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Rose’s Best Basic Loaf as Rosemary Flat Bread
Someone on the blog asked about Harvest King flour and focaccia which reminded me that I was planning to post the recipe I created for the launch. It is based on the recipe I offered for the back of the flour bag with just a few minor modifications.
Please note that if you weigh the water and flour you wil get the large holes and desired texture but if you measure, and the hydration is not adequate (you added more flour than called for or less water) it will still be good but not as open a crumb so pay attention to the consistency. It needs to be very sticky when first mixed.If necessary, add more water. It will become much less sticky after the first rise. Only give it one rise and then the shaped rise for the most open holes.
Also, this dough benefits from adequate kneading in order to puff up well, i.e. don't use the no knead method here.
Harvest King Focaccia
The secret to the stretchy dough which bakes into a puffy flat bread with large irregular holes, is adding 11% oil and increasing the water to 72% hydration. Also makes great pizza!
Makes: Almost 2 pounds/876 grams of dough:
3 cups/1 pound/454 grams Harvest King flour
1/4 cup/1.25 ounces/35 grams whole wheat flour
1-1/4 teaspoons rapid rise, bread machine or other instant yeast
1-1/2 teaspoons fine sea salt
1-1/2 cups/12.5 ounces/354 grams room temperature water
1 teaspoon mild honey, such as clover
1/4 cup olive or vegetable oil plus 4 teaspoons for oiling the pan and top of bread
2 tablespoons fresh rosemary needles
fleur de sel and freshly ground pepper to taste
Equipment: A baking sheet or half size sheet pan, or a 14 inch round pizza pan
In a mixing bowl, whisk together the bread flour, whole wheat flour and yeast. Then whisk in the salt. Stir in the water, honey, and oil. Using a mixer with a dough hook or by hand with a wooden spoon, knead (if by hand stir vigorously) for about 3 minutes or until the dough begins to come away form the sides of the bowl. It will not come away completely and should be very sticky to the touch.
Scrape the dough into an oiled bowl and lightly spray or oil the top of the dough. Cover tightly with plastic wrap and set in a warm spot. Allow the dough to rise until doubled, about 1 1/2 hours. After the first 30 minutes, scrape the dough onto an oiled counter and with oiled hands stretch it and give it a business letter fold. Repeat this a second time. The dough will no longer stick to your fingers.
Set the dough back in the bowl and let it finish rising. (Stick a finger into the center of the dough and if it keeps the indentation it’s ready.) If baking it the following day, press down the dough and set it in a large oiled zipper type storage bag, leaving a tiny bit unzipped for the forming gas to escape, and refrigerate it. Remove it to room temperature 1 hour before shaping.
When ready to shape the dough, spread 2 teaspoons of all onto the baking sheet and set the dough on top. Flatten the dough gently with your fingertips to about 12 inches by 5 inches and 1/2 inch high. Try to keep as much air in the dough as possible. Oil the top of the dough with 2 teaspoons of oil. Cover with a large container or oiled plastic wrap and allow it to rise until doubled to 1 inch high--about 1 hour.
While the dough is rising, set the oven rack toward the bottom and place a baking stone or baking sheet on it. Set a cast iron skillet or heavy baking pan on the floor of the oven or on the lowest shelf. Preheat the oven to 475F. for 45 minutes or longer.
With your finger tips, deeply dimple the dough all over. Sprinkle with the rosemary, salt, and pepper. Quickly but gently set the baking sheet on the hot stone or hot baking sheet, and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door and bake 5 minutes. Turn the sheet half way around and continue baking 10 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will read about 210°F.).
Remove the bread to a wire rack to cool completely or until just warm.
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Comments
thanks for the feedback matthew. by the way, i've found that i can store the bran in the frig for many months without no problem. most of the oil is in the germ so taht really needs freezing!
Reply to this Posted by: Rose Levy Beranbaum | July 29, 2007 10:37 PM #
Whoops, I meant for 100 grams, not a cup.
Reply to this Posted by: Matthews | July 29, 2007 11:32 AM #
This is a follow up to a question I posted in February. I asked if I could make whole wheat flour by adding bran and germ. Shortly after I asked, my grocer finally started carrying small bags of KA whole wheat flour, so it took me a while to try it out.
Even though I can buy it in small quantities now, I already store bran and germ in the freezer, so freeing the space take up by the ww flour is still desirable.
Lately, I've been making my own using this formula for a cup: 84 grams flour, 13 grams bran, and 3 grams germ. I process it for a few seconds in a mini chopper to break up the bran. You were right--I actually like it better. Even though I process it, the bran remains a little larger and looks quite attractive in breads like the cracked wheat loaf. I wasn't 100% sure about the proportions, but what I am doing seems to work well.
Reply to this Posted by: Matthew | July 29, 2007 11:22 AM #
egg white is the strongest "glue" so worth a try!
Reply to this Posted by: Rose Levy Beranbaum | July 20, 2007 11:01 AM #
hi rose,
tried brushing with olive oil before sprinkling the salt and rosemary and they still fall off the bread easily when i cut it and eat it. can you think of a glaze that i can apply before sprinkling on the rosemary and salt to make them stick? egg wash maybe?
Reply to this Posted by: David | July 20, 2007 10:43 AM #
o. oil great idea bc it also will make it crisper.
Reply to this Posted by: Rose Levy Beranbaum | June 8, 2007 12:58 PM #
hi rose,
love the focaccia recipe except after i bake it the rosemary that i sprinkle on the top just easily falls off. is there a glaze or something that i should put on before i sprinkle the salt and rosemary to make it stick afterward? would a light brushing of olive oil do the trick? thanks,
david
Reply to this Posted by: david | June 8, 2007 7:07 AM #
use speed #4 on a kitchen aid. it's a soft dough and won't tax the motor.
