Pizza Made in Indoor Electric “Pizzaiolo” Pizza Oven

After my wife gave me this indoor electric pizza oven for my birthday (at the end of March), I have made quite a few pizzas (4-5 times, total of 10-12 pizzas) in the past 2 and half months. The  pizzas I made were quite good (better than the ones I made using our regular oven) but they can be improved and I kept changing the settings and dough recipes. I also got a pizza steel made for the Pizzaiolo and tried that too. 

Compared to the pizza stone, the steel retains and conducts heat better. When making multiple pizzas, the pizza stone requires a few minutes to recover and reach the correct heat settings after making each pizza. The pizza steel appears to stay hot.  The bottom of the crust gets carbonized a bit too much, though. I only used the pizza steel once.  I have to try a few more time before I can evaluate properly.  I am sticking to the pizza stone for now. 

In any case, picture #1A is my most recent pizza (using “00” flour, half Margherita and half pepperoni). To me, the crust charr marks are just right (“Darkness” setting at 11 o’clock) as compared to #3 which was too charred with the “Darkness” setting at one o’clock.

The next pizza (picture #1B) is our first attempt using pesto (from the basil on home-grown on the window sill) and red pepper sauce. The cheeses are low moisture Mozzarella and fresh goat cheese.

The picture #2 is another Margherita I made earlier. It looks “charred” but the taste was not bad, it did not taste like you are eating pure carbon but it was too much charr. This was the “darkness” setting at one o’clock.

Picture #3 is one of our most popular pizza; artichoke hearts (from a jar) with olives. Cheeses are mozzarella, Irish cheddar, smoked gouda and fresh goat cheese. This was baked immediately after the #3 pizza (I prepared this pizza in a wooden pizza paddle while the first one was being cooked). This made this pizza crust bottom not as crispy and charred since the pizza stone was not completely recovered heat.

Although this is still on-going process, the below are my current set-ups for the oven and dough.

Dough: I tried both “00” and bread flours with and without addition of olive oil. “00” dough without olive oil is a bit too chewy for us but addition of a small amount of olive oil appears to make it better (may not be authentic for Neapolitan or New York pizza). For us, the bread flour or “00” flour does not make a big difference but  we may even prefer “bread-y” consistency of crust using the bread flour.

Ingredients:
3 and 1/2 of flour (either bread or “00”)
2 tbs olive oil
1 (or a bit more) cup of water
2 tsp Kosher salt
2 tsp instant yeast

Directions: (I use the food processor fitted with a kneading blade in low-speed up to 4 cups  of flour).
After running the blade to mix all the dry ingredients, I drizzle the water in a thin steady stream as it is running until the dough forms above the blade (the surface is a bit sticky). Let it sit for 5 minutes for better hydration and run another 1-2 minutes. Take it out on a floured board and hand knead until elastic. Placed the dough in a lightly oiled bowl, turn it over to coat all the surface, cover it with a plastic wrap and place it in a proofing box at 85F for 1 hour or until doubles.

Deflate gently, fold several times and divide it up into 4 equal dough balls (I weigh making 4 balls of a bit over  200grams each). After the first rise, I divide the dough and form 4 balls with a smooth surface. Place it in a small Ziploc bag coated with olive oil inside and let it sit in the refrigerator at least overnight or up to  several days. I take out the dough balls one hour before baking and let it come to the room temperature. If I do not use it within several days, I freeze them. (to use the frozen dough, I transfer it to the refrigerator one day before to completely thaw).

I hand stretch the dough to make 10 inch pizza, coat it with olive oil with crushed garlic. I place the slices of  low moisture Mozzarella first and then tomato sauce.

Oven settings: “Wood fired” and the darkness setting to “11 o’clock”. Preheat for 30 minutes. I use the modified the wooden paddles which fit the oven perfectly. I use corn meal on the paddle so that the dough slides better. I cook for 2 minutes (as it is the automatically setting). Steam and some smoke come out during cooking so I use the oven under the hood with the exhaust fan running. For the next pizza, I wait until the stone temperature completely recovers (a few minutes until the “at temp” indicator light stops blinking).

