by A.J. Coltrane
A low-oil focaccia to go with stew:
I think it’s still technically a focaccia, with oil in the dough and oil on top.
The formula: 400 g bread flour, 280 g water (70%), 12 g olive oil (3%), 10 g kosher salt (2.5%), 1 tsp instant yeast. Mix at low speed for 2 minutes, then next-to-low speed for 10 minutes. Let rest one hour, then stretch and fold. Move the dough to a parchment-lined and oiled pan, gently stretching the dough to the edges of the pan. Cover and let rest until almost doubled. Top with oil and dimple the surface. Bake at 425F for 20 minutes.
The rise was better than usual, partly because of the lowish oil content, and also because I did a stretch and fold on the dough after an hour, before moving it to the focaccia pan.
It’s a good bread for soaking up stew, whether it’s a focaccia or something else again.
Pictured is the boy cat in a basket that was to be loaded with bread for transport. Behind him is the “mobile cutting board”. Room temperature butter is balanced on the back left corner of the basket:
He had other ideas.