Focaccia

It’s spring quarter, and my last 9 weeks of undergrad. So strange, because I’ve been so preoccupied with preparations for the future — fellowship and medical school applications — that this fact hasn’t fully sunk in yet.

I do want to appreciate my last months in Chicago before graduation. Despite having ventured to the various parks, museums, shops, and neighborhoods of Chicago over the past four years, it feels like I’ve only just grazed the surface of what the city has to offer and there are still many new and exciting places to explore. Some bucket items still on my list: bike down the lakeshore path to the city, see the Museum of Contemporary Art, try the Bongo Room, and relish another (or many) pistachio & honey ice cream from Jeni’s.

In the spirit of trying new things, I have also decided to face my fear of yeast. Cue, focaccia!

Focaccia is the perfect beginner’s bread, imo. Easy to make, no fuss, and minimal-to-no kneading necessary. It requires few ingredients outside of flour, warm water, and yeast. After a two-day slow rise and a second rise, you get a beautifully golden crusted focaccia with a satisfying chew and a springy flavorful top, packed with the flavors of rosemary, thyme, mozzarella, and other spices. Dip in olive oil to as a snacking bread, or slice in half to make a sandwich. Enjoy!

Cheers,
Monica

*

Focaccia
From Food52 | Yield: 6 – 10 servings

Ingredients
3 1/4 cup all-purpose flour (or high-gluten bread flour)
1 tablespoon salt
1/2 teaspoon active dry yeast
1 3/4 cup warm water
1/8 cup olive oil

Shredded mozzarella & parmesan cheese, rosemary, thyme, black pepper, garlic powder, for topping

Directions
Whisk together flour, salt, and yeast. Add warm water and stir by hand until sticky dough forms. Pour olive oil into container. Transfer dough to container, turn to coat, and cover tightly with lid or plastic wrap. Place in refrigerator to rise for 1 or 2 full days.

Line 9 x 6.5 inch baking sheet with parchment paper. Transfer dough to prepared pan. Spread out as much as possible. Place in warm place (oven, with light turned on) and let rise until doubled in size, approximately one hour. The dough should feel fluffy.

Preheat oven to 450 degrees F. Pat focaccia to even thickness of approximately 1 inch on baking sheet. Dimple entire dough using fingertips (kind of like playing piano chords on the dough), and drizzle with olive oil. Add toppings. Bake 15 minutes, or until top is uniformly golden brown. Enjoy!

Storage: Store in air-tight container or wrapped tightly in plastic wrap at room temperature for up to 5 days.