Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (
-   What You Cooked Last Night (
-   -   Focaccia and Spud bread. (

brickie in oz 05-07-2011 08:26 PM

Focaccia and Spud bread.
3 Attachment(s)
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.

All times are GMT -7. The time now is 01:15 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC