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Home » focaccia

focaccia

Focaccia Bread from “Born and Bread”

April 14, 2015 By Patty Limatola-Tanenbaum Leave a Comment

It is amazing what social media can do for a business or a friendship in todays day and age.  I have a twitter account where I post about my food and photos of restaurants that I have visited.  Through my twitter account I met Robert Swift who owns an amazing bakery “Swift Bakery” in Ludlow, England.  Believe it or not, I created a friendship all the way from England and I am so humbled and grateful as Robert has been such a kind twitter friend, always checking in with me and of course he favorites my tweets :).

While I have not yet visited Swift Bakery, I can see the passion that Robert has from his posts…every tweet he posts I want to eat…his photos look amazing!  When Robert posted that he wrote a book on baking bread, “Born & Bread” (cute title), I knew I had to get a copy and boy was I glad I did.  In reading the book I have learned many things about bread, all about glutens, the “water method” and traditional bread making.  There are so many recipes in his book that I would love to make and share with my bloggers, so I thought I’d start out with a simple recipe and made focaccia bread.  I had most of the ingredients needed for the focaccia recipe except for the “00” flour, I also have a scale at home so I was able to use that to measure the ingredients, in England they use the metric system.  I did measure out the ingredients to cups and teaspoons but if you have a scale, I would recommend using that and following his recipe and just know I did my best to convert the recipe.

There is nothing complex about this recipe, all you need is time as Robert allows the dough to rest 3 times, resting the dough allows the gluten to form.  For Robert’s recipe I would have needed 5 hours of resting time and because I don’t have that kind of time, I changed the recipe a little to accommodate my schedule, outside of that, I followed the recipe 100%.

I added the water and  yeast together

Yeast water

I added the flour and mixed until it was all incorporated, this is a wet starter

Mixed

I covered it and let it rest for 1 1/2 hours at room temperature

Risen

I added the durum flour, salt water and olive oil, I mixed it until the dough was still sticky and pulled away from the sides.

Flour added

I placed the dough on a floured work bench and kneaded it for about 3-5 minutes.  I then placed a little oil in a plastic bag

plastic bag

put the dough inside and placed it in my refrigerator

Dough in bag

I removed the dough from the refrigerator and let it sit in the plastic bag for about 20-30 minutes.  Then I pressed the dough onto a baking pan that was lightly oiled and stretched the dough out to all the corners, until the surface of the pan was covered, I let it rise for about 30 minutes.

Dough on pan

Using my finger tips I pressed down leaving dimples and added some of my favorite toppings.

Toppings

Baked it in my oven at 400 degrees for 15-20 minutes

Baked Bread

I have to thank Robert from Swift Bakery for this amazing bread recipe as it came out amazing!  While I may not have had all the proper ingredients or time, I made it work and so can you!!!!  I tried to measure out the ingredients to cups and teaspoons but if you have a scale, I would encourage you to use the scale and follow the recipe as was written for ingredients.

Robert, I hope you do not mind that I changed the method of how to make this focaccia bread.  It was delicious Robert and I thank you for sharing your recipe with the world, much success to you and your family!!!!

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Thank you for visiting my site and I hope you enjoy this recipe.  I do love comments so please feel free to leave me your comment or suggestion.  If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.

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Thank you again ~ Patty Limatola-Tanenbaum

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Focaccia Bread from “Born and Bread”

Ingredients

    First Mix
  • 200g (3/4 cup) "00" Flour, I used all purpose
  • 150ml (2/3 cup) water, tepid
  • 1.5g 3(3/4 teaspoon) Yeast
  • Second Mix
  • 100g (3/4 cup) Durum Semolina Flour
  • 5g (1/8 teaspoon) Sea Salt
  • 20ml (1 tablespoon + 1 teaspoon) Water
  • 15ml (1 tablespoon) Olive Oil plus more
  • Topping Ideas
  • Sun Dried Tomatoes
  • Tomatoes
  • Rosemary
  • Onions
  • Oil and Salt Flakes

Directions

    First Mix
  1. Combine the flour, water and yeast in a large bowl, mix well. This is a very wet mix, cover and let it rise for 1 1/2 hours.
  2. Second Mix
  3. Place the remaining ingredients in the bowl and mix until all the ingredients are incorporated. Place some flour on a table and empty the dough on the flour and knead until a "gluten window" is visible.
  4. Place dough in lightly oiled zip lock 1 gallon bag, press any air out of bag and seal. Place in fridge overnight.
  5. The next day, let the dough (still in the bag) sit out for 20 minutes. Lightly oil a baking sheet pan with olive oil. Press dough onto surface stretching a little more in each direction until surface of pan is covered. Cover with plastic wrap and put in warm spot for 2nd rise 30-40 minutes.
  6. Lightly oil the surface and sprinkle toppings of choice.
  7. Bake in a 400 degree oven for 15-18 minutes. Enjoy!
3.1
https://mmgood.com/focaccia-bread-from-born-and-bread/
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use

Filed Under: Bread, Italian, Main Meals, Side Dish Tagged With: baked, bakery, bread, delicious, easy, focaccia, homemade, mm-good, mmgood, swift-bakery, yummy

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Meet Patty

My name is Patty Limatola-Tanenbaum and I am a “certified chef” who graduated from the Westlake Culinary Institute. While I have the experience from culinary school, I’m really only a home cook that loves to experiment and try new things. I am a single mom of two teenaged children and everyday my children teach me invaluable lessons about life.

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