For the past couple of days, Chicago has been experiencing some passing thundershowers. On my way home from work Monday, I noticed the temperature dropped as well. I wanted to take advantage of this slightly cooler weather (and when I say slightly, I mean down from the high-80s to the high-70s) and bake something. The question was what to bake?
I’ve noticed that I don’t eat as much bread on my own as compared to when my sister (Codename: Surfer Psychologist) was living with me. I think I made sure sandwich “fixings” were readily available for her in case I had to work late and didn’t feel like cooking dinner. But, since she left two weeks ago, I haven’t purchased a loaf of bread for myself. So, given the cooler temperature and a two-week hiatus from bread, I felt like Monday night was the perfect opportunity to bake some yummy bread: foccacia!
I halved the ingredients of the recipe I followed, but it still produced a large amount of flatter foccacia, more than I would ever eat myself.
I’m going to have to bring some into work and share!
1 c. warm water
1/2 envelope dry active yeast
1&1/2 tsp. sugar
1 c. all-purpose flour.
Combine the water and yeast and allow to dissolve. Mix in remaining ingredients and set aside for 1 hour.
1&1/4 c. all-purpose flour
1&1/2 tsp. kosher salt
After the hour setting time, combine the above ingredients and then knead the dough 3-4 times on a floured work surface. Set the ball of dough aside in a bowl greased with olive oil and let rest for another hour.
After the dough has risen, preheat your oven to 400 degrees. Knead the dough again 3-4 times on a floured work surface and roll the dough to approximately 1/2 inch thickness. Pour 1/8 c. of olive oil on a baking sheet and spread the oil around. Then take the rolled out dough and lay on the baking sheet. Then flip the dough over so that both sides are coated in olive oil. Wet your fingertips and press dimples into the flattened dough. Then sprinkle 1&1/2 tsp. of fresh rosemary and 1/2 tsp. of kosher salt on top of the dough. Bake for 15-20 minutes.