beginning with bread: focaccia

focaccia, originally uploaded by isabelle gr.

Learning to bake bread is one part science class, one part yoga. You do the science part, measuring and timing your experiment; and the bread does the stretching, flexing, and breathing. Then you stick it in the sauna. On an olfactory note, baking bread is much more pleasant than bunson burners and sulfur, or yoga mats and their owners.

Since I am still a beginner, I sought out an elementary recipe that seemed flexible enough for improvisation. This focaccia recipe, which I've adapted from one on epicurious, proved to be the perfect starting place. The flavor is simple, just a bit of olive oil and salt. The crust is light and the interior is medium density, not too heavy.

FOCACCIA UNO

Easily adaptable to different last minute ingredients, like nuts, olives, herbs, or even roast veggies on top added in the last 10 minutes before it goes in the oven.

ingredients

2 tsp. dry yeast
2 c. warm water

4 c. all purpose flour, plus a handful for kneading
2 tsp. salt

2 - 3 tbs. olive oil
1 tbs. fresh rosemary (if you like)

preparation

1. In a large bowl, combine water and yeast. Let it stand - and don't mix it - until yeast dissolves, 6 - 10 minutes.

2. Gently add flour and salt to yeast mixture. Stir together until a sticky dough is formed.

3. Generously flour your work surface and your hands. Knead the dough for 10 minutes on the floured surface, or until it is smooth and elastic. Add more flour as you go if dough is too sticky. Gather the dough into a ball. Coat your mixing bowl with olive oil, then add the dough. Roll it around in the bowl to evenly coat it with oil. Cover with a clean tea towel and let it rise in warm, draft-free room for about 1 1/2 hours, or until the dough has doubled in size.

4. Punch down the dough. Lightly knead it on the floured surface again, then roll it back into a ball and return it to the bowl. Cover with the cloth and let it rise a second time, 30 - 45 minutes.

5. Oil a large, flat baking sheet or pan. Punch down the dough again, then gingerly transfer it to the baking sheet. Using your fingertips, press the dough out evenly in the pan. If you want to adorn the top of the bread with herbs, more olive oil, sea salt, or anything else, add it now. Let dough rise uncovered for 20 - 30 minutes (if you can stand it) while the oven heats to 475º. Just before you put it in the oven, gently press your fingertips all over the surface to enhance the peaks and valleys of the crust. Bake the focaccia until the top is golden, about 20 minutes.