Fired Oven Building
& Other Stuff
Date : 2003-02-21
This is an adaptation of the fococcia that Dan Wing made in our workshop in Vermont.
800 - 1000 grams dough (after first proof or primary fermentation)
2 Tablespoons Fresh Basil, chopped
2 cloves garlic, minced
1/4 cup olive oil
parmesean or a asiago cheese
bowl, large enough to mix the dough
Put olive oil into the bowl. Add garlic and basil and let stand for 15 minutes to let flavors mingle.
Divide dough into quarters and add one at a time to the oil mixture. Turn each piece to coat. Once all the dough has been added, lightly knead the dough together.
Spread dough out on to the baking sheet. Top with cheese and salt and bake. Conventional ovens will bake at least at 375°. You may need to turn the bread over to bake evenly.
Don't be afraid to experiment.
1 pan (17" x 12")