Recipe(tried): Foolproof Focaccia Dough

Ingrid,

I learned to bake bread from scratch approximately 16 months ago -- and by hand. From what I've read concerning these machines, most professionals use the equipment strictly for kneading purposes, particularly in the case of some of the Italian breads. I started kneading at a time when my wrists and forearms are having none of this. As a result, I have learned that when my arms and wrists are tired, the bread must be kneaded to perfection. This concept has carried me through some messy slippery doughs on my way to creating some interesting loaves for friends. I have also resisted a bread machine simply because I'd much rather have a Braun Kitchen Machine (processor/mixer/blender) combination first. I have, however, found a fool-proof (beginning baker me!) recipe for focaccia dough:

Focaccia Dough

1-1/2 teaspoon active dry yeast
1/2 teaspoon granulated sugar
1/2 cup (8 oz.) warm water
1/2 teaspoon salt
1/2 cup (4 oz.) whole wheat flour
2-1/2 cups (20 oz.) approximately unbleached all-purpose flour
2 tablespoons extra virgin olive oil
(basic olive oil works excellently, no need for high-priced oil)

Dissolve yeast and sugar in 1/2 warm water, then add 1/4 cup all-purpose flour. Using a whisk, stir to incorporate, then let mixture rest for 10 minutes to allow yeast to rise.

Add salt and wheat flour; then add remainder of all-purpose flour, 1/2 cup at a time, until dough pulls away from sides of mixing bowl. Turn dough out onton a lightly floured counter and knead, adding more four as necessary, until dough forms a smooth ball. Place dough in an oiled bowl, turn it to coat with oil and cover bowl with plastic wrap or a damp towel, then move to a draft-free place. Let dough rise for 1-1/2 to 2 hours.

When dough has doubled in size, punch down, and turn out onton a lightly floured counter. Stretch the dough into a 14-inch circle and place on a greased baking sheet. Let rise for 30 minutes.

Preheat oven to 425 degrees Far. Dimple dough with fingers, add favorite toppings, drizzle with 1 Tablespoon olive oil and place in oven. Bake for approximately 25 minutes, or until lightly browned and cooked through. Drizzle with remaining olive oil (and a bit more if preferred). Cut into 8 wedges and serve.

I have used this recipe for a number of what I call "quick-fix" dinners and lunches. I even made a breakfast version using Hungarian sour cherries I found through a local fancy foods grocery. I would guess that you might be able to obtain some of the best and freshiest fruits in season in your area.

What I did was to blend the sour cherry juice with some cherry cider, then slowly heat. While the mixture was gently simmering, I added 2 Tablespoons of corn starch to approximately 4-5 oz. water and mixed to make a roux. I then added this roux slowly to the cherry mixture, stirring constantly, until the sauce began to thicken. I removed the mixture from the heat and stirred in the sour cherries, folding to blend. The mixture was let set out until cooled. When the focaccia dough had completed its first rise, I spred the sour cherries in sauce over the top of the bread, let it rise a second time and omitted the olive oil entirely.

I tend to use whatever is available in my refrigerator whenever I make a dinner-type focaccia. I usually use, in order, some sort of red vegetable-related pasta sauce, then sauted onions, chicken or pork sausage (if I have some that needs to be used NOW), red or yellow finely sliced sweet bell peppers (roasted canned peppers work just as well), mushrooms, sliced black olives (because it's what we always seem to purchase) and a lovely scattering of approximately 4 oz. of grated cheeses (Quattro Formaggi or equal parts of grated mozzarella, mild asiago, smoked provolone, romano; some grated parmesan and pecorino).

Thank you for standing up for all us "kneaders", Ingrid. Enjoy the recipe and much good baking to you.