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A deliciously browned focaccia, ready to be devoured

I’ve been dabbling in bread making for the last year or so; ever since attending a class at Hains House I have been baking at least twice a month and, surprisingly, losing weight. It took me a while but I finally have a bread recipe that I feel comfortable sharing with you. The dough is adapted from Dean Brettschneider’s Bread. You will need a good kitchen scale and a large, rimless cookie sheet.

The beautiful surface of the focaccia before it went into the oven

The beautiful surface of the focaccia before it went into the oven

1. In a large bowl, with a strong wooden spoon, combine

500g white bread flour

10g salt

28g olive oil

15g sugar

10g chopped rosemary leaves

7g instant yeast

380g water (at 75°F)

2. The dough will be shaggy when just combined. Tip it out onto a floured workbench kneading for 10-15 minutes, resting every 2-3 minutes. You will know to stop kneading when the dough is smooth and elastic. DO NOT add any flour to the dough, it should be a bit wet. To prevent sticking to your hands, occasionally moisten your palm and fingers with water at room temperature.

3. Return dough to a lightly-oiled pan that can accommodate at least twice its volume. Cover with a processing cap and leave in a warm place for an hour.

4. After an hour, gently fold the dough over onto itself seven times in the bowl, effectively deflating it. Cover the dough again, return it to a warm place for 30 minutes or until doubled in size.

5. While waiting for the dough to double, line a rimless cookie sheet with parchment paper, set aside. Combine in a small bowl

120 g heavy cream

80g sour cream

2 large cloves garlic, crushed and finely minced

1 Tbsp fresh rosemary

6. When the dough has doubled in size, tip it out on a well-floured workbench and use your fingers to gently press it out into a large rectangle. Carefully lift the dough onto the lined cookie sheet, gently press the surface to ensure it’s relatively even.

7. Spread the cream mixture over the surface of the dough. Do not leave any border.

8. Very thinly slice

1 anise (or fennel) bulb

1 medium yukon gold potato

9. In a tight arrangement, layer the anise and potato slices alternately over the dough. Drizzle with

4 Tbsp olive oil

10. Sprinkle with 

Anise fronds

Rosemary sprigs

11. Season with freshly ground salt and pepper. Allow to rest for 15 minutes, then bake at 485°F for 25 minutes.

Slice and serve warm. This will serve 4-6 as a main dish, or 8-10 as a side.

grab a slice

grab a slice

 

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