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:

The result is a salty, but not too salty, crisp but chewy bread.
It is excellent with soup.
MMMMmmmmm, good!

Here's the bean soup.


Published 3/11/12
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Some of my other kitchen experiments:
You can click on these links to see them.
Altoids copycat
Apple pie
Bean Soup
World's greatest Biscuits
Blooming Bread
Blueberry Buckle
Challah Bread
Dill Pickles
No-Knead Bread
Peanut Butter
Raised Rich Rolls
Raisin Bread
Yorkshire Pudding or Popovers