Ingredients
2 cups warm filtered water ( microwave for 30 seconds )
5 cups bread flour (all purpose flour is ok too if it's King Arthur brand) 1 tablespoon instant or active dry yeast 1 tablespoon sugar 1 teaspoon kosher salt 8 tablespoons capers
4 tablespoons extra virgin olive oil to oil the pan Optional: 6 tablespoons chopped fresh rosemary To brush and for the topping
4 tablespoons extra virgin olive oil
2 tablespoons olive brine from real kalamata olives not from can or water
1-2 teaspoons Maldon salt flakes or sea salt or Kosher salt
Instructions
1. In a small bowl mix sugar, yeast and warm water, and let it bloom for 10 minutes
2. Sift the flour into a large bowl, add the yeast, sugar and water combo 3. Add capers, salt and herbs and mix well for about a minute using Danish dough whisk if you have (see in pic) or use your hands, or kitchen scraper
4. Cover it with stretch film and let it sit at room temperature for 2 to 3 hours –it will triple the volume, so make sure you have a very large bowl
5. Pour the oil into an 18-by-12-inch rimmed baking sheet - here is my work horse pan that I have been using since 2004 (highly recommended >>> https://www.ebay.com/itm/123303044630?hash=item1cb56f2616:g:lPsAAOSwO~5bba6D:sc:ShippingMethodStandard!34221!US!-1 )
Use a bowl scrapper to scrape the dough onto the baking pan. Make sure both your hands are well oiled so that the oil permeates the raw dough, gently pull and stretch the dough across the pan.
6. Using middle three fingers of both hands, create deep dimples all over the surface for classical look or just leave it alone.
7. Let the dough rise in warm environment until risen over the edges of the pan. You can use oven; Just turn the oven on for 30 seconds and turn it off. This might take 60 to 90 minutes 8. Preheat oven to 400 F. 9. Emulsify the brine/water, olive oil and pour the emulsion on the dough and brush the dough-try not to deflate it
10. Sprinkle salt and gently place focaccia in the oven in middle rack
11. Bake for 40 until the top of the focaccia is evenly golden brown -
12. Either let it cool a bit in the pan or move to a rack to cool if the bottom is too dark.
13. While it's warm I like having the crunchy edges with Pecorino Romano cheese or simply dip into high quality, peppery extra virgin olive oil
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