Three Kinds of Bread

For the third time in as many years I gathered a few weeks ago with women friends and baked bread. The friends gathered around the table have shifted slightly each time, but there has been a core group.

At first there was a fair amount of trepidation. That 'fear of yeast' is not uncommon. The first year we used a stand mixer since I thought that would help - just let the machine do all that kneading! Not as successful as I had hoped, so last year we went with breads created using thawed frozen bread dough. That worked for getting past the fear and some lovely breads were made after, all on their own.

This year I decided that we should get our hands covered with dough as we made focaccia. In case you haven't guessed, I'm teaching during these sessions. Seemed to me that we were ready to start from scratch and really get the feel of silky, supple kneaded dough. It worked! Everyone created great focaccia (in teams) and I think they all feel confident now to make it on their own.

The other two breads which I demonstrated were Aunt May's Irish Soda Bread (no yeast) and the shaping technique for the Pesto Rose that the Bread Baking Babes made in October. We did a cinnamon and sugar version of it, too. Next time? Already have requests for Sticky Buns and scones. Just wish I could do a Bread Baking Day like this with the Bread Baking Babes one day. I'll post Aunt May's Irish Soda Bread another day with more how-to photos.

I'm sending this over to Susan at Wild Yeast for her fabulous Yeastspotting weekly event. Stop by there as often as you can for yeast bread inspiration!

Your Guide to Making FocacciaIn general: Start with ingredients at room temperature. Gather together the items (including pans) needed for the recipe to make sure you have them, and enough of them. This is called mis en place, or gathering in place. Read the recipe all the way through at least once before starting. Feel free to contact me if you find yourself stuck at any point when you make this yourself. Sometimes it takes a few trials to feel comfortable with the process.

Focaccia:
Ever since ancient times women have mixed flour, yeast and water together to make bread, working and kneading the dough with their hands until it becomes smooth and supple. This bread is a good one because it only has to rise a little and it has the lovely fragrance and taste of olive oil and salt. I like to add fresh rosemary, too. We are going to do a rapid rise version, but if you have lots of time, you can use less yeast and let it rise a few times before baking. For even more flavor, you can put the dough in the fridge overnight and then let it rise a few times.

Fast Focaccia

1 (1/4 ounce) packet active dry yeast
1 teaspoon sugar
1 1/2 cups warm water (105-115 degrees)
2 3/4 cups bread flour
1 teaspoon salt
2 tablespoons olive oil

Toppings: olive oil, fresh rosemary, minced; Parmesan cheese, grated; sea salt, olives

Directions:

1. Mix the yeast, sugar & water in a small bowl. Let proof for 10 minutes (bubbles begin to form)

2. In large bowl, stir together flour and salt. Make a well in the center for the yeast mix and oil.

3. Add the yeast mix and olive oil to the dry ingredients and combine. Dough will be shaggy.

4. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic, 5 - 10 minutes.

5. Gather into a ball. With hands coated with olive oil, oil the surface of the dough ball. Turn the bowl over the dough ball. Let dough rise in a warm place for 25 minutes.

6. Preheat oven to 425 degrees. Put 2 tablespoons olive oil into bottom of 9 or 10 inch diameter cake pan. Swirl to coat bottom and sides with the oil. Repeat with another 2 tablespoons olive oil in another pan.

7. Punch risen dough down.

8. Divide dough in half. Place one piece of dough in each in oiled cake pan. Spread dough toward sides with your fingers, pushing fingers down into dough to create dimples or pockets.

9. Drizzle top of each pan with 1 tablespoons olive oil, then sprinkle with fresh rosemary and some Parmesan cheese or sea salt, if desired. Cover and let rise 15 minutes. Uncover.

10. Bake for 13-15 minutes until golden brown. Turn out of pan and turn right side up.

Warm and Savory and Flat Bread

I love good focaccia bread. There is something about the dimples in the dough, or maybe it's the olive oil and salt and other goodies that fill the dimples. That' s probably it. Still having a lot of fun playing with the sourdough.

I used a simple topping of good olive oil, sea salt, and some rosemary. You can serve this with soup, or slice it in half and use it to make sandwiches, or even just snack on it...the latter is what happened to a lot of this pan of focaccia. It goes together easily. I boosted the yeastiness with a little active dry yeast, but next time I think I'll skip that.

Sourdough Focaccia with Rosemary

1 cup sourdough starter
4 tablespoons olive oil, divided

1 cup water, divided
1/4 teaspoon active dry yeast
3 - 4 cups unbleached all purpose or bread flour
2 teaspoons salt

about 1 tablespoon minced fresh rosemary

In the bowl of a stand mixer place the sourdough starter. Add 3 tablespoons of the olive oil and mix briefly with the paddle attachment just until the oil is mixed in.

Make sure the water is lukewarm. Take 1/4 cup of it and add the dry yeast. Let sit 5 minutes until foamy.

Add the yeast, the rest of the warm water, and about half the flour. Mix with the paddle.

Switch to the dough hook. On slow speed add the flour, a half cup or so at a time, adding only a few tablespoons at a time toward the end. The dough will be soft. Add the salt and then knead with the dough hook on low to medium low speed for about 6 minutes, until the dough cleans the sides of the bowl and is smooth. Turn out on a lightly floured board or counter and knead in most of the rosemary, leaving about a teaspoon for the top.

Form the dough into a ball. Oil a large bowl (not metal) and turn the dough ball in the oil to coat. Cover with plastic wrap and place in a warm place and let rise until doubled in bulk. It took mine four hours, but even my 'warm' place wasn't as warm as it should have been.

Punch dough down, turn out of the bowl onto a lightly floured surface, knead a few time to get rid of the extra trapped gas. (I should had done a little more of this...I had some whopper air bubbles in the finished focaccia.) Oil a large baking sheet and spread the dough out in the pan. I pushed it with my fingers, pushing it into one corner, then another, then the other side of the pan. Dimple all over with your finger tips. Drizzle the remaining tablespoon of olive oil over the dough, sprinkle with the remaining rosemary, and sprinkle liberally with more sea salt...to taste.

Cover with plastic wrap and let rise at room temperature for 15 minutes. Bake in a preheated 400 degree F oven for about 15 - 20 minutes, until top is golden. Cool slightly on a rack, then turn out onto a cutting board and cut into serving sized pieces. Can be eaten warm or cold.

I'm submitting this focaccia to Susan at Wild Yeast for the latest YeastSpotting event. Do check out the roundups...they always have yummy recipes using yeast or yeasted dough.