Is it worth it?? Although pizza I made using the regular oven and pizza stone was quite good, pizza cooked in the Pizzaiola is definitely much better. They cook so quickly (instead of 6-7 minutes in the conventional oven they’re done in just 2 minutes). So if you have a pizza party, you could turn out a few pizzas in a jiffy. I am trying to keep this oven clean but it is a bit of a chore. Other use of this oven may be to bake focaccia (which we tried with a good result) or naan (which we have not tried yet).

Focaccia Bread Baked in Breville Pizzaiolo Indoor Pizza Oven

I have made focaccia bread and its variations baked in a convection oven. We liked a thicker and breadier version which was cooked in a baking pan in lower temperature (350F) for longer time (30 minutes). 

Recently, my wife gave me an indoor-electric pizza oven, Breville Pizzaiolo as a birthday gift. I am making pizza several times using different flours, dough recipes and temperatures. Generally, I am quite impressed with the quality of pizza that can be made in this oven but I am still making pizzas to find the best combination for me. Once I have enough information, that will be the subject of a separate post. This post is just to note a few things I can do to improve the focaccia. The focaccia was great albeit one side of the top was a little too high done (#1). The result of  using the top heating unit is a bit uneven for heating.

I used the carbon iron pan that came with the oven for baking the focaccia. I pre-seasoned the pan as per the instructions and it worked great. With a 30 minutes secondary rise, the bread has nice texture and flavors (#2). We really like the crusty surface and nice soft interior.

The recipe is just for my notes so that I can improve it next time.

Ingredients:
3 and 1/2 cup bread flour
2 tsp Kosher salt
2 tbs olive oil
2 tsp instant yeast
1 cup and a bit more  lukewarm water

Olives, black and green, sliced
Fresh rosemary, leaves removed and roughly chopped
4 or more tbs olive oil

Directions:
Add the flour, salt and yeast to a food processor fitted with a kneading blade. Mix briefly and pour in the olive oil in a thin stream. While the blade is turning in low-speed, add the water in a thin stream. Look carefully until a dough ball forms above the blade (the dough ball is slightly sticky). Let is stand for 5 minutes for even hydration. Turn the processor on low speed for 1-2 minutes. Turn the dough ball out on well floured board and knead for 3-5 minutes making a smooth elastic dough. Shape the dough into a  smooth round and place it in lightly oiled bowl, turning to coat. Let it rise for about 1 hour (I use a proofing box at 87F).

Deflate the dough and fold several times on well floured kneading board making a disk of dough. Cover with plastic wrap and let it rest for 10 minutes (so that the gluten relaxes and it becomes easier to stretch). Meanwhile lightly oil the carbon iron pan. Add the disk of dough in the pan and using your finger tips spread the dough to fill the pan. Add the rosemary to the olive oil and spread over the dough and scatter the olive slices. Using your finger tips, press and embed the olive (picture #3). Cover and let it rise for 30 minutes (or skip this and immediately proceed to baking*). 

*I like the fluffy texture and usually let it rise second time but baking in the pizza oven, it may better without the second rising since the top heating element is very close to the surface.

Using  the pan pizza setting (475F for 18 minutes) and the top heat in the middle (I may reduce the top heat to prevent the surface scorching too much, see picture #1).

Remove the bread from the pan using spatula and let it cool on the cooling rack.

We really like this version of focaccia bread. Compared to my usual focaccia, it has nice crust and the texture is much better. With a good flavorful olive oil with salt and a glass of good cab, we made the dinner from this bread.

Duck-fat potato Focaccia bread アヒルの脂肪入りジャガイモフォカッチャ

This focaccia bread is based on a recipe from a new cookbook called "A good day to bake".  We got the cookbook at the recommendation for my wife's sister. She read a good review of it in the New York Times The original recipe calls for goose fat. But we did not have goose fat. We did, however, have frozen duck fat (leftover from making duck confit). This is essentially a recipe for the standard focaccia bread but instead of olive oil, it uses duck (or goose) fat plus thinly sliced potatoes and rosemary as toppings. It came out nicely with the potato almost like potato chips (see picture below).

