Foodie Friday: Easiest Bread Recipe Ever

I have not ever been a serious baker until the last year. I found a recipe on AllRecipes that seemed simple and with minimal ingredients. I tried it and when I tell you it sucked. I mean it was sucked better than this

Anyway, I decided to do some research on bread baking and in particular, learned that I needed to trust my instincts and also that if the recipe has ingredients that taste like nothing, it will in fact taste like....

So here is my recipe for easy focaccia and also some tips that I think help in general with baking.

If the way to a man's heart is through his stomach the way to my transman's heart is with this bread. I think the fact that I make this twice a week is how I got the diamond.

Basic Focaccia Recipe

1 teaspoon of sugar

1 package of active dry yeast (when I know I am going to make a lot of bread, I buy the jar of yeast and use the conversion chart on the back but just in case you cannot be bothered it is 2 1/2 teaspoons or a "scant" tablespoon)

1/3 cup of warm water (this is important!!!! 110 degrees!)

plus a small amount of extra water

2 cups of all purpose flour

2 tablespoons of olive oil

Good Kosher salt or sea salt

Your favorite herbs (Today, I am using dried oregano, basil, garlic and rosemary)

The reason there are no measurements for the salt. This will be to your taste. If you like a pretty sodium free diet you will need only about 1/4 teaspoon. If you are like me and actually like your good to taste like food and not rubber cement you will need to up it some.

Also, I recommend listening to old Diana Ross, Prince and Katy Perry (don't judge me) while baking.

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

 In a large bowl, combine the yeast mixture with flour; stir well to combine. Here is where adding salt becomes necessary. This dough by itself will make bread even if you don't add salt. However, the bread sucks. Start with 1/2 teaspoon of a good salt. Not table salt. Even if it is Morton Kosher salt, it is better than iodized salt.  Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. I tend to like my dough dryer on the outside and moist on the inside. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute

 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. (TIP: WITH THE WEATHER BEING COOLER, IT IS HARD TO FIND THE PERFECT WAY TO LET YOUR DOUGH RISE, THIS IS BY FAR MY BEST TIP--- WHILE YOU ARE MIXING YOUR DOUGH, HEAT YOUR OVEN TO 200 DEGREES. WHEN YOU ARE READY TO LET IT RISE, PLACE IT THE OVEN AND TURN THE OVEN OFF. IT WILL KEEP THE DOUGH AT AN IDEAL TEMP AND YOU WILL NOT HAVE TO WORRY ABOUT IT FALLING. I TEND TO LET MINE RISE LONGER THAN 30 MINUTES BECAUSE I AM LAZY AND THE RESULTS ARE ALWAYS GOOD)

 I spray the bowl with Pam to keep it from sticking. And then coat with olive oil.for the flavor.

 The damp towel is going to provide enough moisture for the dough, however your dough will stick to the towel. Don't freak out, it's easily washable.

 I always leave the light one in the oven when it is rising. I don't know why, maybe I am nosy or superstitious. Either way, here is the dough rising and my feet.

tights, bare feet and apron. in the kitchen. I am not pregnant.

 

 Preheat oven to 475 degrees F (245 degrees C).

Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. I dimple  the dough with oil and sprinkle with salt and herbs. The salt herb ratio is up to you. my exact measurements are "a pinch or so of everything"

 It needs to look rustic and my rustic I mean like your dog rolled out because he has no thumbs.

 I like to make sure that every dimple has olive oil in it. Two tablespoons is exactly what it takes for bread this size.

 OMG, HURRY UP. I WANT A CIGARETTE

Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

This is at about 11 minutes. We like ours more like bread and less like communion wafer.

I was able to cut that into 8 pieces.

I hope you guys enjoyed this. It was fun but later intensive. I think I have figured out what do for next Foodie Friday so I will be more prepared. Thanks for reading!

 Happiness Project
January 4, 2013
I am happy that I did not kill anyone trying to figure how to do a food blog.