In 2007, I decided to face my fear of
baking with yeast by making yeast-based breads. I chronicled one of
these adventures in my November 11, 2013 post on Anadama Bread. In
looking for yeast-based bread recipes which made one loaf or less, I
found this focaccia bread recipe from allrecipes.com which makes
enough for four and doesn't leave me wondering what to do with all
the leftovers.
As what happens with recipes I make
frequently and become familiar with, I tweak by either varying the
ingredients or process which has happened here. The kneading noted in the original
recipe can be skipped, and brushing the dough with oil and sprinkling
with salt can be omitted.
Focaccia bread
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/3 cup warm water (110 degrees
farenheit)
2 cups all-purpose flour
Canola or olive oil (optional)
Table or
kosher salt (optional)
In a small bowl, dissolve sugar and
yeast in warm water. Let stand until creamy, about 10 minutes unless
instructions on yeast packet states less time.
In a large bowl, combine yeast mixture
with flour, adding room temperature water 1 tablespoon at a time
until dough has formed.
Cover bowl tightly with plastic wrap, or
with dampened cloth or 1-2 paper towels, and let dough rise in a warm
place until doubled in volume, about 30 minutes.
Place oven rack on middle rung.
Preheat oven to 475 degrees farenheit while dough rises.
Lightly grease or coat cookie sheet
with non-stick cooking spray.
Turn dough out onto cookie sheet and
gently shape. If shaping with hands, lightly coat hands with canola or olive oil to keep dough from sticking to you. For thicker, higher bread, shape a smaller loaf. For
thinner, crispier bread, shape a larger loaf.
If desired, lightly coat top of bread with oil or lightly salt.
Bake bread in preheated oven for 10 to
20 minutes, depending upon desired crispness and loaf shape.
Remove from oven. Cool. Serve.
Focaccia bread
removed from oven and cooling
