Dinner tonight: freshly baked foccacia, a steak, a salad, and a glass of whisky :taychefkiss:

X ching/chong :marseymaidgeisha:

Anarcho-Syndicalist-Trotskyist-Stalinist Cuban Revolutionary :marseyrevolution:

8mo ago #5130203

i love foccacia so much

:#marseyinbread:

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IP_IVIasquerena I/We I’m 100% certain that at least half the mods do not have Faith or the Holy Spirit. X 8mo ago #5130228

I'm such a breadpilled yeastcel

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ogsambone gen/der :marseyraging:

8mo ago #5130283

Go off king, what was your focaccia recipe

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IP_IVIasquerena I/We I’m 100% certain that at least half the mods do not have Faith or the Holy Spirit. ogsambone 8mo ago #5130479

It's the one on the stand in the background :marseydet!#ective:

But basically:

300g strong white flour (also called bread flour)
6g salt
10g honey
2 tbsp extra virgin olive oil
100ml milk - recipe says full cream (4%) but I used semi skimmed (2%) and it was fine
100ml boiling water
6g instant bread yeast

You mix everything in a bowl until you get a ball of dough, rest for 10 minutes and give it a good stretch by pulling it out, folding it back into a ball, and then squishing it together and then repeating a good few times to develop the gluten, ball it up again and rest in the bowl for ~5 hours in a warm place covered in a damp towel, roll it out to fit at 12x18" tray, and bake at 220C (430F) for 25 minutes. Pull it out, brush with oil and sprinkle with salt immediately, and then either wait for it to cool on a wire rack or do what I always do and burn your mouth eating a piece of the delicious soft fresh bread.

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Detroitvelvetsmooth alpha/male Pibble got loose somehow 8mo ago #5130298

Steak is too well done, salad is very central European (I've only ever seen the Czechs serve that as a salad- not bad, but different), focaccia im jealous of- never had one turn out that well. Solid 8/10 for effort

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IP_IVIasquerena I/We I’m 100% certain that at least half the mods do not have Faith or the Holy Spirit. Detroitvelvetsmooth 8mo ago #5130442

Steak was pretty much raw in the middle on the bigger pieces, the way I like, that was just the piece I pulled out from the end so it would fit on the plate.

Salad is my normal one - whatever veg are in the fridge cut into chunks and put on top of lettuce, with mouth-searingly mustardy vinaigrette. Most days I'm home that's my lunch too, it's quick and good.

The foccacia recipe is on the stand if you want to try it yourself, but the main key is resting it in a warm location (I use the deep windowsill above my sink because I'm a #cottagecore gyaldem) and covering it with a damp (clean) tea towel to prove. I'm not really happy with it, it's got a great crumb structure but my holy grail is a really airy fluffy one like a local restaurant makes.