Foccaccia from pain a l'Ancienne
Last night and this morning's bread was a foccaccia made from Peter Reinhart's pain a l'Ancienne:
I made the dough last night, replacing about 20% of the four with King Arthur's white white whole wheat (a entirely whole wheat flour that's lighter in color and flavor because of the kind of wheat used). I used King Arthur bread flour for the rest. It's an extremely wet dough; the water weight is fully 80% of the weight of the flour.
I poured the dough into a half-sheet pan and pressed it gently into the corners, spreading it liberally with oregano olive oil. (I had pooled some on the bottom of the pan first, so it's olive oil-y all over). It baked at 450 for about 17 minutes, and came out a lovely golden brown.
It's got fairly large, even holes, an almost chewy texture, and a lot of flavor. I'm going to have to try baguettes from this same some time soon.