Lately I have been wanting to make my own breads. Although time consuming, its healthier then some of the store bought that if you check the ingredients and can’t pronounce a word, then its not going in my or my loved ones mouth.
I am going to present just some of the breads I have been learning to make, and they are just made with basic ingredients that I have on hand in my cupboards. I hope you all get a chance to try these basic breads and let me know what you think?
With Focaccia, you will want to start with a sponge:
1 tsp Active dry yeast
1/2 c very warm water
3/4 c All-purpose Flour
In a mixer bowl,
– Sprinkle the yeast over the very warm water, whisk well.
– Let it stand until creamy
– Stir in the flour.
– Cover with plastic wrap and let rise until very bubbly and doubled. 30-45 minutes.
1 tsp Active dry Yeast
1 c Very warm water
3 Tbsp Extra-virgin oil
In a small bowl:
– Sprinkle the yeast over the warm water.
– whisk it in and let stand for 10 minutes
– With a wooden spoon, stir the yeast mixture and olive oil.
– Stir the mixture in to the sponge and mix well.
– By hand:
– Add 1 c flour
– Stir in the salt and remaining flour, and mix until the dough is well blended
– Knead on lightly floured surface.
– Knead until dough is light and velvety
– About 8-10 minutes.
Place dough in large bowl and cover with plastic wrap and allow to rise for 1 1/4 hrs.
The dough will be soft and full of air bubbles.
Flatten it on a 11×17 in baking pan and press it out with oiled hands.
Now let it relax for 10 minutes.
– Preheat oven to 425 degrees.
– Top the top with olive oil.
– Place Focaccia into oven and
– Bake for 20-25 minutes or until the crust is crispy.
There are many variations to Focaccia.
I also like Lingonberry on my focaccia.
What variation would you make?