Re: [CH] Focaccia
GarryMass@aol.com
Wed, 4 Aug 1999 22:16:54 EDT
<< Oh Sir Gareth please share with us again your focaccia.. I must have
missed it.
"now I am in for it the Knights of the Hab table will smite me"
Chet >>
Aw shucks, just cuz JC ain't ever gonna eat anything else, you think the
whole list would be interested? All right, but first a "smite" for Sir
Chetworth. Man, Sunny Conley oughtta be thrilled about this Roundtable of
ChileKnights.
Subj: Focaccia Romana
Credit to Nancy Harmon Jenkins "Mediterannean Diet"
The secrets of:
Focaccia Romana
Focaccia is the domestic equivalent of pizza. It's baked in the home by
women and eaten very informally. Pizza in Italy is baked in public ovens by
men and consumed in a very public place. It may seem like overkill, but if
you enjoy baking focaccia (Schiacciata or Ciabatta) a pizza peel is a
worthwhile investment. Focaccia is called Schiacciata when it's "squashed or
flattened" by rolling pin generally. It's Ciabatta when one or two
tablespoons of olive oil is worked into the dough.
Warm your oven (and pizza stone or ceramic tiles) to 550 degrees.
550 is the secret to this recipe. Lower starting temperatures make a heavier
bread.
We want this sucker to blister when it hits the stone.
Basic dough
3/4 - 1 teaspoon of active dry yeast
1 cup very warm water
2 cups unbleached all-purpose flour
1 cup of cake or soft pastry flour (ex. Swan's Down) this is the secret
ingredient
1 tsp salt
1/2 tsp olive oil for the bowl
One bottle of good beer
Proof the yeast in the cup of warm water, perhaps adding a pinch of sugar.
Add all the flour and the salt to a large mixing bowl, mix and make a well in
the center. You might want to sprinkle a little rosemary or garlic powder or
chile powder into the dry ingredients at this point, or if it's your first,
go plain.
Pour the yeast mixture into the flour and mix using a (wooden) spoon.
Open the beer, drink half.
As the dough becomes ragged, use your hands to mix it.
The dough will take the amount of flour it needs, don't worry about any left
in bowl.
Turn the dough out onto a slightly floured board. Add flour if dough becomes
sticky.
Knead the dough for about 6 minutes. This part is my favorite relaxation,
stress reduction technique. (Better than a machine, Risa.)
When it is light and elastic (like a baby's bottom), rinse and dry the mixing
bowl.
Put the 1/2 tsp olive oil in the bowl, drop the dough in and turn it over.
Finish the beer.
Cover with cling wrap and let it rise for 1 1/2 to 2 hours. (Double in
volume.)
You can leave it longer, from morning until coming home from work, it'll just
get airier.
Focaccia
Turn the dough back onto the floured board and punch down. Use the whole
dough for one large flatbread.
Roll or hand stretch and pat the dough into an 8 - 10 inch circle about one
inch thick (I make it thinner) on a peel or board sprinkled with a little
cornmeal.
Dimple the surface with fork tines or the handle of a wooden spoon.
Set aside to re-rise (about 1/2 inch)
Top with very thin coat of olive oil and tomato sauce (with chiles) and/or
thin sliced red onions, red peppers, garlic, or olives (or all). Sprinkle
with coarse sea salt, please.
Cheese and/or chopped parsley or other herbs can be added too.
Turn oven temp down to 500.
Slip the bread onto the baking stone or ceramic tiles (or baking pan, jeeze)
working quickly to keep the heat high. This is the method that blisters the
crust. Open another beer. After five minutes reduce oven to 425-450. When
you take it out, sprinkle with Mexican oregano. Total bake time can be 25-30
minutes. Prep time, 15 minutes, not including rising.
I watch the bread in the oven starting at about the 15 minute mark and take
it out when the surface is crisp and golden. I can't keep this stuff in the
house. Everyone passing through the kitchen rips off a piece and walks away.
Folks peel the two crusts apart and stuff the "snack" with cheese, cold
meat, sliced vegetables, etc.