I recall promising a bread series late last year to power through my handicap with yeast. Even though I decided to put together the series early on, it took a while to materialize as I wanted to make sure I do it right. While you’ll see a bread or two from my oven really soon, I have a few of my friends coming in and sharing their experiences on how they took up this challenge; of befriending yeast. Yeast, you see, is a hard fellow to tame.
This series is a combination of some remarkable bloggers sharing their tips and tricks, taking you step-by-step for simple everyday breads. This is my journey of breadcraft, and I invite you to join me in it.
My very first guest kickstarting the series is fellow blogger, Dara ( from Cookin’ Canuck). When I told her about the series she truly empathized; having been once in a place where I was. See her baking breads today and realize there is hope for everyone. She explains the process with such ease and in detail.
We are opening with a personal favorite, Focaccia. The perfect Italian bread that welcomes herbs and toppings of your choice. It’s impressive as it’s tasty – light, airy, perfectly presentable. I like mine best when its served warm with some flavored butter or olive oil and balsamic.
Dara has done a great step by step tutorial for us and I’m going to let her get right to it.
When Anuradha told me that she was hosting a series on yeast breads to help quell her hesitation in using yeast, I felt her pain. It was not that long ago that the thought of tackling anything with yeast scared the heck out of me. I’d happily make sushi, whip up a curry or poach some eggs. But yeast? Well, I was certain that everything would go wrong before I had even started.
This seemingly irrational fear continued for years, reinforced by an attempt to make breakfast rolls, which did not rise even half an inch. I learned later that I mixed the granules of yeast with water that was too hot, effectively scorching the little suckers.
I don’t remember exactly what encouraged me to give yeast another chance, but before long I found myself perfecting a pizza dough recipe that we now use every Friday night. Once I learned the proper temperature to activate the yeast, which took nothing more than a few go-rounds with an instant-read thermometer, my confidence soared and I was determined that no little grain of yeast was going to intimidate me again.
The first focaccia bread I ever attempted was under the careful supervision of a strict Italian grandmother in a Tuscan kitchen many years ago. Just last year, I finally attempted it on my own and made Focaccia with Caramelized Onions, Tomato and Rosemary. The recipe I’m showing you today uses the same basic dough, but this time it is topped with roasted red peppers (see my post on How to: Roast a Bell Pepper if you’d like to make your own), kalamata olives and Parmesan cheese for a tender bread with a savory, salty taste.
Now, let’s get down to business.
The recipe:
In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Ideally, yeast should be stirred into water that is between 100 and 110 degrees F. To me, the water feels a little warmer than lukewarm, but I suggest using an instant-read thermometer the first several times until you’re comfortable with estimating the temperature.
You can either use the individual packages of yeast or, to save money, buy the larger glass containers, particularly if you are going to be using the yeast often. One package equals 2 ¼ teaspoons of the yeast. It tells you this right on the side of the jar, so need to memorize.
Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes.
Now, of course you could also use a dough hook attached to a stand mixer. That will work perfectly well. When it comes to yeast dough, I like to use my hands to knead because, quite honestly, I love the feel of the dough. Whatever floats your boat.
Place dough in a lightly oiled bowl (or coated with cooking spray), cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
Preheat oven to 450 degrees F.
Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
Top the dough with roasted red peppers, kalamata olives, dried oregano, Parmesan cheese, and salt.
Bake until the focaccia is golden brown, about 15 minutes. Remove from oven and allow to cool on a rack. Cut into pieces and serve.
Recipe: Focaccia with Roasted Red Peppers, Kalamata Olives & Parmesan Cheese
- 1 package dry yeast
- 1 cup warm water (100 to 110 degrees F)
- 1 tsp agave nectar or honey
- 2½ cups all-purpose flour, plus more for flouring the board
- 1½ tsp kosher salt, divided
- ¼ cup plus 2 tbsp olive oil, divided
- 1 ½ (3 halves) roasted red peppers, cut into thin strips
- ⅓ cup sliced kalamata olives
- ½ tsp dried oregano
- ¼ cup (packed) finely grated Parmesan cheese
- In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, ¼ cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
- Preheat oven to 450 degrees F
- Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
- Top the dough with roasted red peppers, kalamata olives, dried oregano, Parmesan cheese and ½ tsp kosher salt.