Ingredients:
450 g (3 and 1/4 cups) bread flour
7gram instant yeast
300 ml (1 1/4 cup of water )(or a bit more or less depending on the dough consistency)
1 tsp Kosher salt
80g duck fat or goose fat
1tsp sugar

Topping
3-4 baby red potato, eyes and skin removed and sliced thinly (I used a Japanese mandoline "Benriner")
A few sprigs of fresh rosemary, leaves removed and roughly chopped.
More duck fat to coat the potato slices.

Directions: (Since the amount of flour and water is the same as my focaccia bread, I used my usual procedure of the food processor fitted with a kneading blade instead of a stand mixer or by hand).

Add the flour, salt, sugar, yeast and duck fat in the food processor. Pulse it to roughly mix. Turn on at low speed and drizzle in the water until a dough ball forms above the kneading blade (the amount of the water may need to be adjusted). Let it stand for 5 minutes so that the moisture distributes evenly. Turn on the food processor to low speed and knead the dough for 1 minute. Take the dough out onto a floured board, and knead 5-7 minutes and make a tight ball. Put a small amount of olive oil (or duck fat) in a bowl, place the dough ball turning a few times to coat in the oil/fat. Cover the bowl with plastic wrap and let in rise until the volume doubles (1-2 hours) (I used a bread proofing box at 80 F). Place the dough on a 38x26cm(15x10 1/2 in) lightly oiled (I used olive oil but duck and goose fat can be used) baking pan, spread to fill the pan (may need 5-10 minutes rest to relax the dough). Cover it with a plastic wrap and let it rise for 45-60minutes (the baking pan did not fit into my proofing box, so I just put it on the top of the box without the lid. Preheat the oven to 375F (the original recipe calls for 435F but to me that is too hot since we do not like a hard crust).

Coat the dough surface with oil (I used olive oil) and make deep dimples using your fingers. Spread the duck fat coated potato slices and roughly chopped fresh rosemary leaves (see below).

Bake it 25-30 minutes or until the surface is brown/golden (see below picture). Take it out on the wire rack and let it cool.

Thinly sliced potato adds an interesting crunch texture almost like potato chips (but not quite that crispy). We could taste the rosemary but not the duck fat.

We had similar experience with the pan baked potato with duck fat. Somehow the duck fat does not add much of the flavor. I would rather use olive oil to reduce the amount of saturated fat. In any case, this is a good focaccia but I will make it without duck or goose fat next time.

Garlic Mozzarella bread ニンニク、モッツァレラチーズパン

Somehow my wife found a YouTube video of this recipe and I follow the link to the recipe. The next day which happened to be Sunday, I made this bread. Although I followed the recipe and baked at 400F for 20 minutes, it was a bit over done (I used "intense heat" setting for the oven and the baking stone was in place. Next time I will bake this bread at 350F). The surface was nicely crunchy (essentially "fried" with butter).

The melted Mozzarella cheese made nice layers.

We started enjoying this bread as soon as it came out of the oven and it was still steaming. Since this was evening, we had it with a glass of Napa Cabernet. Within an hour the loaf had been reduced by 2/3's to the the size shown below. If you are wondering 'was the bread good' this should say it all.  This was sort of modified pizza or focaccia and yes, it was really good.

This recipe came from the blog "Baking and cooking with Ninik".


Ingredients:
Dough:
250g (2 cups) all-purpose flour/plain flour
5g (1-1/2 tsp) instant yeast
25g (2 tbsp) sugar
1/2 tsp salt
42g (3 tbsp) unsalted butter, melted
125ml (1/2 cup) warm milk
1 egg, whisked
Flour for kneading, if necessary

250g lactose-free fresh Mozzarella cheese (125g of each) (I just used cow milk fresh Mozzarella) .
Slice into small pieces.
Other cheese could be used if Mozzarella isn't available.

Garlic Scallion butter:
2 tbsp softened butter
1 tsp minced garlic
2 tbsp chopped scallions
1/2 tsp salt
Mix well

A sharp blade or regular knife.
Egg to brush the edge, if you are using.
Freshly cracked black pepper

