Focaccia Bread Recipe

Focaccia Bread Recipe 

 

 

 

 

 

 

 

 

 

 

 Focaccia bread recipe

Ingredients and amounts

Preferment
1 3/4 cups water (about 80 degrees)
1/4 cup bread drink, or kombucha, or water
2 cups bread flour
1/4 cup spelt flour
1 package dry yeast
1 Tblsp sugar
Mix together, cover, set aside for 5-6 hours

Bread dough
1 cup water (about 80 degrees)
3 cups flour
1 package dry yeast
1 Tblsp sea salt
1 Tblsp sugar
PLUS preferment
Prepare the dough and mix it as described in the video...100 spoon beats!
Then follow George's instructions for folding and resting; bake in a 500 degree oven for 18 minutes, then 5 minutes at 350 degrees.
Now go wild with your toppings and eat the whole thing in one setting.
That's what I do.

 

Bread baking glossary

A closer look at specific terms

Preferment
Also called pre-dough, poolish, or biga (Italian breads); a mixture of flour, water and yeast that is prepared and fermented before the actual bread dough in order to help with rise, texture and flavor quality of the finished product.
Dried yeast
George says: "Dried yeast has almost completely replaced fresh or cake yeast for the home baker. Years ago, dried yeast required re-hydrating before mixing, and the home baker had to take great care to use the correct temperature of water so as not to kill the yeast. These days, most dried yeast does not have to be hydrated, and it is best to follow the directions on the package. Frankly, even when the package says to mix directly into the flour and water, I always make a small poolish or slurry to dissolve the yeast and to make certain that the yeast is active. I make this slurry first thing while I am organizing the kitchen and all my ingredients, and this mix is generally ready to go after 10 or 15 minutes."