- Bake until the focaccia is golden brown, about 15 minutes. Remove from oven and allow to cool on a rack. Cut into squares and serve.
Thank you Dara for that very insightful post. A fantastic start to the series.
Baking a loaf takes time and its even longer when we all have day jobs keeping us busy. While the yeast for the next bread has just been put in a 110º water bowl, I’ll make sure its served to you as soon as its ready.
Happy Baking!
Hop over to Dara’s to check out her drool inducing blog for more recipes and tips.
This post was also submitted to Lora’s #BreakingBread Event. Hop over to check out the other fabulous sweet and savory focaccia recipes.
I do love focaccia, especially how you can stud it with other ingredients. Never tried making my own though!
Homemade focaccia is such a treat! This looks delicious! I’ve made it a couple times and every time its sooo worth the extra effort :) I’ve never measured the temperature of my water before I added the yeast and I think that might be why I’m so inconsistent with the rise? What happens if the water is too hot? Will is still rise?
Kristina, if the water is too hot, it will kill the yeast. Therefore, there will be no rise. The good news is that you can tell if you killed the yeast before even adding the flour – bubbles will not appear on the surface during that 10 minute rest period. Just discard the yeast/water/agave/honey mixture and start again.
I used to have the same issues with yeast until one day that it finally cried ‘uncle’ and I won. Now we have a deep understanding that if I win, everyone is happier. This looks wonderfully delicious. I think I’ll have to give this beauty a shot!
I made my first focaccia not too long ago and it was awesome. I so much appreciate your walk through though. I see a couple of things I did differently and think I want try it your way. Thanks for sharing!
Great guest post and tutorial. This is something I really want to attempt including the olives and red peppers. I may try it today, I have all the ingredients. Really looks yummy.
Thanks for introducing me to Dara! This is such a lovely focaccia! I love all the roasted peppers on it!
Focaccia is one thing I’ve been wanting to make since forever! Now, I am more inspired!
I love focaccia bread and yours looks perfect. Your photos are absolutely lovely, too! Thanks for sharing a great recipe.
YESSS! I totally want to make this. I love having focaccia as a snack.
this looks delicious.. i don’t know why i’m so intimidated with making pizza from scratch.. i need to test out a recipe one day.. i love focaccia pizza.. your work is beautiful.
this looks great. i have wanted to try to make focaccia and i will now.
oh i love this! I love focaccia and always want a new recipe to go by! Stunning
Great tutorial, Dara. I remember my fear of yeast very well–it took a while for it to go away. That said, I’ve still never attempted my own focaccia so this post is perfect for me, thank you!
Wonderful opening to your bread series, Anuradha. Enjoyed Dara’s post and looking forward to the rest. :)
I’ve never ever made bread or anything that requires yeast in it. I must be a bad baker then, lol. I was so wanting to make hot cross buns for Easter but never got around to it. Your focaccia is amazing and bet it tastes it too with the oregano (love that), parmasan cheese etc.
Mmm, I adore focaccia! Looks like it turned out perfectly! I only once made yeast bread without a bread machine, and that was interesting…. ahem.
Your focaccia looks delicious and very chewy and moist!
Gorgeous bread! I love focaccia but I’ve never made it.
I love this! I’ve been wanting to make focaccia for ages and Dara is the perfect guide. Thank you!
Yeast fear is normal and pervasive. I went through this a few years back and focaccia was one of the first types of bread that I tackled. It was a good choice for me. Yours look especially scrumptious.
Thanks for the tips on making focaccia bread :D
It looks perfect and now I crave some buttered up focaccia bread!
Cheers
Choc Chip Uru
Love this! so so pretty!
I am such a sucker for focaccia…if you stand between me and a focaccia-filled bread basket, you’re in serious trouble. Looks delicious
I love the photos, I think I can do this! I make my own pizza dough and this seems very similar.
