It's been a while since I've felt like baking at home since I bake 5 days out of the week at work and at school. It's hard to drag my sorry lazy butt into the kitchen and watch dough rise. Until...last week. I reminisced about the pizza and foccaccia we made back in Faulkners breads class. I dug into 'The Professional Pastry Chef' book by Bo Friberg and viola! This came out.
Focaccia - 'The Professional Pastry Chef' by Bo Friberg
- Sponge: dissolve yeast in warm water, add sugar and high gluten flour, knead using dough hook for 5 minutes
- Cover, let rise till sponge starts to fall
- Dough: add warm water to sponge with olive oil, sugar, salt and high gluten flour. Knead with dough hook and add enough of bread flour for a soft, smooth, elastic dough
- Form into ball on floured surface, cut X into dough and pull out to form a rought square. Cover and rest 30 minutes.
- Coat bottom and sides of sheet pan with 1/4 C olive oil. Place dough in pan and with oiled hands stretch out dough to all sides of pan. Let rise till doubled.
- Stretch dough again to cover entire pan and let rest for a couple minutes. Press fingertips into top to make dimples
- Let rise till 1.5 times original size.
- Spread herbed garlic oil over surface of dough and sprinkle with kosher salt.
- Place in preheated oven at 475 degrees F then reduce to 375 degrees F when pan is placed into oven and bake for 25-30 minutes
- Herbed Garlic oil: chop herbs finely and add to heated olive oil with garlic. Let stand for 1 hour.
Val's Pizza Sauce
1 can of tomato puree
1 ts of dried Oregano
1 ts dried basil
2 heads garlic, chopped
1 1/2 TBS Brown sugar
pink of salt
- Heat olive oil in pan. Add garlic and sautee till golden brown.
- Add dried herbs and sautee till fragrant and add in puree.
- Add in brown sugar and a pinch of salt and combine. Adjust salt and sugar to taste.
Bo Friberg's Pizza dough 'The Professional Pastry Chef'
1/2 oz fresh yeast (1/4 oz dry active yeast)
3/4 C warm water
1 ts granulated sugar
2 TBS olive oil
1 ts salt
1 TBS honey
10 oz bread flour
- Dissolve yeast in warm water and let dissolve
- Mix in sugar, olive oil, salt and honey
- Add flour and knead in mixer with dough hook till smooth and elastic, 10 minutes
- Place dough in oiled bowl, turn to coat, cover and let rise till doubled in volume
- Place in refrigerator covered for at least 2 hours. Return to room temperature before proceeding. (I didn't put it in the fridge. I used it right away)
- Divide dough in half, and roll and stretch dough on floured surface into a 10-12 in circle.
- Top as desired and baked at 450 degrees F.
Val's pizza topping of choice
muenster pepper jack cheese
Shredded colby jack cheese
Finely diced onions
Finely diced Tomato
Oh yeah, I ate the whole pizza. I would TOTALLY win a pizza eating contest!