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MaryIsobel

MaryIsobel

1 hour ago, MaryIsobel said:

Decided this morning with no forethought, that I want foccacia to go with our "soup from the freezer" dinner tonight. The basis of this is the King Arthur recipe for No Fuss Foccacia. I have bastardized it to death many times to align with how much time I have from start to table. I adjust the amount of yeast and the temperature environment where I let it rise, depending on how much time I have. I have also adopted Siman Nosrat's method of pouring a salt water brine over the dough prior to the second rise. 15 minutes into the second rise and it is getting lovely bubbles.

 

Ready to go into the oven at 425 for 30 minutes. Was going to incorporate olives but concerned about how salty it might be so left them out.

foccacia2.0 - 1.jpeg

MaryIsobel

MaryIsobel

1 hour ago, MaryIsobel said:

Decided this morning with no forethought, that I want foccacia to go with our "soup from the freezer" dinner tonight. The basis of this is the King Arthur recipe for No Fuss Foccacia. I have bastardized it to death many times to align with how much time I have from start to table. I adjust the amount of yeast and the temperature environment where I let it rise, depending on how much time I have. I have also adopted Siman Nosrat's method of pouring a salt water brine over the dough prior to the second rise. 15 minutes into the second rise and it is getting lovely bubbles.

foccacia - 1.jpeg

Ready to go into the oven at 425 for 30 minutes. Was going to incorporate olives but concerned about how salty it might be so left them out.

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