Method for the dough:
In a mixing bowl, stir all the dough ingredients into a soggy dough.
Transfer to the counter, use flour if necessary to fold the dough with your fingers, fold, and press to guide the dough into a ball.
Put the dough ball on a baking tray (or we can use a round baking pan/pizza pan).
Cover until almost doubled (#1). After the dough expands, flatten with hand into a circle (#2).
Using a sharp blade, score the dough crisscross style (#3). Brush with egg at the edges if you like.
Spread garlic butter on the surface evenly (#4). Mark again the scored with a spoon for easier putting the cheese.
Insert pieces of Mozzarella cheese to fill the scored dough (#5). Add freshly cracked black pepper on top.
Bake at 200°C (400°F) preheated oven, top-bottom heat, for 20 - 25 minutes. An oven may vary.
During baking, you might find the butter leaking out to the baking tray (#4) (My oven appears to be hotter, I will bake it at 350F next time).
Best to eat warm to get the stretchy melting cheese. (Although, believe me, it is mighty-fine even when not piping hot.)

I think the scallion butter really made this bread special. The scallions became caramelized in the butter. The dough itself was very tender and almost slightly sweet. It made a nice contrast to the crunch of the crust and the toasted cheese. Wine and this bread, what else do you need? I will try it again for sure.

Version #2: The first version of this bread did not last long so fairly soon I made a second version with some various tweaks to hopefully improve an already pretty good final product. I decided to include my notes as an addendum to this blog. One of the changes I made was to score (cut) the loaf after I spread on the garlic onion butter as seen below (instead of before as suggested by the original recipe). This way, the cuts stayed open and it was easier to stuff them with the cheese.

Cheese stuffing is still a bit tedious but easier than with the previous version.

Another change was that I lowered the temperature to 350F. The original recipe did say the temperature may vary based on the oven. The oven I use is a convection oven and may run a bit hot. As shown below the loaf came out much better.

As before we had this with a glass of red wine. As before the bread was great and the changes I made were an improvement. The cheese was better distributed and cooking at the lower temperature resulted in a better texture to the bread. It was much more tender with an almost cake like crumb that was very pleasing.  As before the scallions caramelized beautifully and permeated the flavor throughout. As before, the only problem with this bread is that it pulls a pretty quick disappearing act. It's hard to resist going back for just one more piece--just another little one.

"Rescued" sour cream bread "救助”されたサワークリームパン

Due to the shortage of yeast during the Covid-19 pandemic, my wife has been relying on biga/poolish as the leavening agent for bread. She has experimented with substituting preferments in various of her favorite bread recipes with great success. So she decided to try making sour cream bread based on a recipe in "Beard on Bread" using biga. She made the biga the night before and by morning it had puffed up nicely. She used it to make the dough; making adjustments for the moisture and flour already in the biga. She made the dough in the morning but by 5:00 PM basically nothing had happened. The dough sat sullenly in the bottom of the bowl just basically where it had been in the morning. We consulted each other about what to do with the recalcitrant dough. Should we give it a time out by just putting it into the fridge and letting it spend the night getting its act together and hopefully rising? Then I suggested, "Maybe we should just cook it now like a focaccia". That sounded like a plan to us so I rolled it out on parchment paper. (This is a new technique I read about recently for getting these types of bread in and out of the oven and found it works very well). We decided to top it with cream cheese and black olives.

This is the loaf after it was cooked. It had some rise, at least it wasn't flat like a cracker.

Ingredients:
Biga:
1 3/4 cups flour
2 cups sour cream
1/8 tsp yeast

Dough:
biga
3 tbs. sugar
2 tsp. salt
1/4 tsp. baking soda
3 to 4 1/2 cups flour

Directions:

The night before baking mix together the biga, cover it with towels and leave at room temperature overnight. Next day in an electric mixer with a dough hook combine the biga, sugar, salt, baking soda and flour into the smooth elastic dough. Knead on the dough hook for 7 to 10 minutes. Remove from the bowl and hand knead a few minutes more. Put into the bowel and lightly coat with oil. Let rise.

In this case it did not rise. After some consternation and discussion it was decided the bread had been re-designated as focaccia and I stepped up to "center stage". I  took the dough out of the bowl in which it had spent the day and transferred it to a piece of parchment paper (big enough to hold the final rectangle). I stretched the dough into a rectangle shape, then folded all sides inward and stretched it again to make the same sized rectangle. I repeated this 2 times and ended up with the focaccia shape shown above. I covered it with plastic wrap and a towel and let it rise (hopefully) for another hour. Meanwhile I preheated the oven with a baking stone in it to 390 F. After one hour, I pressed the dough with my finger tips like I would do with focaccia bread. I brushed the surface with olive oil. At my wife's suggestion, I put small cubes of cream cheese and slices of black olives on top of the loaf. I transferred it still on the parchment paper using a metal pizza paddle to the baking stone and baked it for 30 minutes.

