There is something so ethereal about the smell of freshly baked bread. But the traditional method is a huge turn off. Fortunately there is an incredibly easy shortcut that you really should try.
This recipe has been adapted from the Serious Eats website, which was adapted from Mark Bittman’s article in the New York Times, which was adapted from Jim Lahey of Sullivan Street Bakery.
There are two key reasons I love this recipe: First, everything is mixed in one large bowl, by hand, a process that only takes a few minutes. Second, my counters never get dirty since the dough doesn’t get kneaded or formed. Not only is the recipe itself a huge time saver, but it also means a lot less cleanup.
Another great feature is that I have more control over the timing. The initial proofing phase normally takes about three hours when left on the counter. But that can be sped up by placing the bowl in a slightly warmed oven (about 100F or 38C). Or slow it down by putting it in the fridge over night. After the dough is formed, it can rise for an hour on the counter, 30min in a warm oven, or overnight in the fridge.
What that means is I can mix the dough when I get home, let it rise on the counter, transfer it into pans, then put it in the fridge over night. The next day I can take it out of the fridge when I get home, add some toppings, and then bake it.
And lastly, the recipe can be varied in dozens of ways but using different flours. My favourite is to use half all-purpose and half semolina. Another way is to use half all-purpose, half whole wheat, and then add some dried cranberries and cooked wild rice.
If you are at all intimidated by bread baking, give this a shot, and make a simple sheet of focaccia. And if you are in the Bay Area, contact me to have fresh focaccia at your next event.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon salt
- 1 packet of yeast
- 1 ½ cups warm water
- ½ teaspoon of sugar
- 2 tablespoons olive oil (plus more for the pan)
- tomato sauce and pizza toppings
Procedures
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1
In a large mixing bowl combine the warm water, yeast, and sugar. Stir to combine then give the yeast a few minutes to wake up.
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2
Add the rest of the ingredients and mix just until everything is combined, it should look like really thick pancake batter. Cover with plastic wrap and let sit on the counter for a few hours, or overnight, so the dough can bubble and rise. You can speed this process up by placing the bowl in a slightly warm oven, or slow it down by putting it in the fridge.
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3
At least an hour before dinner, preheat your oven to 400F (220 C), line a couple of baking trays with parchment paper, and slightly oil the paper and sides of the pan.
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4
Remove the plastic from the bowl, and lightly drizzle the dough and your hands with olive oil. Divide the dough into 2 or 4 pieces, and place on the prepared pans. Then press and stretch the oily dough into your desired shape. Allow the dough to rise for at least 30min. This can even be done the night before, and stored in the fridge.
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5
Top the dough with sauce, cheese, and toppings, then bake on the lowest rack for 20-25min or until the cheese begins to brown.
