Archive for July 2nd, 2009
I’m a whiz in the kitchen. I’ve been reading cookbooks since the age of 5, possibly even the age of 4 when mom got me & my sister the Disney Party Cookbook (why wouldn’t she let me broil the bacon-wrapped hot dogs? I’m still battling that demon). I have my favorites but have been known to go on binges at B&N totalling in the hundreds when there’s a particular display of pretty kitchen guides.
There’s only one thing that scares me in the kitchen: breads. Not quickbreads…I can whip out a cranberry orange rosemary loaf faster than you can butter a loaf pan, but real bread with real kneading and…gasp!…real yeast does a number to my self-confidence between the stove & sink.
So, my purchase from the Cookbook of the Month club a few years back of the Bread Bible probably wasn’t one of my smarter investments. I’ve read it with a loving fear, kind of like when I read IT in 5th grade only during true daylight hours (and still cried at lunchtime because I didn’t want to walk home for lunch because I had to pass storm drains). These breads are gorgeous, amazing and delicious.
And impossible.
Two days ago, stumped for a dinner plan, I got the brilliant idea of slicing up banana peppers from our garden, sauteing them to a crisp (technically frying) and layering them on a focaccia crust (from a tube) for a simple veggie-ish pizza.
Brilliant with the exception of no focaccia in a tube. I didn’t feel like running to the store, and I recalled a recipe for focaccia in the Bread Bible that promised me it was easy and required no kneading.
I’m not an idiot: I had a backup plan (pizza place number and a coupon) but thought I’d give focaccia a whirl (literally–it’s a soupy yeast dough you make with a MIXER! Who knew?!).
Long story short? We’ve had focaccia two, going on three, nights. And everyone (still) loves it.
The only thing easier than making focaccia is driving thru for donuts. Really. Here’s the recipe (shorthand version, courtesy of The Bread Bible)
2&3/4 cup unbleached flour
3/8 t. yeast (I go with 1/2 t. because they don’t make a 3/8 teaspoon. And I don’t do fractions. At all.)
Whisk together in a Kitchen Aid mixer briefly to incorporate. Slowly pour in room-temp water, 2 cups minus 2T. It’ll be soupy but it’s supposed to be. Don’t get scared that you’re making paper mache paste. I promise, it will work.
Leave this on about 4 or 5 speed for about 20 minutes. Cookbook says 20, it’s been more like 25 for me. Through the magic of cooking, the soup will come together in a ball-ish form, somewhat like melted mozzerella. When it starts creeping up the paddle like kudzu gone crazy, add:
3/4 t. sugar
3/4 t. salt
and let it mix for a few minutes. While that’s going on, grease a big bowl and have plastic wrap ready.
Scrape the dough into the bowl, cover with plastic wrap and put it somewhere moderately warm (I just tucked it into the microwave) for 5 hours.
Yes, 5 hours. When I go back to the classroom in the fall, I’ll make this before I leave in the AM and take it out to bake when I get home in the PM. Yes, my family will still be wanting focaccia then.
Make sure you mark on the bowl (or eyeball) where the dough should be when it has risen to 2x its original volume.
In about 5 hours, seriously lube up a sheet pan with olive oil. Don’t scrimp–this stuff will stick like crazyglue to your pan in any spot where it isn’t lubed up. Trust me. Dump out the dough, stretch it good but gently to get it to fill the pan. Let it sit for about ten minutes, then stretch again. Letting it relax a bit makes it go into corners easier (kind of like people drinking at a party).
If it’s still being a bitch, let it rest 10 more minutes and try again. Then drizzle it with olive oil and cover with more plastic wrap. Back into the warm place for another hour.
After 30 minutes, preheat your oven. The book says 475F, I went with 500 on my convection oven. I want that sucker hot and crispy.
An hour after you put it in, check to see if it’s doubled again (mine didn’t double again last night, but it was still perfect), take it out, take off the plastic and sprinkle with whatever herbs you like. I just did dill, salt and fresh pepper last night. Make dimples with your fingers and add more olive oil if you like, then toss it in the oven for about 10-12 minutes. Keep a close eye on it, though. You want bread, not charcoal.
When I used this as pizza dough, the boys clamored for leftovers. They never clamor for anything, especially leftovers, so I took it as a sign that focaccia should be at every meal. Just trying to figure out how to get it out on my 4th of July holiday spread…