Thought of the pun first then made the recipe around that.
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Rosemary and Garlic Focaccia
Dough
Bread Flour - 400g
Water - 300g
Olive oil - 20g + more for lubricating the pan
Salt - 8g
Brown Sugar - 8g
Yeast - 4g
Toppings
Rosemary
Garlic
Flakey salt
Mix all dough ingredients in a large tub until a shaggy mass is formed and leave to ferment overnight, ideally around 16 hours.
The next day the dough should be very lacy, bubbly and about tripled in size. Perform a coil fold to amalgamate the dough and place into a well oiled quarter sheet pan.
Gently spread the dough out until it resists, then leave to rest for 30 minutes. The gluten will relax and you'll be able to spread it out the rest of the way.
Let the focaccia proof for 40 minutes, in the meantime prepare the toppings.
Dice garlic and mix with olive oil and fresh rosemary leaves.
After the 40 minutes of proofing is up, spread the toppings over the focaccia and aggressively dimple.
Bake for half an hour, rotating half way through.
Allow to cool for 15 minutes in the pan if the focaccia doesn't release easily, then finish cooling on a wire rack before slicing and serving.
Forest Floorcaccia
Dough
Bread Flour - 400g
Water - 300g
Olive oil - 20g + more for lubricating the pan and topping
Dried porcini mushrooms - 20g
Salt - 8g
Brown Sugar - 8g
Yeast - 4g
Toppings
Rosemary
Flakey salt
Rehydrated porcini
Hydrate the porcini mushrooms with 300g of just off the boil water, place the mixture in the fridge for a couple of hours to bring temperature down.
Mix all the dough ingredients (be sure to adjust water amount of the dried porcini has absorbed too much water) into a shaggy mass and leave to ferment overnight, ideally 16 hours.
The next day prepare the Floorcaccia the same way, but topping with the porcini mushrooms. Don't be afraid to place under the broiler or grill for a couple of minutes to char up the mushrooms.