I’ve attempted so many versions of yeast breads over the years, I’ve lost count. They never seemed to rise, despite using new yeast. Or, they’re more like bricks than breads. Frustrating to say the least when my ultimate goal has been to someday be able to make my mom’s cinnamon rolls like she did…delicious, light and fluffy.
It seems I could never get my yeast to do what all the recipes say it should, bloom. Blooming yeast is a process of waking up the yeast to do its work. Yeast is actually a living organism that is activated with warm liquid and something for it to feed on – typically sugar…..kind of like us humans, huh? When yeast is bloomed, it looks a lot like a frothy cloud on top, light and airy. And, it’ll really smell like….well, yeast!
It’s the Temperature!
I got talking about bread making around the lunch table at work one day, and my maintenance director said, “It’s the temperature of your liquid.” My latest recipe attempt was for a sprouted spelt bread that called for water at 110-115*. I explained that I had microwaved the water, and used a candy thermometer to take the temperature. He laughed and said, “Use regular hot tap water. It’ll be perfect.” WHAT? Leave it to the maintenance guy, who was once a chef and is a regular bread baker, to tell me to use “sink water”! Who knew!? The trick is, in fact, the temperature of the liquid. Too hot and you’ll kill the yeast. Not hot enough, and the yeast won’t bloom. Temperamental little bugger, isn’t it?
So now that I have water-based recipes mastered, my next trick will be to figure out the best way to get milk to the perfect temp. When I do, I’ll be back with my mom’s cinnamon rolls, a recipe she began making in the 1950s. I’ll save that story another day. In the meantime, here’s a super fast and simple focaccia bread that’s become a family favorite. This dough is light flavored, so it’s perfect to mix-in herbs and other edibles (below). And, it really is fast to make. You can have fresh, hot focaccia on your table in the time it takes you to make dinner. Or, if you’re like me….this will BE your dinner! Mangia semplice!
Super Simple, Never-Fail Focaccia
Ingredients
- 2/3 C warm water 110-115* degrees
- 3 tsp active dry yeast
- 1 tsp granulated white sugar
- 4 C all purpose flour
- ½ tsp salt
- Extra warm water
- Olive Oil
Instructions
- In a small bowl or glass measuring cup, heat water to temperature, add sugar and yeast, stir and let set in a warm location for 10-15 minutes or until it’s frothy (this is “blooming” the yeast). Meanwhile, in large mixing bowl, combine flour and salt. Incorporate add-ins (see below) at this point if including. When yeast mixture is fully bloomed and frothy, add to flour and mix with a spoon. The mixture will be dry at first. Begin adding warm water, 1 tablespoon at a time until all ingredients are moist and holding together. All the flour should be fully incorporated with 6-8 tablespoons of water.
- Sprinkle countertop with a light dusting of flour, and turn dough out onto countertop. Kneed by hand 1-2 minutes until the dough begins to feel soft and smooth, and it’s formed to a ball. Lightly oil the mixing bowl with olive oil, turn the dough ball in the oil to coat completely. Cover bowl with a clean dish towel, place bowl in a warm location, and let the dough to rise to double in size, 30-45 minutes. Preheat oven to 475*.
- When dough has doubled in size, punch down and knead once more on a floured surface. Press out to rectangle shape on a lightly oiled cookie sheet, jelly roll pan or baking stone. When shaped, press finger dimples into the dough and lightly brush the dough with olive oil. If making a savory dough, you can tuck fresh rosemary leaves into each dimple.
- Bake 10 minutes. Remove from oven and immediately slide the focaccia onto a bread board or cooling rack.
Notes
- Chopped sun-dried tomatoes
- Chopped olives – black, green, Kalamata – your choice
- Minced garlic – I incorporate into the dough as well as sprinkle chopped garlic on top of dough right before baking.
- Chopped fresh rosemary (chop it small – you don’t want a big bite of it at once!)
- Fresh thyme leaves
- Dried basil
- Fresh strawberries, blueberries, peaches diced small, apples diced small
- Dates
- Pecans, walnuts, pistachios
