Here's a bread that some of you might like to try. Although it takes a while
to rest and let the dough rise it can easily be incorporated into any
schedule. I used a starter that I "concocted" last January of this year and
although I did not have to add more yeast I found out during my experiments
that the dough turned out better with the added yeast. The longer rising and
resting periods assures you of a very light dough with the characteristic
chewy texture. The resulting bread is worth the wait. I apologise that the
measurements are given by weight as that is what I normally use for
commercial use and for home baking.
Sourdough Focaccia
Bread flour 1,600 Kg (variable)
Sourdough starter 1 Cup (room temperature)
SAF yeast 2 tsps
Sugar 1/2 teaspoon
Warm water (115*F) 1/2 Cup
Fresh milk 2 C
Boiling water 2 C
Garlic Oil (or olive oil) 1/4 C
Shortening 2 Tablespoons
Garlic, finely minced 6 cloves
Red onion, finely minced 2 large
Basil, fresh 2-3 Tablespoon OR
Dry basil 1 1/2 teaspoon
Dry oregano 1 teaspoon
Dry rosemary 1 1/2 teaspoon
Dry Thyme 1 teaspoon
Garlic powder 1 teaspoon
Freshly ground black pepper 2 teaspoons
Salt 1 1/2 Tablespoon
1. Combine fresh milk and boiling water in a large mixing bowl. Set aside to
cool to 115*F
2. Proof yeast in 1/2 teaspoon sugar and warm water.
3. Saute garlic and onion in the oil and shortening. When soft, turn off
heat and add all the herbs and pepper but NOT the salt. Toss in the bowl
containing milk mixture.
4. Mix in the starter and the yeast. When it's been incorporated add the
salt. Mix in the flour a cup at a time until a sticky dough forms.
5. Dump in a well floured work area and knead in the remaining flour with
the aid of a dough scraper until a slack dough forms.
6. Form into a ball and place in a well oiled plastic basin or any large
plastic container and cover with a generously oiled heavy duty plastic
sheet. Refrigerate for at least 8 hours or overnight.
7. Punch down the dough and thaw for at least two hours well covered.
8. Punch down dough and scale into five 300 gm pcs. and three 400 gm pieces.
Round and rest on a well oiled table covered for 10 minutes.
9. Place the 300 gm pieces in five oiled round pizza pans and the 400 gm
pieces in oiled 9" square pans. Set aside to rise in a draft free spot
covered for at least 1 1/2 hours.
10. Gently poke with two fingers about 1/2" into the dough. Sprinkle
generously with olive oil or garlic oil and bake in a preheated 375*F oven
for 20 minutes.
notes:
-Remove immediately to cooling rack once it leaves the oven.
-Dough will be very billowy and light if the final rising after panning is
long.
-You may have to punch down the dough occasionally while it's in the
refrigerator.
-Dough can take a lot of stretching so it's alright to be a little rough
with it while making it fit the pans.
-Recipe is tested using bread flour because the all purpose flour available
in the Philippines is only suitable for making sweet dough.
-Has a good shelf-life but can be frozen successfully without any noticeable
loss of flavor.
-Can be successfully trimmed down using about 500 gm of flour (about 4 to 5
Cups). Those interested please email me for directions.
Nini I. Chinjen - nchinjen@skyinet.net
Philippines