bread – Simply Splendid Food

This post is dedicated to George Morris, who recently celebrated his 90th birthday. A man of great talent, wisdom, and character, George has been a true inspiration to all who know him. His quiet strength and generosity have made a lasting impact, and his life is a testament to the value of kindness, integrity, and dedication. It’s an honor to celebrate him in this small way.

Don’t let the name intimate you. ‘Focaccia’ bread is the easiest and tastiest bread on the planet. When you have freshly baked focaccia with pasta, chili or make a sandwich ..life is good! YUM! You can make it right in your own home! Don’t forget I said EASY!

This is the best video I found on making focaccia bread, and could not say it better. In my mind, the overnight proofing is very important. And, it breaks up the work time – another bonus. The first time making focaccia may be daunting. Make it again and again. Forget those store bought breads.

INGREDIENTS

4 cups (512 g) all-purpose flour or bread flour
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) lukewarm water: Hint: combine 1/2 cup boiling water with 1 1/2 cups cold water
butter for greasing
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon or kosher salt
1 to 2 teaspoons whole rosemary leaves, optional

INSTRUCTIONS

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately overnight. NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid.If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover.If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
· Line two 8- or 9-inch pie plates or a 9×13-inch pan ( high sides) with parchment paper or grease with butter or coat with nonstick cooking spray. Glass baking dishes, butter is a must.
· Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours.
· preheat oven to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt/ kosher salt.
Bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan(s) from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting. Note: each oven temperature is different. Judge the cook time, if you are making it for the first time.

EASTER CELEBRATIONS
Traditionally, Easter sweet bread dates back to the Homeric Greek period around 1100 BC, when honey leavened bread was popular.

Celebrate Easter Sunday with traditional Finnish “PULLA” that adorns every table during Finland’s religious holidays. Growing up, this was the best treat Easter morning ( and still is )! One bite of this light, fluffy, sweet bread and you’re a kid again, remembering those wonderful times!
PULLA bread is a soft, fluffy cardamom braided bread (or buns) served with a hot cup of coffee. Top this sweet loaf with sliced almonds and/or pearl sugar.

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INGREDIENTS (makes 2 loaves)

1/4 cup warm water (105-115 degrees F – 45 degrees C)
1 package (1/4 ounce) active dry yeast ( 2 1/4 tsp. )
1 1/4 cups whole milk ( 105 – 115 F – same as water)
2/3 cup of white sugar
1 1/4 teaspoon salt
2 teaspoon ground, fresh cardamom
5 cups all-purpose flour
1 1/2 sticks (3/4 cups or 170 grams) cold unsalted butter, cut into small pieces or grated
1 large egg + 1 egg yolk (lightly beaten)
I large egg white, lightly beaten with
1 tbsp water (for egg wash)
TOPPING: almond slices and course sugar ( about 1 to 2 Tablespoons )

INSTRUCTIONS

1. Dissolve the yeast in the warm water and a pinch of sugar. Let stand until foamy, in 5 minutes
[ If yeast does not foam start over with new yeast] This is the most critical part of the recipe.

Yeast In Full Bloom – Mixed With Warm Water ( + A Pinch Of Sugar )

2. Stir together flour, sugar, cardamom, and salt in a large bowl. You can also sift these ingredients together to remove any hard lumps in the flour. Then blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Alternatively, grate the cold butter using a box grater onto the flour mixture and fluff with your fingers (like I do).
3. Stir in milk, 1 whole egg + 1 egg yolk, and yeast mixture with a wooden spoon until a soft dough forms.
4. Turn dough out onto a well-floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Alternatively, knead in your stand mixer or food processor with the dough hook.
5. Form dough into a ball and put in a buttered large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours.

First Raising – Dough (My Bowl Was Too Small – But It Worked Well)

6. Punch down dough (do not knead), then halve. Cut each half into thirds and roll each piece into a 15-inch rope. ( 6 ropes – for 2 loaves ).Braid together 3 ropes to form a loaf, then transfer to a parchment-lined large baking sheet, tucking ends under. Make another loaf with remaining 3 ropes, arranging loaves 4 inches apart. Or, on two different trays (like I did).

7. Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

After Second Rising – Added Egg White Wash + Almonds

8. Preheat oven to 350°F with rack in middle. .
9. Brush loaves with egg wash and optionally dust with sugar through a sieve or sprinkle with pearl sugar if you have it. Bake until golden brown about 35-45 minutes. Check loaf after 30 minutes. My pulla was done in 36 minutes. Every oven is different. Some ovens run hotter that others. Rotate the pulla from back to front in the oven, about half way through cooking time – to get an even bake.

Because I used granulated sugar, It had still not melted so I used my kitchen torch to bruleé the sugar. This is not traditional. The pearl sugar is but it is not so easy to find.

I am not a fan of sweets but I do enjoy this light sprinkling on top of the pulla.

Torching The Sugar To Melt Into The Loaf

10. Transfer to a rack to cool.

Easter Blessings

STAY HOME STAY SAFE
We are especially thankful this Easter 2020. I have been at home all week baking pulla for friends and family. Celebrations started early as my friend sent me an email thanking me for the fresh pulla. My friend had never tried pulla and said her whole family ate it all in one sitting. Downstairs, the concierge started eating it right away (his second loaf); warm, home baked pulla – by me.

Extra prayers this Easter 🙏🏻 to the brave men and women all over the world. Blessings and hope for everyone during these troubled times and uncertainty.