Focaccia, take four
This has been a very enjoyable baking project. This was the second half of the last focaccia dough that had rested in the fridge for 3 days prior to baking. I changed up the herbed evoo using dried basil this time. I found the fresh basil used in the last batches tended to burn and become a little bitter. This is not an issue with the dried herbs: rosemary, basil, oregano and Italian seasoning.
Last bake after dividing I pre-formed a ball and ended up with a square-ish loaf. This time I thought I would follow Peter Reinhart's lead and do a letter fold instead. This gave me a rectangular piece of dough about 268 grams. After 15 minutes rest I was able to coax the loaf into shape in my long loaf pan, drizzling generously with the herbed evoo and docking firmly with my fingers to coax things into place. I also sprinkled fine sea salt, fresh cracked black pepper and granulated garlic on to the oiled loaf. Yummmmmmm . . . .
I love this bread! Great snap to the crust and a nice soft crumb.
Fully proofed and ready to bake. Again baked 10 minutes at 500F with steam, turned and finished at 485 for 7 minutes. Okay, I promise this will be my last focaccia post . . .well maybe.
Happy baking! Ski
Comments
put the crust inward with generous cheese and salami putting the buttered crumb outside the sandwich and toast it in a paninni press, you will transport yourself back to Italy with a suitable Negroni cocktail. Well done and
Happy baking Ski
Well I was wondering what to do for lunch and your idea of using the panni press is excellent. I will have to make do with my George Foreman grill, but it does the job.
Happy Baking! Ski
It is even better than your last one. I can imagine the taste, very good and aromatic.
Happy baking!
Pre shaping using the letter fold as opposed to the ball let me shape the final dough more uniformly. Very happy with the results.
Happy baking! Ski