Rustic Focaccia (Cold Fermentation)
December 30, 2011
"This is the same formula that is used for the Rustic Ciabatta, however since the directions are different thought it best to repost. Don't let the number of steps scare you away. . .it really is very simple to prepare. I love the results of the cold-fermentation! Another recipe from Peter Reinhart's Artisan Breads Everyday. Time indicated does not include fermentation time."
- Serving Size: 1 (104.3 g)
- Calories 196.9
- Total Fat - 2.7 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 315.9 mg
- Total Carbohydrate - 39 g
- Dietary Fiber - 5.8 g
- Sugars - 0.2 g
- Protein - 7.3 g
- Calcium - 20.5 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Do Ahead: In a mixing bowl combine the flour, salt, yeast and water.
Using the paddle attachment and mix on the lowest speed for 1 minute. until well bleneded. The dough will be coarse and sticky. Allow the dough to rest for five minutes to fully hydrate the flour.
Drizzle the olive oil over the dough. and resume mixing on medium-low speed (using the paddle attachment) for one more minute. The dough will still be very soft, sticky and wet. With a wet bowl scraper transfer the dough to a clean oiled bowl and cover. Allow the dough to rest at room temperature for 10 minutes.
Transfer the dough to a lightly oiled surface and with wet or oiled hands, reach under the bottom edge of the dough and stretch it out, then fold back onto the top of the center of the dough (like folding a letter). Now reach under the top of the dough and fold back on top of the dough to the center. Turn the dough 1/4 turn; and repeat the stretching of the dough and folding from the bottom to the center and the top to the center.
Flip the dough over and form into a ball. Place the dough in an oiled bowl and cover, let the dough rest for 10 minutes, then repeat the above folding process. After completing the folding, return the dough to the bowl and allow to rest 10 minutes.
Repeat the entire folding process two more times, for a total of four. This should be completed within 30 to 40 minutes.
After the final stretch and fold, return the dough to the oiled bowl and immediately cover and refrigerate overnight or up to 4 days.
BAKING DAY: Remove the dough from the refrigerator about 2 1/2 hours before you plan to bake. Line a 12 x 16 inch sheet pan with parchment and generiously oil the paper and the sides with 2 tablespoons of olive oil, then transfer the dough to the pan.
Drizzle a small amount of oil ovre the top of the dough, then use your fingertips to dimple the dough and spread it out on the pan. It should cover about 1/2 of the pan. Cover the pan (not the dough) with plastic wrap and allow the dough to rest for 30 minutes.
After resting drizzle a small amount of oil on the dough and beginning the center and working towards the sides, dimple the dough with your fingertips to spread the dough over more of the pan. Cover the pan again and allow to rest another 30 minutes.
Repeat the dimpling process again. This time the dough should fill about 90 percent of the pan. If it doesn't allow the dough to rest a little longer and repeat the process one last time.
Once the dough is covering 90% of the pan, again cover the dough and allow to rise at room temperature for aproximately 1 1/2 hours; or until the dough is about 1 inch high.
Preheat the oven to 500 degrees F. Top the focaccia with your choice of toppings, however wait until the end of the baking time to add any cheese.
Place the pan in the preheated oven and lower the temperature to 450 degrees F and bake for 12 minutes. Rotate the pan and bake another 10 to 15 minutes or until top of the dough is golden brown. If you wish to add cheese to the toppings do so 2 to 4 minutes prior to removing the fociccia from the oven.
Once removed from the oven, run a spatula along the edge of the pan to loosen the focaccia, then carefully slide the focaccia, parchment and all onto a wire rack. Cool for at least 10 minutes before serving.
Tips & Variations
No special items needed.