Instead of jumping out of bed and greeting the new year with a bang, I’ve been down and out with a nasty cold. In the mornings I just want to wrap myself in blankets human-burrito-style but the reality of it all is that there are things that need to be done. Still, even though I am sick I am pretty darn lucky to have help from the family. My daughter and hubby decided to spend a whole day cleaning out the large chest freezer in the basement and since it hadn’t been done in three years, it was one heck of a job that needed doing! They found a lot of frozen fruit that has come in handy for smoothies and more importantly, many containers of pre made stock.
Everyone is back to their regular routine of school (and work), and so far I’ve managed to keep up with the laundry and day to day chores. I’ve been making simple meals including a couple of home made soups in order to use up the stock unearthed during the freezer clean. I found a really great way to make a light, fluffy foccacia bread to eat with the homemade soups and I hadn’t left the house in three days until yesterday when I realized I was out of Tuscan herb infused olive oil. Does that sound like an emergency to you? In my feverish state, I thought it was and I left the house in my sweats and big winter boots (no socks) to grab some at Soffritto which is really only a 5 minute drive away. I tried to keep the visit short because I was coughing a lot and really wanted to get back into my couch burrito.
I stayed up long enough to make the foccacia and snap a few photos.
2 tsp regular yeast
1 cup warm water (slightly warmer than body temperature)
1 tsp honey
Place yeast, warm water, and honey in bowl of mixer. Stir slightly and leave to activate about 8 minutes. It should look similar to this:
2 1/2 cups flour
1 tsp salt
1/4 cup oil
Attach paddle to the mixer and add the flour, salt, and oil to the bowl. Mix on low until ingredients are combined, then scape dough off the paddle and turn the machine back on so that the dough is kneaded for about 5 minutes. Cover, let rise in a warm place for an hour until the dough is doubled in size.
Work the dough slightly to get rid of air bubbles, then spread to about 1 1/2 cm thickness on a baking sheet lined with parchment paper. Let the dough sit for 20 minutes while you pre heat your oven to 375 F. Poke the dough to make indentations with your fingertips, then drizzle olive oil over top. Scatter salt over the dough (I use sel gris) and top with sliced cherry tomatoes, fresh rosemary, grated Parmesan, or use which ever toppings you prefer.
Bake for 20-25 minutes and remove when the top of the bread is nice and golden. The best part of this recipe is that it produces really light and fluffy foccacia in under two hours!
The focaccia looks yummy. Must have been so comforting with the soup for your cold and made you feel better.
Hope you are feeling better now and you did great baking some bread when you weren’t well! The bread looks amazing and you even took fabulous photos of them. Get well soon x
Well that shows you how easy it is right? Plus it goes well with soup, which I’ve been eating a lot of! thanks Ginni 🙂
Oh, the dough looks so fluffy! Like a pillow.
I hope you feel better!
yeah…pillow 🙂 naptime vs. breadtime LOL
Nothing beats the smell of fresh backed bread…and I just happen to LOVE bread. I could eat this ALL day long.
I know…that’s what makes this recipe so dangerous. It’s super easy and fast. You could probably make several batches throughout the day!
Sorry Bernice, to hear that you’re not feeling good. Hope it passes soon. I love focaccia, how couldn’t I, considering I’m italian 😉 ? Yours look lovely and delicious!
Thank you! That’s a huge compliment. Do you have a favourite foccacia recipe that you use?
Ugh. Colds are terrible no matter what time of year. Fantastic looking focaccia. It really does look fluffy! Feel better soon!
thank you so much Mimi. I’m going to visualize getting better…maybe that will help?
Sounds like you need some Australian sun!!
You know it!