Bread of the Week

kshama2001

So I seem to have developed a pattern of trying a new yeast bread recipe each week. Last week it was these: https://www.kingarthurflour.com/recipes/potato-onion-rye-rolls-recipe and previously I've made the ATK Almost No Knead bread, and Milk Street's pita bread. I used to be terrible at moderating fresh homemade bread, but now I am using my freezer more and sharing with family, so that helps.

Today's recipe is Milk Street's Tomato Olive Focaccia, which is free here until March 1, 2020 (but you have to give them your email address): https://www.177milkstreet.com/recipes/tomato-olive-focaccia

They also talked about it on last week's podcast. I was intrigued because it is a super-wet dough, 90% hydration. I've been learning about hydration in the most excellent "Flour, Water, Salt, Yeast" and also in @just_Tomek's bread thread: https://community.myfitnesspal.com/en/discussion/10454582/so-i-was-going-to-bake-my-first-bread/p1

It's proofing now. Normally I mix bread in my large food processor, but it did not handle this very wet dough well and I was worried about burning out the motor. Next time I'd try my old Sunbeam stand mixer, which is not great with bread doughs. Maybe next Christmas I will request a Kitchen Aid.

Also different for next time - I want to try baking it in my 14" pizza pan, but this time I am using that for the pizza stone, and cooking the bread as directed in a metal 9x13" pan.

Hope mine comes out like this!

cmriverside

I have yet to learn bread moderation.

I would be happy to have you send leftovers to me.




so you won't over-eat. Because I like you.

kshama2001

cmriverside wrote: »

I have yet to learn bread moderation.

I would be happy to have you send leftovers to me.




so you won't over-eat. Because I like you.

Alas, there will not be anything left to ship after tomorrow. It was SO good!

My OH wasn't excited about it before he tried it because he thinks of focaccia as dry and dense. Well, this was moist and fluffy. Awesome flavor!

Notes:

• It said to cook it on the middle rack, but the pepperonis got a little too crispy. (The bottom was perfect.)
• Next time, I would use thicker pepperoni and move the rack down a level.
• The pepperonis were my idea as my OH will not stand for a meatless meal, although with only 44 g of pepperoni, it was almost meatless.
• I used sun dried tomatoes packed in oil and those worked really well. Used 76 g; no idea of cup measurement, but 1 C would have been too much.
• A cup of olives was at least 1/4 C too much.

kshama2001

Well, I got off my pattern of trying a new yeast bread recipe each Saturday but think tomorrow will be a good day to make the Tomato Olive Focaccia again. Last time the pepperoni got too crispy so I bought a stick and can make it as thick as I want.

I think I'll also cook up some chicken tenders so as to have a reasonable amount of protein.