More Great Recipes: Bread

foccacia


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Member since 2014

Serves | Prep Time | Cook Time

Ingredients

Bead flour 2720 g
Water 1800 g
Olive Oil 280 g
Salt 55 g
Yeast (dry yeast)17 g

450 oven


Add all ingredients into the mixing bowl; starting with the liquids first and mix until the dough is fully developed. After the dough has been mixed, give the dough bulk fermentation of 60-90 minutes Divide the dough into 1# 2 oz (500 g) pieces and shape the pieces round.


Bench rest the dough for 30 minutes more, so that the dough pieces/balls can relax.Carefully flatten the dough onto a peel which has been sprinkled with cornmeal. Brush the dough of with olive oil, garnish with ingredients if desired, and "shoot" the focaccia into the oven. Give steam after 3-4 pieces of dough.


Pairs Well With


Notes

a) Sun-dried tomatoes 8 oz

b) Basil 3 bunch

c) Roasted Garlic 5 heads

d) Grated Asiago 16 oz

e) Pitted Kalamative Olives 10 oz

f) Yellow Onion 2 # 8 oz

g) Fresh Herbs parsley, sage, rosemary,

thyme

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