Focaccia and Pizza

Yield: 2 pcs.

Method/ Subject: Yeasted Breads

 

Ingredients:

430g bread flour

3g Instant Yeast

281g water

178g Biga (Recipe below)

31g Olive oil

10g Salt

1/2 tsp Thyme

1/2 tsp Rosemary

1 T Garlic, minced

1 tsp. Sea Salt

For Brushing:

20g Olive Oil

 

Mise en place:

1. Wet: Mix water and oil
2. Flavoring: Mix thyme, rosemary and garlic.
3. Pre ferment: Prepare Biga.
4. Dry: Mix bread flour, instant yeast, salt

 

Procedures:

FOR FOCACCIA and PIZZA DOUGH

1. Pour wet to dry ingredients,  until dough is fully hudrated. 
2. Role the biga. Add the biga slowly and continously  to the dough.
3. Knead until biga is incorporated into the dough.
4. Autolyse for 20 mins. Cover with bowl.
5. Slam and fold the dough. Do the indentation test.
6. Spread out the dough. Add in the flavoring on top.
7. Fold all the side of the dough toward the center . Make a boule.
8. Measure the weight. Divide by 2.
9. Make a two smooth  boule.
10. Put an olive oil on pan, then place the doughs on it.; then put olive oil on top of the dough. Cover with plastic.
11. Fermenting for 30 mins.

FOR FOCACCIA

1. Fold the upper and lower side toward the bottom center. Dont tap or press. Do not kill the air pocket.
2. Get two side; then shake. Make a rectangle.
3. Transfer to baking tray with olive oil. Proof for 15 minutes. Notice there are bubbles. It is normal.
4. Drizzle olive oil on top of the dough. Using finger make holes on top of the dough. Put a plastic cover.
5. Proof for  15 minutes. 
6. Bake with steam for 15 minutes. Temp 225-220c. 
7. Pour the sea salt on top. Serve with olive oil and Balsamic vinegar. 

FOR PIZZA

1. Cut tomatoes in 5 pieces. Provide rubber mat under the chopping board.
2. Flatten the dough using  rolling pin. Roll start from the middle, until round dough
3. Tranfer it immediately to bake well on full sheet pan
4. Put an olive oil to dough. Season in layer salt and pepper.
5. Put Parmissan and Mozerella Cheese. Season in Layer.
6. Put tomatoes. Season tomatoes with salt and pepper.
7. Put the remaining cheese.
8. Put the dough in oven. Temp. 225-220c. Until it reached good color for 15 mins first.
9.  Put basil leaves on top.

 

 

COMPONENT:

BIGA:

Yield: 180g

Portion size: good for 2 pcs foccacia

method: yeasted bread

 

Ingredients:

114g bread flour

67g water

3g instant yeast

 

Procedure:

1. Combine the flour and yeast. Add in water.

2.  Mix then knead until smooth.

3. Transfer to a bowl. Cover.

4. Ferment for about 8 hours.