Finally! I have been wanting to do this Foccacia Art and today is the day. The Rosemary and Basil was picked from my porch garden today earlier. The Foccacia with polish method. This recipe I got it from just one bite website
I N G R E D I E N T S
Mix 8 to 10 hours before mixing the final dough:
- Measured Grams Ingredients
- 1 cup 227 g. Water (room temperature)
- 1-1/2 cup 227 g. All-Purpose Flour (unbleached, unbromated)
- 1/4 tsp. 1/4 tsp. Instant Yeast
M I X I N G T H E P O O L I S H
- In a mixing bowl, combine the water, instant yeast, and all-purpose flour
- Mix the ingredients with a rubber spatula to combine and then beat well.
- Scrape down the sides of the bowl and clean off the spatula.
- Cover with plastic wrap (cling film) and let ferment at room temperature 68º-74ºF (20º-23ºC) for 8 to 10 hours.
F I N A L D O U G H
- Measured Grams Ingredients
- 2-½ cup 454 g. Poolish (from above)
- ½ cup 113 g. Water (room temperature)
- ½ tsp. 2 g. instant yeast
- 1/3 cup 70 g. Extra Virgin Olive Oil
- 2-½ cups 340 g. All Purpose Flour (unbleached, unbromated)
- 1-½ tsp. 14 g. Sea Salt (fine)
M I X I N G T H E D O U G H
- Combine the water with the fermented poolish and scrape the bowl to loosen the poolish.
- Pour the poolish into a large mixing bowl and add the olive oil, instant yeast, and half of the all-purpose flour.
- Mix using a rubber spatula to incorporate the ingredients and then beat until a smooth batter forms.
- Add the remaining all-purpose flour and sea salt and fold to combine.
- Mix until the dough becomes a shaggy mass.
- Scrape down the bowl and scrape off the rubber spatula with a plastic scrape and turn the dough onto the work surface.
- Knead the dough together for 2 to 3 minutes to incorporate the ingredients. The dough will be sticky. “Do not add any flour to the work surface.”
- Continue to knead the dough for 6 to 8 minutes or until the dough is strong and elastic.
- Round the dough into a ball.
- Spray a bowl with non-stick spray or oil and place the dough into the bowl. Cover with plastic wrap.
- Ferment the dough for 1 hour at room temperature 20ºC-23ºC
- After 1 hour, uncover the dough.
- Lightly oil the work surface with Extra Virgin Olive Oil and turn the dough onto the oiled work surface.
- Degas the dough and stretch and fold the dough.
- Place the folded dough back into the bowl and cover with plastic wrap.
- Ferment the dough 1 hour at room temperature 20ºC-23ºC
Pre-heat the oven and Baking Stone to 246ºC 1 hour before baking the focaccia
- Baking Stone 14″ x 16″ (Old Stone Oven Baking Stone)
- Cornmeal – 1/4 cup
- ½-Sheet of Parchment Paper
- Large Wooden Cutting Board or ½-Sheet Pan
- Cooling Rack
- Extra Virgin Olive Oil – 1/2 cup
- Pastry Brush
- Baker’s Peel/Pizza Peel
- Parmesan-Reggiano (coarsely grated)
- Coarse Sea Salt – 2 tsp.
- Fresh Rosemary (coarsely chopped) 2 Tbsp.
PRE SHAPING, FINAL SHAPING & BAKING THE FOCCACIA
- Place a 1/2-sheet of parchment paper on the cutting board.
- Sprinkle the parchment paper with cornmeal and then set aside until needed.
- After the dough has fermented 1 hour. Lightly oil the work surface with Extra Virgin Olive Oil.
- Uncover the dough and turn it onto the oiled work surface.
- Degas the and press the dough into a 25 cm x 40 cm rectangle.
- Fold the short sides into the center of the dough.
- Fold and pinch the seams together to seal the dough.
- Turn the dough over and lightly press into an 20 cm x 30 cm rectangle.
- Place the dough onto the cornmeal coated parchment paper.
- Stretch and press to reform the dough into the 20 cm x 30 cm rectangle if necessary.
- Loosely cover the dough with plastic wrap.
- Proof the focaccia for 1 hour at room temperature 20ºC-23ºC or until the dough holds an indentation from your fingertip.
- After 1 hour, uncover the focaccia and brush the top with Extra Virgin Olive Oil.
- Use your fingertips, press and dimple the surface of the focaccia to expand the focaccia into a 25 cm x 35 cm rectangle.
- Sprinkle the top of the focaccia with the coarse sea salt and the grated Parmesan cheese.
- Use the bakers’ peel and slide the focaccia onto the preheated baking stone.
- Bake the focaccia at 246ºC for 20 to 24 minutes or until the top is golden brown. Turn the focaccia during baking if necessary to get even browning.
- Remove the focaccia from the oven and place on a wire cooling rack.
- Immediately brush the baked focaccia with Extra Virgin Olive Oil and sprinkle the top with the chopped rosemary.
- Cool the focaccia for 20 minutes before cutting and eating.
Note: The Focaccia is best eaten within 3 days from the baking date. Store the Focaccia wrapped in plastic at room temperature or freeze. Thaw to room temperature and reheat in the oven to enjoy.