שני לחמים חדשים Foccacia Genovese

2 new Bread recipes , both of them are with starters, easy to make and wonderful results !

I -Pane (Green) Olive Tuscan Bread לחם זיתים טוסקני

Pane Green Olive Tuscan Bread (saltless bread)/by Dean Brettschneider- nzbaker.nz לחם זיתים טוסקניStarter

120g bread flour

good pinch active dried yeast

80ml water
Mix together to form a dough and leave in a oiled and covered bowl over night
Dough

500 bread flour

2 tsp dried active yeast

20g olive oil

360 ml water

60g green stuffed olives, drained and sliced.(I use klamata olives)

In a large mixing bowl place the flour, yeast, oil, fermented dough. Add the water and using a wooden spoon combine the ingredients together until a dough mass has formed. Full recipe is Here

Then tip the dough out onto a lightly floured surface and knead for 10 – 15 minutes (taking a rest period of 30 seconds, every 3-4 minutes) until the dough is smooth and elastic in feel. Add the olives and gently knead into the dough.

Place the dough into a lightly oiled large bowl, cover with plastic wrap and leave in a warm place for 45 minutes (until almost doubled in size) then tip the dough onto the bench and gently deflate it by folding it onto itself 3 – 4 times, return the dough to the lightly oiled bowl and cover with plastic wrap, leave a further 30 minutes in a warm place.

Divide into 2 equal pieces, and mould into a round ball shape. Place onto a baking tray lined with non-stick baking paper, and cover with a sheet of plastic and allow to proof (rise) for approx. 45 – 60 minutes, the dough should be still slightly active to the touch).

With a sieve, lightly dust flour over the cobs and using a very sharp knife, make 4 diagonal slashes across the top of each cobs, and again the other way to create a trellis pattern cut. Place the baking tray into a preheated oven set at 240°C, with a small ovenproof dish in the bottom shelf. Throw 3- 4 ice cubes into the ovenproof dish to create steam and quickly close the oven door.

Bake for 15 minutes and then turn the tray around, reduce the oven temperature to 200°C and bake for a further 10 minutes or until a golden brown colour is achieved and the bottoms sound hollow when tapped.

Here is my Starter, now ready to use

II - Foccacia Genovese פוקאצ'ה מגנואה

Full Foccacia Genovese - recipe by Dan Lepard

The dough: I use only hald dough for 1 Foccacia
1000g Italian 00 flour (100%) - I use Bread flour mixed with AP flour (more flour was needed

325g sour starter (32.50%), made with 50% flour to 50% water - I use an old milk -flour starter

7.4g slow-activity yeast (Craftbake) (0.74%)

22.4g fine sea salt (2.24%)

25g dark dry malt (Edme)(2.50%) - I didn't add the dry malt

50g extra virgin olive oil (5.00%)

50g refined pork lard (5.00%), optional - I didn't add this

650g water at 10ºC (65.55%)

final dough temperature around 22ºC

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com