HERITAGE WHEAT ROSEMARY FOCACCIA
Today's bake: HERITAGE WHEAT ROSEMARY FOCACCIA
Source: Mastering Pizza - Marc Vetri
Note: Makes 2, Pan Size = 14 BY 10 INCHES/35.56 BY 25.4 CM
Pans - I used this bake to do a run of my new Detroit Pizza Pans after performing the 5 seasoning bakes. I have to say that these pans performed admirably, they heat quickly and evenly and the dough came out reasonably easy for the first bake in them. I'm looking forward to future bakes of the various types of deep dish pizzas and other types of focaccia.
Focaccia - This yeasted focaccia is a 50/50 mix of bread flour and 100% spelt flour and the spelt gives the crust and crumb a hint of sweetness. The crust was crunchy and crumb had a nice chew to it. The focaccia went nicely with a blue cheese and a goat cheese.
As a side note, I have been reading Marc Vetri's books for some time and was inspired by him to get into milling my own flours. I had emailed his restaurant for information and recommendations on home mills and they were kind enough to reply with mill recommendations.
Make again? - Yes, it was tasty.
Changes/Recommendations: Decrease the bake time, these pans are really quite efficient and I think this bake got away from me a little bit. Grind the dried rosemary less. Maybe increase size by 25% and the hydration 1% or 2%