latent scientist within you, it's perfect!
Anyway, here's my result from this afternoon's baking:
My sundried tomatoes burnt during the baking probably 'cuz I cooked it about 10 minutes longer than I was supposed to, but they're still delish. The outside is lightly crispy due to all of the olive oil and the inside is bubbly goodness.
Anyway, if anyone would like the specific "formula" for this, let me know.
View attachment foccacia.jpg
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