Simple Focaccia

Two words: No kneading. If I don't have your attention, you've either never experienced the gorgeous yeasty scent of a bakery first thing in the morning and wished for that same sense of calm in your own busy home, or you're a bread purist with all the time in the world who can't believe that proper kneading might not be necessary to achieve a perfectly risen, puffed loaf. It's not. There are entire books on the subject, such as Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois (an excellent book), but the recipe I am posting today comes from Nick Malgieri's IACP Award-nominated The Modern Baker. He provides some quick methods for making traditional baked goods, such as croissant dough in the food processor instead of the usual time-consuming fold, roll, chill, repeat 4x method. This one, the focaccia, required no kneading, just a few turns in the bowl with a spatula. (The side benefit: fewer dishes!) I love it as a treat to take to the Grove for a summer concert, as a side to sop up dressing in a great salad, or just dipped in some good olive oil and balsamic vinegar--try raspberry balsamic for a fun change! Or dip in marinara for a corner pizza place treat. The photo above shows it as a side for a simple Greek Salad, a Jamie Oliver recipe. Great summer meal.

So here's the recipe (it also works as pizza dough):

Simple Focaccia (adapted from The Modern Baker)

4 cups AP flour

1 1/2 tsp. salt (a little less is you plan to sprinkle some on top as well)

1 envelope active dry yeast (2 1/4 tsp.)

1 2/3 cup warm water

Pinch of sugar

3 T olive oil

Any dried herbs (rosemary, oregano, etc.) you'd like to include in the dough

1. In a mixing bowl or 2-cup measuring cup, combine the water, yeast, and pinch of sugar. Gently whisk in oil, and allow to sit until slightly foamy.

2. Whisk flour and salt in a large mixing bowl. Add any dried herbs--up to 3 T total.

3. Using a large rubber spatula, make a well in the center of the flour mixture. Pour in the yeast mixture and slowly stir to incorporate, from the middle of the bowl gradually moving outward, incorporating more flour as you go. Once the flour is mostly incorporated, start to fold the dough over on itself: Starting at the side of the bowl, dig down to bottom and flop (gently) half of the dough over. Repeat until no dry streaks of flour remain.

4. Cover the bowl with plastic wrap and allow to rise is a warm place until doubled in size, from 1-2 hours. (I prefer to place it inside my gas oven when it's off, or on top of the pilot light--as long as the light's covered in your model--grilled bread is great, but not in the bowl!)

5. When the dough has doubled, prepare a 12x18-inch jelly roll pan: Lightly brush with oil.

6. Scrape dough out of bowl onto pan, being careful not to allow to to double over on itself. Press the dough out so that it fills the pan (lightly oil or cooking spray your hands if necessary). If the dough stretches and then springs back, cover it and let it sit for a few minutes, then try again.

7. Cover the dough with oiled or cooking sprayed plastic wrap and allow to sit and rise for an hour, until doubled in bulk. Meanwhile, preheat oven to 425 F.

8. Once the dough has risen, brush with Olive oil and sprinkle with salt and pepper, if your prefer (this step is optional).

9. Bake for 25-30 minutes, or until the focaccia is golden brown (may take less time, depending on your oven). Allow to cool on a rack, then cut or tear and enjoy!

Focaccia is easy to make your own: add olives or chopped cured meat to the dough, top with olives, sliced ripe tomatoes, even grapes and nuts! With a recipe this simple, play around with it! Have fun--it's easy to forget that step in all the measuring, but I'm convinced you can taste an anxious baker in the final result. Pour yourself some wine and relax, knowing that you'll have a refined but simple treat in a matter of hours. (Just save some of the wine for when it's finished!)