Ligurian Focaccia

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Taken from Salt Fat Acid Heat

For the dough:

• 2½ cups (600 grams) lukewarm water
• ½ teaspoon active dry yeast
• 2½ teaspoons (15 grams) honey
• 5 1/3 cups (800 grams) all-purpose flour
• 2 tablespoons (18 grams) Diamond Crystal Kosher salt or 1 tablespoon fine sea salt
• ¼ cup (50 grams) extra-virgin olive oil, plus more for pan and finishing
• Flaky salt for finishing

For the brine:

• 1½ teaspoons (5 grams) Diamond Crystal Kosher Salt
• ⅓ cup (80 grams) lukewarm water

In a medium bowl, stir together water, yeast, and honey to dissolve. In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula  until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume.

Spread 2 to 3 tablespoons oil evenly onto a 18-by-13 inch (46-by-33 cm) rimmed baking sheet. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. Pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward.  The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched.

Dimple the dough by pressing the pads of your first three fingers in at an angle.  Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill dimples.  Proof focaccia for 45 minutes until the dough is light and bubbly.

Thirty minutes into this final proof, adjust rack to center position and preheat oven to 450°F (235°C). If you have a baking stone, place it on rack.  Otherwise, invert another sturdy baking sheet and place on rack. Allow to preheat with the oven until very hot, before proceeding with baking.

Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula.  To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more.

Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack to cool completely.

Serve warm or at room temperature.  

To store, wrap in parchment and then keep in an airtight bag or container to preserve texture. Gently toast or reheat any leftover focaccia before serving. Alternatively, wrap tightly to freeze, then defrost and reheat before serving.

MXF

My Notes: This was good! The brine gives it an overall saltiness that is enjoyable. Nice crust, nice chew. I tried it as a sandwich, but honestly I think it's best just on its own. My own photo.

Irish Buttermilk Brown Bread

 

PREP: 10 mins

BAKE: 35 to 45 mins

TOTAL: 45 mins

YIELD: one loaf

• 4 cups (454g) King Arthur Irish-Style Wholemeal Flour or King Arthur Premium 100% Whole Wheat Flour
• 3 tablespoons (35g) sugar
• 1/2 cup (67g) buttermilk powder*
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups (340g) water*
• 1 large egg
• 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
• *Or substitute 1 1/2 cups buttermilk in place of the water and buttermilk powder.
• Topping: 1 tablespoon (14g) melted butter

Preheat the oven to 375°F. Grease a 1 1/2 to 2-quart baking dish, or an 8" or 9" cast-iron skillet or cake pan that's at least 1 1/2" deep.

In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder.

In a smaller bowl, whisk together the water (or buttermilk), egg, and melted butter or oil.

Make a well in the dry ingredients and pour in the liquids. Stir together until blended and no dry spots remain; the dough will be soft and sticky. In fact, it's probably more of a stiff batter than a soft dough.

Scoop the dough into the prepared pan, mounding it in the center. Brush the top with the melted butter. Wait 5 minutes for liquid to be absorbed by the flour before baking.

Bake the bread for 35 to 45 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Remove it from the oven, and serve warm.

MXF

My Notes: I haven't done this with wholemeal yet, but like a mix of 1/2 whole wheat, 1/4 all purpose, 1/4 rye flour. It's very hearty, easy to make and a good breakfast with butter and jam. I also sprinkle course salt on top before baking.

Rosemary Olive Oil Bread

 From King Arthur Baking

PREP: 20 mins

BAKE: 45 to 50 mins

TOTAL: 5 hrs

YIELD: 1 loaf

• 3 cups (361g) King Arthur Unbleached All-Purpose Flour or bread flour
• 2 teaspoons instant yeast or active dry yeast
• 2 teaspoons kosher salt or sea salt
• 1/3 cup (67g) olive oil
• 3/4 cup (170g) water + more as needed
• 1 to 2 tablespoons chopped fresh rosemary, to taste

Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water 1 tablespoon at a time until the mixture forms a ball and is slightly sticky to the touch.

Turn the dough onto a floured work surface and knead in the rosemary by hand until the dough feels smooth. Place in a bowl, cover, and let rise until doubled, about 2 hours.

When the dough has risen, deflate it and shape it into a round ball (boule). Flour a brotform or line a bowl with a well-floured kitchen towel and place the loaf into it, seam side up. Cover and let rise for 1 to 2 hours, until puffy.

When the dough is almost fully risen, preheat the oven to 425°F. Place a cast-iron skillet on the floor of the oven (or on the lowest rack). Place a baking stone on a rack above the skillet.

When you're ready to bake, turn the dough out onto a peel or a parchment-lined baking sheet. Dust the top with flour and slash the top.

Slide the loaf onto the baking stone. Carefully pour 1 cup (227g) hot water into the skillet to create steam and immediately close the oven door.

Bake the bread for 45 to 50 minutes, until the crust is golden brown and the bottom sounds hollow when tapped. The internal temperature should read 200°F when measured with a digital thermometer. Remove from the oven and cool on a rack.

Remove the bread from the oven and cool it on a rack.

Store the bread, well wrapped, on the counter for up to three days. Slice and freeze for longer storage.

MXF

My Notes: I love this bread except that it is too crumbly. I assume I'm not kneading it long enough even though the dough is smooth. Still working on it! I use A LOT of rosemary too. I made this with 1/4 wheat flour and the rest bread flour. Best texture so far--not crumbly at all.