Homesteading
At Epic Gardening , we do n’t just make focaccia bread … we make po - caccia ! Try out our pocaccia scratch recipe to get a taste of our garden .
Contents
Kevin and Jacques love to bake bread ( like this pocaccia bread recipe ) with thewheatharvests from the Epic Homestead , and there ’s a really good reason for that . There is nothing quite as uniquely satisfying as enjoying the literal fruits of your harvest time … or , in this case , berries , as wheat berry produces seeds call wheat berries that can by and by be grind into flour for bake fresh , whole - straw bread .
But commend , this is a team spearhead by the Potato Daddy himself . After all of the hard work that Kevin and Jacques get going through to harvest , juiceless , and thresh the wheat , they also harvested some great Yukon Goldpotatoes , nice fatleeks , gravid heads ofgarlic , and a selection of brisk herbs from the homestead . With a hand - raised sourdough starter delivered by Kris , Epic Gardening ’s Head of Customer Experience , it was time to get together a potato - leek focaccia bread … or “ pocaccia ” !
Once all the ingredient were at bridge player , Kevin and Jacques went to workplace and produced a unfeignedly delicious whole wheat focaccia formula that everyone can delight . You do n’t technicallyhaveto harvest , thresh , and mill about your own wheat berry to make it ( although we ’ll for sure confirm that it is fabulously satisfying if you do ! ) But even if you opt to employ store - buy whole wheat berry flour , we can corroborate that this “ pocaccia ” is well worth your time and campaign because it ’s savory , satisfying , and so , so good .
Epic Sourdough Pocaccia Bread Recipe
Ingredients
Directions
1 . Place the starter , saltiness , and piddle in a large bowl and stir until it is mostly dissolved , then add flour and commingle it in completely . NOTE : When using fresh flour , you will postulate less piddle as it will soak up the pee more effectively .
2 . After allowing the dough to sit around for at least 30 minute , essay to close up it by pulling up the sides and tucking it into the center of the lettuce . This gives the gluten some stretch allowing it to oblige together better . The dough will be shaggy and sticky , so do n’t examine to over - add extra flour .
3 . Drizzle with European olive tree oil and rub it all over the moolah . Do n’t go unhinged with crude oil here , as we will be add more later . address the dough with a towel and place somewhere warm ( ideally 70ºF/21ºC ) for about 4 - 8 hours . If it ’s cold , it will take longer to reduplicate , and if it ’s warm it will double faster . It does n’t have to be exact , but just ensure that it rough doubles . This physical process depends on a lot of factors , so it is impossible to be exact – you have to fly it a bit !
4 . Once the dough has double , you’re able to prep a metal baking pan by pelt 2 Tbsp . of crude oil into the pan . tip the genus Pan to spread it across the entire open . If you are using a glass dish or else of a metal pan , implement butter to all interior surfaces of the crank sweetheart as it will cling to the trash intimately and forbid the bread from sticking later . Once buttered , lend 2 Tbsp . fossil oil into the looking glass container as you would have with the pan and tilt to propagate it across the bottom
5 . Add about a tablespoon of European olive tree oil to the focaccia dough . If you have flavour oil color , use this to give it a nip cost increase . Deflate the dough and best it out of the arena and place it onto your baking dish . Fold the lolly a few times until it forms a rough rectangle shape in the center of the bag . Make certain that the seam from your folds is facedown in the cooking pan so the dough spreads nicely .
6 . ensure your dough is oiled up and then permit it to turn out for another 4 - 6 hour . You want the dough to fill up out the rough shape of the baking dish . For this step , Jacques likes using a seedling heat mat to aid speed things up , which can get it to rise in 2 - 4 hours alternatively .
7 . At this point if you have n’t started to guy your garlic , roast it while the sugar finishes rise . You want the garlic in full roasted and spongelike to the touch .
8 . About 30 minutes before the dough is almost done rising , prepare your oven to 425ºF to preheat .
9 . Now it ’s time to prep your topping , which can be fairly much anything . Of naturally , we are n’t just defecate focaccia ; we ’re making Pocaccia ! Pull out a medium - sized Yukon gold potato and knock off it into sparse cut that will cook cursorily as the bread broil ( we urge half - moons sliced on a mandolin for perfectly - even piece ) . Cut your scallion into modest round . Combine the potatoes , leeks , and herbs in a bowl , and squeeze out all of the roast garlic into the arena . Mix the ingredients well , ensure the garlic is spread across all the sliced potatoes . This is also a estimable meter to supply seasonings like table salt and pepper ( to sample ) .
10 . Get some oil on your workforce and then begin dimple and stretch the dough out so it completely coats the bottom of the pan . You will palpate the dough squish and deflate as you do this . Leave some dimples on the airfoil of the dough when end up . Drizzle a fiddling more olive oil across the dimpled bread , and then equally spread your potato mixture out across the top of the clams . Finish with a hearty scattering of salt .
11 . set the genus Pan in the oven and broil for 25 - 30 minutes . Check to ensure it is fully cook before you take it out of the oven . The edges should be browned and appear crispy . The white potato vine should be fully cooked . In this case , it is good to let it cook for 5 minutes extra than to undercook it . Remove from the oven and lease it lie for at least 10 minutes , as this will make take away it from the pan easier .
slice up your bread up and savour the savory , garden - refreshed taste of pocaccia triumph !
