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Try out this fabulous flavoursome foccaia for the kitchens of
nosphaer
I want to share with everyone my latest vegetarian creation, based off of a method I learned recently in a culinary course.
It is for Focaccia, an Italian flatbread with a simple, inexpensive recipe!
This kind of bread is one of my most favorite, and I hope you'll all give it a try.
Ingredients:
— 1 TBSP Active-Dry Yeast (Usually one well-filled machinemade packet holds approximately this much, but measure to be certain.)
— 12 Fl. Oz (355 ml.) Warm water*
— 1 TBSP Granulated/White or Turbinado/Raw Sugar
— 1lb. 2oz. All Purpose or High Gluten Flour (BY WEIGHT)
— 3 oz. Black Olives, Drained, Crushed by hand. (BY WEIGHT)
— 1 TBSP Olive Oil
— 1 to 2 TBSP Granulated Garlic
— "3 Sprigs" thyme / about 1/4 tsp fresh thyme leaves.
— 1 TBSP Preferred Salt Free Mediterranean Seasoning (I adore a mix that we have here, called "Cavender's", which is actually Greek, yet delicious. Make your own with spices like basil, oregano, and garlic!)
— "50 cracks" / about 2 to 3 tsp Fresh-Ground Black Pepper
— 2 tsp. (or more) Salt / Sea Salt
— Olive Oil, Salt, Black Pepper (All to visual/taste preference)
*Water must be just barely warm to the touch, (80-115°F/25-45°C) and it should be free of chlorine, so boil tap water or leave it out overnight, if you can't use distilled or drinking water.
Procedure:
Activate your yeast from its dormant state by pouring it into the water mixed with your sugar. Use a somewhat small bowl for this. Allow it a few minutes to colonize (5 minutes will do), then set it to the side. In a larger mixing bowl, pour your weighed flour in, and spoon a little pit out in the center, called a well.
Pour your yeasty water mixture into the well, and fold the flour of your bowl into the center. While this is going on, add in your olives! (I recommend you use a soft rubber spatula for this)
Once you have scraped all the unmixed flour into the central dough, and you have it just mixed enough to appear consistent, you should set the dough in or on a clean surface, and rinse this mixing bowl clean. (Throughout this process, do NOT overmix the dough, unless you're a big fan of chewier breads.
This dough is to be mixed by a straight method, which essentially means you barely touch it at all, if possible, while mixing it.)
Coat your large mixing bowl in the 2 TBSP of olive oil and place the dough in it. Cover this dough with the herbs, seasonings, and all ingredients except the final ingredient. Do NOT mix toppings in, yet leave them on top.
Leave it to rise for 2 to 4 hours in a warm, not hot, location. Cover the bowl with a clean tea towel or plastic wrap, while rising is going on. (When your dough has reached twice or more than twice its initial size, you're good to go!)
Preheat your oven to 400 Degrees Fahrenheit or 205 degrees Celsius, and push the center of the risen dough ball down, releasing much of its compressed gases. This is called punching, but you seriously don't have to sock the dough. Just press it inward.
Place "parchment" baking paper or a thin layer of oil on a large baking sheet that is flat. Pour the dough out onto the sheet, and press it into a large oval, spreading the dough out to be about 3/2 inches thick throughout.
Giving the dough a few moments to accept its new shape, make a claw or paw-like shape with your hands. What matters is that your knuckles or fingertips jut out. Proceed to press dimples into the dough in rows, about 1/2 inch or less apart, throughout the surface of the dough. You can now season the bread, and the dimples are actually meant specifically for catching the seasonings, particularly the olive oil. Use your finest oil for this application, for it will be the most noteworthy of flavor.
Bake your bread in the heated oven for two back-to-back installments of 10 minutes, but rotate the bread halfway through. After the total of 20 minutes, your bread is finished. Immediately or, preferably, after some cooling, it should be ready to cut and eat.
This recipe is wondrously versatile. Top it heavily and bake it for longer as a "Roman Pizza", or omit olive oil and olives in light of raw garlic and a buttery garlic paste atop the loaf for a member of the garlic bread family!
Enjoy!
