Olive Focaccia
This is the recipe from the
Flour Cookbook that I have been using. Now that I have a kitchen scale (thanks little bro!), I can try the weighted version of the recipe instead of the volume version.
Methods:
1 3/4 cup water, at body temp (put your finger in it--should be neither hot nor cold)
1t active dry yeast
3 1/2 c (490 g) all-purpose flour (I ended up needing a little more at the end)
1 1/4c (190g) bread flour
3 teaspoons salt (I use 2 t sea salt in first step, and sprinkle sea salt on top at the end)
2 tablespoons sugar
1/2 cup olive oil in first step, 1/4 cup later
cornmeal
~1/4 cup olives, optional, which I did
I didn't have rosemary, but the original recipe calls for 2 T rosemary
1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and yeast and let sit for 20 to 30 seconds to allow the yeast to dissolve and activate. See previous entries
version 1 and
version 2 for the bowl version. I now use a stand mixer but the results are fairly comparable.
2. Dump the all-purpose flour, bread flour, 1 tsp. of the salt and the sugar onto the water and carefully turn the mixer on low speed. Let the dough mix for about 30 seconds. (To prevent the flour from flying out of the bowl, turn the mixer on and off several times until the flour is mixed into the liquid, and then keep it on low speed.)
3. When the dough is shaggy looking, drizzle in 1/2 cup of the oil, aiming it along the side of the bowl to keep it from splashing and making a mess.
4. With the mixer still on low speed, knead the dough for 4 to 5 minutes, or until it is smooth and supple. The dough should be somewhat sticky but still smooth and have an elastic, stretchy consistency. If it is much stiffer than this, mix in a few tablespoons of water; if it is much looser than this, mix in a few tablespoons of all-purpose flour. (for some reason, I always need to add in more flour)
5. Lightly oil a large bowl. Transfer the dough to the oiled bowl, and turn the dough to coat it with oil.
6. Cover the bowl with an oiled piece of plastic wrap or lint-free damp cloth. Place the bowl in a draft-free, warm place (78 to 82 degrees Fahrenheit is ideal; an area near the stove or in the oven with only the pilot light on is good) for 2 to 3 hours. The dough should rise until it is about double in bulk. (And if your house if freeeezing like mine so the dough doesn't rise after 3 hours...try perhaps turning the oven on, preheat it, and then turn the oven off and stick the dough in there)
7. Once the dough has risen, flour your hands and your work surface and turn the dough out of the bowl. Gently stretch the dough into a rectangle about 10 by 15 inches. I mix in the olives at this point although the recipe says to do it in step 11.
8. Sprinkle the cornmeal onto a baking sheet to keep the dough from sticking, and place the dough rectangle on the sheet. Generously flour the top of the dough, and then cover it loosely but completely with a piece of plastic wrap or a lint-free damp cloth. Place in a warm area for another hour or so, or until the dough rises a bit and gets puffy and pillowy.
9. Position a rack in the center of the oven, and heat the oven to 425 degrees Fahrenheit.
10. When the dough is ready, remove the plastic wrap and dimple the dough all over, using all 10 fingers and thumbs, and firmly poking straight down into the dough all the way to the bottom.
11. Sprinkle the chopped olives and rosemary evenly over the top, drizzle evenly with the remaining 1/4 cup of oil, and then sprinkle evenly with the remaining 2 teaspoons of salt.
12. Bake for 35 to 45 minutes, or until completely golden brown on the top and bottom. (My oven temperature might be a little off... I haven't needed as long as the book says since moving into this house...it's more like 30 min for me...in past ovens, 40 min is ideal). Lift the dough and make sure the underside is browned before pulling it out of the oven, or you will end up with soggy focaccia.
13. Let cool on the pan on a wire rack for about 30 minutes, or until cool enough to handle, then cut into serving pieces.
Results
Voila!
The focaccia will keep in a closed paper bag at room temperature for up to 3 days, or tighly wrapped in two layers of plastic wrap in the freezer for up to 2 weeks. If frozen, thaw at room temperature for 3 to 4 hours and refresh in a 300-degree-Fahrenheit oven for 5 minutes, or refresh, directly from the freezer, in a 300-degree-Fahrenheit oven for 12 to 15 minutes.
For sandwiches, I've been reheating the bread as well, and/or using it for pressed paninis. Delicious! For New Year's Day, I fried two eggs and drizzled with jack cheese, and served on top of split open focaccia and served with a side of spicy breakfast potatoes. Delicious.