Surprisingly this bread was very good! The texture was dense and chewy but soft at the same time. The basic recipe was slightly sweet with a slight tang from the sour cream. Those flavors came through and went extremely well with the saltiness of the olives and the creaminess of the cream cheese. This turned out to be a very good breakfast bread that went well with coffee. It is a prime example of how "forgiving" yeast breads can be. We have taken to calling it "rescued" bread.  We wouldn't mind making it again but we are not sure we could reproduce the "mistake" that resulted in this version of the bread rather than the one we were expecting. We think maybe the ratio of biga to flour was not correct and most of the gluten was eaten by the resulting yeast so the bread couldn't rise. (Just a theory. Who knows? We'll be working on this.)

Panettone Christmas bread パネトネクリスマスブレッド

Before Christmas,  my wife baked quite a few breads including Italian Christmas Panettone bread. She tried making Panettone last year but because of a time constraint (she baked on Christmas eve!), she made a quick bread version instead of the traditional yeast version. Although the quick bread was excellent in it's own right, she really wanted to make a traditonal yeast Panettone. This time, we had enough time to start with "biga" starter. She had a bit of technical problem but made it before Christmas.

It came out a bit on dark side. Later we learned that when using a paper mold, the temperature and baking time may have to be adjusted (?????? 10F lower and 10 minutes shorter ????). My wife found the original recipe  on line.

Despite the high done exterior the inside was still moist.

Ingredients:
400 grams All-Purpose Flour (divided)
175 grams Cultured Buttermilk, divided
125 grams Egg Yolks (the yolks of about 7 eggs
200 grams dried fruit (I used raisins)
100 grams Bourbon
75 grams walnuts, crushed and toasted
75 grams Sugar
12 grams Salt
10 grams plus a pinch Instant Yeast
150 grams Butter, cold but softened
1 egg
Zest of 1 lemon

Directions:
For the Biga:
The night before you plan to bake, combine 200 grams of flour, 125 grams of buttermilk, and a small pinch of yeast in a medium bowl with your hands until all of the flour and yeast are hydrated and no clumps remain. Cover tightly with plastic wrap and let sit at room temperature for 12 to 16 hours. The biga should double in size. (This biga comes out very dry next year my wife said she might try adding a bit more liquid.)(My wife left it for a day and overnight until it doubled in size).
At least a day before you plan to bake, combine the dried fruit (raisins), bourbon and lemon zest. Allow to sit, covered, at room temperature overnight until the fruit absorbs the alcohol. Shake periodically to make sure the fruit hydrates evenly (#1 in picture below).
Place the remaining 200 grams flour, all of the biga, the egg yolks, the remaining 50 grams buttermilk, and the yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until the dough is fully incorporated and smooth. About 4 minutes.

1. When the initial mix has come fully together into a smooth ball, add the salt and sugar. Continue mixing on slow speed until the dough is once again smooth, about 4 minutes (#2).
2. When the dough has once again come together, turn the mixer to medium-high speed and knead until the dough forms a slightly stiff, but stretchy and elastic ball, about 4 minutes.
3. Return the mixer to slow speed and add the butter in small pieces. Mix until butter is fully incorporated into dough, scraping down the sides of the work bowl with a spatula as necessary. When the butter is fully incorporated, the dough should feel looser, and stretchier than before, but not greasy. About 10 minutes. If the dough continues to feel greasy but you can't see any pieces of butter in the bowl, allow dough to continue to mix on slow speed until the oily feel has fully dissipated, up to 5 minutes longer.
4. With the butter is fully incorporated, drain any excess liquid from the dried fruit. Add the cherries and toasted hazelnuts to the dough. Mix on low speed until dough re-forms into a coherent ball with dried fruit and nuts evenly distributed throughout. 
5. Using a dough spatula, transfer dough to a lightly floured work surface, shape into a ball, and place the ball seam-side down into the panettone mold. The ball of dough should fill somewhere between a quarter and a third of the mold.
6. Beat egg well and brush over the top of the panettone. Lightly but securely cover your filled panettone mold with plastic wrap. Allow to proof in a warm, slightly humid place until the dough fills the mold roughly 2/3 high, 10 to 12 hours (#3).
7. 1 hour before you plan to bake, adjust oven rack to lower-middle position and preheat oven to 350°F (325°F for a convection oven). When the panettone is appropriately risen, apply a second coat of egg wash, place it on a rimmed baking sheet, and place in oven.
8. Bake the panettone until the top is a deep, golden brown, and a pastry tester or knife pushed into the center comes out clean, approximately 45 minutes, rotating the loaf midway through the bake (#4).
9. When done, allow to cool for at least 2 hours and up to overnight. Stored in a plastic bag, the panettone will stay moist and fresh for at least 4 days. 

