Untuk satu resep ini sampai coba 3x, percobaan pertama kali mabok baca resepnya, bikin 1/2 resep tapi dengan oil 1 resep (duh!), tapi tetep jadi loh, tetap kalis dengan manisnya. Adonan ga pakai diinapkan cuman ditinggalkan saja beberapa jam. Hasilnya pori-pori rotinya gedhe, rotinya cukup berasa 'alot' bukan keras tapi agak melawan, berhubung ga pernah makan focaccia yang aslinya jadi takutnya karena kebanyakan si oil.
Ulang lagi percobaan kedua tetap dengan 1/2 resep, kali ini quantity oil sdh bener, adonan sempat diinapkan semalem, besoknya baru dikerjain lagi. Tapi tunggu punya tunggu kok ga mengembang juga nih adonan, ga sabar akhirnya di panggang aja. Hasilnya roti agak kurang ngembang, pori-pori jelas ga gedhe2 amat.
Masih penasaran, ulang lagi percobaan ketiga, kali ini ga pakai diinapkan juga, langsung dipanggang setelah ngembang bagus, tapi hasilnya pori-porinya gedhe lagi. Setelah browsing sana sini ternyata katanya emang si focaccia ini pada dasarnya chewy. Yang sempat difoto ini adalah hasil dari percobaan kedua, yang kurang ngembang dan kurang panas ovennya.
Teknik stretch and fold-nya emang benar-benar mujarab, bikin 3x berturut-turut adonan pake LG ga pake pegel, sakit de el el. Baru stretch and fold 2x udah terlihat kalis, dalam 4x stretch and fold adonan langsung kalis bagus banget.
Yuk dicoba.... resepnya seperti kata mbak Arfi, terpaksa ditulis ulang karena satu resep ini di bukunya bisa berlembar-lembar.
Pain à l’Ancienne Focaccia with Herb Oil
Recipe from Peter Reinhart’s Artisan Breads Every Day
Ingredients:
• 567gr bread flour
• 11gr salt
• 4gr instant yeast
• 2 cups chilled water (55°F or 13°C)
• 1 Tablespoon olive oil, plus more for the pan
• Herb Oil (recipe to follow)
Directions:
Do Ahead
1. Combine the flour, salt, yeast, and water in a mixing bowl, stir for about 1 minute until well blended. Let the dough rest for 5 minutes.
2. Drizzle the olive oil over the dough then resume mixing with wet hands, for 1 minute.
3. With wet or oiled hands, stretch and fold the dough from each side then flip the dough over and tuck it into a ball. Place the dough back in the bowl, cover, and let sit at room temperature for 10 minutes. Repeat three more times, completing all repetitions within 30-40 minutes.
4. After the final stretch and fold, cover the bowl tightly and refrigerate overnight or for up to 4 days.
On Baking Day
5. Remove the dough from the refrigerator about 2½ hours before you plan to bake. Line a 12×16inch sheet pan with a silicone mat. Oil it generously then transfer the dough to the pan. Drizzle another tablespoon of oil over the top of the dough, and use your fingertips to dimple the dough and spread it to cover about half of the pan.
6. Stop when the dough start resisting and sliding back toward the center. Cover the pan with plastic wrap let the dough rest at room temperature for 30 minutes between dimplings, which will require a total of about 4 hours prior to baking.
7. Completing the rise at room temperature. It should be about 1 inch high in 1 to 1 1/2 hours.
8. Preheat the oven to 500°F (260°C). Top the focaccia with the topping
9. Place the pan in the oven. Lower the oven temperature to 450°F (232°C) and bake for 12 minutes. Rotate the pan and bake for another 10 to 15 minutes, until the top of the dough is golden brown.
10. Cool for at least 10 minutes before serving.
Herb Oil
Yield: About 2 cups
Ingredients:
2 cups olive oil
2 Tablespoons dried basil
2 Tablespoons dried parsley
1 Tablespoon dried oregano
1 Tablespoon fresh rosemary leaves
1 teaspoon dried thyme
2 Tablespoons granulated garlic powder, or 10 cloves fresh garlic, pressed and lightly sautéed in 1/2 cup olive oil
1 tablespoon kosher salt or coarse sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chile flakes
1 teaspoon sweet or hot paprika
Directions
In a bowl, whisk together all of the ingredients. Let sit at room temperature for 2 hours before using.
Enjoy !!
