Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
43 min. | 2 hours 15 min. | 1 hour 55 min. | 4 hours 53 min. |
1 | Roughly chop 400 g green olives. | |
2 | Cut 400 g Preserved tomatoes into small pieces and add to the olives. | |
3 | Cut 200 g Parmesan (Parmigiano Reggiano) into small dice and tip in with the tomatoes, scatter the herbes de Provence over and mix well. | |
4 | In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 52-56°C. You can calculate the temperature of the water for this recipe in one click, using this small calculator. | |
5 | Put into a food mixer bowl: 900 g flour, 125 g instant mashed-potato powder, 700 ml water, 18 g salt, 25 g yeast and 200 g Soured dough. Knead on slow speed for 10 minutes. Note: For the best way to knead, see: A few tips for effective kneading at home. | |
6 | Towards the end of kneading, trickle in 75 g olive oil. | |
7 | Finish by tipping in the olives, tomatoes and parmesan. Knead again just until these are mixed in. | |
8 | Gather the dough into a ball, transfer to a large bowl, cover with a plastic sheet and leave to rest for 1 hour 30 minutes. | |
9 | After this, weigh out 700g chunks and shape into balls. Cover the dough with a plastic sheet and leave to rest for 15 minutes. | |
10 | Flatten the dough out by hand to expel the gas... | |
11 | ...then reshape into balls. Put into bread rising baskets (bannetons). | |
12 | Cover with a plastic sheet and leave to rest for 2 hours. | |
13 | Preheat the oven to 240°C (460°F). Slash the tops of the foccacias... | |
14 | And bake for about 25 minutes. Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves.. |