The Panettone was very good. It had a fairly dense but moist texture. The bourbon flavor of the dried fruit really came through and was a very nice addition.

This was a weekend bake-a-thon. In addition to the panettone (upper right), my wife baked stollen (left), English muffin loaves (upper center), and white bread loaves (lower right) and I baked focaccia (lower center).

After tasting the home made panettone, we decided see how the taste of the homemake bread compared to the taste of two commercial panettone brands. Both came from Amazon.

The first one is called "Granducale" Panettone Classico.

The second is called Madi Gran Panettone.

Both were quite good. The below is the Madi brand. Very uniform fine texture with nice citric taste from candied orange rind.

This is Granducale brand. This one had occasional large holes and had a slightly more moist consistency.

We felt both the commercial brands were equally good with a very slightest edge going to the Grandducale. They were also fairly similar in flavor to the homemade one although the homemade one was considerably denser. Now, given how complicated it is to make our own Panettone we have to ask, it is worth to bake Panettone ourselves?

Focaccia bread フォッカッチア

This is a variation of my focaccia bread. Although this is a bit too thick to make sandwiches, it is much better as eating bread dipped in olive oil.

We like this particular Spanish olive oil. It has quite robust flavors. We recently got a newer pressing (for 2017).

This is not a recipe but a note to myself for future reference. I made this bread to reuse (rescue) the sponge (or starter or biga) my wife was attempting to make for her Panettone bread.  My wife started the "biga" as per the recipe she found on line (200 grams or 1 3/4 cup of flour, 125 grams or a bit more than 1/2 cup of buttermilk, a small pinch of yeast, mixed together and let to stand at room temperature for 12-16 hours or until the volume doubles).

It looked quite dry for sponge and she was afraid she had not followed the recipe precisely. So she prepared another batch which also looked quite dry for sponge. In any case, she did make Panettone using the second sponge which was successful. So, we had the first sponge left over. Rather than throwing it out, I decided  I would make a focaccia bread using this sponge.  Since the sponge was rather dry, I added more water and kneaded and left it in a Ziplock bag for several more hours (it was made 2 days ago). It started looking more like sponge. Since the sponge had 1 3/4 cup of flour, I added 2 more cups of bread flour, one package of yeast (proofed in a small amount of lukewarm water with a pinch of sugar) and about 1 cup of water (I added a bit more until a proper dough formed). I kneaded it in a mixer with a dough hook for 10 minutes.

I decide to let it rise three times. I finished kneading by hand to make a tight ball. In a large bowl, I added a small amount of olive oil and placed in the dough ball and turned to coat. I covered it with a plastic wrap and towel and let it rise for 1 hour or until the volume doubled. I punched it down and let it rise for the second time. After the volume doubled again, I punched it down and let it rest for 10 minutes on the board (to relax the gluten). Then, I spread the dough onto a 1/4 sheet non-stick baking sheet. I let it rise for the 3rd and last time for 30 minutes. I then, pressed the dough with my finger tips to make multiple indents. I brushed on chopped fresh rosemary soaked in olive oil and scatted oil cured black olive (after the stones were removed) and pushed them into the dough (see below).

I  baked it at a lower temperature than usual, at 350F for 30 minutes.

The focaccia came out less crusty and much thicker and bread-like in the center. This was one of the items in our bake-a-thon shown below. One weekend, we made Stollen (far left), English muffin bread (Upper middle), Panetonne (Upper right), White bread (Lower right) and my focaccia (center).