As I wrote in the recipe: Using a mixer with a dough hook or by hand with a wooden spoon, knead (if by hand stir vigorously) for ABOUT THREE MINUTES or until the dough begins to come away form the sides of the bowl. IT WILL NOT COME AWAY COMPLETELY FROM THE SIDES OF THE BOWL AND SHOULD BE VERY STICKY TO THE TOUCH.
Reply to this Posted by: Rose Levy Beranbaum | May 8, 2007 8:52 PM #
i have a question about the harvest king focaccia. if you are using a stand mixer, at what speed do you mix it at and for how long? it's not really clear in the recipe. and since this has a high water content, is it still going to be somewhat soupy at the bottom of the bowl or will it come away completely at the end of mixing? thanks and love the blog.
Reply to this Posted by: david | May 8, 2007 10:27 AM #
that's something i've wondered about myself.certainly you can do it but the question is will it be the same as using ww flour? it could be even better. the bran you add with be flaked rather than ground into a powder. i actually like the little flecks in the dough but i'm not sure how it will affect the dough if in a larger amount. my guess is that it would be good. if you try it, which i hope you will, please report back.
Reply to this Posted by: Rose Levy Beranbaum | February 26, 2007 9:57 AM #
Dear Rose,
I have a question about whole wheat flour. In the bread bible, you provide a recipe for reduced-bran whole wheat flour. I'm curious--could I increase the bran from 2 grams to 10 grams (20% to 100%) and create whole wheat flour? Because whole wheat has such a short shelf-life and I use it in such small quantities in your recipes, I hope the answer is yes!
Thank you,
Matthew
Reply to this Posted by: Matthew | February 26, 2007 1:50 AM #
lisa, i really appreciate what you said. thank you.
tyler, defiantly and definitely lower the heat 25 degrees!
Reply to this Posted by: Rose Levy Beranbaum | February 25, 2007 5:56 PM #
I'm planning on making your white velvet cake, but I have dark pans. I was wondering if I defiantly should lower the temp. 25 degrees?
Reply to this Posted by: Tyler | February 25, 2007 5:17 PM #
I have visited your site often, and appreciate all your tips and recipes. Your focaccia is excellent. Thanks for the great recipe and all the bread baking information!
-Lisa in Seattle
Reply to this Posted by: Lisa | February 25, 2007 5:15 PM #
thank you! jeffrey hammelman of king arthur gives wonderful workshops (do tell him i recommended him--he's really terrific). i think he sometimes travels to do them too so check with them to see what's most convenient.
hans--the head of the bread baking school at the french culinary institute is also fantastic and they have 1 week classes ever so often. let me know what how it goes!
Reply to this Posted by: Rose Levy Beranbaum | February 22, 2007 5:31 PM #
Hi Rose,
I don't have a comment for this particular recipe but I recently received your Bread Bible as a gift and it is absolutely fantastic! It led me to this website and I have a question for you: are there any bread baking workshops that you might recommend? I am looking for a 3- to 5-day workshop this coming August.
Thanks in advance and thanks again for a wonderful book.
-tc
Reply to this Posted by: Torrey | February 22, 2007 5:06 PM #
one of my favorites!
Reply to this Posted by: Rose Levy Beranbaum | February 20, 2007 2:23 PM #
Hello again
One of my rosemary plants is budding right now. My plants are outside most of the year but would never survive our winter so they come in once the temperatuare dips below 0 C./32 F. This winter I brought them in in
December it was so mild. The funny thing is I have to store them in my cold cellar where it's really cold (if I store them in warmer areas they get a mildewy film on them)and they bloom even there.
Btw tomorrow I will be converting Brinna's Pugliese which I love to a sourdough.
Regards
Oriana
Reply to this Posted by: Anonymous | February 20, 2007 1:19 PM #
i have 3 rosemary plants too in my nyc window sill. one even blooms all over! and the flowers are more subtle than the leaves and also delicious!
hamburgers tonight on my soft white potato sweet potato buns from the freezer.
Reply to this Posted by: Rose Levy Beranbaum | February 20, 2007 12:38 PM #
Hi Rose
Just made this focaccia for lunch and it's really good. I have three large rosemary plants so I always have fresh rosemary on hand for wonderful recipes like this one. It will make a great grilled vegetable sandwich. Thanks you.
Oriana
Reply to this Posted by: Oriana | February 20, 2007 12:28 PM #
Your foccacia recipe from the Bread Bible is my absolute favorite, but I can't wait to try this one.
Reply to this Posted by: Ann H. | February 20, 2007 8:21 AM #
thank you so much for the great feedback! i did the pizza recipe from the bread bible using only 1/16 teaspoon of yeast instead of the usual 1/2 teaspoon. i let it rise like no knead bread which it essentially is, for 18 hours. then gave it a loose fold, i.e. tucking under all the edges to make a smooth disc and proceeded as usual--letting it rest for 15 min. on the baking sheet before pushing it out. the flavor was much improved and still had that nice thin crisp crust and puffy edge.
by the way, the smell of freshly ground flour is very good indeed!
Reply to this Posted by: Rose Levy Beranbaum | February 19, 2007 9:07 PM #
Thanks so much for posting this (and for developing this recipe). I made this focaccia recipe this afternoon for tonite's supper and it was fantastic. I used my new KA grain mill attachment and could not believe how well it worked and how delightful freshly ground wheat flour smells. I am making it again on Wednesday to bake on Thursday night for my book group. A great recipe! I hope to make the original focaccia recipe in the Bread Bible this weekend--research!
Reply to this Posted by: joan | February 19, 2007 9:03 PM #