Fang Foccacia Bread

To make this delectable, Italian carbohydrate, Saf-instant yeast is used. Instant yeast does not need to rehydrated like the active yeast in the french bread and will quickly produce CO2 for a fast acting leavener. The yeast added to pure olive oil and water will create three distince layers due to different densities and the hydrophonic nature of the oil. After three cups of flour are added, input energy by stirring the mixture with a wooden spoon. The mixture will thicken with the addition of the unbleached white flour. Flour is bleached with peroxide to maintain the white appearance of flour. We will use unbleached flour because it has undergone less chemicals alterations. Adding one cup of flour will immediately thicken the mixture because of the structure of flour. The mixture is left for thirty mintues to accumulate flavors. This gives the yeast time to break up proteins and release the CO2.  Salt is added for flavor and to slow down the yeast.

 Five cups of flour are added to thicken the dough. Place the dough in a greased bowl to create a lipid layer so moisture does not escape. The dough takes 32 minutes to double in size. On a greased baking sheet, press the dough out with your fingers. Using your fingers to spread out the dough increases surface area to allow for even distribution of heat. 

At this time, coat the bread with the topping. Cute the salt content in half to limit saltiness of the topping. Ensure the herbs are coated with olive oil to prevent the herbs from burning. The bread will cook for 42 minutes at 385 degrees. This bread is a thicker, fluffier bread from the white flour.

McGee, A. (2005). On food and cooking, the science and lore of the kitchen. Scribner Book Company.