Focaccia bread-800g flour, 640g water, 200g starter, 30g sugar, 18g salt
Mix, rest 30 min, 2 sets of stretch & folds 30 min apart, pre-shape, bulk ferment in well oiled pans for 6 hours in warm kitchen. Drizzle oil on top. Toppings clockwise from top left–zaatar paste with mozzarella, onion & mushrooms, zaatar paste, ricotta + provolone + mozzarella + salt. Cooked in 9" cake pans with pie plates on top! Except the square, that was cooked in an 8" pan with a 9" pan on top. DIY Dutch oven. Just for insurance, I also had a water bath going in the fridge.
My husband is in the kitchen pretending to do dishes while he eats more bread. I think I succeeded! Feedback?
by Peace9989
3 Comments
Looks beautiful but I hope that husband knows how lucky he is!!
Looks delicious!!
The inverted pan is a trick I also use when I am doing sandwich bread. Invert one loaf pan over the other and secure with large binder clips… Works like a charm
Respectfully…do u need a wife? I’ll actually do the dishes and eat the bread 🙂