by A.J. Coltrane
Another focaccia. I was happy with the crumb on this one.
600 g King Arthur bread Flour
480g water (80% hydration)
15g salt (2.5%)
1.5 tsp instant yeast
1/2 cup total olive oil warmed in a skillet with rosemary. Let the oil cool. Strain out the fried rosemary. 42g oil goes in the dough (7% of the flour by weight). Reserve the remaining ~30g for the bottom and top of the focaccia.
1. Mix ingredients (except the “top and bottom oil”) on low speed for 12 minutes. Let rise 1 hour. Spread ~2 tsp of the olive oil onto a parchment covered sheet tray.
2 Mince a little more rosemary for the top of the dough. Toss this in with the reserved olive oil so that they can hang out a while.
3. Move dough to the sheet tray, let rise 1.5 hours, covered with another inverted tray. (This is easier if you first dip a spatula and/or your fingers into the reserved oil. The dough will be very sticky.)
3. Just before the dough is to go into the oven, top with the reserved oil/rosemary.
3. Preheat oven to 425F. Bake 12 minutes, turn the sheet tray around and bake another 12 minutes.
I’m guessing that the crumb came out better than usual because:
A) I used only 7% oil inside the dough, and a light hand was used with the oil on top. Historically it’s been 8-10% oil within the dough.
B) The 1 hour initial rise before placing the dough into the sheet tray.
C) It was warm in the house.
If I were to try it again I’d take it a little easier on the rosemary — maybe not warm as much rosemary in the oil, or not leave it in for quite as long.