Sunday Brunch Focaccia
Lucy was thrilled to make 2 breads in one week for a change and she really came up with a dusey too - a Lebanese, Greek, Italian and Mexican Focaccia.
This one was made with 10 g of half year old NMNF rye starter used to make a 10% pre-fermented whole rye levain at 100% hydration that was retarded for 24 hours.
After mixing in the Kroger dough flour, a clove of minced garlic, some really thick Lebanese Lebneh, enough water to make an overall 72% hydration and 2% Pink Himalayan sea salt, we did 125 slap and folds followed by 3 sets of stretch and folds all on 30 minute intervals. Total flour was 520 grams including the levain.
After a 30 minute rest we shaped it onto a ball and put it into an oiled stainless steel bowel and covered it in plastic wrap for a 120 hour retard yep 5 whole days.
We let it sit for an hour and half on the counter before stretching it a couple 3 times into a PAM sprayed jelly roll pan. Then we dimpled it with our finger tips and left it sit fir a half an hour.
We sprinkled on a tablespoon each of dried oregano and rosemary and then crushed the last of the home grown cherry tomatoes by hand over the top. Lucy found them in the back of the fridge where they have been waiting to be used for something interesting.
Rockfish Baha Tacos
Then we put on 4 different kinds of olives, half black and half green from Greece, Italy, Lebanon and Mexico. Then we grated on some Italian Parmesan and drizzled on some olive oil also from Italy.
Bake Day Breakfast
We seamed it with Mega Steam for 8 minutes at 450 F then took it out and spread in the 4 Mexican shredded cheese fairly thin and put it back in the dry oven at 425 F convection for about 15 more minutes.
Indian Chicken and Veggie Curry
When it came out we garnished with Thai Basil. We cut it with a pizza wheel and u=it was crisp on the bottom and soft on top.
It was great as it was fir sure but with some fresh Mozzarella, smoked sausage and pepperoni, spicy pizza sauce, mushrooms red bell peppers and onions, this would make a nice Pan Pizza that Chicago would be proud of.
I could tell you how great this will b e for lunch tomorrow's sandwich with Lucy's home made pork, beef, lamb gyro meat and Tzadziki sauce but I haven't made it yet and it might not happen