It’s been a while since my last post. There is no excuses but the day to day can eat up the time and when we realize we are not devoting time to things we enjoy a lot.
So I’ve been tasting recipes, updating Las Vecinas menu, not only the menu, but the design, bookmaking and everything that comes with it. No more excuses and let’s get back to work on making cooking friendly and enjoyable.
I saw this recipe on Alexandra’s Kitchen and it totally caught my eye. I LOVE bread and a good focaccia is not something you don’t find often (and good quality) here in Lima, so we have to get our hand in the dough and create it ourselves.
This recipe calls for a cold fermentation, we are actually placing the dough in the fridge for a complete day!!! CRAZY! well, I’ll do whatever it takes to get to the texture I been recalling from my time living in Europe and I could find a good focaccia in a bakery shop…
So I am doing this a day a head so I can get my hands into it on my day off.
So I did leave the dough in the fridge over 18hrs. It changed its texture, looks promising. I am following the recipe to the teeth, the only difference here is that I am using whole wheat flour, so this could change the outcome, however, we are here to test, try and repeat.
Now, the dough should be resting for another 2-4hrs, I will check a little over 3hrs to see the progress.
So now it is time to do the next steps. This is my first time making a focaccia, so wish me luck!
This is ready to go into the oven and lets see!!!
I am satisfied with the first result. I am going to do another one so to see the difference and pay attention to the weather, bread dough is very particular, if its cold or hot it react totally different!
*2 cups of flour ( I am using whole wheat, but you are more than welcome to try a regular one)
*2 tsp of pink salt * I use Maras’ salt from Peru.
*2 tsp of yeast ( I prefer the instant dry one)
*2 cups of lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups of cold water.
*Butter for greasing ( if you don’t have parchment paper)
*4 tbsp olive oil (divided)
*special salt of your desire.
- Make the dough in a large bowl, confortable enough so all the ingredients will mix well. Combine by whisking first the dry ingredients (flour, yeast, salt) and then add the water. Using a rubber spatula, mix until the liquid is absorbed and the dough looks sticky. Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for 12 hrs minimum. I placed mine for a little over 18hrs.
- Line two round pie plates (8-9inches) with parchment paper or grease with butter. Pour a tablespoon of oil into each pan . Using two forks, deflate the dough and rotate the bowl in quarters as you are deflating, turning the mass into a rough ball, split the dough in half. Place one piece into each prepared pan, roll the dough into the oil on each pan, try to get all the dough covered by the oil. Le the ball rest from 2 to 4 hrs, depending on the temperature of the kitchen.
- Set a rack in the middle of the oven and preheat to 425ºF. Pour another tablespoon of oil over each round of dough. Rub your hands lightly with the oil so you can press straight into the dough to make the dimples. If necessary, gently stretch the dough to fill the pan, sprinkle with your fave salt
- Transfer the sheets pan to the oven and bake for 25 to 30min, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to the cooling racks. Let it cool before serving, depending what you want to do with it.