what the focaccia is going on?

i’m not a baker but, i’ve been practising . . .

this will be my third time attempting this recipe. the first time, i used double zero flour but then totally forgot to add salt and it still worked out pretty well. (that was the time i used previously & finely minced garlic that was frozen then warmed up in warm olive oil for the focaccia topping before baking). the second time, i forgot the salt again (i know, i know) and i substituted 25% of the flour with whole wheat flour and it tasted . . . too healthy! i froze them immediately in long, thin-ish slices and ate them later by toasting in in the air fryer for 1 minute + warm up at 400° F or diced further, toasted and enjoyed as croutons on salad or soup. but, i haven’t tried them sliced like croustinis and served that way with a nice glistening glaze glint glare glorious glimmer. ah, there it is again! i wonder how i wanted to serve the croustinis again?

today, i try this recipe, again but i am going to follow the recipe exactly!

all this time i thought i was getting better at baking, waah :c
actually, jk, i am getting better. slow, steady progress

here is bon appetit’s easy no knead focaccia complete recipe for reference

i lied, i am going to make a few changes, but i hope they won’t be too significant. one, there is way too much oil in this recipe. i know a good focaccia needs oil (even though it is considered a lean bread!), but my skin and stomach can’t handle that much oil. two, i’m going to use some unbleached parchment paper to line the pan instead of more oil, but i’ll use a little bit of residual oil from the mixing bowl in which the focaccia was proofing. okay, i think i’m ready to try this.

i’ll blog about each step because, why not?

several hours later . . .
so, i was blogging as i did this. i was working on my desktop and i almost lost all my work. but, a previous instance of bemusea had left it open and i regained all that work that i didn’t lose. my, how fortunate! i’m going to take that as another glimmer from the universe, a sprinkle of good grace, a don’t let it happen again kinda’ thing.

here’s my subtle remix:

• 2.25 tsp active dry yeast, frozen
• 750 mL warm water (~120° F)
  if you don’t have zojirushi, wash some dishes and then it will be warmed up to the right temperature
• 2 tsp honey
• 625 g double zero flour (for pizza, the package says)
• 1 tbsp kosher salt (i underfilled it a bit)
• 2 tbsp olive oil (but actually!)
• 2-4 garlic cloves, finely minced (better if previously frozen, will explore later)

and simple instructions for my practising (practicing?) baker’s mind and to minimize material consumption & cleaning:

1. in stand mixer bowl, add warm water, honey & yeast
2. add flour & salt, then using a dough hook, mix to form a well hydrated dough
3. drizzle with olive oil to coat and cover with plastic wrap
   (do this recipe a few more times and then i’ve earned the right to buy a silicon cover)
4. transfer to a preheated toaster oven to 200° F for 10 minutes with racks removed
5. let rise for 1 hour in previously heated toasted oven.
   ready when doubled in size; look for living, bubbly action!
6. crumple some parchment paper fit for a 9″x13″ baking pan
7. using two forks, lift one edge of the focaccia and fold over; turn 45° and repeat a few times to expunge gas bubbles
8. transfer dough to baking pan and let rise in toasted oven for another 1 hour
9. while preheating toaster oven to 450° F, warm minced garlic in remaining olive oil in microwave on low
10. using garlicky olive oily fingers, deeply dimple the focaccia and drizzle remaining flavoured oil on top
11. bake for 20-30 minutes until puffed and golden brown all over
12. let cool completely before cutting into slices
13. to serve, toast in air fryer for 1 minute + warm up on 400° F
14. to store, freeze remainder in air tight packaging

this is the first time that i’m inserting a photo

these pictures look almost exactly the same

some new wonders:

• does shaping dough have a special meaning or function?
• can you use mediterranean sea water to boil pasta?
  how do you spell mediterranean? meditteranean? mediterannean?
• what kind of olive oil tastes good for focaccia? and what about balsmic vinegar?
• what are the best ways to retain the flavour of oil? i mean, garlic. maybe in oil. will it freeze?
• if i made these into croustinis, what would i dip it in?
  • artichoke spinach dip, crab bisque, vegan lentil soup, bengali egg curry, thai curry, viet bo kho
  • that finely minced black olive balsamic vinegar dip from victoria?
  • salmon lox eggs benny
  • as croutons in chicken caesar salad?
    more recipes to ponder: caesar salad dressing, home made mayonnaise, maggi’s asian mayonnaise