1. Rustic Bread
Follow flour and water quantities recommended for bread. Add 2-3 cups of
starter, activated yeast and some olive oil. Mix and let rise for 2 hours
in greased bowl.
When the volume has doubled, knead on floured board until soft and moist.
Let is rise some more, covered with plastic. Dough temperature should reach
75 to 78 F. It is ready when a hole punched with one finger stays without
springing back.
Form a well rounded ball. Sprinkle waxed paper with some flour and fine
cornmeal. Flatten the ball and place it on top of waxed paper. Indent the
top with fingers.
Preheat oven at 500 F for 10 minutes. It is best to use a ceramic cooking
board. Spray some water in the oven and place bread immediately in it.
Spray water every 10 minutes.
Turn bread loaf on the other side after 15 minutes. Remove waxed paper.
Bread should be ready in 40 minutes (total baking time). The loaf is ready
when sound is hollow.
2. Olive Focaccia
Use a firmer dough than the one used for the Rustic Bread. Do not use
Yeast. Only a large amount of starter. Mix well. Add some water if
necessary. The dough should reach a 75-78 F temperature. The dough should
be sticky but not wet. Process 5 more minutes. Add fresh thyme, chopped
Maroccan olives and Kalamata olives. Let is rest for 5-10 minutes. Finish
kneading by hand, on floured board. Gather the dough, rolling edges
underneath again and again until the ball is smooth and rounded. Let it sit
2-3 hours, covered with plastic, in slightly oiled bowl. Dough is ready when
it does not spring back (See above) When volume has doubled, refrigerate
overnight. the following day,m let temperature reach 72-74 F. Indent top of
loaf with a knife. Bake for 45 minutes according to Rustic Bread
instructions above.