Martha Stewart's Baking Handbook presents the doyenne of the Better Way in tip-top form. Or rather, it offers the work of a dedicated team who, under Stewart's stewardship, has devised over 200 baking recipes for both savory and sweet treats. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.
Try this bread toasted in the morning for breakfast.
Makes 1 (17x12-inch) bread
2 cups dried cherries
1 cup golden raisins
3 cups boiling water
1 cup extra-virgin olive oil
5 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1 tablespoon instant yeast
1 tablespoon coarse salt
1/4 teaspoon ground cinnamon
1/4 cup sanding OR granulated sugar
In a large bowl, combine cherries and raisins with boiling water; let soak 10 to 15 minutes. Drain fruit, reserving 2 cups soaking liquid; set fruit aside. Add 1/4 cup olive oil to soaking liquid.
In bowl of an electric mixer fitted with a dough hook, combine flour, 1/2 cup granulated sugar, yeast, salt and cinnamon; mix just to combine. With mixer on low speed, add reserved fruit and soaking liquid. Mix until fruit is evenly distributed but dough is still tacky, about 3 minutes. Turn out dough onto a lightly floured work surface and knead 1 minute.
Pour 1/2 cup olive oil onto a 17x12-inch rimmed baking sheet, coating bottom completely. Place dough on top of oil and use your hands to spread it out as much as possible without tearing (it doesn't have to fill the pan). Cover dough loosely with plastic wrap, and continue to pat and press dough toward edges. Set pan in a warm place and let rest, pressing out dough every 10 minutes until it fills pan, about 45 minutes. Let rest until doubled in bulk, about 1 hour.
Meanwhile, place a baking stone on the floor of the oven and preheat to 425 degrees F.
Drizzle dough with remaining 1/4 cup olive oil, and sprinkle evenly with sanding sugar. Set baking sheet directly on the stone.
Bake, rotating sheet halfway through, until focaccia is deep golden brown on top and bottom, 35 to 40 minutes. Immediately slide focaccia onto a cutting board to cool.
Use a pizza wheel or serrated knife to cut bread into thick strips, and serve warm.
Focaccia can be kept at room temperature, wrapped in plastic, 2 to 3 days.
