Bread has long been a staple of every culture

Bread has been a staple of life for centuries and predates Biblical times. Every country and culture has some form of bread in their cuisine.

From simple crisp cracker-like flatbreads, bread has evolved into the diverse array of savory and sweet baked goods known today. The ancient Egyptians were the first to develop leavened bread using wild yeast similar to the starters many use today. This transformed the texture of breads entirely, and the use of commercially produced yeast has made bread baking much easier.

Recently, I had a guest who had also been an artisan bread baker and even milled his own flour. Good flour is especially important, and I like King Arthur for its high protein content. A high percentage of protein means a stronger flour that yields chewy, crusty breads and other yeast-risen baked goods.

Less protein means a softer flour, best for tender pie crusts, cookies and biscuits that are leavened by the chemistry of combining ingredients such as salt, baking powder, soda, butter, eggs or buttermilk during baking.

Sourdough starter is a leavener that cultivates the wild yeast that exists naturally in flour and in the air in a fermented mixture of flour and water and is used to make breads rise.

Friend and avid bread baker and bread lover, Hunter Causey, was kind enough to share her family’s starter with me. As a general rule, 100g of sourdough starter is equivalent to a 5-7g packet of commercial yeast. You can use this conversion when using sourdough starter instead of yeast in a recipe. There is also a longer rise time with starter so a little experimentation is necessary.

An easy bread for many to bake is the Italian flatbread Focaccia. My recipe has origins in the Ligurian region of Italy and is a little different than most recipes because it ferments overnight. I like its flavor and texture, as well as how quickly it comes together. This versatile bread can be topped with sweet or savory additions from fruits to olives and a variety of herbs.

This week I have shared my recipe for Focaccia.

Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

FocacciaINGREDIENTS

• 2 1/2 cups water at 110 degrees

• 3 teaspoons honey

• 3 teaspoons active dry yeast

• 5 1/3 cups AP flour

• 2 tablespoons kosher salt

• ¼ cup olive oil, plus more later

• Flaky sea salt and dried herbs

PREPARATION

• Combine the warm water, honey, and yeast and gently stir together in a large 4-cup glass measuring container. Set aside while yeast activates.

• Meanwhile whisk together flour and salt in a large mixing bowl.

• When yeast is bubbling and expanded, gently stir into flour mixture, along with olive oil. Mix well with a spatula by gently folding and scraping sides of bowl. Cover with plastic wrap and set out overnight to ferment at least 14 hours.

• Prepare a half sheet (18 x 13-inch) rimmed pan with 3 tablespoons olive oil. With a spatula loosen the sides of dough from mixing bowl and gently pour onto prepared pan. Add 2 tablespoons of olive oil to top of dough and gently begin spreading dough out onto pan, This will take several times over a period of an hour until the dough stretches out completely.

• Prepare a brine of 1/3 cup warm water and 1 ½ teaspoons salt. Stir until salt dissolves. Dimple dough with your fingertips and pour brine over dough. Proof the dough for an hour.

• Preheat oven to 450°. Sprinkle with flaky sea salt and dried herbs.

• Bake about 10 minutes and rotate the pan, and then continue to bake about another 10-12 minutes until gold brown.

• Brush olive oil on top of hot bread and garnish with fresh herbs. Cut into slices when cooled slightly, and serve warm or at room temperature.