FOCACCIA

What a GREAT FOCACCIA MEETING we had yesterday!

We all did something a little different and all learned something new!

What we LEARNED:

1. Cold Ferment creates a chewier, more flavorful bread

2. Cold Ferment requires less yeast than room temp proofing as it ferments for a longer period of time

3. A FLAKY SALT is best on top of the focaccia because a fine sallt will dissolve quickly and make the surface too salty where a flaky salt will sit on top, create more of a "burst" of flavor and is visually appealing

4. Topping should be put on RIGHT BEFORE BAKING

5. DIMPLES should be made right BEFORE BAKING

6. DIMPLES should be filled with olive oil to keep bread moist

7. If your Focaccia does not brown, you can spread a bit more olive oil on the surface and turn the BROILER on for no more than 2 minutes. THIS IS AN OLD RESTAURANT TRICK!

MY CONVERTED FOCACCIA RECIPE:

Ingredients

5 cups bread flour (important)

3 cups warm water ( between 95 - 110 F)

2 ¼ tsp Active Dry Yeast

2 tsp salt

2 Tablespoons Fresh Herbs or 1 Tbsp. Dried

4 Tbsp olive oil (in dough)

3–4 Tbsp olive oil (for pan + top)

Flaky salt for Top (Maldon, Kosher or Sea Salt)

NOTE: A flaky salt is recommended because it won’t dissolve, adds more of a “just ‘ of flavor and is visually appealing. A fine salt will dissolve quickly and make the surface taste too salty.

Toppings of Choice; Olives, Rosemary, Sun Dried Tomatoes, Roasted Garlic

METHOD:

1. In a mixing bowl with dough hook, add in flour, salt and seasonings of choice;

Mix for 30 seconds.

2. In a glass cup, place warm water between 95 - 100 degrees then add yeast and whisk. Let sit for a minute or 2 to make sure it bubbles.

Add in olive oil and stir.

3. Add yeast into the flour mixture and mix until dough has pulled from tile sides.

It will be sticky; this is a good sign.

4. You can let it proof in the mixing bowl. Cover with plastic wrap for 1 hour.

5. Turn dough on to a ½ sheet pan greased with a few tablespoons of olive oil

and gently stretch the dough. It should be about 3/4”

IMPORTANT NOTE: the dough will not stretch for the entire sheet pan; make sure you stretch it only until it is ¾” thick and no thinner

6. Let sit/proof for about 2 hours or until you can make “dimples” that do not bounce back.

NOTE; the dough may look ready

In less than an hour but that is because at high altitude, the dough will rise fast but the structure has not set on the inside.

7. When dough is ready to bake, make “dimples” with your fingers, add about 3 tbsp. Olive oil til fill dimples then add your toppings…..

8. Bake for approximately 20 minutes.

If not brown, broil for no more than 2 minutes and watch closely.

INTERNAL TEMPERATURE OF 200 - 210 F.

Sun dried Tomatoes