Making bread is really one of those things that is good for the soul.
There is something inherently soothing about not being able to rush. You cannot rush the kneading of the bread if you'd like the gluten to develop properly. You cannot rush the proving time which allows the gluten to relax and form into the long protein chains which in effect become the structure of the end bread. You also cannot rush the actual baking of the bread or pop it on a higher temperature to quicken the bake unless you want a burnt crust and a mushy centre...so if you're short on time, making bread is not really something you should take on at that time.
I definitely encourage each and every one of you though to take on the bread challenge at some stage. I mean, the aroma of bread baking in the kitchen is just beyond words - intoxicating, comforting, hunger-inducing, it's just glorious!
With so much baking at home happening during this recent Covid-isolation business, I took to making different breads to keep the family happy. I made traditional loaves, dukkah rolls, poppyseed breads, banana breads...and this focaccia, this glorious focaccia which always disappeared (aka was gobbled) within half an hour of coming out of the oven - it's super delicious!
There is a little extra elbow grease involved in making it but oh my goodness it's so worth it! The olive oil, the rosemary, the olives, the saltiness, it's definitely the most requested bread in this house!
I hope you try it out and of course don't forget to tag me on your socials when you make it so I can see the recipe come to life in your kitchens!
Take care, happy baking!
For the dough:
For the topping:
Sign up to get the latest recipes, workshops, retreats and more …