Saturday, August 21, 2010

The Crossing’s St. Louis Focaccia - Jim Fiala

Jim Fiala, previously mentioned here, sent me this flatbread recipe that uses lard.

Although tradtionally these sorts of breads were made with lard, people have substituted other fats over the years. Those other fats generally don't taste as good as Mangalitsa lard.

I'm putting this up here so that readers of the blog can try it out, try getting rid of the olive oil (something peasants would have sold instead of using themselves), etc.


7 Cups High Gluten Bread Flour
1 Cup Corn Meal
3 Cups Warm Tap Water
2 Ounces Dry Active Yeast
2 Ounces Mangalitsa Lard melted
1 Ounce Raw Honey
2 Tablespoons Minced Fresh Rosemary

½ Cups Diced Mangalitsa Guanciale, diced, sweated
2 ½ Cups Sliced Green Onions White half
Olive Oil
Mangalitsa Lard flavored w/ Sliced Garlic, Rosemary
Sea Salt
Grated Fresh Parmesan Cheese

1. Proof Yeast in small bowl with Lard, Honey and Water.
2. Mix Flour w/ Corn Meal, Salt and Rosemary.
3. When Yeast has proofed mix into flour.
4. Knead Dough for 2-3 minuted until smooth.
5. Proof Dough until doubled in size.
6. Split dough into 5 one-pound balls.
7. Use 5 ¼ sheet pans, add mixture of half extra virgin and seasoned lard.
8. Spread corn meal on sheet pan and oil until fairly think but not dry.
9. Use hands to spread each dough ball into rectangle size of sheet pan.
10. Place on top of corn meal.
11. Proof until double in size.
12. Use fingers to make indentations 1 inch apart through entire dough.
13. Add light amount of parmesan cheese.
14. Add light amount of guanciale.
15. Add ½ cup of green onions.
16. Drizzle with Olive oil and seasoned lard.
17. Add chili flakes to taste.
18. Season with sea salt.
19. Bake in a 400 degree oven until golden brown.

1 comment:

Ben said...

I'm already a convert, but this sounds great! Definitely going to try it.