NO-KNEAD BIG BUBBLE FOCACCIA
I was very excited to try this high-hydration focaccia, which simply means the dough has a lot of water. In fact, this has the highest amount of water used than any other Food Wishes dough. It holds big bubbles in the baked dough and because of the long fermentation time, has a far superior flavor.
Provided by Chef John
Categories Yeast Bread
Time 17h55m
Yield 12
Number Of Ingredients 8
Steps:
- Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
- Cover and let sit at room temperature for 12 to 14 hours.
- Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
- Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
- Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure. Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
- Unwrap and stretch and fold dough once more in each direction using oiled hands.
- Transfer, smooth side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
- Preheat the oven to 425 degrees F (220 degrees C)
- Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
- Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes. Slice and serve.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 28.3 g, Fat 2.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 761.9 mg
FOCACCIA PANZANELLA
We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be crazy about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.
Provided by Chef John
Categories Italian Salads
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place bread cubes on the prepared baking sheet.
- Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
- Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
- Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
- Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil. Taste for seasoning before serving.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 29.1 g, Fat 20.3 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 231.1 mg
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