I recently acquired a big ol' handful of super high-end yeast from the Will County Fair and decided I should make something with yeast for sure.
Andy suggested cinnamon rolls and I wanted to try my hand at focaccia - why not both? The rolls were amazing but they are my standby recipe - nothing new to see here except amazing cinnamon rolls. Now the focaccia! Every time I've gone to make focaccia I realize I need more time than I have. This recipe takes about an hour with the various rises and it uses whatever herbs you have handy. I thankfully had some fresh herbs that were perfect for what we needed - chives, thyme, and oregano. Here's the part I messed up. The herbs are to be sprinkled on TOP of the oil brine. Oh... they don't go IN the brine? The salt doesn't go IN the brine? oops. I dumped it all together, but it worked out great and we enjoyed delicious focaccia as a snack before we took Bernard out on a family walk. You see I have two small kids who get hangry - and if I feed them a snack BEFORE we head out on an adventure - they'll whine less in general, but also whine less about being hungry. These kids loved the focaccia bread.
This is certainly a recipe we will make again and experiment with.
No-Knead Focaccia
2 cups unbleached all-purpose flour (I use 1/2 all-purp+1/2 spelt flour), plus more for dusting
1 cup lukewarm water
1 1/2 tsp dry instant yeast
1/2 tsp salt
1/2 tsp sugar
2 Tbsp olive oil
Brine:
3 Tbsp olive oil
2 Tbsp warm water
1/2 tsp coarse or flaky salt, for sprinkling
2 Tbsp herbs (chopped rosemary or dried oregano)
1 garlic clove, grated (optional)
Instructions
1 cup lukewarm water
1 1/2 tsp dry instant yeast
1/2 tsp salt
1/2 tsp sugar
2 Tbsp olive oil
Brine:
3 Tbsp olive oil
2 Tbsp warm water
1/2 tsp coarse or flaky salt, for sprinkling
2 Tbsp herbs (chopped rosemary or dried oregano)
1 garlic clove, grated (optional)
Instructions
Combine flour and salt in a large bowl.
Mix well water, yeast and sugar in a jug or in a bowl and let it rest until foamy (about 5 minutes).
In the meanwhile, preheat the oven to 200F and turn it off.
Add the liquid to the dry ingredients and mix with a spoon or a spatula to incorporate the flour. Mix well until no dry flour remains.
Cover bowl with a damp kitchen towel, then let rest in the warm oven for 20 minutes.
Grease a baking pan.
After 20 minutes, scrape the edge of the bowl and pour the dough on the baking pan. Dust with flour.
Gently press the dough out with your fingers to fit the baking tray.
Cover with the damp kitchen towel and place in the oven again for 20 minutes.
In the meanwhile, make a brine whisking together olive oil, warm water and garlic. You can place all the ingredients into a jar and shake them vigorously.
After 20 minutes, remove the baking pan from the oven and preheat to 400F.
Pour the brine all over the focaccia and poke dimples into the surface with your fingertips, you want to fill the holes with the brine.
Scatter with herbs, salt flakes and bake for 20 minutes.
Remove from the oven and cool for at least 15 minutes before slicing and serving.
Mix well water, yeast and sugar in a jug or in a bowl and let it rest until foamy (about 5 minutes).
In the meanwhile, preheat the oven to 200F and turn it off.
Add the liquid to the dry ingredients and mix with a spoon or a spatula to incorporate the flour. Mix well until no dry flour remains.
Cover bowl with a damp kitchen towel, then let rest in the warm oven for 20 minutes.
Grease a baking pan.
After 20 minutes, scrape the edge of the bowl and pour the dough on the baking pan. Dust with flour.
Gently press the dough out with your fingers to fit the baking tray.
Cover with the damp kitchen towel and place in the oven again for 20 minutes.
In the meanwhile, make a brine whisking together olive oil, warm water and garlic. You can place all the ingredients into a jar and shake them vigorously.
After 20 minutes, remove the baking pan from the oven and preheat to 400F.
Pour the brine all over the focaccia and poke dimples into the surface with your fingertips, you want to fill the holes with the brine.
Scatter with herbs, salt flakes and bake for 20 minutes.
Remove from the oven and cool for at least 15 minutes before slicing and serving.
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