|HOT AND AIRY: SOURDOUGH FOCACCIA WITH CHILLI OIL TOPPING|
The challenge for Sourdough Surprises this month is focaccia, which was perfect for Dan Lepard's recipe for olive oil flatbread from his book. He also uses a tiny amount of commercial yeast, which I left out, but since I practically followed his recipe word for word, it's not right for me to reproduce it here.
Having said that though, Dan Lepard does say in the intro to his recipe that in Genoa, Italy, the focaccia is "simply made with the house white dough, and it is the shape that defines it."
But what is most important, and what really gives focaccia its character, is this:
"Contemporary artisan bakers work the dough over many hours, so that holes created by the fermenting yeast are stretched and enlarged, giving an exaggerated honeycomb effect."After the initial proofing, Dan Lepard says to pat out the dough into a rectangle, fold it in thirds, and flip it over. This is done every 40 minutes for two hours. By the end of that time, the dough is airy and light.
Following that, the dough is gently stretched out in a tray, dimpled, spread with whatever topping, and baked. It takes a long time, but it is worth it.
|The focaccia could have done with more chilli oil ~ a lot more!|
Here are more focaccia from the baking group.