I began with America's Test Kitchen recipe for focaccia.
That can be found here
But I made many changes.
The original recipe calls for:
- 1/2cup (2 1/2 ounces) unbleached all-purpose flour
- 1/3cup (2 2/3 ounces) warm water (100-110 degrees F)
- 1/4teaspoon instant or rapid-rise yeast
- 2 1/2cups (12 1/2 ounces) unbleached all-purpose flour , plus extra for shaping
- 1 1/4cups (10 ounces) warm water (100-110 degrees F)
- 1teaspoon instant or rapid-rise yeast
- Kosher salt
- 4tablespoons extra-virgin olive oil
- 2tablespoons chopped fresh rosemary
But here's what I did:
To make the biga, I mixed
1/2 cup AP flour
1/2 cup water
1/4 teaspoon yeast.
That is left to work overnight,
covered with a glass plate.
To make the dough, I used
4 ounces whole-wheat flour
8.5 ounces AP flour
10 ounces water
1 teaspoon yeast
Then I followed the original work plan.
After 15 minutes, I added 1/2 teaspoon salt.
Then every half-hour for three times, I folded the dough.
After the last fold, I preheated the oven to 550 degrees
and spread the dough on a rimmed cookie sheet that had been greased with
one tablespoon olive oil.
I used a silicone pastry brush to spread the dough,
dipping the spreader into one tablespoon of olive oil.
Just before baking, I dusted the top with one teaspoon of
Tanna's Tuscan Sea Salt.
You can order it at: http://www.chutneyunlimited.com/tuscan.php
The result is a salty, but not too salty, crisp but chewy bread.
It is excellent with soup.
Here's the bean soup
comments. We love to hear from folks.