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Delicious bread to bake on cold, grey days

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The Spouse was in London for two weeks leading a study abroad program, and when he returned, it was crazy cooking time. I usually cook simple stuff for just myself, and he was eating in restaurants the whole time away, so first dinner is a big deal for us both.

Porchetta, rice pilaf, sauteed spinach, and focaccia for the dinner. Recipes will all come up here over the next few posts. First up: bread, glorious bread!

This is my refined version of focaccia, which I have been making for 30 years or so. It represents a pile of recipes and tricks slowly added to a basic recipe and it’s really good now. The resting time and the long mixing do all the work, and leave you with a chewy, pillowy bread. Don’t skimp on either!

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Focaccia

Recipe by Chuck Cushman
Servings

8

servings
Prep time

10

minutes
Cooking time

19

minutes

Ingredients

  • 4 cups all-purpose flour

  • 1 tsp malt powder

  • 4 Tbsp olive oil

  • 1 packet instant yeast

  • 2 Tbsp fresh rosemary, chopped

  • just under 2 cups water

  • 1 Tbsp kosher salt

  • 2 Tbsp olive oil

  • 1 Tbsp fresh rosemary

  • 1 Tbsp sea salt

Directions

  • Add the dry ingredients and the water to a stand mixer and mix with eh dough hook for 5 minutes. Cover and rest for 30 minutes.
  • Add the salt and mix some more for 10 minutes, until the dough is smooth and supple.
  • Turn out into a bowl coated with olive oil and cover again. Let it rise for 2 to 2 ½ hours, until doubled in bulk.
  • Preheat your oven to 425° F. Spray a quarter baking sheet (9×13) and line it with a sheet of parchment paper, leaving overhang on the sides. Spray the parchment too. Turn the risen dough gently into the pan and very gently push it out the edges and corners of the pan. Cover it and let it rest another 30 minutes.
  • Dimple the top of the bread with your fingertips and drizzle the olive oil across the top. Then sprinkle the rosemary and the sea salt all over.
  • Bake the bread for 19 minutes. Take it out of the oven and shut the oven off. Remove the bread from the pan using your handy parchment sling and set it back I the oven for 5-7 minutes, which will ensure the bottom crust is crispy and delicious.

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