stopping in the garden to add fresh herbs
while the open fired chicken is still cooking, we raked the coals under the grill to be able to put the pan ontop of them while nice and hot
the chicken was still blazin' while the focaccia was cooking slow
when the chicken was nice and golden brown, we removed it from the fire and kept it warm indoors by just placing it in the oven... but next time, I will make sure I start the bread sooner
you can see from the above photograph that it is rising from the baking happening underneath
I knew if I added aluminum foil it would cook quicker on top, but I was avoiding using it for this dish
here the bread is cooked almost on the bottom — you can see the golden crust forming yum just make sure you keep turning it and move the logs near the bread in order to capture the most heat
Focaccia alla Farm Style
Mix 3 and 1/2 cups unbleached flour + 1 teaspoon instant yeast + 1 tablespoon salt in a large bowl add 3/4 warm (110 degrees F) water a bit at a time + 2 tablespoons of olive oil -mix thoroughly
Add enough warm water (about 1/2 cup) to make a soft dough that forms into a ball (use your muscles and a wooden spoon)
Turn out onto a floured surface and knead... If the dough is too dry, add a bit of warm water by the teaspoon If the dough is too sticky, add a bit of flour by the teaspoon
Knead for just about 4 minutes is all — just until it forms into a ball that is held together nicely, not smooth and elastic like most bread recipes
Place dough ball into an oiled bowl, place dry towel over the top of bowl and let rise at room temperature until doubled (about an hour) *you may also place this dough into the refrigerator overnight and return to room temperature before proceeding the next day*
After bread has risen, transfer it to an oiled 18" pizza stone or 2 — 9" round pans (may use pie pan if that is only thing you've got)
In a small bowl, whisk together 2 tablespoons of olive oil + 1 teaspoon sea salt + 3 tablespoons of room temperature water and pour mixture over the focaccia... spreading to the edges of the dough Dimple the dough with your fingers Let rise for 45 minutes
Sprinkle with sea salt, if desired, fresh rosemary and thyme
if using the open fire... Place pan(s) onto hot raked out coals for 30 minutes -making sure to rotate pan every 10 minutes-
Place pan(s) on its side of the campfire ring -rotating every 10 minutes until cooked on top-
if using the oven... Bake in a 425*F oven for 20 minutes or until golden on top
Don't be surprised if the bottom gets a bit crisp when cooking on the fire it's still delicious
and makes a great leftover bread to use for a breakfast idea I'll share another time...
as far as the spiritual activity... there is more time I am devoting to this and will most definitely share this with you soon but thank you for all your emails regarding this... I have not forgotten to share my heart and soul with you
xo+fired up blessings,