Another Focaccia for the Daughter
We sent a picture of the last focaccia to the daughter and she said that she wanted on when she was here this weekend. This one was a bit different because Lucy is so old she can’t remember from one minute to the next and never liked doing the same bread twice anyway when she could remember.
This one is only SD with no Instant yeast kicker. The levain was 100% hydration, 15% pre-fermented flour with the 10% whole grains (rye, red and white wheat) in the levain. The last one didn’t have any whole grains at all.
The dough flour was half AP and half bread flour instead of mostly bread flour. Overall hydration was the same at 71%. The levain and the dough were retarded for 24 hours and last time the dough was retard for 5 days.
Smoked Sweet Italian sausage for dinner.
We did 2 sets of slap and folds of 100 and 25 slaps and then 3 sets of stretch and folds from the compass points all on 30 minute intervals before retarding in an oiled bowl. We let it warm up for an hour and a half on the counter before shaping it into the PAM sprayed jelly roll pan.
4 of these smoked chicken thighs went into the Hatch Green Chili with Smoked Chicken, white beans and fresh corn.
After shaping we covered it with plastic wrap and let it proof for an hour before dimpling and putting on the toppings. 1 T each of dried rosemary and oregano were dimpled into the dough first. Grape tomatoes are then squeezed over the top, the juice spread around and the tomatoes placed on top. Then red and green onion, orange and red bell peppers, crimini and brown trumpet mushrooms and 4 different halved olives were placed on top and them covered with a dusting of Parmesan cheese.
It's not dinner without a great salad.
The last thing was a drizzle of olive oil and Into the 450 F oven it went for 8 minutes of Mega steam. Then the steam came out and a layer of Monterey Jack cheese went on and back into the 425 F Convection oven it went for another 13 minutes. When it came out we put on another layer of grated Parmesan and fresh Thai basil and a bit more EV olive oil.
Yes it it a the Avozilla Avocado! This one is a cross between the West Indies and Guatamalen Garantuan varieties. The are a couple of other ones grown in Australia but they aren't smooth skinned like this one. This one was $2.
With the extra toppings this one was all that much better than the last one. We have been munching on it for lunch all weekend with a side of Persian cucumbers and Zatar, oregano and fresh dill infuse Lebneh mixed with Lebanese Greek style yogurt. Just plain deliciousness all around!
We froze some for the focaccia for the daughter to take back to her husband in Seattle later today. Sending him some more starter and lava rocks too. 4 posts in a month - Lucy has been busy,