with brie and cranberry-apple compote...
Another great focaccia recipe from The Bread Baker's Apprentice. This one gave a fluffier and chewier finished product than the one I made two years ago. To achieve this texture, pre-fermented dough was a need.
This menu was supposed to happen after Thanksgiving day, but we were invited to a Thanksgiving dinner. I felt like cooking something light for lunch and still fitted into the theme on a Thanksgiving day. Mark was in charged of roasted turkey breast. I made focaccia, compote and the pie. I never thought that the cranberry apple compote would taste good for a sandwich, but it did. I also added honey dijon mustard and brie, just to made it more tasty.
For Poolish focaccia
- 1 1/4 cups unbleached bread flour
- 3/4 cup water, at room temperature
- 1/8 tsp. instant yeast
- 1 1/2 cups Poolish
- 1 1/3 cups unbleached bread flour
- 1 tsp. salt
- 3/4 tsp. instant yeast
- 3 tbsp. olive oil
- 1/3 cup water, lukewarm (100F)
- 1/4 cup herb oil
For the compote
1/2 recipe from epicurious
For Poolish Focaccia
1. Stir all ingredients together in a bowl until all of the flour is hydrated.
2. Cover the bowl with plastic wrap and ferment at room temperature for 3-4 hours or until the sponge becomes bubbly and foamy.
3. Immediately refrigerate it overnight.
1. Remove the poolish from the refrigerator 1 hour before making the dough.
2. Stir together the flour, salt and yeast in a mixer. Add the oil, poolish and water. Mix on low speed with the paddle attachment until the ingredients form a wet ball.
3. Switch to the dough hook and mix on medium speed for 5-7 minutes or until the dough is smooth.
4. Place the dough in a 8"x8" pan, coat the dough with herb oil.
5. Cover with plastic wrap, let it rest for 30 minutes.
6. Stretch the dough out with fingers and ferment for 1 hour. De-gas once after 30 minutes.
7. Proof for 2 hours or until the dough fills the pan.
8. Bake at 400 degrees for 20 minutes or until the internal temperature register about 200 degrees.
9. Remove from the pan, allow the focaccia to cool for 15 minutes before slicing or serving.
For the compote