diff --git a/docs/breads/ligurian-focaccia.md b/docs/breads/ligurian-focaccia.md deleted file mode 100644 index a92201c06..000000000 --- a/docs/breads/ligurian-focaccia.md +++ /dev/null @@ -1,90 +0,0 @@ ---- -comments: true -tags: - - bread ---- -# :bread: Ligurian Focaccia - -![Ligurian Focaccia](../assets/images/ligurian-focaccia.jpg){ loading=lazy } - -| :timer_clock: Total Time | -|:-----------------------: | -| 15.95 hours | - -## :salt: Ingredients - Bread - -- :droplet: 600 g lukewarm water -- :microbe: 0.5 tsp active dry yeast -- :honey_pot: 15 g honey -- :ear_of_rice: 800 g all-purpose flour -- :salt: 18 g salt -- :olive: 50 g olive oil - -## :salt: Ingredients - Brine - -| Ratio | -|:-------:| -|6.25%| - -- :salt: 5 g salt -- :droplet: 80 g lukewarm water - -## :cooking: Cookware - -- 1 medium bowl -- 1 very large bowl -- 1 rubber spatula -- 1 plastic wrap -- 1 18 x 13 inch (46-by-33 cm) rimmed baking sheet -- 1 spatula -- 1 metal spatula - -## :pencil: Instructions - -### Step 1 - -In a medium bowl, stir together lukewarm water, active dry yeast, and honey to dissolve. In a very large bowl, whisk -all-purpose flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula -until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room -temperature to ferment for 12 to 14 hours until at least doubled in volume. - -### Step 2 - -Spread 2 to 3 tablespoons oil evenly onto an 18 x 13 inch (46-by-33 cm) rimmed baking sheet. When dough is ready, use a -spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. -Pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge -of the sheet by placing your hands underneath and pulling outward. The dough will shrink a bit, so repeat stretching -once or twice over the course of 30 minutes to ensure dough remains stretched. - -### Step 3 - -Dimple the dough by pressing the pads of your first three fingers in at an angle. Make the brine by stirring together -salt and lukewarm water until salt is dissolved. Pour the brine over the dough to fill dimples. Proof focaccia for 45 -minutes until the dough is light and bubbly. - -### Step 4 - -Thirty minutes into this final proof, adjust rack to center position and preheat oven to 450°F (235°C). If you have a -baking stone, place it on rack. Otherwise, invert another sturdy baking sheet and place on rack. Allow to preheat with -the oven until very hot, before proceeding with baking. - -### Step 5 - -Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust -is crisp and golden brown when checked with a metal spatula. To finish browning top crust, place focaccia on upper rack -and bake for 5 to 7 minutes more. - -### Step 6 - -Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools -in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from pan with metal spatula and -transfer to a cooling rack to cool completely. - -### Step 7 - -Serve warm or at room temperature. - -## :link: Sources - -- --