[traumbaum]

I've been experimenting with several recipes in search of a soft, pliable, crustless, doughy focaccia-type bread that I often see in specialty bakeries and grocery stores, but alas, I have had no luck. Do any of you enlightened bakers out there know of a recipe, ingredient(s), or baking technique I could use that would produce such a bread? Any advice whatsoever would be greatly appreciated. Thank you!

[momoreg]

I am not Kyle, but I'll answer this one anyway.
You can't achieve the chewy, flavorful result you are seeking by using a straight dough. You need to use some kind of fermented starter. It is a bit more complicated than your average white bread recipe, but very much worth the effort.

Also, get yourself some good high gluten flour (or bread flour), if you haven't already. It'll make all the difference in the world. Nancy Silverton's bread book is a good resource. Check it out.

[KyleW]

Originally Posted by momoreg

I am not Kyle

Something for which you should be very grateful

One thing I've learned about focaccia is not to be stingy with the olive oil. Make sure the pan has lots and make sure your dough gets completely and thoroughly coated before you put it in the oven. THis helps the bread remain "crustless".

[catciao]

Hi T,

I learned to make foccaccia in Italy and I will share my recipe that I scribbled down while I was there. I make this all the time and I'm even making 3 sheet pans for a catered event this weekend. You can bake it off the same day after a rise but it will not have the same deep yeasty flavor that you get when you let it rise in refrigerator overnight.

Equipment: One large bowl, large wooden spoon (preferably with a hole in the middle like the Italians use), measuring spoons & cups

This makes 1 sheet pan

3 cups warm water (85-95 degrees)
3 teaspoons active dry yeast
6 cups unbleached bread flour (not sifted)
4 teaspoons salt
Lots of extra virgin olive oil
4 sprigs rosemary
2 teaspoons sea salt

Put the water in a large bowl and sprinkle the yeast over it and stir until it dissolves. Add half of the flour and salt and mix with the wooden spoon until combined. Add the rest of the flour and mix until it comes together. The dough will be sticky but as long as it forms a big ball it's perfect. If it doesn't, then you may need to add a little more flour but you do want it to be sticky. Cover the bowl with plastic wrap and put it in the fridge overnight to rise. The next day pull it out and let it rise in a warm place until it doubles in size. If you want it the same day, which I often do, just let it rise in a warm place until it doubles. Drizzle oil on the bottom of the sheet pan and scrape the dough out of the bowl and onto the center of the pan. Now here's the fun part. Dip your fingers in oil and spread the dough to all the edges of the pan. Take your time, sometimes it wants to pull back. It's ok to go all the way through making a hole. Once you have it fitted into the pan drizzle dough with great olive oil, rosemary and sea salt all over the top. Bake in a preheated 450 degree oven until golden brown. (about 12 - 15 minutes). I love it right out of the oven (we used an old pizza oven), and use the leftovers for panini sandwiches. I often cover it will all kinds of roasted veggies and sliced roma tomatoes.

Let me know what you think. Everyone I know loves this.