Focaccia!

I'll do my best... It really was simple, and based on a formula published by Weekend Bakery in July 2013.

It begins with a 100% hydration poolish of 250 g bread flour, water and a tiny pinch of instant yeast that is combined and allowed to develop on the counter for 12-15 hours. The result is a bubbly and very jiggly mass, to which add 450 g BF, 400 g water, 1 1/2 tsp instant yeast and 14 g salt.

Here's where I departed from the original. Rather than use a mixer until it forms an amazing windowpane, I chose the lazy, low-tech way of stretching and doing my best to fold this glop in its bowl with a scraper every time I wandered through the kitchen for the next 1 1/2 - 2 hours. Then I partially degassed it, drizzled with a bit of olive oil, then flopped it onto oiled parchment in the pan and attempted to coax it into a flat-ish and rectangular-ish blob.

I topped mine with thyme leaves, red pepper flakes, a little garlic powder, red onion, capers, grape tomatoes, parmesan cheese, a light sprinkle of flaked salt, and a drizzle of olive oil. The final proof happens as you're prepping and adding toppings, so almost immediately, it went into a 450F oven (reduced to 425F after 15 minutes) for a total of 25 minutes.

I've made this one several times now, and really enjoyed the simple process. And since some of it is stored in the freezer, we're still enjoying eating it. The texture is good, very soft and resilient, easily sturdy enough to split and use for sandwiches. I think it would be softer if some or all of the flour was AP, but using a mixer may be more necessary with less protein. Mine remained thicker in the center, no matter how hard I tried to even out the blob.All in all, good eating and few complaints. One lesson learned from a previous experience - when using sun-dried tomatoes, use the ones packed in oil and not those that are dry-packed (unless you mix them into the dough) - they burned and we had to pick them all off.

I hope you'll try this one, Ian. Happy baking and Happy Spring to you and your menagerie!

Cathy