Herbed Focaccia with Sweet Butter and Fried Greens

INGREDIENTS
Focaccia Dough
  • 1000 g Bread Flour (King Arthur Brand)
  • 162 g All-Purpose Flour
  • 30 g Salt
  • 30 g Fresh Yeast
  • 795 g Water (108°F)
  • 110 g Spinach, Chiffonaded
  • 50 g Equal parts watercress, arugula and spinach
Sweet Butter
  • 453 g Butter, Room Temperature
  • 15 g Maldon Sea Salt
  • 200 g Powdered Sugar
DIRECTIONS

Place first set into bowl of stand mixer

  • Using dough hook attachment, mix on low speed until dry ingredients are fully blended.
  • Place quart container on scale, crumble fresh yeast into it, pour water over yeast until it reaches 795g. Mix well until yeast is fully dissolved.
  • Still on low speed, slowly pour yeast mixture down sides of mixing bowl, filling in where dry pockets start to build up. (This should take about 2 minutes to fully disperse.)
  • Put mixer on speed “2” or medium for 3 minutes.
  • Put lever down, and, using gloved hand, flip bottom of dough on top to ensure flour stuck to bottom starts to incorporate. Turn back on speed “2”, and mix 3 minutes again. Check for flour pockets, and then up speed to “3” for 4 minutes.
  • Up speed one last time to “4”, and mix for 4 minutes.
  • Once dough is fully mixed, slack in greens until fully incorporated

Kneading Process

  • Using gloves, spray your gloves, your work area and your dough scraper with nonstick spray.
  • Take dough out of mixing bowl, and place on work surface.
  • Start to knead, approximately 20 four-way folds or “envelope folds.”
  • Once done, dough should be tight and spring back to touch.
  • Spray large mixing bowl with nonstick spray, place dough in, cover tightly with plastic wrap, and let sit in lukewarm area for an hour to rise.

Shaping and Portioning Process

  • After first rise, your dough should have doubled in size.
  • Spray bottom only of 2 200 half hotel pans with nonstick spray.
  • Divide dough evenly into pans, approximately 980g per pan.
  • Pushing lightly, make sure dough is evenly spread and sticking to all sides.
  • Evenly distribute herb mix on top of dough (20g per pan).
  • Place pans on top of oven for second proof, for approximately 3- minute to 1-hour rise, until it’s doubled in size again.

Oven Process

  • 80% humidity, or leaving one dial red and the rest blue
  • Set at 419°F full fan
  • Lighting, using your fingers, make indents.
  • Garnish on top with spinach and herb blend, and coat in oil.
  • Place bread on 2 separate racks, and check after 10 minutes. Using fish spatula, check bottom for golden crust. If not golden, after 5 more minutes, check again.

Sweet Butter

  • Place all ingredients in bowl of KitchenAid with paddle attachment. Whip until fully homogenized. Store at room temperature in closed delis with lids
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