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Rosemary-Thyme Focaccia with Parmegiano

Focaccia, made with a poolish preferment left over from some baguettes I made yesterday. This is also following the bakers percentages in Peter Reinhart’s The Bread Baker’s Apprentice. This one is coated in a rosemary/thyme herb oil and sprinkled with grated Parmegianno Reggiano mid-bake.

The recipe here contained:

17 oz. poolish leftover from the baguettes
10 oz. bread flour
1/2 oz. kosher salt
1 1/2 tsp. instant yeast
2.5 oz (5 tbl.) olive oil
5 oz. water

I kneaded by machine for about 6 minutes, resulting in a very sticky, high-hydration dough. This was fermented on the counter for about 4 hours total, with a few "letter folds" done at 30 minute intervals for the first hour and a half, but never really punched down so the gas bubbles get quite large (Reinhart’s technique is pretty involved, but he goes into great detail in the book.)

About 1/2 c. of olive oil infused with rosemary and thyme gets dimpled into the surface here, the first half right before the final 2 hour rise (which happens in a prepared sheet pan) and the second half about 30 minutes before baking.

It spent 25 minutes in a 450° oven in a well-oiled, parchment-lined half-sheet pan, with about 1 oz. of finely grated Parmegianno sprinkled on the surface at the 20 minute mark.

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