|TWD ~ Baking with Julia ~ Focaccia….Lopsided, but oh so good!|
Making the dough was basic. First, mix the yeast with some water and let it rest. Then measure out the dry ingredients, oil, and the rest of the water. Place them all together in your stand mixer, and mix using a dough hook. I followed the recipe to the letter but, felt my dough was drier then described. So I added a bit more water. My dough rose beautifully. I folded it down as directed, and let it rise again. Following the second rise, I divided the dough into thirds, and placed it into oiled plastic zip bags. Refrigerate and wait…24 to 36 hours before you make your Focaccia.
Since I’ve made Focaccia several times before, I decided to go rogue by making one of my favorites, Grape Focaccia. I found the recipe several years ago and just love the way it tastes. It’s got that sweet-salty thing going on. The grapes kind of caramelize a bit as they bake.
The next day, I took out my dough about two hours before I wanted to bake it. It should warm to room temperature, and rise a bit more. That’s when you make your Focaccia. My dough didn’t have as many big air bubbles as Craig’s did. Possibly because, I stretched it into a rectangle. This concerned me, even though the dough seemed to rise quite well. I didn’t slash mine either. I chose to use my fingers to press indentions into the dough. I brushed the dough with olive oil, sprinkled the top with some sea salt, fresh herbs ( rosemary and thyme ) and pushed about a cup of red grapes onto the dough. Finally, I sprinkled it with about a cup of cheese (I used Asiago ) and let it rest for about twenty minutes.
I baked my Focaccia on a baking stone in a 450〫degree oven, for about twenty minutes. Since I don’t have a peel, it hit the stone a little lopsided. It still came out wonderful! My husband said it was one of the best doughs I’ve ever made. I guess I’ll have to revisit this one and try for those big air bubbles.
If you would like to see Craig Kominiak baking with Julia you can see it here, or find the recipe here.
If anyone would like the recipe for Grape Focaccia you can find it here.
Our host for the Focaccia is Sharmini of Wandering Through. the recipe will be posted on her blog. You can also see what all the other bakers are doing on the Tuesdays with Dorie site.
|Just out of the mixer and ready for the first rise…very smooth but not as wet as I thought it should be|
|Placed in zip-lock bags after the second rise and left there for at least 24 hours|
|Dough stretched into a loose rectangle|
|Grape focaccia resting before entering the oven|
|I chose to make two Grape Focaccia! I have one more piece of dough in my freezer…I hope it freezes well|
|The dough was crunchy and yet soft! So yummy!|