This herb slab is a delicious focaccia, flecked with rosemary. I thought about roasting some garlic and adding it but decided to try the recipe as printed in Maggie Glezer's Artisan Baking.
The evening before baking, you make a poolish of water and all-purpose flour. It only uses 1/16th of a teaspoon and I questioned whether it would have much effect.
Indeed it did.
The next morning, flour, salt, fresh chopped rosemary and yeast were combined. Some water and olive oil were added to the poolish and then they were all combined. I mixed it in the mixer until it came together and then let it rest for 10 mins. Apparently to let the yeast hydrate. Then I mixed it with the dough hook for 5 mins.
It was a very wet dough. Over the next hour, I turned it three times and then let it ferment for five more hours. It was divided into two, formed into round blob shapes and rested.
then shaped into rectangles. The rectangles were dimpled, then proofed then baked in a 450 degree oven. After 5 minutes, you flip the loaves. Really, doesn't that sound like a bad idea? A way to get burnt. Or maybe a way to develop a lovely crust?
It is a delightful focaccio. Full of flavor. Nice crumb. I served it with some polenta and sauteed brocollini with garlic.
I am enjoyed Maggie Glezer's Artisan Baking. She has a different way of presenting the breads. I wonder if I could make all the recipes in her book?