![]() ![]() This focaccia was just poured out of the rising container and stretched out with fingertips (careful not to tear!). It started out very soup-y…Īnd then came together as a VERY elastic, stretchy dough.īut even so, it was very hard to handle by hand, so it was simply poured into a container to rise.Ĭall me a lazy baker, but I like breads that don’t require too much handling or shaping. The reason for that is so that during the long beating process (20 minutes! most doughs in this book only took a max of 10 minutes), the gluten strands don’t break. It has the highest water percentage of all the doughs in The Bread Bible. Focaccia is an Italian oven-baked flatbread that is often recognized by the noticeable amount of olive oil that it is baked in, and additional olive oil that is drizzled on top to eat!īeranbaum adapted this focaccia recipe from Sullivan Street Bakery. I feel like I’ve made many variations of focaccia bread, most of which are disguised as pizza dough. ![]()
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