FOCACCIA WITH GARLIC CHIVES Todd Bowman
Sponge ingredients and process
8 oz flour
6 oz water
.12 oz fresh yeast
Mix ingredients in a glass bowl until moistened. Cover with a towel and let set at about 70° for 8-16 hours. I get much better results with at least a12-hour fermentation.
12 oz unbleached flour
8 oz whole wheat flour
14 oz water
.12 oz fresh yeast (dry yeast is OK)
.5 oz salt (1/2 tsp)
1 oz olive oil
Mix ingredients (including sponge ferment) in a mixer with dough hook, food processor or by hand. When it forms a ball, transfer to a work surface and knead for 5-10 minutes. You are looking for it to change texture and become smooth and elastic. If you overwork it, the gluten strands will tighten and result in a heavy bread.
Pour a little olive oil in a bowl, put in your dough ball and turn to coat dough with oil. Cover and let rise 30-45 minutes in a warm (80°) oven until doubled in size.
Place dough on work surface, punch down, roll and stretch dough to fit into a well-oiled half-sheet pan and let proof (let rise) for another 30 minutes or until doubled in thickness.
Drizzle bread with 2 oz of olive oil and poke holes, at regular intervals, heavily with two fingers. Sprinkle with coarse salt and garlic chives (or whatever topping you prefer). Bake at 400° for 30 minutes.