Focaccia Revisited
Awhile ago, there was a thread talking about pepper focaccia at Panera. I've never been to Panera, but I often put pepper in bread and was intrigued. I saw all kinds of "copycat" recipes on the 'net, which didn't agree with each other, and none of which read like I'd want to make them. They couldn't even agree on what kind of grind or when to add it. So much for that!
This week I wasn't motivated to bake bread because the prior loaf got dry before it was done--but moist enough to mold an foil my plans to make bread crumbs. Ick. But I remember the pepper focaccia idea, and the lazy recipe in this thread: https://www.gardenweb.com/discussions/6463428/focaccia-recipe-question-and-request#n=40
So I did that. I used some high protein 00 flour for 2/5 and bread flour for the rest, but just dumped the ADY in rather than trying to bloom it first, which killed it doing it the recipe's way, and my yeast stays in the fridge and doesn't need to be proofed. My 2qt. Anchor Hocking lidded glass measuring jug is perfect for chilling one loaf's dough. Today, however, I recalled all of a sudden that I wasn't so fond of the texture of this recipe (now you tell me!) so I kind of kneaded in the oil, and let it settle before setting it for the final rise in the pan. (I've gotten quite brave about going off script with bread.) I spent a TV show stripping the rosemary. It's from the garden and so fresh and tender, it mostly doesn't slide. Sigh. I wasn't in the mood to bash peppercorns at the appropriate time, so decided for a trial, I'd just use some coarse grind--and then got tired of sprinkling it, so it's only a little peppery. Next time, I'll make a point of dealing with the pepper well ahead of time.
Yes, there will be a next time. The crumb is a better texture, the bottom is crunchy (fried?), the flavor is good, and the extra olive oil is part of that. It did contract a lot when it hit the heat--common for slack doughs. I need to get the right sized pan, though, or adapt the recipe to the bigger than called for pan I have.
Anyway, it's good, and totally CF inspired. ;)
Comments (9)
- 6 months ago
- 6 months ago
- 5 months ago
Oh, no! With about a third left, there appeared fuzzy growth in the center of the bottom! i cut edges, which had nary a spot, off. Luckily the mold only reached about halfway up, and the yummy top was salvaged. And became this ever so easy, so suculent treat! Yellow mustard and sriracha daintily swirled, teeny tiny tomatoes, slice of sharp white cheddar. Zap one minute. Rest a minute. Zap 10 seconds. Patience for the tomatos to recede from scalding. Roll tomatoes back to well spaced. SO GOOD!
amylou321