An overnight rise, herbs, and garlic oil all make this an outstanding focaccia.
Tuesdays with Dorie
Our first Tuesdays with Dorie post of February is Focaccia (I love how spell check wants to correct this to Iaccoca!) and is hosted by Sharmini of Wandering Through. Please check her blog for the complete recipe…which is a contribution to the cookbook, Baking with Julia, from Craig Kominiak.
I have made some sub-par focaccia in the past, so I was eager to try a new recipe…especially one that had a final, overnight rising in the refrigerator. This slow, cool rise is imperative in developing the best flavor as well as the classic “chewy texture and surface bubbles.” This recipe makes 3 loaves…so I divided the recipe by 3. A few of the calculations were a bit iffy…like 1/3 teaspoon of salt…but the dough came together perfectly. I have a brand new Professional KitchenAid mixer, but its manual still warns to only knead bread on speeds 1 or 2. I modified the instructions and did not mix for 10 minutes on medium-high, but instead on speed #2 with the dough hook. The hardest part was the overnight waiting period, but I patiently waited, then pulled the dough out of the fridge on Sunday morning to bring it to a “cool room temperature.” Mine did not have tons of air bubbles, but I shaped and let it rest as directed. Garlic infused olive oil and minced rosemary, thyme and sea salt were sprinkled over my shaped dough…after making some crosshatch slashings with my new single edged razor now reserved for baking (hubby asked why I bought this since there was a perfectly good one in the garage..uh, who knows where that blade has been!). Using a cornmeal dusted pizza peel, my focaccia dough went directly on a preheated pizza stone. Bill and I couldn’t stop munching on this bread…and it went perfectly with our Super Bowl chili. SO much better than my other attempts! Maybe I should have made all 3 loaves!!!