hello: I have read a recipe for focaccia in a magazine and it had a
interesting method of preparation of the dough. I am wondering if this is
specific to the texture of focaccia or whether this is but one way to
prepare a standard dough.
To paraphrase, you take about 1/3 the flour for the recipe and combine with
the water, yeast, oil, and salt. You beat it with a mixer on low to medium
for 30 seconds to combine. Then you beat on HI for 3 minutes. You stir in
as much of the rest of the flour as possible using the mixer. Then you turn
it out and incorporate by hand the rest of the flour and then knead til the
right bread-y texture.
Instead, could I just make the dough in my breadmaker? Or is the beating on
high somehow important to the final texture?