New focaccia recipe

[beergut]

 I posted my focaccia recipe on here before, and I have since improved on it, allowing me to make what I feel is the perfect loaf of focaccia bread. 

Recipe:

Biga:

1 cup all-purpose flour
2/3 cup of warm water
1/2 tbsp instant yeast

Biga is starter dough. Italian artisan bakers used to leave a little dough for the next day to be used as their starter when they began making bread in the morning. Biga helps make for a lighter, airy bread that has the holes you desire in the crumb.

Dough:

2 1/2 cups bread flour
1.5 tbsp instant yeast
1.25 cups warm water
1/4 cup extra virgin olive oil
1 tblsp salt

Topping: Italian seasoning

Mix biga and let rest for 24 hours.

Pour biga into mixer bowl. Add dough ingredients, mix on low for 8 minutes until dough ball is created.

Remove dough, place in bowl and cover to rise.

After 30 minutes, remove cover, fold dough four times each side, cover again.

Repeat 30 minutes later.

Repeat 30 minutes later.

After third rise, flour two pans, and separate dough into two round loaves. Cover with Italian herbs, then primp with fingers. Cover with olive oil.





Preheat oven to 400 degrees while letting both loaves rise again.

Once oven reaches temperature, bake for 20 minutes.



Remove, let cool for 10 minutes, cut and enjoy.



Hint: Do yourself a favor, slice off a piece while it is still warm, dip it in olive oil and some balsamic vinegar, and enjoy this bread the way it is meant to be enjoyed. 

[dee27]

Nice texture