Rosemary Focaccia Recipe Source: American Test Kitchen
Ingredients: Serve 2 with 9 inch round loaves
BIGA:
½ cup (2 ½ ounces) all purpose flour
1/3 cup water, heated to 110 degrees
¼ teaspoon instant or rapid rise yeast
DOUGH:
2 ½ cups ( 12 ½ ounces) all purpose flour, plus extra for counter
1 ¼ cups water heated to 110 degrees
1 teaspoon instant or rapid rise yeast
3 teaspoons kosher salt
4 tablespoons extra virgin olive oil
2 tablespoons minced fresh rosemary
Procedures:
FOR THE BIGA: combine flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minutes. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight ( at least 8 hours or up to 24 hours). Use immediately or store in refrigerator for up to 3 days (let stand at rom temperature for 30 minutes before proceeding with recipe.
FOR THE DOUG: stir flour, water, and yeast into biga with wooden spoon until uniform mass form and no dry flour remains, about 1 minutes, cover with plastic and let rise at room temperature for 15 minutes.
Sprinkle 2 tablespoons salt over dough; stir into dough until thoroughly incorporated, about 1 minute. Cover with plastic and let rise at room temperature for 30 minutes. Spray rubber spatula or bowl scraper with vegetable oil spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 turn). Cover with plastic and let rise for 30 minutes. Repeat folding, turning, and rising 2 more times, for total of three 30 minutes rises. Meanwhile, adjust oven rack to upper middle position, place baking stone on rack, and heat oven to 500 degrees at least 30 minutes before baking.
Gently transfer dough to lightly floured counter. Lightly dust top of dough with flour and divide in half. Shape each piece of dough into 5 inch round by gently tucking under edges. Coat two 9 inch round cake pans with 2 tablespoons olive oil each. Sprinkle pans with remaining ½ teaspoon salt. Place round of dough in pan, top side down; slide dough around pan to coat bottom and sides, and then flip it over. Repeat with second piece of dough. Cover pan with plastic let rest for 5 minutes.
Using fingertips, press dough out toward edges of pan. (if dough resists stretching, let it relax for 5 to 10 minutes before trying again. )using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle rosemary evenly over top of dough. Let dough rest until slightly bubbly, 5 to 10 minutes.
Place pans on baking stone and reduce oven temperature to 450 degrees. Bake until tops are golden brown, 25 to 28 minutes, switching pans halfway through baking. Transfer pan to wire rack and let cool for 5 minutes. Remove loaves from pans and return to wire rack. Brush tops with any oil remaining in pan. Let cool for 30 minutes before serving. (bread can be stored, wrapped well in plastic, at room temperature for up to 2 days or frozen, wrapped in aluminum foil and placed in zipper lock bag, for up to 2 months.)end.
Ingredients: Serve 2 with 9 inch round loaves
BIGA:
½ cup (2 ½ ounces) all purpose flour
1/3 cup water, heated to 110 degrees
¼ teaspoon instant or rapid rise yeast
DOUGH:
2 ½ cups ( 12 ½ ounces) all purpose flour, plus extra for counter
1 ¼ cups water heated to 110 degrees
1 teaspoon instant or rapid rise yeast
3 teaspoons kosher salt
4 tablespoons extra virgin olive oil
2 tablespoons minced fresh rosemary
Procedures:
FOR THE BIGA: combine flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minutes. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight ( at least 8 hours or up to 24 hours). Use immediately or store in refrigerator for up to 3 days (let stand at rom temperature for 30 minutes before proceeding with recipe.
FOR THE DOUG: stir flour, water, and yeast into biga with wooden spoon until uniform mass form and no dry flour remains, about 1 minutes, cover with plastic and let rise at room temperature for 15 minutes.
Sprinkle 2 tablespoons salt over dough; stir into dough until thoroughly incorporated, about 1 minute. Cover with plastic and let rise at room temperature for 30 minutes. Spray rubber spatula or bowl scraper with vegetable oil spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 turn). Cover with plastic and let rise for 30 minutes. Repeat folding, turning, and rising 2 more times, for total of three 30 minutes rises. Meanwhile, adjust oven rack to upper middle position, place baking stone on rack, and heat oven to 500 degrees at least 30 minutes before baking.
Gently transfer dough to lightly floured counter. Lightly dust top of dough with flour and divide in half. Shape each piece of dough into 5 inch round by gently tucking under edges. Coat two 9 inch round cake pans with 2 tablespoons olive oil each. Sprinkle pans with remaining ½ teaspoon salt. Place round of dough in pan, top side down; slide dough around pan to coat bottom and sides, and then flip it over. Repeat with second piece of dough. Cover pan with plastic let rest for 5 minutes.
Using fingertips, press dough out toward edges of pan. (if dough resists stretching, let it relax for 5 to 10 minutes before trying again. )using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle rosemary evenly over top of dough. Let dough rest until slightly bubbly, 5 to 10 minutes.
Place pans on baking stone and reduce oven temperature to 450 degrees. Bake until tops are golden brown, 25 to 28 minutes, switching pans halfway through baking. Transfer pan to wire rack and let cool for 5 minutes. Remove loaves from pans and return to wire rack. Brush tops with any oil remaining in pan. Let cool for 30 minutes before serving. (bread can be stored, wrapped well in plastic, at room temperature for up to 2 days or frozen, wrapped in aluminum foil and placed in zipper lock bag, for up to 2 months.)end.
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