Focaccia

Today's bake is a focaccia! I've made a more then a few over the years and tried many recipes, and this is the one that finally pleased me.

It's based on this old post & recipe, with only minor adjustments.

To me, a focaccia should be relatively tall, at least an inch high. It should have a thin, crisp, golden crust, not chewy. It should taste of olive oil, but also have the flavors that can develop in a good lean good bread. It should have a soft crumb, substantial enough to use as a sandwich or to dip in sauce, but also light and airy, with large holes.

And boy did this bread delivered!

Iv'e mostly followed the recipe, scaling it down a little, and baking at a higher temperature, for a slightly longer time. Iv'e also placed the pan with the dough in it over a pre-heated baking stone (or baking iron in my case, 1/4" thick).

The texture and crust of this bread are good because of the lower protein content of the AP flour compared to bread flour. I've found that the bread flour results in chewy texture. The oil in the dough also helps shortening the gluten, making it a softer and crisper.

I think that the dough and I could have handle even higher hydration. I might try it next time with some more water and a slightly hotter oven.

Iv'e used "Leaven", which is a new web tool by keenanwl that let's you share recipes, document your bread making progress, and divide it to steps, giving you a schedule and sending you SMS reminders.
You can view the post about it here.
The tool is still WIP, but I think it has much potential. You can view the recipe and my making progress in it. Make sure to use it if you decide to make this bread (which I highly suggest that you'll do).

Me and my family ate it with fresh vegetables, home made tahini, fresh ricotta and some aged Roquefort (not together, I can't imagine a blue cheese tahini combo :-S ). It makes amazing sandwiches.

Recipe:
Amount for 28-29cm (11") round pan

• 160 g AP flour (48%)
• 170 g Warm water (52%)
• 1/8 tspn Instant yeast (?%)

Final Dough:

• All of poolish (100%)
• 170 g AP flour (52%)
• 85 g Warm water (37 deg C)
• 42 g Olive oil (13%)
• 7.5 g Salt (1.5 tspn) (2%)
• 3/4 tspn Instant yeast (?%)

• 1-2 table spoon rosemary leaves
• Coarse salt to taste

The night before baking:

• Mix poolish
• Cover and let rest in room temp for 3 hours, until bubbly
• Put in fridge overnight for at least 12 hours

• Remove from fridge and let warm in room temp for 1 hour. dough temp should end up at 19 deg C
• Add warm water (37 deg C)
• Mix on low speed using whisk until homogeneous, 3 minutes 
• Add oil and whisk to combine, 2 minutes
• Switch to paddle attachment
• Add flour, salt and yest, mix to combine, 2 min
• Mix on medium speed until medium gluten development, 5 min
• Oil a large baking sheet
• Pour the watery dough to sheet
• Let rest for 5 minutes
• Do a double stretch and fold
• Rest covered for 25 minutes
• Repeat until folding 4 times, for a total of 1.5 hours of bulk fermentation
• Oil a metal pan
• Transfer dough to pen and oil lightly
• Use fingertips to flatten the dough to fill the pan
• Try to get an equal height throughout
• If the dough is bouncing back, let it rest a couple of minutes, then continue stretching
• Spread rosemary leaves or other toppings, do not spread salt yet as to not draw out moisture.
• Preheat oven with baking stone placed at lower third to 250 deg C (480 deg F)
• Let dough proof (covered) for 1.5 hours while oven is heating
• Sprinkle some more olive oil and coarse salt over dough
• Dimple aggressively using fingertips, try to remove bubbles, but do not degas completely
• Place pans with dough over the hot stone 
• Bake 20 to 22 minutes, until golden-brown
• If needed, rotate pan 180 deg mid bake
• Remove from pan and let chill on cooling rack for 20 minutes before cutting