Focaccia is party bread, i baked this 6 loaf batch for last friday's nieghbourhood fest., 3 hours later there was not a crumb of it left.
The evening before, i seasoned 200ml of olive oil with lg slices of garlic, two long sprigs of fresh rosemarry and a quantity of standard dried italian herbs. (the rosemary& garlic were removed after 12 hours, a small portion of the garlic was then minced finely and added to the dough) the seasoned oil/herb mixture was passed through a small tea sieve. The bulk of the oil was applied to the loaves a few minutes prior to baking
The dough was based on a wet 4 hour poolish with a spoon full of ripe SD , Ap flour and a pea sized piece of fresh yeast. (the final dough also contained fresh yeast)
This was a wet dough, i believe in the 78% range. Because of this slackness, i machine mixed 20 min in slow gear, then added the sieve full of soaked herbs and an additional dribble of the oil.
After that was carefully integrated , the sliced olives went in and an hours bulk ferment began.
These were scaled at 350g, rolled out with a wooden pin and then a portion of the seasoned oil/herb mix was applied by hand.
They were baked one after the other on a thin stone, which was postioned 10cm under the top element.
The oven was cranked to the max, the baking time was a short 5 minutes each. This stuff smells the house up plenty.
Hello Daniel here with some bread action out of Baseland Switzerland.