Try out this fabulous flavoursome foccaia for the kitchens of
nosphaer******************************I want to share with everyone my latest vegetarian creation, based off of a method I learned recently in a culinary course.
It is for Focaccia, an Italian flatbread with a simple, inexpensive recipe!
This kind of bread is one of my most favorite, and I hope you'll all give it a try.
Ingredients:
— 1 TBSP Active-Dry Yeast (Usually one well-filled machinemade packet holds approximately this much, but measure to be certain.)
— 12 Fl. Oz (355 ml.) Warm water*
— 1 TBSP Granulated/White or Turbinado/Raw Sugar
— 1lb. 2oz. All Purpose or High Gluten Flour (BY WEIGHT)
— 3 oz. Black Olives, Drained, Crushed by hand. (BY WEIGHT)
— 1 TBSP Olive Oil
— 1 to 2 TBSP Granulated Garlic
— "3 Sprigs" thyme / about 1/4 tsp fresh thyme leaves.
— 1 TBSP Preferred Salt Free Mediterranean Seasoning (I adore a mix that we have here, called "Cavender's", which is actually Greek, yet delicious. Make your own with spices like basil, oregano, and garlic!)
— "50 cracks" / about 2 to 3 tsp Fresh-Ground Black Pepper
— 2 tsp. (or more) Salt / Sea Salt
— Olive Oil, Salt, Black Pepper (All to visual/taste preference)
*Water must be just barely warm to the touch, (80-115°F/25-45°C) and it should be free of chlorine, so boil tap water or leave it out overnight, if you can't use distilled or drinking water.
Procedure:
Activate your yeast from its dormant state by pouring it into the water mixed with your sugar. Use a somewhat small bowl for this. Allow it a few minutes to colonize (5 minutes will do), then set it to the side. In a larger mixing bowl, pour your weighed flour in, and spoon a little pit out in the center, called a well.
Pour your yeasty water mixture into the well, and fold the flour of your bowl into the center. While this is going on, add in your olives! (I recommend you use a soft rubber spatula for this)
Once you have scraped all the unmixed flour into the central dough, and you have it just mixed enough to appear consistent, you should set the dough in or on a clean surface, and rinse this mixing bowl clean. (Throughout this process, do NOT overmix the dough, unless you're a big fan of chewier breads.
This dough is to be mixed by a straight method, which essentially means you barely touch it at all, if possible, while mixing it.)
Coat your large mixing bowl in the 2 TBSP of olive oil and place the dough in it. Cover this dough with the herbs, seasonings, and all ingredients except the final ingredient. Do NOT mix toppings in, yet leave them on top.
Leave it to rise for 2 to 4 hours in a warm, not hot, location. Cover the bowl with a clean tea towel or plastic wrap, while rising is going on. (When your dough has reached twice or more than twice its initial size, you're good to go!)
Preheat your oven to 400 Degrees Fahrenheit or 205 degrees Celsius, and push the center of the risen dough ball down, releasing much of its compressed gases. This is called punching, but you seriously don't have to sock the dough. Just press it inward.
Place "parchment" baking paper or a thin layer of oil on a large baking sheet that is flat. Pour the dough out onto the sheet, and press it into a large oval, spreading the dough out to be about 3/2 inches thick throughout.
Giving the dough a few moments to accept its new shape, make a claw or paw-like shape with your hands. What matters is that your knuckles or fingertips jut out. Proceed to press dimples into the dough in rows, about 1/2 inch or less apart, throughout the surface of the dough. You can now season the bread, and the dimples are actually meant specifically for catching the seasonings, particularly the olive oil. Use your finest oil for this application, for it will be the most noteworthy of flavor.
Bake your bread in the heated oven for two back-to-back installments of 10 minutes, but rotate the bread halfway through. After the total of 20 minutes, your bread is finished. Immediately or, preferably, after some cooling, it should be ready to cut and eat.
This recipe is wondrously versatile. Top it heavily and bake it for longer as a "Roman Pizza", or omit olive oil and olives in light of raw garlic and a buttery garlic paste atop the loaf for a member of the garlic bread family!
Enjoy!
******************************Category All / Tutorials
Species Unspecified / Any
Size 640 x 480px
File Size 82.4 kB
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