ACE BAKERY FOCACCIA AND SCACCIATA
"This is a slightly simpler version of the focaccia we make at ACE. The use of a biga (Italian starter) will give your bread a deeper, richer flavor. I have given you two variations on the recipe - one will make focaccia over an inch (2.5 cm) high with a light interior; the other (what the Tuscans call scacciata), is a lower, denser focaccia. Extra oil and salt in the final dough and one less rise is the only difference in the method. With the exception of the 12-hour refrigeration of the biga, the focaccia will be out of the oven in less than 5 hours after you mix the final dough. You will have three 20-minute "work" periods interspersed with fermentation and proofing time. Since the scacciata has no final proof, it will be ready in about 4 hours.
While all the other breads in this book can be made without a standing mixer, I have not had any luck making this recipe by hand. Feel free to experiment with other toppings - a few lightly sauteed but not browned cooking onions, olives, thyme, or black pepper."
FOR THE BIGA (STARTER):
1/4 tsp. (1.2 mL) traditional dry yeast
1 Tbsp. (15 mL) water at 75 to 95 degrees F (24 to 35C)
7 oz. (200 g) unbleached hard white flour
1/3 cup plus 1/2 Tbsp. (100 mL) water at 75 degrees F (24C)
FOR THE FINAL DOUGH - FOCACCIA:
1 (3.2 oz.) (375 g) unbleached hard white flour
1 1/4 cups (300 mL) water at 75 degrees F (24C)
1 Tbsp. (15 mL) olive oil
1/2 tsp. (7.5 mL) traditional dry yeast
3 Tbsp. plus 1 tsp. (50 mL) water at 75 degrees F (24C)
1 recipe Biga
2 tsp. (10 mL) kosher salt
Olive oil for the baking pans, your hands, and the top of the dough
FOR THE FINAL DOUGH - SCACCIATA:
1 (3.2 oz.) (375 g) unbleached hard white flour
1 1/4 cups (300 mL) water at 75 degrees F (24C)
2 Tbsp. (30 mL) olive oil
2 tsp. (10 mL) traditional, dry yeast
3 Tbsp. plus 1 tsp. (50 mL) water at 75 degrees F (24C)
1 recipe Biga
1 Tbsp. plus 1 1/2 tsp. (22.5 mL) kosher salt
Olive oil for the baking pans, your hands, and the top of the dough
TO MAKE THE BIGA:
In a small bowl, dissolve the yeast in the 1 tablespoon water. Within a few minutes, the yeast should have taken on a creamy-looking consistency. If it has not, the yeast should not be used.
Combine the flour, 1/3 cup plus 2 tablespoons water, and the yeast mixture in a standing mixer bowl and mix with the dough hook for 4 minutes on slow (#2 speed) to blend. Scrape down the bowl with a plastic spatula as needed. Increase to fast (#4 speed) and mix for an additional 4 minutes.
Place the mixture, which will be stiff in a lightly oiled bowl large enough to let it double in size. Cover with plastic wrap and allow to ferment in a warm, draft-free area for 12 to 14 hours. The biga will have expanded by about 50% and have a few small holes in it. If need be, the biga can be held or retarded in the refrigerator for up to 24 hours. Bring to room temperature (72 to 75degress F or 22 to 24C) before continuing with your bread making.
TO MAKE THE DOUGH FOR BOTH FOCACCIA AND SCACCIATA:
Put the flour, 1 1/4 cups (300 mL) water, and olive oil in a standing mixer and mix with a dough hook on slow (#2 speed) for 4 minutes. Drape a kitchen towel or plastic wrap over the bowl and allow the mixture to rest for 15 to 20 minutes. This process is called autolyse. It allows the gluten to develop and the dough to absorb water better.
Dissolve the yeast in 3 Tbsp. plus 1 tsp. (50 mL) water. Add the biga, salt, and yeast to the mixture in the bowl and mix for 2 minutes on slow (#2 speed) followed by 6 minutes on fast (#4 speed). Your final dough should look shiny and be able to stretch about 6 inches (15 cm) without ripping.
TO SHAPE AND RISE THE FOCACCIA:
Transfer the dough to an oiled bowl large enough to let the dough expand. Cover lightly with a kitchen towel or plastic wrap, place in a draft-proof area, and allow to ferment for 2 hours or until the dough has more than doubled.
Generously oil 2 pans roughly 8-1/2x 6-1/2x 2-inches (21.2x16.2x5-cm) or 1 roughly 10x8x2-inches (25x20x5-cm) in size. Non-stick or enamelware works well too, but must still be oiled. Oil your hands, then turn the dough onto a surface and either cut the dough in half and place into the 2 pans or keep in one piece for the larger pan. Spread out the dough to an even thickness. Cover the pans with plastic wrap or a kitchen towel and let the dough rest for 15 minutes.
Sprinkle more oil over the dough and dimple it with the tips of your fingers. Loosely cover the pans with a kitchen towel or plastic wrap and allow to proof (rise) at room temperature for 1 to 3 hours or until the dough is almost double in size.
Preheat the oven to 425 degrees F (220C) or 375 degrees F (190C) for a convection oven.
TO SHAPE AND RISE THE SCACCIATA:
Generously oil 2 pans roughly 8-1/2x6-1/2x2-inches (21.2x16.2x5-cm) or 1 roughly 10x8x2-inches (25x20x5-cm) in size. Non-stick or enamelware can be used, but must also be oiled. Oil your hands, turn the dough onto a surface, and either cut it in half (for two pans) or keep in one piece for the larger pan. Place into the pan or pans. Sprinkle more oil on the dough and dimple it with your fingertips, spreading it out to an even thickness. Cover the pans loosely with plastic wrap or a kitchen towel and allow the dough to proof (rise) for about 2 to 3 hours at room temperature. The dough should almost double in size.
Preheat the oven to 425 degrees F (220C) or 375 degrees F (190C) for a convection oven. If using a pizza stone or bricks, preheat them as well.
ADD THE TOPPINGS AND BAKE (FOR FOCACCIA AND SCACCIATA):
3 Tbsp. (45 mL) grated Parmigiano Reggiano cheese and 1/2 tsp. (2.5 mL) coarse sea salt
OR:
1 tsp. (5 mL) coarse sea salt and 1 heaping tsp. (5 mL), or to taste, fresh rosemary removed from the stalk and coarsely chopped, or 1/2 heaping tsp. (2.5 mL), or to taste, dried rosemary soaked in olive oil for 1 hour and patted dry.
Brush the focaccia and/or the scacciata with more oil if the top looks dry. Sprinkle the dough with either the rosemary and salt or the Parmigiano and salt.
Place the pans on a rack a third from the bottom of the oven and bake for about 30 minutes. Remove the bread from the pans and tap the bottom crust with your fingertips. The bread should sound hollow. If it does not, bake for another 5 minutes. Immediately remove the bread from the pans and put them on a rack to cool.
Makes 2 loaves
Adapted from source: The ACE Bakery Cookbook by Linda Haynes
