RE: Four Hour Herb Focaccia

[Guest guest]

It's the notes field -- it is too long for version 3/4.

for ok for version 5/6.

 

 

 

 

Four Hour Herb Foccacia

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NOTES : Foccacia originated in Genoa, Italy. The bread gets its name from the

Latin word focus, which means hearth. Focaccia was traditionally baked by the

embers of the hearth. The classic version has olive oil and sea salt as

toppings, but now there are many variations found all over Liguria. The bread

is complemented by fresh herbs, vine-ripened tomatoes, sun-dried tomatoes,

roasted peppers, capers, grilled eggplant, sautéed onions and mushrooms, and so

forth.

 

I use a small amount of rye and whole wheat flour in the dough because they

contain bacteria that help with flavor during the fermentation. I also give

variations to enhance the dough flavor a bit more. The bread, however, is

delicious without the optional ingredients.

Optional ingredients:

 

Dry Ingredients

3 tablespoons semolina flour

3 tablespoons grated Parmesan cheese

 

Wet Ingredients

1/2 teaspoon balsamic vinegar

 

Herb Ingredients

1 tablespoon roughly chopped fresh parsley

1 tablespoon roughly chopped fresh chives

 

Options on yeast:

 

If you have 5 hours for the bread to ferment (the first rise), use 1 teaspoon

of yeast.

If you have all day for the bread to ferment, use 1/2 teaspoon of yeast.

If you prepare the dough the night before and put it in the refrigerator, use

1/4 to 1/2 teaspoon of yeast. So the dough can warm up, remove it two hours

before forming the dough into a disk and placing it on the pizza peel

 

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