You may have notice both edges of the focaccia were already cut off for the tasting. We really liked the texture and flavor of the focaccia made this way.

Salmon salad focaccia bread sandwich フォカッチャのサーモンサラダサンドイッチ

One weekend, we baked several breads. I have been lazy in terms of baking bread and my wife took over most of my baking chores. I decided to bake a simple focaccia bread to use it for sandwiches during the following week. I baked two focaccia which were a bit over 11 x 13 inches. When the bread comes out of the oven, I usually cut off the four edges and eat these pieces like grissini dipped in salted olive oil while hot, which is very good. After the remaining bread cools down, I  cut the sheet of focaccia into eight uniform rectangular pieces for sandwiches. The picture below is half a sandwich.

For a lunch on Sunday, I made salmon salad from leftover salmon. The salmon was our regular menu. It was simply salted, peppered and cooked in a frying pan and finished in an oven. We usually leave half of the salmon (although we finish the crispy skin) and use it for something else later.


Salmon Salad: I just flaked the cooked leftover salmon (about 1/3 lb). I realized we were totally out of celery but if we had some, I would have used it finely chopped. Instead, I used cucumber (one American mini, cut in half lengthwise and then thinly sliced, salted and excess moisture squeezed out). I also added finely chopped parsley (few sprigs), finely diced Vidalia onion (small, half) and cornichon pickles (5-6 finely diced). For dressing, I mixed mayonnaise (2 tbs), Greek yogurt (2 tbs), Dijon mustard (1 tsp), and lemon juice (1 tsp), salt ad pepper.



I sliced the focaccia bread into two layers and put the salmon salad on top (picture above). I served this with coleslaw and sliced cucumber, skinned and sliced Campari tomato.

Focaccia bread: I essentially used the same dough as for my pizza. I placed bread flour (3 and half cup), Kosher salt (1 tsp) and light olive oil (2 tbs) in a food processor with a dough blade installed. I mixed them by running it at low speed for 10 seconds. Meanwhile I proofed the yeast by adding a package of dry yeast into 1/4 cup of lukewarm water with a small pinch of sugar and mixed well. I let it stand until it started foaming. I added enough cold water to make it 1 cup and mixed it well.


While the food processor was on low speed, I streamed in the water yeast mixture. I usually add a few more Tbs. of water as I watch the dough form above the blade. I touch the dough to test its consistency. It should be slightly sticky and rather soft. If not you can add more water. I let it rest for 5 minutes so that the moisture distributes evenly. I then ran the food processor on low speed for 30 seconds. I dumped the dough out on the floured board and hand kneaded to finish until it was elastic and smooth (about 5 more minutes). I made a tight ball with the surface of the dough stretched and place it in a one-gallon Ziploc bag with the inside sprayed with PAM non-stick spray (or use olive oil). I removed as much air as possible, sealed, left it on the counter top loosely covered with towels and let it rise for 1-2 hours or until the volume doubled.

I deflated and folded the dough, divided it into two equal portions and formed them into rough rectangles. I covered them with a dish towel and let them rest for 10-15 minutes until the gluten relaxed. I then formed the dough into about 11x13 inch rectangles (If you like, you could make thicker and smaller rectangles, in that case I would use lower temp, 350F, and longer baking time, 30 minutes).

I put a thin layer of cornmeal on a wooden pizza peel and place the dough on top. I slid the dough back and force on the peel by jerking the peel to make sure the dough was not sticking at the bottom. I generously brushed the dough with olive oil/ fresh chopped rosemary mixture and garnish it with oil-cured black olives (pitted and chopped). Using my fingers, I made multiple indentations especially over the olives so that they don’t not come off easily. Finally I grated Reggiano parmigiano cheese on the top.

I slid the dough onto the baking stone in a 400F oven (preheated for at least 20 minutes after it reached 400F) and baked the dough for 20 minutes (below).


My foccacia was rather thin (but thick enough to cut into two layers for a sandwich) with crust but as I mentioned before, you could make it thicker and less crusty. Sometimes I make another variation in which I formed the dough exactly like pizza to make very thin pizza-like focaccia bread with olive oil and rosemary.