Post by 乃ㄥ卂乙 on Jan 27, 2022 15:07:36 GMT -5
You'll need 7g of dry yeast, it's one little bag of it, or a tea spoon, you don't have to use a scale... Put it in a mug and add one more spoon of sugar and fill the mug with warm water. It'll help the fermentation.
Grab a smoke or a drink, or both, give it 10ish minutes to start it's witchery. You'll start to see foam form on top so transfer it into your mixing bowl and add another mug of warm water and quarter mug of olive oil.
Add around 800 grams of white flour into the warm mixture and mix it with a wooden spatula, try to do it like this.
You'll capture air into the pastry if you it like it and get nice and fluffy focaccia.
Do the mixing for around 5 minutes, add 4 pinches of salt and mix for another 5 minutes.
Take your baking sheet and put 1/5 mug of olive oil in and spread it around. Pour your dough into it, it has to be liquid and fluffy, bubbles should slowly form.
Sprinkle 2 chopped garlics and a teaspoon of rosemary on top and use your fingers to spread the dough all over the bottom of your baking sheet. Press and pull with your fingers, but don't mix.
If you want a classic focaccia, put some freshly ground pepper and salt on top and you're ready to put it to rest, later, when you cut and serve it, you can dip pieces of it in olive oil, serve some nice olives, fine cheese and maybe some expensive prosciutto or nice smoked sausage with it. It goes great with grilled fish or fish, squid or octopus stew, shells or whatever gravy based other creatures of high seas dishes if you like to funk like that. It is a Mediterranean dish, so try to think like one of those kinds
Not that hard, just imagine you're by the sea, you can hear waves hitting the coast, hear gulls fighting over some fisherman's waste of catch, you can smell nearby pine forest mixing with warm salty breeze coming from the horizon bathed in orange and red colors by the sun going to sleep. It goes with grilled steaks also, with a lot of butter
But i opted for a different version this time... You can do whatever you like with your focaccia, you can do pizza toppings on it, i like to call that one picaccia and it's freaking amazing, you'll get 「meow」 any day with it. If you're making picaccia wait for the dough to rise before adding pizza ingredients.
I added cheese filled olives and cherry tomatoes on top of this focaccia, and then peppered and salted it. I like to use pepper mixture, freshly ground, has red, green, white and black pepper beans in it, pretty cool spice, one of my favorites.
Cover it with plastic and let it rest at a warm place, maybe heat up your oven to 30°C and keep it inside if it's cold in your house. For an hour at least, hour and a half preferably... Try not to disturb it in any way, if you accidentally hit it, you'll force all those lovely air bubbles out, and good focaccia is all about air bubbles. And spices, toppings and good olive oil... But you get my point.
Now you have some time for yourself, whatever that means... For a father of two supercharged kindergarten males who are currently at their grandma's, it means I'll just sit by my focaccia and stare at it, maybe get some more drinks and smokes and watch it rise. And rise. Just to try and experience a moment of tranquility.
Should rise at least 100% in volume.
Preheat your oven to 200°C and put your focaccia inside. Don't forget to remove plastic cover. Bake for 45 minutes. Take it out, roughly grind some salt on it, and drizzle with olive oil.
Turn it around on a rack and salt and oil it again. Let it rest and breathe for a couple if minutes, just enough to let all the steam out, so you'll get lovely crunchy crust.
Cut it, serve it, enjoy it!
I enjoy making it, baking it, eating it and making this post a lot
Brought to you by the killer stuffs foundation
Grab a smoke or a drink, or both, give it 10ish minutes to start it's witchery. You'll start to see foam form on top so transfer it into your mixing bowl and add another mug of warm water and quarter mug of olive oil.
Add around 800 grams of white flour into the warm mixture and mix it with a wooden spatula, try to do it like this.
You'll capture air into the pastry if you it like it and get nice and fluffy focaccia.
Do the mixing for around 5 minutes, add 4 pinches of salt and mix for another 5 minutes.
Take your baking sheet and put 1/5 mug of olive oil in and spread it around. Pour your dough into it, it has to be liquid and fluffy, bubbles should slowly form.
Sprinkle 2 chopped garlics and a teaspoon of rosemary on top and use your fingers to spread the dough all over the bottom of your baking sheet. Press and pull with your fingers, but don't mix.
If you want a classic focaccia, put some freshly ground pepper and salt on top and you're ready to put it to rest, later, when you cut and serve it, you can dip pieces of it in olive oil, serve some nice olives, fine cheese and maybe some expensive prosciutto or nice smoked sausage with it. It goes great with grilled fish or fish, squid or octopus stew, shells or whatever gravy based other creatures of high seas dishes if you like to funk like that. It is a Mediterranean dish, so try to think like one of those kinds
Not that hard, just imagine you're by the sea, you can hear waves hitting the coast, hear gulls fighting over some fisherman's waste of catch, you can smell nearby pine forest mixing with warm salty breeze coming from the horizon bathed in orange and red colors by the sun going to sleep. It goes with grilled steaks also, with a lot of butter But i opted for a different version this time... You can do whatever you like with your focaccia, you can do pizza toppings on it, i like to call that one picaccia and it's freaking amazing, you'll get 「meow」 any day with it. If you're making picaccia wait for the dough to rise before adding pizza ingredients.
I added cheese filled olives and cherry tomatoes on top of this focaccia, and then peppered and salted it. I like to use pepper mixture, freshly ground, has red, green, white and black pepper beans in it, pretty cool spice, one of my favorites.
Cover it with plastic and let it rest at a warm place, maybe heat up your oven to 30°C and keep it inside if it's cold in your house. For an hour at least, hour and a half preferably... Try not to disturb it in any way, if you accidentally hit it, you'll force all those lovely air bubbles out, and good focaccia is all about air bubbles. And spices, toppings and good olive oil... But you get my point.
Now you have some time for yourself, whatever that means... For a father of two supercharged kindergarten males who are currently at their grandma's, it means I'll just sit by my focaccia and stare at it, maybe get some more drinks and smokes and watch it rise. And rise. Just to try and experience a moment of tranquility.
Should rise at least 100% in volume.
Preheat your oven to 200°C and put your focaccia inside. Don't forget to remove plastic cover. Bake for 45 minutes. Take it out, roughly grind some salt on it, and drizzle with olive oil.
Turn it around on a rack and salt and oil it again. Let it rest and breathe for a couple if minutes, just enough to let all the steam out, so you'll get lovely crunchy crust.
Cut it, serve it, enjoy it!
I enjoy making it, baking it, eating it and making this post a lot
Brought to you by the killer stuffs foundation