A Primer on Bread: Foccacia

Most people don’t think of summer as being a big bread season but in my mind: Bread is always in season. I’m not a big fan of slaving over the oven on hot evenings so I tend to rise my breads in the morning or overnight and bake mid day when I can retreat into the garden or onto the patio or even run some errands. This simple recipe is for foccacia bread, one of my favorites (it might be my favorite because it’s so easy!).

A good focaccia has a soft inside and a chewy crust, making it great for sandwiches, breakfast or just dipped in olive oil and balsamic vinegar as a starter. The recipe I’ve included is a bit long because it has my notes and theories on the kneading and rising. When you’re going to the trouble of baking bread, think ahead to what you’re going to do with it. There is no point in baking if you’re not going to have opportunity to eat it within 24 hours.

Ingredients (Get a scale, seriously it’ll pay off):

7g dried active yeast

1 tsp salt

450g white flour

300ml water, warm (not super hot but warm...)

50ml olive oil

Fresh rosemary and coarse salt

Method:

• Mix together flour, salt and yeast.
• Add in the olive oil and fully incorporate, then do the same for the water.
• Turn your formed dough out onto a floured surface and allow to rest for 5 minutes.
• Knead the dough for about 10 minutes of CONTINUAL movement. Stretching, pulling, flattening and re rolling. My preferred method is to put both hands into the dough and then pull one toward yourself making a long thin stretch. Roll it up and turn then repeat. Sometimes it'll tear, sometimes it'll clump. It'll get easier as it goes.
• When the 10 minutes is up form the dough into a ball and drop it on the counter, press your finger lightly into the surface of the dough: if it bounces back to its original shape it is done. Otherwise knead a minute or two more and try again.
• Put the kneaded dough into a large bowl and cover the bowl with cling film. Put it in a warm place (usually the kitchen will do, my favorite spot being on top of the fridge!) until it has doubled in size.
• Knock it back with a few kneads and then stretch the dough into a larger rectangle and place it onto a roasting tray. For a crunchier bottom, sprinkle the tray down with corn meal.
• Shape your dough: use your thumbs to press out the dough and leave little indents, then sprinkle with olive oil, rosemary and sea salt. 
• Preheat the oven to 450F while you allow the dough to rise again on the tray for 15 minutes then place in the oven and bake for around 20 minutes or until cooked through. I have no idea why but sometimes it'll take 40 minutes sometimes 25. Lift the dough up and knock on the bottom, if it sounds hollow it is finished.