This is another of Peter Reinhart's wonderful Bread story... this time its about Foccacia ...
Since its going to be a Foccacia story...shall I start with 'Once upon a time'?? Nah!! better skip that... otherwise someone will start to snooze without even reading... :)
Peter Reinhart has been mentioned again and again in my posts (bread related)... I have learned a lot about breadmaking and baking from him. His book ~ The Bread Baker Apprentice is like a bread bible to me... Whenever I am in the baking bread mood... I'd refer to his book... and I thought that I could remember all by heart... how wrong can I be!!! there are little pointers and prompters everywhere...
Just like this Foccacia... first attempt was a success (2 years ago)... Mr H and kids have been asking for more since... I decided to bake Foccacia again this week (requested by Miss E ... many moons ago)...
I was so chuffed with the outcome... It was the tastiest Foccacia I have ever tasted.... this time ...I use the Blood Orange infused Olive oil mix with Extra Virgin Olive Oil.. and for the herbs ~ I mixed in freshly chopped Rosemary and dried basil...
The wonderful aroma of Foccacia baking in the oven ... is so heavenly.. :)
- 5 cups of bread flour
- 2 teaspoon salt
- 2 teaspoon yeast
- 6 tablespoon olive oil
- 2 cups of water at room temperature
Mix flour, salt and yeast in a bowl of an electric mixer, on a slow or minimum speed (dough hook attached), stir. Slowly add in olive oil then water (careful not to use the whole 2 cups...stop adding once the dough looks wet and sticky ball). Once everything is well combine... increase the speed to medium for 5 to 7 minutes or as it takes to make the dough smooth and sticky... dough should clear sides of the bowl.
Transfer to a rectangular container.. I use pyrex at this stage (you may need to dust your hand with flour..) Pat the dough to a rectangle. Leave to rest for 5 minutes. Cover loosely with plastic wrap.
Stretch and fold while maintaining a rectangle shape and let it rest for 30 minutes.. repeat twice and mist with oil. Allow the covered dough to ferment on the counter for 1 hour... then refrigerate overnight (max 3 nights) for the flavour to develop.
- 1/4 cup extra virgin oilve oil
- 1/4 cup olive oil infused with blood orange
- 2 tablespoon fresh rosemary - chopped
- 1 tablespoon dried basil
- sliced kalamata olives
- extra fresh rosemary for topping
- freshly grounded seasalt
Place the extra virgin olive oil in a heat proof bowl. Place in microwave and microwave for 10 sec... check the oil.. it should be slightly warm (if not repeat the process ..using 10s bench mark)..add the blood orange infused olive oil... followed by the herbs... leave aside..
The last step :
Remove the container from the fridge at least 3 hours before baking...
Prepare the baking tray (I use swiss roll tray)... line with baking paper... spread some oil onto the paper. Lift the dough onto the baking tray... still maintaining rectangle shape. Spoon half of the herb oil on to the dough. Use fingertips to dimple the dough surface... spoon some oil again and work onto the dough... don't forget the toppings...
Proof the dough at room temperature for 3 hours or until the dough doubled in size.
Pre-heat the oven to 240C.
Place the pan or tray in the oven... reduce the temperature to 220c and bake for 10 minutes... rotate and bake again for another 5-10 minutes or until golden brown..
Remove pan from oven and immediately transfer the foccacia onto cooling rack... If the baking paper is stuck on the bottom... gently lift the foccacian and peel it off ...
Allow foccacia to cool for at least 20 minutes before slicing...