Uncooked Focaccia Dough with garlic, rosemary topping
Baked, Whole Focaccia
Leaning Tower of Focaccia...check out the crumb
So I posted a few days back about good recipes for focaccia. Thank you all for your suggestions. I did a little research and developed a hybrid formula of my own. I baked it for the first time tonight and I am very happy with the results. It came out with a very crispy, browned crust and a chewy, open crumb. It was delicious and just what I was looking for...
The recipe is below...
500 g of KA bread flour
150 g refreshed, starter (100% hydration, also KA bread flour)
4 g of SAF instant yeast
11 g of sea salt
25 g of olive oil
15 g of rendered, liquid pork fat (40 g of olive oil is probably okay) * I used guanciale (a cured Italian cut of pork) that added great flavor to the bread. I sauteed it on low heat and discarded the solids, reserving the liquid fat
345 g of water
Mix all ingredients in bowl of the mixer, except for the salt, until it forms a loose dough. Mix on a slow speed for 5 minutes. Add the salt and mix on medium high speed (8 on my viking mixer) for 8-10 minutes until it clears the bottom of the bowl and passes the windowpane test.
Let it rise in an oiled container for 2 hours of bulk fermentation, turning and folding it every 45 minutes, a total of three times. Gently turn out the dough on a lightly oiled baking sheet and gently stretch it out about half way to the edges. Let the dough rest for a half an hour covered with plastic wrap. Stretch the dough again to the edges. I used an almost pizza-like technique lifting the dough up and letting the weight of the dough stretch it out. Try not to force the dough or degass it very much. Let it rest for another thirty minutes covered. If you need to stretch it out a few more inches do it now before you top it.
I took two large cloves of chopped garlic, a tablespoon of sea salt and 2 tbsps of chopped rosemary and ground it up to a paste in a mortar and pestle. Mix two tbsps of water and two tbsps of olive oil with the garlic-rosemary mixture. Brush on top of the dimpled surface of the dough.
Bake for 25 minutes in a pre-heated, 450 degree oven. Let it cool on a rack for 20-30 minutes and cut into desired shape...ENJOY!