The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

B’s Five Layer Hidden Focaccia

bakerb's picture
bakerb

B’s Five Layer Hidden Focaccia

OK! OK! OK...I had this idea to use pesto, olives, & cheeses, you know, yum Italian flavored stuff, in a bread loaf, and I thought I'd just use the rolled-out, then rolled-up technique, but then I thought of trying this:

B’s Five Layer Hidden Focaccia½ the dough of Floyd’s Italian Bread…nice wet flippy dough…1 jar Organic Bella Terra Sun-Dried Tomato Pesto, 3 oz.7 pimento stuffed green olives, sliced¼ t. fennel seeds, toasted & slightly crushed4 hunks sun-dried tomatoes, chopped2.2 oz. freshly grated Parmesan Reggiano1 oz. fresh mozzarella piecesDivide dough into 3 pieces, 2 large & 1 small…Stretch or pull one of the large pieces to about 10 - 11 inches in diameter …place on peel on cornmeal sprinkled parchment…spread ½ of the pesto, ½ of the olives, ½ of the fennel seeds, ½ of the tomatoes, & ½ of the cheeses onto the dough within ½ inch of the edge…Begin to preheat  the oven, stone, & water pan to 550 degrees, convection…Stretch or pull the small piece of dough to just barely cover the toppings…spread on the rest of the toppings, in the same order as above, to the edge of the second dough…Stretch or pull the last large piece of dough the same size as the original…mist the bare edge of the original dough with water…place the last piece of dough on & press & seal the edges…check for large air pockets between the top dough & the toppings underneath & poke a hole to release the air…My prebaked loaf was about 1 inch high x 12 inches diameter…it sat for about 15 minutes while the oven finished heating…Thoroughly mist the loaf with water…slide the parchment & loaf onto the stone, pour 1 c. hot water into water pan & mist the loaf again…mist 4 more times, 30 sec. apart…lower temperature to 450 degrees, convection (lower temperature 25 degrees if no convection)…bake 22 minutes, rotating once…207 degrees internal temp…

My baked loaf ended-up measuring 2 inches high x 11 inches in diameter… I did not slash it, it didn’t split as it baked and only leaked slightly on the top in 2 places…the crust was dark, doughdoughloafloafloafloafcrumbcrumbcrumbcrumbcrumbcrumbcrumb layerscrumb layersthin and crispy, the crumb was airy & moist and the” toppings” were oh so flavorful…I guess, if anything, I would add more olives & cheese...

NOW IF I CAN JUST GET THE PICS IN HERE, NEVER DONE THAT!...
bakerb's picture
bakerb

Does anyone know why my recipe format changed?...it was normal with the ingredients listed with instructions below...then when I clicked submit, it changed to this difficult to read paragraph format...

Thanks!  Beth

cnlindon's picture
cnlindon

That 's a delicious looking loaf. I wouldn't worry about the format of the recipe...we'll figure it out. Thanks for the pics and congrats on the great bread.

 

-Chad

spsq's picture
spsq

and to think I spent this whole frigid, frigid day baking bread/cookies/muffins/soup.... and now THIS is all I want!

AnnieT's picture
AnnieT

Beth, that looks so delicious! I would love to make it and wonder why I couldn't bake it on the stone covered with the ss mixing bowl to save the hot water and spritzing? My bowl is big enough, I think. Congratulations on making it "out of your own head" as my late m-i-l used to say, and thank you for sharing, A.

bakerb's picture
bakerb

Thanks for your kind comments...

Next time I may try broken-up browned Italian sausage and/or sauteed mushrooms, onions, & garlic...fresh basil, too...

Beth

bakerb's picture
bakerb

This really is not a difficult recipe, but I think the above format makes it seem so, here's the way it should look:

B's Five Layer Hidden Focaccia½ the dough of Floyd’s Italian Bread…nice wet flippy dough…1 jar Organic Bella Terra Sun-Dried Tomato Pesto, 3 oz.7 pimento stuffed green olives, sliced¼ t. fennel seeds, toasted & slightly crushed4 hunks sun-dried tomatoes, chopped2.2 oz. freshly grated Parmesan Reggiano1 oz. fresh mozzarella piecesDivide dough into 3 pieces, 2 large & 1 small…Stretch or pull one of the large pieces to about 10 - 11 inches in diameter …place on peel on cornmeal sprinkled parchment…spread ½ of the pesto, ½ of the olives, ½ of the fennel seeds, ½ of the tomatoes, & ½ of the cheeses onto the dough within ½ inch of the edge…Begin to preheat  the oven, stone, & water pan to 550 degrees, convection…Stretch or pull the small piece of dough to just barely cover the toppings…spread on the rest of the toppings, in the same order as above, to the edge of the second dough…Stretch or pull the last large piece of dough the same size as the original…mist the bare edge of the original dough with water…place the last piece of dough on & press & seal the edges…check for large air pockets between the top dough & the toppings underneath & poke a hole to release the air…My prebaked loaf was about 1 inch high x 12 inches diameter…it sat for about 15 minutes while the oven finished heating…Thoroughly mist the loaf with water…slide the parchment & loaf onto the stone, pour 1 c. hot water into water pan & mist the loaf again…mist 4 more times, 30 sec. apart…lower temperature to 450 degrees, convection (lower temperature 25 degrees if no convection)…bake to 22 minutes, rotating once…207 degrees internal temp…My baked loaf ended-up measuring 2 inches high x 11 inches in diameter… I did not slash it, it didn’t split as it baked and only leaked slightly on the top in 2 places…the crust was thin and crispy, the crumb was airy & moist and the” toppings” were oh so flavorful…

 

bakerb's picture
bakerb

OK, I need help...how do I get my recipe to stay the way I've typed it?

Any help would be appreciated! Thanks!

Beth 

 

Mini Oven's picture
Mini Oven

  • Go back to the recipe with pics and click on edit.
  • Then make sure you are in the tiny print (sometimes it's doubled, make sure you edit the bottom one). put your curser where you want it to start separating and click on the three dot symbol in the tool bar on the comment page. Now everytime you move the cursor and press the shift button, it should list producing a dot.
  • When everything is the way you want it press preview comment (make sure you correct in the lower version if it splits) Then press the Post comment box. It should happen.
  • You can try it in the recipe box first and then erase it and repeat in the head box with photos.
  • Mini O
I just did some underlining and it didn't happen.....hmmm
bakerb's picture
bakerb

Thanks, Mini Oven...I'll try it...

Beth