While continuing with my challenge to solely eat bread that I have baked, today I deliver you not one but two entirely different breads. (I recognize the pattern that is continually appearing in this blog is bread and spice.) First is a focaccia. Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is traditionally pressed by hand into a thick layer of dough and then baked. Prior to baking the bread the common practice of "dotting" is followed. This generates multiple wells in the bread by using a finger, or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough. I chose to flavor mine with tomato slices, thyme (my favorite herb), and garlic olive oil. Once you prepare the bread dough you are at leisure to distribute anything on top that you like. A traditional Sicilian version has grapes. While I set this dough aside to rise I decided to bake yet another bread. The second bread is honey oat almond bread. This bread is baked in loaf pans (2), and is slightly sweet, but creates excellent sandwich or breakfast bread (hint: French toast). The oats and ground almonds give the bread a dense texture. Please try one or both breads and stick with me on this journey to homemade bread.
Tomato Thyme Focaccia
4 1/2 to 5 cups bread flour (all purpose will also work)
2 3/4 cups warm water (about 110 degrees—not hot to the touch)
2 envelopes active dry yeast
2 teaspoons coarse sea salt, plus extra for sprinkling
2 tablespoons fresh chopped thyme*
3-4 sliced roma tomatoes (or what ever looks the best when shopping)
1/3 cup and 2 tablespoons extra-virgin olive oil
garlic olive oil
3 T grated parmesan cheese
1 teaspoon freshly cracked pepper
In a large mixing bowl, mix together bread flour, water, and active dry yeast. Cover the bowl with plastic wrap and allow to rise in a warm, dry place for 1 1/2 to 2 hours, or until dough has tripled in volume and is bubbly.
If using a stand mixer, attach dough hook and mix in salt. Knead dough for an additional 5-7 minutes. Dough will be loose and sticky.
If you do not have a stand mixer, turn dough out on a heavily floured surface and, using your hands or even a wooden spoon, attempt to knead the dough. Mix in salt at this time. Add flour as needed and fold dough in half in all directions if it will not cooperate enough to knead. Dough will be very difficult to handle, but try to incorporate as little flour as possible (it results in a softer bread).
Cover with plastic wrap and allow to rise for another hour, or until doubled in volume.
In a 13 by 17-inch rimmed baking pan, evenly distribute 2 tablespoons of olive oil to coat pan. Turn out down onto pan and, with oiled hands, pull dough to the edges of the pan. The dough may resist at first, but with a little patience it will stay put. Cover dough with a clean dish towel and allow to rise for an additional 15-20 minutes.
Preheat oven to 400 degrees F (205 degrees C).
Using your fingertips, poke a couple dozen holes into the top of the bread. Pour remaining olive oil evenly over bread. Press in tomatoes and sprinkle parmesan, thyme, salt and freshly cracked pepper. You may drizzle with about 1 tablespoon of garlic olive oil at this time if desired. Bake for 30-40 minutes, or until golden brown. Let cool slightly in pan before serving warm, or at room temperature.
On the second day, the crust may soften. To bring back the crispiness, I suggest reheating the bread in the oven at 400 degrees F (205 degrees C) for 5-8 minutes.
*Feel free to top the focaccia with anything you desire (olives, onions, any herbs, grapes, or simply garlic)
Honey Oat Almond Bread
2 packages Active
Dry Yeast (4 1/2 teaspoons)
1/2 cup good quality
honey
4 tablespoons
butter
2 1/4 cups warm water
(110-120 degrees)
1 tablespoon
salt
1 C ground almond**
5 cups all purpose flour
1 cup quick cooking
oats
1 whole egg, lightly
beaten
In a medium saucepan
combine the butter and honey and heat on low until the butter is melted. Remove
from the heat and add the warm water. You want the mixture to be about 110-120
degrees. It is best to use a thermometer to prevent killing the yeast.
Sprinkle the yeast on top of the water honey mixture and set aside until the
yeast blooms: about 10 minutes.
In a large mixing
bowl combine the salt and 3 cups flour. Fit
the mixer with a dough hook then add the yeast mixture and blend on low until
all the liquid is absorbed. Increase the speed to medium and beat for 2
minutes. Scrape the sides of the bowl with a spatula.
Add the egg and the ground almond. Blend on low until the egg is incorporated then beat
on medium for 2 more minutes. Add the oats, and 2 cups flour. Mix on low with the dough hook until it's smooth and elastic. Use
up to one more cup of flour if needed to prevent the dough from being sticky.
Add the dough to a
large bowl greased with vegetable oil. Cover and let the dough rise in a warm
location free from drafts for about 1 hour or until double in size. Punch the
dough down and turn onto a floured surface. Cover the dough with the bowl and
let it rise for 15 minutes. Cut the dough in half and shape each into a loaf.
Place the loaves in greased 9x5 inch loaf pans and let rise for another hour.
Bake in a preheated 350 degree oven for 35 to 40 minutes.
**You my substitute wheat flour for 1/2 of the all purpose if you like, and if you do not have ground almond you may use a little more flour in it's place, or very finely grind almonds in a food processor.
Until tomorrow...Peace.
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