[CH] Re: Foccacia recipe

GarryMass@aol.com
Thu, 4 Nov 1999 11:50:02 EST 

In a message dated 11/99 10:49:00 AM Eastern Standard Time, dlaw@wenet.net 
writes:

<< You mentioned it in your CH post and I don't remember seeing the the recipe
 post. >>
For any who missed it:
Subj:   Focaccia Romana
Date:   5/14/99 11:31:40 AM Eastern Daylight Time
From:   GarryMass

Credit to Nancy Harmon Jenkins
The secrets of:
Focaccia Romana

Focaccia is the domestic equivalent of pizza.  In Italy, 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.

Basic dough
3/4 - 1 teaspoon of active dry yeast
1 cup very warm water
2 cups unbleached all-purpose flour (King Arthur)
1 cup cake or soft pastry flour (ex. Swan's Down)
1 tsp salt
1/2 tsp olive oil for the bowl

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.
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 
technique.
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.
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, garlic, or olives.  Sprinkle with coarse sea salt.
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.  After five minutes reduce oven to 425-450.  When you take it out, 
sprinkle with Mex 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.