In this update, I give the usual updates on my projects but I also break down my focaccia recipe. Making this lovely bread is something I learned how to do in December and I’m obsessed with it right now. I do plan to make a recipe video, but for those of you who can’t wait, here it is in audio form!
The recipe is simple:
1 kg bread flour
1 kg water
20g salt
16g dry yeast
Mix all the ingredients together. The dough should be pretty wet.
Cover and stick in the fridge for 12 hours to 3 days.
Line a big bread or cake pan (or two smaller ones), with parchment paper and pour the dough into it
Let rise at room temp for at least 4 hours
Preheat oven to 220c (200c if your pan is really deep)
Wet your finger and poke holes at regular intervals in the dough (you may need to re-wet your finger several times), touching the bottom of the pan
Throw about 20 small cloves of garlic into the dough “like you’re mad at it”
Sprinkle salt on top
Pour some oil (traditionally olive, I use avocado) on top
Sprinkle an ass-tonne of rosemary on top
Bake for 20 – 35 minutes (45 if you’re using reduced heat and your pan is quite deep)
It’s done when the top is a deep brown
Remove from oven and let cool in pan for 10 – 15 minutes before transferring it to a rack to cool
Cool? Who am I kidding? This bread is best when it’s still soft and warm! EAT EAT EAT!
YTG
- INTERFERENCE
- Spate of illnesses and misfortune cancelled Tuesday’s rehearsal
- Barbara has started building pieces on her own
- It’s really hard to rehearse with two adorable children loose in the space
- We are VERY short-handed
- Still having trouble understanding the project
- ANXIETY
- Making the contracts; will send tomorrow
- Will try to send the application for the studio off tomorrow
- Need to create Trello board for this
NERD NITE
- No updates
- Next event Feb 21
PHOTOGRAPHY
- Sent in invoice
- Have been told to wait until client approves
YESTERDAY
- No updates
- Need to create budget and Trello board for this