Foccacia
 

Foccacia Dough adapted from the Village Baker by Charles Koehler of ECB

 

Recipe yields two half-sheet pans (13 x 18”)

 

Biga – has consistency of play dough

1 C water @ room temp

1 t dry yeast

3.5 C unbleached organic bread flour

 

  • Add the water and yeast to the work bowl of a Cuisinart and pulse once or twice to mix.
  • Allow to sit a few minutes to proof, then add all the flour and process until dough comes together in a ball and cleans the work bowl.
  • The biga should more than triple in volume so put it in a big bowl, cover with plastic wrap, and leave to proof for 15 – 24 hours, at 70 – 80 degrees.

 

Dough – very wet

2 C water @ room temp

All of the biga

1 t dry yeast

3 – 3 & ½ C unbleached organic bread flour

1 T coarse sea salt

 

  • Add water, yeast and biga to Cuisinart, pulse a few times to break up the biga, then add 3 Cups of the flour.
  • Process 45 seconds or until smooth.
  • Check the consistency, adding flour as needed. The dough should be shiny and elastic with enough body to hold its shape for a few seconds after processing.
  • If the dough flattens immediately, add ¼ C flour and process for 5 or 10 more seconds.
  • Check consistency, if ok, add salt and process 15 seconds.
  • Pour and scrape dough into a large bowl & cover with plastic wrap.

 

First Rising

  • Allow dough to rise in a warm, draft-free place until not quite doubled in size, about 30 – 45 minutes
  • Divide dough between two half-sheet pans, previously prepared (see below).

 

 Second Rising

  • Lightly cover two half-sheet pans with olive oil
  • Spread half the dough in each pan. It may be necessary to stretch the dough, let it rest, then stretch it again to evenly cover the pan.
  • Spread top with olive oil, and other toppings and let proof for 30 minutes or until dough is puffy.

 

Baking

  • Preheat oven to 450 degrees.
  • Bake about 20 minutes
  • Turn Foccacia out on the bottom oven rack to crisp bottoms