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Author Topic: "Emergency" Focaccia  (Read 917 times)

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Offline mitchjg

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"Emergency" Focaccia
« on: December 03, 2015, 10:08:30 PM »
It rained all day and I had a bee in my bonnet to bake more.  I have a steel pan that has been making everything stick.  I burned off the poor seasoning job I had done and have been reseasoning it all week.  I "had" to know if it was still going to stick.........

Bread Flour 100%
Water 80%
Oil 8%
Salt 2%
IDY 1.4%

Mixed the dough and let it sit for 40 minutes.  Then, several stretch and folds and let it sit again for 50 minutes.  Oiled the pan and panned the dough.  Dimpled and stretched it out, rest 10 minutes, dimpled and stretched more, rest 10 minutes, dimpled and stretched more.

Let it rise for 50 minutes.  Topped 1/2 with rosemary and salt - the other half was fresh oregano, pesto sauce dollops and parmigiana (added the last 5 minutes of the bake).

Thickness Factor was about 0.16

Baked for 22 minutes at 425.

All in all, it was about 3 1/2 hours.  I was expecting it to not taste particularly good given the fast ferment but it was really good.  I probably oiled the pan too much out of paranoia about sticking but the pan and focaccia survived each other with flying colors!

Yay!  ;D


« Last Edit: December 03, 2015, 10:22:13 PM by mitchjg »
Mitch

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