Sage and Hazelnut Focaccia at Pandora's request
 

Sage and Hazelnut Focaccia

This recipe is from: Ursula Ferrigno – Italy from Sea to Sky. A book I love.

(Since I didn’t have any nuts, I skipped those when I made this bread.
The bread tasted very good, though.)

You need to start a day ahead.

Ingredients for the three elements of the recipe:

1. Biga ingredients
2.5g fresh yeast
150 ml lukewarm water
125 g strong white flour

2. Dough ingredients
10 g fresh yeast
85 ml lukewarm water
1.5 tsp. salt (my book is from the UK. British tsp. have a 5ml volume
and are NOT level but heaped)
375 g strong white flour
20 fresh sage leaves, chopped
3 tbsp. olive oil
85 ml white wine

3 Topping ingredients
Olive oil
Sea salt
About 10 fresh sage leaves, torn
150 g skinned hazelnuts, toasted

Method for 1:
Dissolve yeast in water, then add flour. Let rise for 12-26 hours, until
loose & bubbly.

Method for 2:
- dissolve yeast in water
- - in large bowl, mix salt & flour
- make well in center, add sage, biga, yeast mixture, oil
- combine
- add wine,
- mix until you have a soft, sticky dough
- turn out on floured surface, knead for about 10 mins until silky &
smooth & elastic
- place in an oiled bowl, cover
- leave to rise until doubled in seize, 1.5-2 hours

After rising:
- knock back and chafe (i.e. more kneading)
- - roll out to approximately 1 cm think
- -put on oiled baking sheet
- - prove (rise) for another hour – until doubled in size

After 2nd rising:
- press dimples into top of dough with fingers
- sprinkle with toppings (see 3)

Bake in preheated over for 30 mins, 200 degrees C or 400 degrees F
Bread is ready when it sounds hollow when tapped.

After baking, sprinkle on some extra oil.

"jake" > wrote in message
. nl...
> Sage and Hazelnut Focaccia
>
> This recipe is from: Ursula Ferrigno – Italy from Sea to Sky. A book I
love.
>
> (Since I didn’t have any nuts, I skipped those when I made this bread.
> The bread tasted very good, though.)
>
> You need to start a day ahead.
>
> Ingredients for the three elements of the recipe:
>
> 1. Biga ingredients
> 2.5g fresh yeast
> 150 ml lukewarm water
> 125 g strong white flour
>
> 2. Dough ingredients
> 10 g fresh yeast
> 85 ml lukewarm water
> 1.5 tsp. salt (my book is from the UK. British tsp. have a 5ml volume
> and are NOT level but heaped)
> 375 g strong white flour
> 20 fresh sage leaves, chopped
> 3 tbsp. olive oil
> 85 ml white wine
>
> 3 Topping ingredients
> Olive oil
> Sea salt
> About 10 fresh sage leaves, torn
> 150 g skinned hazelnuts, toasted
>
> Method for 1:
> Dissolve yeast in water, then add flour. Let rise for 12-26 hours, until
> loose & bubbly.
>
> Method for 2:
> - dissolve yeast in water
> - - in large bowl, mix salt & flour
> - make well in center, add sage, biga, yeast mixture, oil
> - combine
> - add wine,
> - mix until you have a soft, sticky dough
> - turn out on floured surface, knead for about 10 mins until silky &
> smooth & elastic
> - place in an oiled bowl, cover
> - leave to rise until doubled in seize, 1.5-2 hours
>
> After rising:
> - knock back and chafe (i.e. more kneading)
> - - roll out to approximately 1 cm think
> - -put on oiled baking sheet
> - - prove (rise) for another hour – until doubled in size
>
> After 2nd rising:
> - press dimples into top of dough with fingers
> - sprinkle with toppings (see 3)
>
> Bake in preheated over for 30 mins, 200 degrees C or 400 degrees F
> Bread is ready when it sounds hollow when tapped.
>
> After baking, sprinkle on some extra oil.


Oh thank you! I'm making this this weekend (I'll do the biga tonight). It
looks like it would be amazing.

Lisa aka Pagemaster

>
> Oh thank you! I'm making this this weekend (I'll do the biga tonight). It
> looks like it would be amazing.
>
> Lisa aka Pagemaster
>
>
I made it and didn't think it was amazing, but definitely very good.
Different from most breads b/c of the wine. I would have wanted mine to
be a bit fluffier. I don't know how to achieve that, but maybe I should
have done more kneading.

"jake" > wrote in message
. nl...
>
> >
> > Oh thank you! I'm making this this weekend (I'll do the biga tonight).
It
> > looks like it would be amazing.
> >
> > Lisa aka Pagemaster
> >
> >
> I made it and didn't think it was amazing, but definitely very good.
> Different from most breads b/c of the wine. I would have wanted mine to
> be a bit fluffier. I don't know how to achieve that, but maybe I should
> have done more kneading.

As far as kneading, I cheat and let my machine do it. My right elbow and
shoulder give me a lot of problems and the machine can work the dough much
better than I can. Otherwise I hand shape and bake all my breads in the oven
on a stone.

Lisa aka Pagemaster

"jake" > ha scritto nel messaggio
. nl...
>
>>
>> Oh thank you! I'm making this this weekend (I'll do the biga tonight). It
>> looks like it would be amazing.
>>
>> Lisa aka Pagemaster
>>
>>
> I made it and didn't think it was amazing, but definitely very good.
> Different from most breads b/c of the wine. I would have wanted mine to be
> a bit fluffier. I don't know how to achieve that, but maybe I should have
> done more kneading.

ehm! Sorry, but where is the recipe?
Pandora

Pandora wrote:

> "jake" > ha scritto nel messaggio
> . nl...
>
>>>Oh thank you! I'm making this this weekend (I'll do the biga tonight). It
>>>looks like it would be amazing.
>>>
>>>Lisa aka Pagemaster
>>>
>>>
>>
>>I made it and didn't think it was amazing, but definitely very good.
>>Different from most breads b/c of the wine. I would have wanted mine to be
>>a bit fluffier. I don't know how to achieve that, but maybe I should have
>>done more kneading.
>
>
> ehm! Sorry, but where is the recipe?
> Pandora
>
>
Didn't you get the original post in this thread? If not, I can e-mail it
to you.

"jake" > ha scritto nel messaggio
. nl...
> Pandora wrote:
>
>> "jake" > ha scritto nel messaggio
>> . nl...
>>
>>>>Oh thank you! I'm making this this weekend (I'll do the biga tonight).
>>>>It
>>>>looks like it would be amazing.
>>>>
>>>>Lisa aka Pagemaster
>>>>
>>>>
>>>
>>>I made it and didn't think it was amazing, but definitely very good.
>>>Different from most breads b/c of the wine. I would have wanted mine to
>>>be a bit fluffier. I don't know how to achieve that, but maybe I should
>>>have done more kneading.
>>
>>
>> ehm! Sorry, but where is the recipe?
>> Pandora
> Didn't you get the original post in this thread? If not, I can e-mail it
> to you.

Nooo!?????! I haven't seen it!!!! Could you please post it to me?
It is strange!
Thank you very much!
Pandora

Ok, it shoudl be in your inbox now.

jake