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Archive for January 31st, 2022

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We hosted another couple for New Year’s Eve, it was supposed to be two couples but, you know, Covid; the other couple cancelled because they were not comfortable in coming over by transit (they don’t have a car any more) not because they had it. I made a series of tapas for the evening to tried and spread out the night as much as possible and one such dish was a replica of a burrata dish with golden beat carpaccio that we have had on several occasions at a local Italian restaurant. They serve it with the lightest, fluffiest focaccia so I, of course, had to recreate it. The crust is only slightly crispy, just like theirs, which I achieved by brushing the top with water about 5 minutes before the timer finished.

A deliciously chewy and flavourful bread.

No Knead Olive Oil Focaccia

Ingredients:

  • 670 g Italian “00” Flour
  • 10 g instant yeast
  • 10 g milk powder
  • 15 g salt
  • 10 g Fleischmann’s Bread Booster
  • 500 mL warm water
  • 60 mL Extra Virgin Olive Oil (plus additional for drizzling)

Directions:

  1. Spray a 28 cm x 39 cm pan with cooking spray or EVOO and drizzle an additional 1 to 2 tablespoons of EVOO on the bottom.
  2. Combine all of the dry ingredients and mix well. Add the olive oil to the warm water and mix vigorously. Pour the olive oil water into the dry ingredients and whisk vigorously with a Danish Dough Whisk until entirely combined. The dough should appear very loose and shaggy.
  3. Allow to rest in a warm dark place for about an hour or until doubled in size.
  4. When doubled, pour the dough into your prepared pan and spread it out as evenly as you can pressing your fingertips into the dough to achieve the traditional pock marks on a focaccia. Pour another 45 mL Extra Virgin Olive Oil onto the top. Allow to rest another 30 minutes.
  5. Preheat the oven to 375°F. After dough has rested, bake for 30 minutes or until golden. If you prefer a chewier crust, brush the top occasionally with water. Allow to cool slightly before slicing into it. 
    1. This is the Danish Dough Whisk I use.
    2. Use a flavourful Olive Oil.
    3. Bread freezes very well. Make sure you take out as much air from the bag as possible.

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