2 minute read

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 is not a high-rise bread. I cut it into strips and spread with butter or dip in olive oil infused with a few herbs.

5 3⁄4 cups all-purpose flour 2 tsp quick-rising (instant) yeast 2 tsp kosher salt 1⁄4 cup olive oil 2 1⁄2 cups water (more or less), at room temperature Topping: 3 tbsp olive oil 1 tbsp dried rosemary or 3 tbsp chopped fresh rosemary Coarse sea salt, to taste

1. In a large bowl, using a wooden spoon, stir together flour, yeast, and salt. Add olive oil and stir into the flour mixture. While stirring, gradually add just enough water to make a loose (or shaggy) dough. Stir well. At this point the dough needs to be mixed enough that you can handle it with your hands. It should not be so wet that you can’t touch it. 2. Turn the dough out onto a lightly floured board and knead until it is smooth and elastic. If it is too moist, you can add flour about a tablespoon at a time until it reaches the right consistency. Ideally, when you pull the dough apart, it should stretch without breaking. This may take up to 10 minutes. (Alternatively, you can combine all the ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on medium

speed for 5 minutes, until the dough is smooth and elastic, adding more flour or water as necessary.) Place dough in an oiled bowl, cover with a damp kitchen towel or plastic wrap, and let rest for at least 1 hour or ideally overnight.

The dough should be light and airy, fluffy to the touch, with lots of bubbles. (I prefer letting the dough rest overnight, as it yields a lighter bread, full of holes, once baked.)

When ready to bake, gently knead dough once or twice, being careful not to push all the air out, and flatten the dough gently with your palms, shaping it into a rectangle about 1 inch thick. Transfer dough to a greased or parchment-lined baking sheet. Fold dough in half lengthwise. Cover loosely with plastic wrap or a damp kitchen towel and let rise for about 1 hour or until doubled in size.

1. Preheat the oven to 450°F. 2. Using a sharp knife, score dough crosswise in 2-inch intervals and set aside. 3. In a small bowl, combine oil and rosemary. Using a pastry brush, brush mixture evenly overtop dough. 4. Sprinkle liberally with coarse salt. 5. Bake for 25 to 35 minutes, until brown on top and loaf sounds hollow when you tap it. 6. Transfer focaccia to a wire rack and let cool until you are ready to eat it.

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