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Focaccia and Spud bread. - Forno Bravo Forum: The Wood-Fired Oven Community



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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Focaccia and Spud bread.

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  • Focaccia and Spud bread.

    Focaccia and Spud bread.

    I have just made some of the best focaccia I have ever tasted dont know about the Spud Bread as its still hot.

    On the focaccia.
    Olives, cheese, dried tomatoes, prosciutto (I think thats how you spell it?), mild salami, salt and olive oil.

    The bread base was to die for, so light and yummy.

    Bread base recipe and method.

    Done in a mixer with dough hook.
    250 grams good quality hi protein bakers flour, unbleached.
    1 teaspoon dried yeast.
    1 teaspoon sugar.
    1/4 teaspoon salt.
    1/4 teaspoon olive oil.
    1/ teaspoon bread improver.
    Enough warm water to make a thick dough.

    Combine all dry ingredients and olive oil.
    Mix in enough warm water to make a thick dough, mix for 5 or so minutes for the gluten to start forming.
    Let rest until dough doubles in size it could take 1 hour, its all temperature driven.
    Turn out of mixing bowl onto a lightly floured surface.
    Lightly knead.

    Oil a baking tray with olive oil and put a ball of dough on tray, about fist sized.
    Work the dough to form a flat round shape about 10mm thick, turn dough over so the oil side is up.
    Work your finger tips into the dough to form dimples leaving a raised rim, the rim will rise higher when cooked.

    Place your fave toppings sparingly on top of dough pushing slightly into dough.

    Let sit to prove and rise some more for about 1 hour or so.
    Bake in wood fired oven at about 250 to 300 degrees C keeping an eye on it as it cooks.
    You will have to rotate the focaccia occasionally when cooking.

    My fave toppings.
    Rock salt.
    Olive oil.
    Dried tomatoes.
    Dried "Italian" herbs.
    Mild Salami.
    Last edited by brickie in oz; 05-07-2011, 09:37 PM. Reason: Adding recipe and method.
    The English language was invented by people who couldnt spell.

    My Build.