☆Daily Bread☆ Focaccia, a recipe I’ve been using for a couple of years, my sour…

☆Daily Bread☆

Focaccia, a recipe I’ve been using for a couple of years, my sourdough/yeast hybrid. Initially developed for work after the disappointing sourdough loaves produced by a local bakery. Tweaked and honed at home, a 50/50 mix of strong white bread flour and tipo 00 flour is used 225 grams each. 75 grams sourdough starter, along with 300ml tepid is mixed together with 4 grams of dried yeast. A half hour autolysation stage allows the flour to become fully hydrated, what initially feels slack and sticky will become much easier to handle. After this time a drizzle of olive oil along with 10 grams salt is gently mixed through. A brief knead, about 2 minutes followed by 10 minutes rest then another knead should suffice. The dough can now prove, with 2 stretch and folds at 30 minute intervals, developing structure. Cover and leave until roughly doubled in size, about 1½ hours or for a slower rise overnight in the fridge works well too. When ready to shape, be careful, not to deflate your beautifully risen dough, light and airy is the desired effect. Shape on a baking tray or cast iron frying pan, dusted with semolina flour. Let the dough rise again for 30-40 minutes, once ready to bake, dimple with your fingers drizzle with olive oil, scatter with sea salt, cook in a hot oven 220°c for 10 minutes followed by another 15 at 200°c. Golden, crisp and hollow sounding it should be, now is the time to adorn with finely chopped rosemary mixed with extra virgin olive, brushed over the top. Leave to cool on a wire rack. Excellent eaten fresh, but will keep for a couple of days, of course you’ll find an ordinate amount of uses in Italian cookery for stale or staling bread.
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