Delete docs/breads/ligurian-focaccia.md

docs/breads/ligurian-focaccia.md

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----
-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
-
-- <https://www.saltfatacidheat.com/fat/ligurian-focaccia>
-- <https://www.thekitchn.com/focaccia-recipe-reviews-23158391>

mkdocs.yml

@@ -99,7 +99,6 @@ nav:
       - Japanese Milk Bread Rolls: breads/japanese-milk-bread-rolls.md
       - Lemon Blueberry Bread: breads/lemon-blueberry-bread.md
       - Lemon Bread: breads/lemon-bread.md
-      - Ligurian Focaccia: breads/ligurian-focaccia.md
       - Naan: breads/naan.md
       - No-Knead Everything Bread: breads/no-knead-everything-bread.md
       - Overnight Sourdough Baguettes: breads/overnight-sourdough-baguettes.md