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Twice baked crisp and airy focaccia


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One large focaccia, or pizza.

 

  • 485g bread flour (or 470g AP flour mixed with 15 g vital wheat gluten)
  • 390g tepid water
  • 15g salt
  • 15g sugar
  • 4g dry or instant yeast

 

One to four days before baking:

  • In a stand mixer bowl, mix water, sugar and yeast. Add flour and salt.
  • Mix slowly until combined.
  • Knead for 3-5 minutes. Let rest for 7-10 minutes. 
  • Repeat kneading and resting the dough for a total of 3-4 kneading cycles.
  • Cover and refrigerate.

 

Before baking:

  • Knead the dough in it's bowl (in stand mixer, or with a spatula / large spoon).
  • Lightly grease one large parchment paper.
  • Pour the dough on the paper.
  • Cover, with something that won't stick to the raising dough (I use a deep oven baking sheet).
  • Let raise for 1.5 to 2.5 hours.
  • ~
  • Preheat the oven with a baking steel or baking stone in it, to 250 d C, at least 45 minutes before it's time to bake.
  • With wet hands, poke the dough to evenly distribute air bubbles and give it a roughly rectangular or circular shape.
  • Place any toppings, such as herbs (rosemary's my go to), thinly sliced vegetables, etc.
    • You can also use it to make pizza. Only put sauce at this point - cheese should be added after the first bake.
  • Place the parchment directly on the steel / stone and bake until the bread has risen, and only starts to deepen in color at spots, apx 8-10 minutes.
  • Place on a cooling rack and remove parchment.
  • Cool the breads at least partially, a minimum of 15 minutes.
  • It can be frozen at this point.

 

When ready to serve:

  • Brush the breads with olive oil, the more the merrier. For pizzas, only brush the bottom side.
  • If making pizza, this is the stage to add cheese.
  • Place in a hot oven, 210dC to 230dC.
  • Bake until the the bread is crisp and reddish-golden, 7 to 15 minutes. 
  • Serve while warm, with olive oil for dipping, cheeses or as a sandwich.

 

 


PXL_20200830_185324994.thumb.jpg.eb2564d9d216602178d34f2a30937113.jpgPXL_20200830_191304927.thumb.jpg.898d28dd769aaaf1a060df2b6f9413b9.jpgPXL_20200830_182446528.thumb.jpg.f58dfb4c315c5a9a9ae02e34a1acb37a.jpgPXL_20200830_183410900.thumb.jpg.6457e1d3a944348cc34e37a2e5984db9.jpg

 

Edited by shain (log)
  • Like 3
  • Delicious 2

~ Shai N.

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44 minutes ago, shain said:

One large focaccia, or pizza.

 

  • 485g bread flour (or 470g AP flour mixed with 15 g vital wheat gluten)
  • 390g tepid water
  • 15g salt
  • 15g sugar
  • 4g dry or instant yeast

 

One to four days before baking:

  • In a stand mixer bowl, mix water, sugar and yeast. Add flour and salt.
  • Mix slowly until combined.
  • Knead for 3-5 minutes. Let rest for 7-10 minutes. 
  • Repeat kneading and resting the dough for a total of 3-4 kneading cycles.
  • Cover and refrigerate.

 

Before baking:

  • Knead the dough in it's bowl (in stand mixer, or with a spatula / large spoon).
  • Lightly grease one large parchment paper.
  • Pour the dough on the paper.
  • Cover, with something that won't stick to the raising dough (I use a deep oven baking sheet).
  • Let raise for 1.5 to 2.5 hours.
  • ~
  • Preheat the oven with a baking steel or baking stone in it, to 250 d C, at least 45 minutes before it's time to bake.
  • With wet hands, poke the dough to evenly distribute air bubbles and give it a roughly rectangular or circular shape.
  • Place any toppings, such as herbs (rosemary's my go to), thinly sliced vegetables, etc.
    • You can also use it to make pizza. Only put sauce at this point - cheese should be added after the first bake.
  • Place the parchment directly on the steel / stone and bake until the bread has risen, and only starts to deepen in color at spots, apx 8-10 minutes.
  • Place on a cooling rack and remove parchment.
  • Cool the breads at least partially, a minimum of 15 minutes.
  • It can be frozen at this point.

 

When ready to serve:

  • Brush the breads with olive oil, the more the merrier. For pizzas, only brush the bottom side.
  • If making pizza, this is the stage to add cheese.
  • Place in a hot oven, 210dC to 230dC.
  • Bake until the the bread is crisp and reddish-golden, 7 to 15 minutes. 
  • Serve while warm, with olive oil for dipping, cheeses or as a sandwich.

 

 


PXL_20200830_185324994.thumb.jpg.eb2564d9d216602178d34f2a30937113.jpgPXL_20200830_191304927.thumb.jpg.898d28dd769aaaf1a060df2b6f9413b9.jpgPXL_20200830_182446528.thumb.jpg.f58dfb4c315c5a9a9ae02e34a1acb37a.jpgPXL_20200830_183410900.thumb.jpg.6457e1d3a944348cc34e37a2e5984db9.jpg

 

 

That looks excellent, shain! :)

  • Thanks 1

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

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