* Exported from MasterCook *
Focaccia with an Inlay of Pressed Herbs
Recipe By :Maggie Glezer
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Italian Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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5 1/3 oz. unbleached all-purpose flour -- (1C+3T)
5 1/3 oz. durum flour -- (1C+3T)
1/4 tsp. instant yeast -- or Rapid Rise
1 cup lukewarm water
1 Tbs. extra-virgin olive oil -- more for topping the loaf
1 tsp. salt
1 C fresh herbs -- loosely packed, Note
Coarse salt
It's easy to double this recipe if you want to make more than one
loaf. The bake is quick, so you can let the second loaf sit and wait
its turn while the first is in the oven. This flatbread can be split
and used for sandwiches or enjoyed on its own.
Yields: one 10x6" flatbread.
Note: A mix of herb leaves, like rosemary, thyme, sage, flat-leaf
parsley, summer savory, oregano, and chives.
Combine the flours and yeast in a large bowl. Add the water and oil;
mix with your fingers just until combined smoothly. The dough will be
wet and sticky. Cover the bowl with plastic and let rest for 15 to 20
minutes. After this rest (called an autolyse), mix in the salt.
Knead on an unfloured work surface. To knead, squeeze the dough
vigorously between the thumbs and index fingers of both hands. Move
along the length of the dough, squeezing hard enough to make holes
where your thumbs and fingers meet. The dough will be sticky, but
don't add flour - use a dough scraper instead. Flip and repeat,
squeezing along its length. Continue squeezing and flipping for 5 to
10 more minutes. Ideally the dough will come together and feel
smooth, but if it's still sticky, don't worry - the texture will
improve during fermentation. Transfer to an unoiled bowl and cover
with plastic.
After 30 minutes, lightly flour the dough's top and the work surface
and then turn the dough out of the bowl. Gently spread the dough to
flatten it but not to completely deflate it. Fold the dough into a
tight square package, folding top down, side over, bottom up, and
side over as you'd fold a handkerchief. Return it to the rising bowl,
covered with plastic, for 30 minutes. Repeat this flattening,
flouring, and folding. Let the dough ferment for 2 to 3 more hours,
until doubled in volume and full of large bubbles. It should spring
back when you press it.
Pull the dough out of the bowl, flour it well, and tuck the edges in
to make a smooth package. Don't pop the bubbles, but do tighten.
Flour, cover with plastic, and let rest for 10 to 15 minutes.
With floured hands, gently press and stretch the dough into a 10x6"
rectangle that's a scant inch thick. Transfer to a sheet of floured
parchment. Flour the dough again.
With a slender, floured rolling pin, roll out one-quarter of the long
side of the dough, making a thin flap to cover the thicker, unrolled
portion of the dough when folded over. Press with the rolling pin
where the thin sheet joins the dough to make a sharp demarcation. If
needed, use more flour to keep the dough from sticking. Moisten the
thick half of the dough with water. Dip the herb leaves in water
(shake off excess droplets) and arrange them on the thick portion of
the dough. It's okay to crowd the leaves a little (they'll spread a
bit after rolling), but don't overlap them. Fold over the thin sheet
of dough to cover the herb leaves completely. Tuck the edges under
and pat gently to push out any air bubbles. Starting from the short
end, roll lightly with a floured rolling pin until the herbs come
into sharp relief but have not popped through and the trapped air is
expelled. Be gentle during rolling, even though you'll end up
deflating the dough, and aim for an even shape.
Sprinkle flour on the dough and cover with plastic. Let proof until
thicker and puffy, about 2 hours. To test, press the dough: the
indentation should fill in slowly. An hour before the end of the
proof, put a baking stone in the top third of the oven; heat the oven to 450F.
When the dough is fully proofed, brush off the flour with a dry
pastry brush and then smear with a thin layer of olive oil (about 1
tablespoon). Dimple the loaf all over with your fingers, poking in
between the herb leaves, pushing down to the bottom of the dough
without breaking through. Sprinkle with coarse salt. Transfer the
parchment and dough to the hot baking stone. Bake the dough on the
parchment until deep golden all over, about 15 minutes, rotating
after 10 minutes. The parchment will darken in the oven, but it won't
catch fire. Transfer the bread to a rack and enjoy soon: it's best still warm.
Cal 100, Fat 15g, Carb 18g, Sod 350mg, Fiber 2g, Pro 3g
S(Internet address):
"https://www.finecooking.com/recipe/focaccia-with-an-inlay-of-pressed-herbs";
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Per Serving (excluding unknown items): 127 Calories; 2g Fat (12.4%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Fat.
NOTES : 2019 - 0106