Last night there shoulda been an update. An Alt167, which produces the degree symbol in ASCII kicks you right out the work panel of Radio Userland and deletes all your typing (I might have hit Ctrl instead of Alt). From now on, I’ll type into Word.
Ripe Olives: All cans weigh and cost the same for most brand, but the net weight is lower for larger olives. For the focaccia, where they’d be chopped anyway, the small olives are cheap and will work just fine. Harris Teeter sells ‘em for 99 cents a 6 ounce can when you VIC it. Here’s what I made twice for the buffet:
Olive Bread…or something like that (one 15 inch square)
Dough
4 cups bread flour
1 teaspoon Morton’s kosher salt
1 tablespoon sugar
1 tablespoon diastatic malt
2 tablespoons vital wheat gluten
3 ounces drained ripe olives (retain ½
cup liquid from can), sliced
1 tablespoon dried basil leaves
2 tablespoons dried oregano leaves
1 package Red Star Quick Rise yeast
1 ¼ cup water
½ cup liquid from ripe olives
¼ cup virgin olive oil
More olive oil for pan and painting dough
Mix together 2 cups flour and the non-liquid ingredients. Add the liquids, mix into a sponge and let it rest 20-30 minutes. Stir in enough flour to make a workable dough, then knead in the rest a little at a time. Allow to rise 20-30 minutes then form into ~15 inch rectangle. Placed onto a heavily-oiled (olive) baking sheet and dock immediately at 1/8” intervals. Paint heavily with more olive oil and bake in a 400 F oven for about 20 minutes. For even browning, rotate 90 degrees at 5 minute intervals. Remove from pan to cooling rack.
Topping
More olive oil
½ cup jazzed-up tomato sauce
1 cup diced tomatos
½ cup parmesan cheese
Paint the crust with more olive oil, if desired. Paint it with the jazzed-up tomato sauce, just enough to make it red. Sprinkle with parmesan cheese and chunks of diced tomatoes. Use a peel to pitch it onto the oven rack (or better, a pizza stone). Give it 5-10 minutes, enough to crisp the crust.
4:57:34 AM 
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