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Gael's Saturday Focaccia

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 22 Jan 2023 20:30:17 -0800
* Exported from MasterCook *

                         Focaccia, Gael's Saturday

Recipe By     : King Arthur Baking
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Grains                          Low Fat

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2               cups  lukewarm water -- (454g)
   1         tablespoon  sugar -- (14g)
   1         tablespoon  instant yeast
   1         tablespoon  salt
   2        tablespoons  olive oil -- (25g)
      1/2           cup  semolina flour -- (82g), Note*
   4 1/2           cups  Unbleached All-Purpose Flour -- (to 5C), 
(539g to 602g)
   2        tablespoons  herbes de Provence -- (to 3 Tbsp)
      1/2      teaspoon  black pepper
   2        tablespoons  garlic oil -- or olive oil, for the pan (25g)
                         herbes de Provence
                         coarse sea salt
                         coarsely ground black pepper -- optional
                         garlic oil -- or olive oil

Gael Clauson, a long-time member of our King Arthur retail team, is 
known for making fresh, hot focaccia on Saturday mornings to share 
with visitors to our Baker's Store here in Vermont. This soft, 
herb-scented bread is wildly popular, and for just reason: it's 
delicious as is, equally good dipped in marinara, and ideal with soup or salad.

Note: *While semolina adds nice color and texture, substitute 
unbleached all-purpose flour, if desired.

PREP: 15 mins
BAKE: 30 mins
TOTAL: 3 hrsYIELD: 2 round loaves

Combine the water, sugar, yeast, salt, and olive oil, stirring to 
dissolve the sugar and yeast.

Stir in the semolina, then 4 1/2 cups of the all-purpose flour, the 
herbs, and the black pepper. Knead the dough - by hand, mixer, or in 
a bread machine set on the dough cycle - until it's smooth. It'll be 
quite soft. Gael says, "Your finished dough should be like a 
marshmallow, very easy to knead. It should clean the sides of the 
bowl, if you're using a mixer. If the dough seems too slack, add more 
flour a tablespoon at a time until it comes together. It should feel 
moist and soft; tacky like a sticky note, but not sticky."

Place the dough in a lightly oiled bowl and turn the dough on all 
sides to coat with oil. Cover it loosely with plastic wrap, and let 
it rise for 90 minutes in a warm place, or until doubled in size.

Gently deflate/de-gas the dough by pressing lightly; no need to punch 
it, says Gael. Turn it out onto a lightly floured counter; it should 
feel like a big marshmallow, very pliable.

Lightly grease two 8" or 9" round cake pans, and drizzle 1 tablespoon 
garlic oil or olive oil into each pan, brushing it across the bottom. 
"The oil will insure that the bottom of the focaccia will be crispy 
and tasty," says Gael.

Divide the dough in half and gently shape it into rounds to fit 
whichever pans you've chosen. Place the roughs into the prepared 
pans, cover the pans, and let the dough rise for 45 minutes in a warm 
place, until puffy.

While the dough is rising, preheat your oven to 425F.

Use your fingers to gently but firmly dimple the dough, making 
focaccia's signature little hills and valleys. Sprinkle the top with 
herbes de Provence, a bit of coarse sea salt for crunch and flavor, 
and coarsely ground black pepper. Drizzle with garlic oil or olive oil.

Bake the focaccia in the middle of the oven for about 30 minutes, or 
until it's lightly browned and baked through. It should be brown and 
crispy on the bottom.

Remove the focaccia from the oven, and turn it out of the pans onto a 
rack to cool just slightly before serving. Serve with warmed marinara 
sauce as a dip, or just as is with soup or salad.

Tips: Substitute an overnight rest in the refrigerator for the 
dough's first rise, if desired. Let the dough come to room 
temperature before proceeding with the rest of the recipe.

For a heartier bread, choose any of the following toppings (or 
whatever strikes your fancy): chopped fresh rosemary, grated Parmesan 
cheese, chopped Kalamata olives, shredded Asiago cheese, crumbled 
feta cheese, mozzarella cheese, anchovies, oil-packed sun-dried 
tomatoes, caramelized onions, sautéed mushrooms, diced red peppers.

S(Internet address):
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Per Serving (excluding unknown items): 121 Calories; 3g Fat (19.2% 
calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 268mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2020 - 1028