Sunday, August 13, 2006

Whole wheat foccacia......

There is no where in our town that makes good bread and the only foccacia I've been able to find is Cranberry. So, if I want foccacia, I have to make it myself. I looked on the King arthur flour website and found this. I used rosemary and grey salt. I made the dough in the bread machine. It was very simple and I loved the fact that it was whole wheat.

1 1/2 cups (7 3/8 ounces) 100% white whole wheat flour or traditional whole wheat flour
1 1/4 cups (10 ounces) water
1/8 teaspoon instant yeast

all of the sponge
1/2 cup (4 ounces) water
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 7/8 ounces) King Arthur 100% White Whole Wheat Flour or King Arthur Traditional Whole Wheat Flour
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup potato flakes
2 tablespoons (1 ounce) brown sugar or honey
2 tablespoons (7/8 ounce) olive oil
1 1/2 teaspoons salt
1 teaspoon instant yeast

2 teaspoons olive oil
coarse salt and dried herbs

Sponge: Four to six hours (or up to 12 hours) before you want to make the dough, mix the sponge ingredients together. Cover and allow to rise at warm room temperature (75°F to 85°F, if possible).

Manual/Mixer Method: Combine the sponge with the remaining dough ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, soft, and slightly sticky, about 5 to 10 minutes, adding additional water or all-purpose flour as needed. Place the kneaded dough in a greased bowl, cover it, and let it rise at room temperature for about 1 hour, or until it’s puffy though not necessarily doubled.

Bread Machine Method: Place the sponge and the remaining dough ingredients into the bucket of your bread machine. Program the machine for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth looking, but still soft and somewhat sticky. Add additional water or flour as needed. Allow the machine to complete its cycle.

Shaping and Baking: Turn the dough out onto a lightly floured or greased work surface. Knead it gently a few times to deflate it, then place it on a lightly greased or parchment-lined baking sheet. Pat and stretch the dough into an 11 x 15-inch rectangle. Brush it with oil, then sprinkle sparingly with salt and the dried or fresh herbs of your choice. Cover the focaccia (a proof cover works well here), and let it rise for 45 minutes, or until it’s very puffy looking.

Just before baking, dimple the surface of the focaccia with your fingers. Press down firmly; you don’t want to deflate it, but neither do you want these characteristic dimples to disappear. Bake the focaccia in a preheated 375°F oven for 22 to 25 minutes, until it’s a light, golden brown. Remove it from the oven, and immediately transfer it to a wire rack to cool; this will keep it crisp. When cool, cut the focaccia into 8 squares.


Blogger wheresmymind said...

Cranberry foccacia...bleh!

5:07 AM, August 14, 2006

Anonymous Anonymous said...

Yum! You foccacia looks great! Foccacia is definitely on my bread to-do list :)

5:45 AM, August 15, 2006

Anonymous Anonymous said...

I throw a little coarse corn meal in my Focaccia dough in lieu of some of the flour (I think I substituted about 100g of the original flour for corn meal) and it gives it a lovely texture -- nice and chewy!

5:43 PM, August 15, 2006

Blogger G said...

cranberry foc sounds dreadful frankly.

Yours sounds and looks delicious!!!

12:52 AM, August 23, 2006

Anonymous Anonymous said...

Your focaccia looks beautiful!! Where do you find King Arthur flour in the province?

9:00 AM, October 17, 2006


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