May 24, 2011

focaccia with rosemary & pancetta

i finally took the plunge and decided to attempt at making focaccia.
stefano loves it. i love him. it's only fair that we marry these loves together.
what the focaccia god has joined together, let no man put asunder.

15g of beer yeast (i used regular active yeast)
1 teaspoon sugar
180ml water
350g (about 2 cups) flour (type 00)
6 tablespoons olive oil
1 tablespoon of fine salt
rosemary (finely chopped) 
pancetta (finely chopped)
big salt (if desired)

activate the yeast by pouring the package into a small bowl and adding about 75ml (of the total 180ml) of water and the teaspoon of sugar. mix it and let it stand about 10min.
meanwhile in a large bowl combine the flour, olive oil and the tablespoon of salt
when the yeast is ready, join it with the flour, stirring and slowly adding the remaining water
once it amalgamates, remove from the bowl and place on a fairly large, flour-dusted work surface
knead for about 5 min
once you have it in a nice shiny ball place it in a oil rubbed bowl, cover with a damp towel and let it rise
after about 30min, flour should have risen and you are ready to form the focaccia
knead flour for a bit and then start flattening and stretching it out
(i didn't use a rolling pin, but you can)
you don't want it too flat as it supposed to be thick and doughy.
once you have it all shaped up, use your fingers to make little dimples throughout
sprinkle it with chopped pancetta, rosemary and salt
drizzle with olive oil
bake at 400F for about 20min
i like to put it on broil for 3 min at the end just to get the top a little more golden.

crunchy on the outside, soft on the inside.
it took me three times before i finally got it.
friday: good
saturday: better
sunday:  boom.   love.

crunchity,  munchity,  goodness
try it

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