Directions: |
Directions:SPONGE
Stir flour water and yeast in a large bowl with wooden spoon until well combined. Cover tightly with plastic wrap and let sit at room temperature until sponge has risen and begins to collapse, about 6 hours (sponge can sit at room temperature for up to 24 hours.)
DOUGH
1. Stir flour, water and yeast into sponge with wooden spoon until well combined. Cover bowl tightly with plastic wrap; let dough rise for 15 minutes.
2. Stir 2 tsp salt into dough with wooden spoon until thoroughly incorporated, about 1 minute. Cover dough tightly, let dough rest for 30 minutes.
3. Using greased bowl scraper or rubber spatula, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 45 degrees and fold dough again; repeat turning bowl and folding 6 more times (total of 8 folds). Cover tightly with plastic and let rise for 30 minutes. Repeat folding and let dough rise for another 30 minutes. Fold dough one final time, then cover with plastic and let dough rise until doubled in size, 30 minutes to an hour.
4. One hour before baking, adjust oven rack to upper-middle position, place baking stone (sheet) on rack and heat oven to 500º. Coat 2 9 inch round cake pans with 2 T oil each. Sprinkle each pan with 1/2 tsp salt. Transfer dough to lightly floured counter and dust top with flour. Divide dough in half and cover loosely with greased plastic. Working with 1 piece of dough at a time (keeping remaining piece covered), shape into inch round by gently tucking under edges. Repeat with second half of dough.
5. Plae dough rounds, seam side up in prepared pans. Coat tops and sides with oil, then flip dough for seam side down. Cover loosely and let dough rest for 5 minutes.
6. Using fingertips, gently press each dough round into corners of plan, taking care not to tear dough. (If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch it again) Using fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle 1 T rosemary evenly over top of each loaf; cover loosely with greased platic, and let dough rest until slightly bubbly, about 10 minutes.
7. Pace pans on baking stone and reduce temperature to 450º. Bake until tops are golden brown, 25 to 30 minutes, rotating pans half way through baking. Let loaves cool in pans for 5 minutes. Remove loaves from pans and transfer to wire rack. Brush top with any oil remaining and cool for 30 minutes. Serve warm or at room temperature. |
Personal
Notes: |
Personal
Notes: Carmelized Red onion, pancetta, and oregano
Cook 4 pieces finely chopped pancetta in 12 inch skillet over medium heat, stirring occasionally, until well rendered, about 10 minutes. Using slotted spoon, transfer pancetta to medium bowl. Add 1 chopped red onion and 2 T water to fat left in skilletand cook over medium heat until onion is softened and lightly browned, about 12 minutes. Transfer onion to bolw with pancetta and stir in 2 tsp minced fresh oregano; let mixture cool completely before using. Substitute pancetta mixture for rosemary.
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This recipe for Rosemary Focaccia is from