Rosemary Foccacia Sheet from Rose Levy Beranbaum's "The Bread Bible"

Rosemary Foccacia Sheet (page 205).

First Observations (not necessarily related to this cookbook):

1. My scale does not go to a 1/10th of a gram, so quantities like 1.2 grams and 5.2 grams are difficult to make accurate. In other recipes, for small amounts of yeast, you multiple the yeast to a whole number and add water such that a portion of the wet mixture provides the right amount of yeast. For example, 1.2 grams of yeast x 10 is 12 gram of yeast plus 88 grams of water for 100 grams of mixture. Mix well, and use 10 grams of the mixture in your recipe.
2. This recipe was the first recipe to cause my mixer to "walk". Use a towel under the stand to prevent a roving mixer.
3. I made a second batch of this bread, but because the salt is added after a 20 minute mixing to enable proper development, I made sure I completely washed the bowl and paddle to remove all salt.

Making the Recipe:

1. Mix flour, yeast, and water, which starts as a soupy batter, with a paddle until it becomes a shiny ball, then add salt and sugar.
   

   

   Soupy Batter

   

   After ball forms, batter is still very "thin" ...

   

   ... but strong!!

2. Let rise until double, preferably at 75-80 degrees

   

   Place in oiled rising tub

   
   

   

   Mark line to indicate when doubled

   
   

   

   Let rise in warm area (75-80 degrees)

3. Place in pan

   

   Pour into pan

   
   

   

   Gently spread dough and cover with plastic wrap

4.  Let Rise

   

   Dough rising - front one getting ready to bake with rosemary and sea salt topping

5. Bake 
• 
• 
6. Figure out what went wrong
• Apparently, oiled pans placed on a hot stone can fuse the bread to the pan.
• Next time I will use my typical method of parchment on a pan or dough directly on a stone.
7. Eat (regardless of my mistakes, it tastes great)

•