Author Topic: Focaccia Genovese using a starter  (Read 1949 times)

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Offline Matthew

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Focaccia Genovese using a starter
« on: June 05, 2010, 01:56:37 PM »
Focaccia Genovese with Starter            
            
156   g   Starter      Proof at room temperature for 8-10 hours
            
260   g   Water      
41.6  g   EVOO      Add to mixer with starter & begin mixing
    1   t   Sugar      
            
520   g   Flour       Add 3/4 of the flour to the mixer
            
13.5  g   Salt      Mix salt with remaining flour & add to mixer
            (mix for approximately 10 minutes)
            
Place in covered bowl & proof for 12+ hours            
            
Following Day:            
            
Dump on counter & do a stretch & fold            
Cover with a damp towel & let proof for 40 minutes            
Oil Pan, Press dough into pan & add salt on top            
Let proof for 1 hour @ 27-28 degrees            
Add EVOO on top & dimple the dough.  Add 1/2 cup tepid water on top & let            
proof for 1 hour & 50 minutes.            
Place focaccia in oven preheated @ 480 & immediately reduce temperature to 450.            
Bake for 15 minutes & I minute on broil.            
Remove immediately from pan & place on cooling rack.            
Brush with EVOO.            
            
Total Dough Weight: 991.12
Pan Size:  11.25 x 17
TF            0.19


 

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