Focaccia: baking watery bread #notgross

Focaccia is a delightful bread.  It's a little unique that it contains ~60%-70% water.

As usual I just threw things together; so bad at measuring.  After you work for years with bread it becomes second nature.  So, now's the perfect time for you to start!  In no time, you'll be making bread from scratch.

Begin by mixing flour, salt, yeast and water to form a very soft dough.  I like to let the dough ferment overnight in the refrigerator to allow it to develop complex flavours.

Scoop the dough out on a floured surface.  Here's the trick, the dough should be folded over itself rather than traditionally kneaded.  This forms the gluten, gives the bread shape and it keeps the air bubbles intact.

After folding, place the dough on a baking tray (lined with a silicon baking mat, oiled parchment, or simply oil the baking tray).  Let it raise until doubled in size and then use your fingers to make indentions on the surface.  This keeps the bread from raising too high and it gives the topping a nice home.

Then drizzle with good olive oil and top with delightful Italian flavours.  I chose red onion, olives and tomatoes.  Bake at 400F until golden brown.  It's a delight!

Brioche

So, the first thing bread artisans will say, "This isn't the way to make brioche!"  Then, they'd launch into an explanation or debate regarding how to work in the chilled butter.  But, I take every shortcut I can and I wanted to make this recipe accessible.

First, I added the yeast to a bit of water (and orange juice) to let it dissolve.  Then, I add chunked butter, eggs, sugar, salt, nutmeg and vanilla to the mixer and run it until the butter is broken down to small bits.  Then add the water and yeast mixture and enough flour to make a soft dough.  Keep mixing to form the gluten.  Set in a cool place for about 8-10 hours.  This allows the dough to ferment and develop complex tangy flavours.

Then add more flour to form a stable dough, mixing it with the dough hook.  Allow the dough to rest for 15 minutes and form to round loaves.  Set in a warm place to raise until it's more than doubled in size.

Bake at 350F until light golden brown.  Then remove from the oven and brush with egg wash (a whisked egg and a shot of water).  Return to the oven and bake it until it's a dark golden brown.

This is what delicious looks like!