The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Focaccia a la Ciril Hitz

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Mirko's picture
Mirko

Focaccia a la Ciril Hitz

This is my family favorite meal, I could bake every week.

Focaccia 100% Bread Flour

 

Poolish:

Bread flour …..... 433g

Water ….............. 433g

Inst. Yeast …....... 0,4g (1g fresh yeast) I used fresh yeast 

Total …............... 866,4g / 16-18 hours at 75°F

 

Final dough:

Bread flour …...... 805g

Water …............... 532g

Inst. Yeast …................ 1.6g (4g fresh yeast) I used fresh yeast

Salt ….................. 24g

Poolish …............ 866,4g

Total …................ 2229g

 

Mixing: First speed 6 min. and second 3-4 min. DDT 75°F

 

Bulk fermentation: 2 hours

 

Folding: every 30 min (three times)


Place dough into oiled sheet pan, drizzle olive oil over the top and push dough to outside of sheet pans with fingers. (Sprinkle some fresh garlic, rosmary, onion, olives or even what you like)

 

Final fermentation: 45 – 60 min. at 75°F.

 

Baking: 450°F in convection oven for 30-35 min.

Here Ciril's video on youtube: http://www.youtube.com/watch?v=hGB3V5cvJYE

After baking:

Ready to eat:

Happy baking

Mirko

 

 

 

flournwater's picture
flournwater

Nice looking focaccia Mirko.  In fact, I like the looks of yours much more than the one in the video.

You mentioned "Sprinkle some fresh garlic, rosmary, onion, olives or even what you like" but yours looks like you did more than "sprinkle" those olives.  Do you fold those in or are they pressed that far into the dough?

Mirko's picture
Mirko

Foldet into dough (first strech and fold), sorry I forgot to mention in recipe. First time I'm baked focaccia just sprinkled and 

olives get  dry, this time worked into dough. If you will use salted olives first rince dem out, additional salt will slow down the fermentation.

belle's picture
belle

Mirko..this is a wowee...I would love to try it but hope you could indulge me with the equivalent measurements that are non-metric (US measures).  In addition, I have a question about the poolish..do you make it and let it sit for a while before you add it to the recipe?  Thanks so much for sharing this with us..

Best..

Belle

dabrownman's picture
dabrownman

that this would also make a fine pizza dough too!  Very nice baking!  I've never had any problem with salty olives slowing down Italian flat breads,  even if many were used.  That crumb of yours is just fantastic.     It has to be delicious.

Put some Mojo de Ajo on it with some sun dried tomatoes inside ...... I've got to give it a try with yours looking so great!

Thanks for posting your recipe  too.

Happy Baking!

Mirko's picture
Mirko

Thank you for comments guys!

Belle: I'm sorry, but I never used US measures so I can't help you at this point (maybe anybody else in in Forum could

convert to US measures for you or try with online converter: http://www.metric-conversions.org/weight/ounces-to-grams.htm

I let ferment poolish for about 18 hours at room temperature (in my case 71°F)

Dabrowman: a few months ago I baked olive bread with salty olives and I was fairly surprised that my bread took so long

for proper fermentation. So I just trying to be carefull.

Mirko

belle's picture
belle

Mirko..I appreciate the link to the metrics converter...I will put it to good use..

I hope I can get the height and holes in the dough that you were able to achieve with your focaccia..

 

Best,

Belle

 

 

Mirko's picture
Mirko

I think you will definitely get some nice holes because there is poolish and 78% hydration dough.

The dough is verry wet and sticky so wet your hands (or use some oil) when doing strech and folds.

Good luck

Mirko

scribble's picture
scribble

Ok I made this recipe and it came out ok. I think my measurnig of the yeast might have been the problem. What type of scale is everyone using that can get down to the tenth of a gram????????????????

I can't see to find any that go less than 1g.

lumos's picture
lumos

Scales : I've been using a mini scale like these for measuring small amount of ingredients, like dried yeast and salt. (Mine is Tanita KP-103 on the top)  If you search on internet under 'digital scale 0.1g increments), I'm sure you'll find a lot of them. There wasn't much choice when I bought mine several years ago, but these days there're normal-sized scales wtih 0.1g incremetns and a (relatively) new type of scale/spoon like, like this, too. But if you don't want to spend money on another scale,  a scant 1/4 tsp  is roughly 0.8 - 1 g dried yeast.

 

Great looking focaccia, Mirko, btw. Thank you for sharing.  :)   I also make 50% poolish focaccia often, but with a little lower hydration (about 75 %) plus addition of some olive oil.   Must try your (or Hitz's) recipe soon..... though I have to hand-mix the dough as I don't have a machine...:p    Have you tried retarding this for a long time, like overnight/16+ hrs? 

isand66's picture
isand66

You don't a scale go lower than a gram.  The weight of less than 1 gram is so small it won't matter.

Song Of The Baker's picture
Song Of The Baker

I agree Ian.  Whenever I have a recipe that calls for, let's say 12.5 g of salt, I just add till scale tips to 12 g, then I just add small pinches well before it tips to 13 g.  That will be close enough.  I used to be worried about this, but no longer.

John

isand66's picture
isand66

For the above recipe just measure 1 gram and remove half of it by eye and you will be fine

Song Of The Baker's picture
Song Of The Baker

Mirko.  I have only baked focaccia twice last summer but you have reminded me how much I would love to have this bread around the house again.  Thanks and great bake!

I am a fan of brushing the tops with olive oil then sprinkling with coarse salt after the bake.

John

lwalper's picture
lwalper

Wow, what yummy looking bread. An overnight pre-ferment on the poolish sounds good too. We just had a little pizza party (baked 35 pies) with a 62% hydration dough and an overnight poolish. There was a little dough left over so baked a couple of 350gm boules--again, WOW!

As far as measuring the yeast for the poolish -- just a pinch will do for this volume -- ¼ tsp. or less.

Most digital scales weigh in both grams and "US measures" (pounds / ounces / tenths of ounces), but, for me I find it dificult to think in pounds / ounces (16/lb) / and tenths of ounces. I've got an Excel spreadsheet with various bread formulas in it. All the math calculates on a base 10 number scale so all the numbers wind up being in grams / kilograms (or pounds / tenths of pounds). It's easy to scale the recipe. If I want 10 loaves of bread instead of 2 I just put "10" in the appropriate cell and the entire formula recalculates for that volume of dough. If I want 2 pizzas instead of 35, same process. It's also handy for changing ingredient percentages -- like the salt for instance. I see this recipe has about 1.9% salt. If you wanted 2.1%, just enter that value and the entire formula is automatically recalculated.

SO ... get a scale that reads in grams with an accuracy of 1 gram and work your formulas in grams. You'll find it's a lot easier than trying to work in the odd pounds / ounces. You'll find that you really don't have to completely "understand" the metric system - just use it a little bit and soon it will become second nature for you. A nice dinner roll is about 50-60 grams; a nice loaf of bread (in a "1 lb" pan) is about 900 grams; a nice dinner boule for 4-5 people is about 350-400 grams.

There are others, but the My Weigh KD-8000 is a good choice.