|Focaccia fresh out from the oven|
- The Pane Valle Maggia from Ninive
- A few of the breads from the mixed bread basket from the crowd of der-sauerteig.de
- The awesome Pane Tipo Altamura that the brotdoc is prescribing us
- A wonderful beer bread by Ylva (I LOVE beer breads)
- Masterchef de Algibeira made one with black olives
- Bocadinhos de acucar Rosemary and cherry tomato
- Sugarprincess Juschka mit Trauben und karamellisierten Fenchelsamen
- Brie com goiabada with one that has potatoes and chilis
- A quick Garlic Tomato Focaccia bread by Bao / Bread from Hong Kong
- Italy’s cindystar is making a focaccia with grapes?
|Focaccia with brown surface and melted cheese, fresh from the oven|
- 190 g wheat flour
- 190 g water
- 0,2 g fresh yeast
- 360 g wheat flour
- 238 g whey
- 4 g fresh yeast
- 1 table spoon of dried thyme
- 10 g salt
- 100 ml olive oil
- 1 garlic clove
- some herbs (see whatever fresh herbs you have and like
- 1 chili
- green olives cut in half
- sun dried tomatoes
- 100 ml herb infused oil
- 50 g grated gran padano cheese
- olive oil to grease the baking pan
|Toppings, sun dried tomatoes, olives, infused herb oil|
- Mix all the ingredients of the main dough together and knead them well, 7 minutes at least
- Now let the dough rest for 2.5 hours and stretch and fold it every 30 - 45 minutes so the gluten structure can develop
- Now pop the dough in a bowl and put it in the fridge for at least 12 hours
- Take the dough out of the fridge. Now grease a baking pan well with olive oil. Put the dough on the baking pan. Pour the herbs infused oil on top of the dough and start to stretch the dough on the pan with your fingers carefully apart. Don't use too much force or the dough will tear. Stretch the dough as wide as possible using your finger. There will be a lot of your finger marks in the dough. Leave them. Don't try to even them out. They will give the focaccia the typical look. Let it rest
- After a 20 minutes rest at room temperature (best is around 25 Celsius), stretch the dough one more time using the above described method. Let it rest for another 10 minutes.
- Now add the toppings (but not yet the cheese) on top of the dough and massage them in with your fingers and let everything rest for about 30 minutes.
- Now we pop the bread in the preheated oven at 250°C for about 20 minutes. Then we sprinkle the cheese on top and bake another 10 minutes to perfection.
|Dough stretched in the baking pan|
|Toppings on the dough in the pan|
This bread will be submitted and hopfully participate in the following baking events:
- Panissimo by Sandra and Barbara, which is hosted and organized this month organized by Menta-e-rosemarin
- Na zakwasie i na drożdżach, which (I believe) means something like Panissimo in Polish (it's been too long I have not been in Poland but I will support the sister event of Panissimo there anyway becuase they got some awesome breads there, don't miss out on checking it out).
- Like always, I will try to post this self-made bread to the wild yeast spotting webpage like every time I am baking one as I thing this awesome blog event always deserves my support
- This bread will be featured on Zora's Bread Baking day as discussed before, just click on the picture on the left.