Baking Bread
Focaccia is Versatile
by Danielle French South Pond Farms www.southpondfarms.ca
I
believe that bread is a fundamental tradition and a cornerstone of good meals. In some form, it is part of every culture - leavened or unleavened, fried or baked, flat or formed into loaves. Made with wholesome grains, bread is an important part of our nutrition. Making this bread for a meal is certainly not a requirement, but I think you’ll find the process deeply satisfying and it will be appreciated by your family or guests. Focaccia dough is versatile. You can use it to make flat breads and pizza, you can freeze it and you can make it the night before you need it. The dough only gets better the longer it is left to rise (air bubbles enhance the loaf). Julia Child said that when you push the dough down, you should be able to hear it squeak as the air bubbles pop, and that is a good thing. Top your focaccia bread with anything you like. My favorite is rosemary with a liberal amount of coarse salt. Add thinly sliced onions and a drizzle of olive oil; press olives or cranberries into the dough; or add other herbs like chives or thyme. Consider it a clean palette, and add whatever color you wish. This bread speed for 5 minutes, until the dough is smooth and is not a high-rise bread. I cut it into strips and spread elastic, adding more flour or water as necessary.) Place dough in an oiled bowl, cover with a damp with butter or dip in olive oil infused with a few herbs. kitchen towel or plastic wrap, and let rest for at least 5 3⁄4 cups all-purpose flour 1 hour or ideally overnight. 2 tsp quick-rising (instant) yeast The dough should be light and airy, fluffy to the 2 tsp kosher salt touch, with lots of bubbles. (I prefer letting the 1⁄4 cup olive oil dough rest overnight, as it yields a lighter bread, full 2 1⁄2 cups water (more or less), at room temperature of holes, once baked.) Topping: When ready to bake, gently knead dough once or 3 tbsp olive oil 1 tbsp dried rosemary or 3 tbsp chopped fresh rose- twice, being careful not to push all the air out, and flatten the dough gently with your palms, shaping it mary Coarse sea salt, to taste into a rectangle about 1 inch thick. Transfer dough 1. In a large bowl, using a wooden spoon, stir together to a greased or parchment-lined baking sheet. Fold flour, yeast, and salt. Add olive oil and stir into the flour dough in half lengthwise. Cover loosely with plastic mixture. While stirring, gradually add just enough wrap or a damp kitchen towel and let rise for about water to make a loose (or shaggy) dough. Stir well. 1 hour or until doubled in size. At this point the dough needs to be mixed enough that you can handle it with your hands. It should not 1. Preheat the oven to 450°F. 2. Using a sharp knife, score dough crosswise in be so wet that you can’t touch it. 2. Turn the dough out onto a lightly floured board and 2-inch intervals and set aside. knead until it is smooth and elastic. If it is too moist, 3. In a small bowl, combine oil and rosemary. Using you can add flour about a tablespoon at a time until it a pastry brush, brush mixture evenly overtop dough. reaches the right consistency. Ideally, when you pull 4. Sprinkle liberally with coarse salt. the dough apart, it should stretch without breaking. 5. Bake for 25 to 35 minutes, until brown on top and This may take up to 10 minutes. (Alternatively, you loaf sounds hollow when you tap it. can combine all the ingredients in the bowl of a stand 6. Transfer focaccia to a wire rack and let cool until mixer fitted with the dough hook. Mix on medium you are ready to eat it.
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