Focaccia.
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| Bakers Flour | 300 grams | 10.59 oz | 100.00% |
| Starter @100%hyd (fully active) | 264 grams | 9.32 oz | 88.00% |
| Water (just warm) | 86 grams | 3.04 oz | 28.67% |
| 1/4 Cup Extra Virgin Olive Oil | 50 grams | 1.77 oz | 16.67% |
| 1 Tsp salt | 3 grams | 0.11 oz | 1.00% |
| 1/4 Tsp Mixed Herbs (optional) | 1 grams | 0.04 oz | 0.33% |
- Total Flour Weight:
- 300 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
Mix all ingredients and let stand covered for 15 minutes. Knead for at least 10 minutes preferably 12 minutes, you will not need any extra flour to knead this.
Proof for 3 - 3 1/2 hours or until at least doubled. Then gently knead for about 30 seconds.
Put dough onto an ungreased non-stick baking tray and flatten gently to about 20mm thick, then proof for 30 minutes.
I then put rosemary leaves on top and firmly dimple the top with the tips of my fingers, push right into it. Then brush with some olive oil and let it pool a bit in the dimples.
Bake in a pre heated fan forced oven at 230C for 18 - 20 minutes.
Let cool for an hour before cutting
Replies
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Interesting recipe. I have only one problem with it: Italian focaccia is baked in hoodles of oil!! Or it would just taste like a thick pizza...
I've just made this for the second time, except I have added peeled cherry tomatos, fresh spinach and marinated garlic & chive boccocini cheese. Here's the result.