MA Focaccia with. Herbs and Taqqiasca Olives

By

very good

Very good!


Must use bread flower--used pillbury

For potato focaccia add boiled riced potatoes into flour

View complete recipe

Ingredients

  • smaller batch:
  • 5 cups bread flour
  • 2 teaspoons sea salt
  • 2 teaspoons instant yeast Fleishmnan's
  • 6 Tablespoons olive oil
  • 2-cups water, room temperature
  • 1 cup black taggiasca olives, chopped can use kalamative or other black salty olives
  • Note alternatives and or additions would be sundried tomatoes, artichokes, caramelized onions, and shredded parmigiana
  • 1/4 to 1/2 cup cup herb oil (see recipe below)
  • 1/4 cup olive oil, for greasing
  • 3 cups flour
  • 1 tsp sea salt
  • 1 tspn instant yeast
  • 1 cup water mixed with 3 tbsp of EVOO
  • Herb Oil
  • 1 cup olive oil
  • 2 Tablespoons fresh rosemary', chopped.
  • 2 Tablespoons fresh sage, chopped
  • 2 Tablespoons fresh parsley; chepped
  • 1 Tablespoon sea salt.
  • 1 teaspoon black pepper, coarsely ground
  • 1 Tablespoon granulated garlic which is garlic powder
  • In a small sauce pan heat 'olive oil on medium Iow heat to about 100 degrees, about 3-4 minutes. Add the rest of the inqredients and stir. Let cool to room temperature until ready to use: Any extra can be stored in the
  • refrigerator up to 2 weeks.

Preparation

Step 1

Stir together the flour, salt and yeast in a kitchen aid mixing bowl. Add
the dough hook attachment and turn machine on low speed first setting. Combine the water and 6 Tablespoons olive oil and slowly add (drizzle)to the flour mixture.

Once fully mixed, and it starts to come together, turn speed to medium-low and kneed for 5-7 minutes or as long as it takes for the dough to clear the sides of the bowl and become smooth and shiny. Wipe bowl down as necessary. May have to add water or flour one teaspoon at a time to get it to come together and move around the bowl. Turn machine off and- remove the dough, hook and dogh ball and oil bowl with EVOO, return dough and cover the top of the bowl with plastic wrap. Let proof for 1 hour in a warm area. Note: boil a pot of water and place in oven. Place bowl in oven to proof. Dough should double in size.

On a 17x12 sheet~pan lined with parchment paper coat paper with the 1/4 cup olive oil and cover the parchment paper evenly. Turn-out the dough on the pan and punch down. Spoon. the herb oil on top of the dough and with your fingertips spread out the dough until it covers the pan and is 1/2 inch thick. Add the chopped olives or other toppings. Cover with plastic wrap and let proof for 1 hour. With your fingertips make dimples all over the dough. At his stage refrigerate over night if possible.

Preheat oven to 450 (convection 425) Best to use convection oven.
and bake for 10 minutes, then rotate 180 degree's and 'bake another 5-10
minutes. For real crisp facoccia reduce heat to 400 (375 convection. Once cooked take the focaccia out of the pan and peel away
the parchment paper and place on a Cooling rack for 20-minutes. Once
cooled, slice and serve.

Like other breads this can be frozen and reheated in the oven.

View complete recipe