𝐄𝐯𝐞𝐫𝐲𝐭𝐡𝐢𝐧𝐠 𝐁𝐞𝐞𝐫 𝐅𝐨𝐜𝐚𝐜𝐜𝐢𝐚
I’m been on a bit of a focaccia kick lately. Thank God my baking friends have kept me supplied with flour and yeast. Yesterday we got a 6-pack of Flying Dog Brewery’s new Ain’t Nothing But a G Thing hazy pale ale. Huge thanks to Flying Dog and Roasthouse Pub for providing a free meal and 6-pack of beer yesterday to first responders (my wife works at the hospital). As much as I love drinking beer, I thought I could sacrifice a bottle in the name of bread. And because people hate stories before the recipes…here it is
550g bread flour (or all-purpose)
5.5 g (1 ½ tsp) kosher salt
6 g (2 tsp) instant yeast (I actually used 12 g fresh yeast)
5 g (1 tsp) granulated sugar
410 g (420ml) lukewarm liquid (1 bottle pale ale + 52 g filtered water- see notes)
4 T olive oil, divided
½ T each “everything spice”, dried onion flakes and caraway seeds
fleu de sel salt
Heat the water and beer to 110 degrees F. Place the flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Slowly add the warm liquid (alternately…if using fresh yeast, I like to crumble the yeast into the warm liquid). Knead for 5 minutes on medium. Cover with plastic wrap and let rise for 1 hour on the counter, then move to the refrigerator and let it sit overnight.
Remove the dough from the fridge. Spray a 9×12-inch baking sheet (1/4 sheet pan) with pan spray, then rub 2 T olive oil on the pan, making sure to get the sides coated too. Add the dough to the pan, and stretch it gently with your fingers. Allow it to come to room temp, rest and rise for an hour. Then stretch it again and let it rest for another hour.
Preheat the oven to 425 F. Pour 1 T olive oil on top of the dough and spread it all over the top. Sprinkle smoked paprika on top (maybe ¼ tsp). Top the dough evenly with the 3 spices (everything, onion and caraway) Using your thumb, press about 20 indentations evenly into the dough. Drizzle with the remaining 1 tablespoons of olive oil. Top with fleur de sel or Maldon salt.
Bake until golden brown, around 30 minutes. Let cool just slightly before transferring the focaccia to a wire rack to cool.
Notes- I used 1 standard bottle of beer. It should give you 358 grams, which is why I added the very specific 52 grams of water, to bring it up to a total of 410. For this bread, I used Flying Dog’s new Ain’t Nothing But a G Thing hazy pale ale which is 5.4% abv.
I like caraway in my everything blend. If yours already has it, obviously you can omit the additional.
I have some fresh yeast that was given to me by a friend. I have never used it before this. It worked out great. On average, you should use double by weight if using fresh yeast.
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