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Focaccia with Garlic Chives

Printable recipe for Focaccia with Garlic Chives provided by Todd Bowman &Cooks Corner, Green Bay.

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.

 

 

Dough

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.

 

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