Gorgeous Foccacia Bread with Fresh Garlic Chives

Hey everybody!  Been awhile but we are still at it.  We have been in the garden as often as possible.  We will share pics and progress tomorrow.  For today let’s talk about bread!  The “No store bought bread” project is going really well.  One of our favorites is this foccacia recipe that we can modify a little bit.  The base recipe was from Wayne Gisslen’s Professional Baking, a text book from culinary school.  Over time, I have really made it my own.  This recipe uses a sponge starter resulting in a wonderfully sour flavor and airy texture.

Chef Todd’s Foccacia with Garlic Chives

Sponge ingredients and process

  • 8 oz flour
  • 6 oz water
  • .12 oz fresh yeast

Mix in glass bowl until moistened cover with towel and let set at about 70 degrees for 8-16 hours.  I get much better results with at least a 12 hour fermentation

  • Dough
  • 12 oz unbleached flour
  • 8 oz whole wheat flour
  • .12 oz fresh yeast
  • .5 oz salt
  • 1 oz olive oil

Mix ingredients (including sponge ferment) in a mixer with dough hook, food processor, or by hand.  When it forms a ball, transfer to work surface and knead for 5-10 minutes.  You are looking for it to change texture and become smooth and elastic.  If you overwork it, the gluten strands will tighten and it will result in a heavy bread.

Pour a little oil in a bowl, put in your dough ball and coat with oil.  Cover and let rise 30-45 minutes, until doubled in size.

Punch down, roll and stretch dough into a well oiled half-sheet pan and proof (let rise) for another 30 minutes or until doubled in thickness.  Top bread with 2oz olive oil and poke holes heavily at regular intervals.  Sprinkle with coarse salt and garlic chives (or whatever topping you prefer).

Bake at 400 degrees for 30 minutes.

 

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See you tomorrow for some great garden news!

 

Chef Todd

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