Breville the Custom Loaf BBM800XL Manuel D'instructions page 77

DOUGH - FOCACCIA DOUGH
BREAD NAME
SETTING
PADDLE
DELAY START
INGREDIENTS
BIGA
Water, 55°F (13°C)
Bread flour
Yeast: Active Dry
DOUGH
Water, 86°F (30°C)
Olive oil
Salt
Sugar, granulated
Bread flour
Yeast: Active Dry
SUGGESTED TOPPINGS
Onions, caramelized
Black olives
Tomatoes, thinly sliced
Coarse sea salt
Basil, dried
Garlic, minced
TIP
'Biga' is a pre-fermentation process. It adds flavor and complexity to the
bread. Bigas tend to be dry.
MAKING THE BIGA
The biga should be prepared one day before you want to serve the focaccia.
Focaccia Dough
Combine the ingredients for the biga in a small bowl until well combined. The
Dough-Pizza
biga will be stiff and slightly dry. Cover with plastic wrap at room temperature
for up to 12 hours.
Collapsible
No
MAKING THE FOCACCIA
Ensure the collapsible paddle is securely attached and in the upright position
before adding the water to the bread pan. Cut the biga into 6 pieces and add it
to the water. Break up the biga pieces by hand. Add the remaining ingredients
¼ cup
in the order listed. Secure the bread pan inside the baking chamber. Select
¾ cup
the DOUGH PIZZA setting. Press the START | PAUSE button. When the cycle
Pinch
is complete, remove the dough from the bread pan and transfer to a lightly
floured surface. Divide the dough into 2 portions. Use the heel of your hand
1 cup to press and flatten a piece of the dough until it is ¼" (0.5mm) thick. Transfer
the pressed dough to a baking sheet that has been brushed with olive oil and
4 tablespoons
sprinkled heavily with cornmeal or semolina. Brush the top with olive oil. Cover
2 teaspoons
gently with plastic wrap and allow to rise at room temperature until puffy, about
1 teaspoon
25 minutes.
2 cups
Preheat the oven to 400°F (205°C). Brush the dough again with olive oil and
¾ teaspoon
sprinkle with desired toppings. Place the baking sheet on the lowest rack and
bake until the focaccia is nicely brown, approximately 20 to 25 minutes.
EN
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