* Exported from MasterCook *
Focaccia, Sourdough Rye Dessert
Recipe By : Bryan Ford
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Fruit
Grains Low Fat
Nuts Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Levain -- Note 1:
50 g sourdough starter -- ripe
25 g Whole Wheat Flour -- 100% Organic
75 g Bread Flour -- Organic
75 g water -- lukewarm
Dough
all of the levain
350 g water -- cold, divided
200 g rye flour -- medium
300 g Bread Flour -- Organic
100 g sugar
25 g olive oil
10 g salt
Topping
50 g unsalted butter
1 medium peaches -- or nectarines, Note 2:
1 handful almonds -- sliced, (about 30g)
honey -- for drizzling
This recipe for a sweet take on focaccia comes to us from the author
of New World Sourdough, Bryan Ford. With long fermentation times and
a hearty dose of rye flour, the focaccia itself nearly equals the
flavor of its toppings, which include brown butter, peaches (or other
stone fruit), and almonds. With its crispy exterior and soft, chewy
interior this is one impressive focaccia, totally worth tackling if
you want to dive hands first into sourdough and rye baking.
Note 1: For approximate volume measurements for the ingredients in
this recipe see "tips," below.
Note 2: large plums, or other stone fruit, pitted and sliced, (to 2)
PREP: 40 mins
BAKE: 20 to 30 mins
TOTAL: 22 hrs 50 mins
Makes: one 12" x 16" focaccia
To build the levain: In a large bowl, mix the starter, flours, and
water until incorporated. Cover and leave in a warm place (about 75F)
for 3 to 4 hours, or until doubled in size. You can use your levain
immediately or refrigerate it up to 12 hours (or overnight) to use
the next day.
To make the dough: Add 280g of the water to the levain in the bowl.
Stir to partially dissolve the levain; it's OK if it's not fully combined.
Add the flours, sugar, and olive oil and mix until there's no dry
flour left. Cover the bowl and let the dough rest in a warm place for 1 hour.
Add the salt and the remaining 70g water.
Squeeze the dough with your hands to work the water and salt into it;
try not to tear it. This process should take 3 to 5 minutes.
Take the dough out of the bowl and perform a slap and fold or some
stretching and folding to build strong structure; a bench knife is a
handy tool here.
Once you can handle it a bit more easily, stretch and/or knead your
dough until its surface is smooth. Return it to the bowl, cover, and
let it rest for 30 minutes.
Perform a stretch and fold to continue building strength. Repeat this
process one more time for a total of two stretch and folds in a 1-hour period.
Allow the dough to rise for 4 to 6 hours. It should be nice and
bubbly to the touch; if it's in a clear bowl you'll see a web-like
structure near the bottom.
Place the dough on a floured work surface. Pat it into a rectangle
and fold from the top to the center a few times to create a loose cylinder.
Place the dough on a baking sheet coated with olive oil, then coat
the dough itself with olive oil. Cover and refrigerate for 12 hours.
An hour before you're ready to bake, start preheating the oven to 450F to 500F.
To prepare the toppings: First, make the brown butter by sautéing the
butter in a saucepan on medium heat until it turns golden brown.
Remove the pan from the heat and let the butter cool for 15 minutes.
Use your hands to gently coat the dough, which will have spread and
flattened on the pan, with almost all the brown butter (reserving
some to use just before baking).
Use your fingers to dock (dimple) the dough, making an even pattern
of peaks and valleys. You'll want to be relatively gentle and not
poke holes through the bottom.
Slice the fruit into very thin slices (16ths are good) and arrange
the slices evenly on the focaccia, aiming for at least one slice per
serving. Top with the sliced almonds, sprinkling them over the dough
and fruit. Drizzle honey (to taste) on top, along with the remaining
brown butter.
Bake the focaccia for 20 to 30 minutes (depending on how hot you've
preheated your oven), or until it's slightly darker than golden
brown. It's at its best when it's crispy on the outside and chewy on
the inside.
Remove the focaccia from the oven and transfer it to a rack to cool
slightly before serving.
Store leftover focaccia, lightly wrapped, at room temperature for a
day or so; wrap securely and freeze for longer storage.
Tips: Its long fermentation times set this focaccia apart, so a
little advance planning helps; here's a schedule you can follow.
We've gone with the average time for both the fermentation of the
levain as well as the first fermentation of the dough. If your house
is particularly cool (less than 72F), you should start the process 90
minutes earlier (7:30 a.m.), and if it's particularly warm (more than
80F), you should start the process 90 minutes later (10:30 a.m.). Or
you should be prepared to refrigerate and bake the focaccia later or
earlier, respectively.
9:00 a.m. Build levain
12:30 p.m. Mix final dough
12:40 p.m. Rest prior to adding salt (autolyse)
1:40 p.m. Incorporate salt and additional water
1:45 p.m. Knead (slap and fold or stretch and fold)
2:00 p.m. Rise
2:30 p.m. Fold
3:00 p.m. Fold
8:00 p.m. Shape and refrigerate
7:00 a.m. Preheat oven; prepare toppings
8:00 a.m. Top and bake
Bryan develops his recipes by metric weight, so for best accuracy we
recommend measuring by weight. That said we recognize that some
bakers prefer to work with volume measurements, so here are the
volume approximations for the ingredients in this recipe:
Levain
1/4 cup sourdough starter
1/4 cup Organic Whole Wheat Flour
1/2 cup + 2 tablespoons Organic Bread Flour
1/3 cup lukewarm water
Dough
all of the levain
1 1/2 cups cold water, divided
1 3/4 cups + 2 tablespoons Organic Rye Flour
2 1/2 cups Organic Bread Flour
1/2 cup sugar
2 tablespoons olive oil
1 1/2 teaspoons salt
Topping
1/4 cup unsalted butter
1 to 2 medium to large peaches, sliced
handful of sliced almonds (about 1/4 cup)
honey, for drizzling
Cal 200, Fat 5g, Carb 34g, Sod 220mg, Fiber 2g, Pro 5g
S(Internet address):
https://www.kingarthurbaking.com/recipes/sourdough-rye-dessert-focaccia-recipe
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Per Serving (excluding unknown items): 225 Calories; 8g Fat (32.8%
calories from fat); 5g Protein; 33g Carbohydrate; 2g Dietary Fiber;
6mg Cholesterol; 218mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2021 - 1022