by Chef Murph
Focaccia Bread
Ingredients:
9 oz water
1tsp Yeast
13 oz Flour
2 tsp Salt
1 Tbsp Olive Oil
1 Tsp Coarse Salt
While at the shore at sea level: area washed, cleaned, and sanitized, with solution at the ready. All items were measured, water was temped to 100F; creating Mise en place. Sifted the flour and added the dry ingredients: yeast, flour, and salt. Additionally, adding only ½ of the oil and all of the water– kneaded the dough. Had to create a warm place for the bread to rise, used the oven setting on lowest temp and opened the door creating a temp of 90F. Placed a damp towel over the dough. The dough rose, was punched, knuckled it, and fine tuned it. Greased the pan. Preheated the oven to 425F, let it rise a little again, drizzled the remaining half of the olive oil over top, sprinkled the coarse salt with dried hot pepper flakes, and put it in the oven for 15 minutes. Checked with a toothpick. Allowed it to cool on a rack. Made a tomato, garlic, and basil country style dip sauce for the Focaccia, straining and using the juices from the sauce dripped down the center. Cut it into wedges and served with dipping sauce.
Almost did not have any final pictures it moved so fast!
Hope you enjoy!
XoxoX
Chef Murph
