Author Topic: Focaccia alla WFM Olive Bar  (Read 2285 times)

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Offline Bill/SFNM

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Focaccia alla WFM Olive Bar
« on: December 21, 2011, 01:54:10 PM »
Not a big fan of Whole Foods Market, but I love their olive bar including all of delicacies that aren't olives. Here is a 24-hour room temp fermentation with wild starter that is moderately topped with:

Roasted red peppers
Sun-dried tomatoes
Capers
Anchovies
Mushrooms
Roasted garlic
While beans
Olives
Salami bits
Cippolini onions - balsamic glazed
Olive oil

 


Offline rcbaughn

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Re: Focaccia alla WFM Olive Bar
« Reply #1 on: September 26, 2012, 01:06:45 AM »
Do you have the formula for this bread Bill? I am wanting to give focaccia a try. It's a style I have never tried to make surprisingly.
More is better..... and too much is just right.

Offline Bill/SFNM

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Re: Focaccia alla WFM Olive Bar
« Reply #2 on: September 26, 2012, 09:29:11 AM »
A/P flour   100.00%
Water   70%
Starter   6%
Olive Oil   2%
Fresh Milk   6%
Salt       3%
Baked Potato 27%

I use potato flour (9%), but I prefer baked potato if I have one leftover. Typically loaf size is 820 grams of dough.


 

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