Saturday, I wanted to do a quick focaccia to accompany dinner. I intended to do something different but I got distracted, tossed something together and liked what I came out with. Instead of herbs and a bit of Reggiano on top, I just mixed some tarragon, basil and rosemary (all dried) into the dough and topped it with just a skim of EVOO. Prior to tossing it in the oven, we had to dock it (put lots of indents in the dough so it doesn't come out like a big pita). That's where Frankie's skill was especially useful. She pounded the surface of the dough quite handily just before I tossed it in the oven. This image is us looking at in the oven. If you look carefully, you can see our reflection.Herbed Focaccia, free form
water, rt, 200 g
olive oil, ca. 20 g
unbleached white, 300 g
tarragon, rosemary, basil, ca. 1 t each dried
honey, ca. 10 g
salt, ca. 5-6 g
Fleischmann's instant active yeast, 1.5 t
0. Preheat oven to 450F.
1. Dough cycle for kneading and first rise.
2. Squashed and rested 20 minutes.
3. Pushed dough out to ca. 10" diameter circle and let rest 20 minutes.
4. Docked by pounding little fists over the surface.
5. Painted surface with olive oil.
6. Baked (on parchment) about 15 minutes till golden brown. Mmmmm, here's a final pic.
