FocacCia bread

A good bread to go with your Salmon
We used to make Salmon all the time and just have regular old bread with it.  Then, we came across this recipe from a friend of ours in the neighborhood and it changed the meal completely.  As long as you plan ahead of time (this take a couple of hours to make happen because you have to let it rise), it makes for a lovely paring with our carrots and Salmon.  an easy weeknight meal that everyone loves.  I mean, who doesn't love warm bread?
Ingredients
  • 1 cup of warm water
  • 1 TBSP active dry yeast
  • 1 TBSP sugar
  • 2.25 - 2.5 cups of all-purpose flour
  • 1 tsp salt
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 2 TBSP dried or fresh Rosemary (optional)
  • 2 TBSP olive oil
Directions
  1. In a mixer, combine the warm water, yeast, and sugar.  
  2. Let it stand for about 10 minutes to get bubbly.  
  3. While waiting for the yeast to do its thing, combine 2 cups of flour, the salt, and desired spices (Rosemary is optional at our house, which is heresy or high treason, but so be it).  
  4. Add the flour mixture to the yeast along with 1 TBSP of the olive oil.
  5. Put your dough hook on, and mix until you get a soft, sticky dough.  To do this, keep adding the rest of the flour until you get it just right.
  6. Cover, and allow to cool for 45 minutes to 1 hour until it doubles in size.
  7. Lightly flour your work surface and take your dough and divide it in half.  
  8. Shape each into a ball or a square or a triangle if you are feeling randy.  
  9. Place on a greased cookie sheet, cover and let rise again for 45 minutes.
  10. Heat over to 375 degrees.  Use the rest of the olive oil and brush it on the loaves.  Sprinkle with salt and Rosemary (if you want).
  11. Bake for 15-20 minutes (in our oven its 16 minutes on the nose) until its light golden brown.
  12. Time it so that the rest of your meal is done at the same time so its warm and fresh.  Serve it with olive oil for dipping or spread some butter on it and enjoy!
Ingredients
  • 4 cups (512 g) of all purpose flour
  • 2 tsp (12g) salt
  • 2 tsp (8g) SAF yeast
  • 2 cups (455 g) lukewarm water
  • 4 tbsp olive oil (to cover your dough, treat the pan, cover the dough later)
  • 1 tbsp of butter (for the baking dish)
  • Flaky sea salt
  • 1-2 tsp Rosemary leaves

Preheat oven to 425 when its time to bake it
Directions
  1. Whisk together the four, salt and years
  2. Add the water
  3. Stir it all together with a spatula
  4. Put a little olive oil over your mixture
  5. Cover with a lid and put it in the refrigerator. 
  6. Let it rise for 15-18 hours up to 48 hours
  7. Come back the next day and remove the cover
  8. Deflate the dough and put it in a 9 x 13 inch pan. that you have prepared with butter 
  9. Pour a tbsp of olive oil onto it
  10. Let it sit for 2 to 4 hours
  11. Dimple your dough with your fingers to create deep dimples
  12. Sprinkle with flaky sea salt, rosemary, and a bit more olive oil
  13. Bake for 25 minutes at 425 (start checking at 22 minutes)