Topped stecca bread (Jim Lahey's recipe)
Published on 3 December 2014
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Thanks to the recipe's creator and Vittorio of Viva la Focaccia, who recommended Jim Lahey's wonderful book teaching long-rise, highly hydrated, no-knead bread with very little yeast. I have tried several recipes and they are fantastic!
This makes 4 stecca loaves, 45 cm long and about 150 g each.
This makes 4 stecca loaves, 45 cm long and about 150 g each.
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Method
The preparation remains in its original order; guided mode is not available for this structure.
Leave them plain or top with cherry tomatoes, onions or olives.
I put flour, salt and sugar in a large bowl.
I add 1 g yeast.
I add water and stir with a spoon for 30 seconds.
The dough should be wet and sticky.
I cover the bowl with cling film and rest at room temperature for 12 to 18 hours.
I left it for 15 hours. It will be covered in bubbles and more than doubled in volume.
With a scraper, I turn it onto a generously floured surface.
I fold the very soft dough in half with a scraper.
I turn it and fold in three, bringing one side to the middle.
Then overlap with the other side.
I repeat two or three times, shape a smooth ball, brush with oil and sprinkle with 1/4 teaspoon coarse salt. The recipe uses a floured towel underneath; I prefer a floured tray.
I dust the surface with flour, or maize flour if liked, to stop the covering towel sticking. I cover and rise in a warm, draught-free place for 1 or 2 hours. I used the switched-off oven, warmed slightly beforehand.
After about an hour and a half, I remove the dough and heat the oven to 250°C.
The dough has nearly doubled. Press about half a cm deep with a finger: if the indentation disappears immediately, rise for another 15 minutes.
I take the dough.
I cut into 4 parts; the towel made cutting difficult, hence my recommendation of a tray.
I put each piece on a well-oiled baking tray and stretch it, leaving about 2 cm between loaves.
For plain loaves, simply brush with oil and add a little coarse salt.
Otherwise, lightly press in halved tomatoes, cut side up, with garlic pieces inserted, or green and black olives, or sliced onion softened in a pan, thyme and oregano.
I brush with oil, add coarse salt and bake at 250°C for about 15/25, depending on the oven.
Enjoy! If left for a few hours, the salt makes them soften; simply warm them briefly.
I put flour, salt and sugar in a large bowl.
I add 1 g yeast.
I add water and stir with a spoon for 30 seconds.
The dough should be wet and sticky.
I cover the bowl with cling film and rest at room temperature for 12 to 18 hours.
I left it for 15 hours. It will be covered in bubbles and more than doubled in volume.
With a scraper, I turn it onto a generously floured surface.
I fold the very soft dough in half with a scraper.
I turn it and fold in three, bringing one side to the middle.
Then overlap with the other side.
I repeat two or three times, shape a smooth ball, brush with oil and sprinkle with 1/4 teaspoon coarse salt. The recipe uses a floured towel underneath; I prefer a floured tray.
I dust the surface with flour, or maize flour if liked, to stop the covering towel sticking. I cover and rise in a warm, draught-free place for 1 or 2 hours. I used the switched-off oven, warmed slightly beforehand.
After about an hour and a half, I remove the dough and heat the oven to 250°C.
The dough has nearly doubled. Press about half a cm deep with a finger: if the indentation disappears immediately, rise for another 15 minutes.
I take the dough.
I cut into 4 parts; the towel made cutting difficult, hence my recommendation of a tray.
I put each piece on a well-oiled baking tray and stretch it, leaving about 2 cm between loaves.
For plain loaves, simply brush with oil and add a little coarse salt.
Otherwise, lightly press in halved tomatoes, cut side up, with garlic pieces inserted, or green and black olives, or sliced onion softened in a pan, thyme and oregano.
I brush with oil, add coarse salt and bake at 250°C for about 15/25, depending on the oven.
Enjoy! If left for a few hours, the salt makes them soften; simply warm them briefly.
Original source: https://incucinaconlilly.com/2014/12/03/stecche-di-pane-farcite-ricetta-di-jim-lahey/
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