Huh? What?
is one Smokin' Farker
Today's bake. I've baked this on a grill, or you could bake it over a fire in a Dutch oven. You'll have to experiment to get times right for those.
Foccacia
Ingredients
1. Whisk together in mixer bowl and let sit for 15 minutes to proof
225g warm water
10g active dry yeast
16g sugar
2. Measure into 2 bowls and set aside
65g olive oil into each bowl
3. Whisk together in separate bowl and set aside
500g all-purpose flour
25g vital wheat gluten
10g diastatic malt powder
18g kosher salt
Optional – Herbs. Fresh is better than dried. Chopped fresh basil is very good.
Method
- When ingredients in section 1 are proofed (15 minutes) put dough hook on mixer and set to low speed. Add just one of the bowls of olive oil to the mixer. Not both. You’ll need one of the bowls of olive oil later on.
- Bit by bit, spoon the ingredients in section 3 to the mixer letting the mix incorporate before adding more. This will keep the mix from getting thrown out of the bowl. When all the mix is added to the bowl, turn the mixer up to medium and knead for 5-7 minutes. If the dough is looking very sticky, add flour, a tablespoon at a time until the dough pulls away from the side of the bowl.
- Form the dough into a ball. Lightly oil both a bowl, and the dough ball. Place the ball in the bowl and cover with cling wrap and let raise until doubled in size.
- When raised, pour you second bowl of olive oil onto a sheet pan with sides. I use a quarter sheet pan, but a larger pan will do. The larger the pan, the thinner the bread will be. Place the dough on a sheet pan. Try not to splash the olive oil over the sides of the pan.
- Carefully stretch the dough out to fill the pan. If it gets elastic and starts springing back, cover it loosely with plastic wrap and let it rest for 15 minutes. Then try stretching it out again. You may have to let it rest several times to get it to cover the pan.
- When it covers the pan, let it rest while you heat your oven to 425F.
- When the oven is at temp, drizzle a little more olive oil over the bread and using your fingertips, firmly press indentations all over the top of the bread. Sprinkle the top with flake salt
- Bake for 25-30 minutes, or until top is the desired brown. A larger pan, with thinner bread will bake faster, so watch it.
- Remove from oven and cool on rack.
Foccacia
Ingredients
1. Whisk together in mixer bowl and let sit for 15 minutes to proof
225g warm water
10g active dry yeast
16g sugar
2. Measure into 2 bowls and set aside
65g olive oil into each bowl
3. Whisk together in separate bowl and set aside
500g all-purpose flour
25g vital wheat gluten
10g diastatic malt powder
18g kosher salt
Optional – Herbs. Fresh is better than dried. Chopped fresh basil is very good.
Method
- When ingredients in section 1 are proofed (15 minutes) put dough hook on mixer and set to low speed. Add just one of the bowls of olive oil to the mixer. Not both. You’ll need one of the bowls of olive oil later on.
- Bit by bit, spoon the ingredients in section 3 to the mixer letting the mix incorporate before adding more. This will keep the mix from getting thrown out of the bowl. When all the mix is added to the bowl, turn the mixer up to medium and knead for 5-7 minutes. If the dough is looking very sticky, add flour, a tablespoon at a time until the dough pulls away from the side of the bowl.
- Form the dough into a ball. Lightly oil both a bowl, and the dough ball. Place the ball in the bowl and cover with cling wrap and let raise until doubled in size.
- When raised, pour you second bowl of olive oil onto a sheet pan with sides. I use a quarter sheet pan, but a larger pan will do. The larger the pan, the thinner the bread will be. Place the dough on a sheet pan. Try not to splash the olive oil over the sides of the pan.
- Carefully stretch the dough out to fill the pan. If it gets elastic and starts springing back, cover it loosely with plastic wrap and let it rest for 15 minutes. Then try stretching it out again. You may have to let it rest several times to get it to cover the pan.
- When it covers the pan, let it rest while you heat your oven to 425F.
- When the oven is at temp, drizzle a little more olive oil over the bread and using your fingertips, firmly press indentations all over the top of the bread. Sprinkle the top with flake salt
- Bake for 25-30 minutes, or until top is the desired brown. A larger pan, with thinner bread will bake faster, so watch it.
- Remove from oven and cool on rack.