Please explain why do we poke holes in the dough?
Cheers!
Eileen, there’s a couple of reasons for this. First of all, it produces that classic quilted look of traditional focaccia bread. Second, it enables the olive oil to slightly pool in the little pockets.
Oh, I used to be a pro at killing the yeast, too! I love that you’ve overcome your fear of yeast and are sharing these tantalizing breads with us!!!
Focaccia bread is one of my favorite breads to make, it is so gorgeous! Your bread sounds amazing, and love the addition of roasted red pepper and kalamata olives:-) Beautiful, Take care, Terra
Thanks for this great tutorial on focaccia! I love focaccia but have never made it at home. I guess it’s time to change that!
looks fabulous
I don’t make foccacia often enough because I really love it. I guess I worry that I’ll be the size of a volkswagen because I tend to eat it all. :)
Looks delicious and I love Dara’s recipes!
I haven’t made foccacia in a whille, but it’s so simple and versatile. I love it and I love your roasted pepper- kalamata olive version. Great tutorial, Dara. Around here they call foccacia ‘fagach’ lol
I love focaccia and for some reason this is one of the few breads I can actually make without running into total yeast disasters… ;) Love it and it looks delicious. I might make this for dinner with friends on wednesday!
This looks so good! I dont think I’ve ever made something like this before.. I should give it a try though. :)
That is one beautiful foccacia! The topping looks delicious :)
Great new series!
I used to produce bricks, now I’m baking artisan bread. How did I do it? The magic number is 140 F – at that point, yeast dies. :) You can go cold, but you can’t go hot. Do you know “The Fresh Loaf”? A totally awesome bread baking forum w/ lots of yeast enthusiasts at all levels. Great tips and advice there, too.
Yep. I’ve checked The Fresh Loaf. Its a great site for beginners.
Great tutorial on making focaccia. I haven’t made it in years but love to eat it. There was a place here in town that use to make it with the most incredible toppings and I said one day I would try to duplicate it but never did. That would be something to add now to my list. Thanks for the reminder and for your helpful tutorial.
This is one lovely looking focaccia and this is one wonderful baking series!
I’ve done a few yeast recipes with varying degrees of success, but never focaccia. I may need to give it a try. Can’t wait for the rest of the series.
Great recipe! I have always wanted to make focaccia bread! I’m going to make this on Sunday! I can’t wait!!
This is going to be great. I haven’t attempted to make bread from scratch yet. This is a good way to start :)
Love Dara and what she;s done here with the focaccia. & what are the odds eh?! Pure chance or the universe is playing tricks?! Nice to have you link to #breakingbread project on our site An! :)
What a great bread. I can’t believe I’ve never made Focaccia.
I love the step-by-step pics… bread making terrifies me for some reason. I love foccacia… these topping you chose are some of my favorite flavors!
You are a pro in food blogging, Anu! What a wonderful topic to start a series and learn from such experienced bakers. I totally love this idea..wish I could measure the temperature of water before adding yeast..lazy me. Love the light and beautiful focaccia with roasty-toasty bell pepper.
it’s hard to believe but I have never made focaccia. I usually end up making a Turkish flat-bread, which is very similar with Italian Focaccia.
Great series Anu! Can’t wait to see some more bread recipes!
I do not make bread since I don’t remember when. I became so lazy with the yeast…!!!
An, I bet you’ll be sharing tons of bread recipes very soon! Thanks for having Dara here to show us the ins and outs of bread baking. This focaccia looks fantastic!!!
Thanks so much to you, Anu, for asking me to kick of your yeast series. And thanks to all of you who left such kind comments. I hope lots of you have a chance to try this focaccia!
This series is a great tutorial for someone like me, who’s never baked bread ever from the fear of using the yeast!But I love Focaccia and Dara has done a fantastic job here!You never know, one day I might surprise myself after reading this post ;)
Cannot wait to see what comes next :)
Really gorgeous focaccia! I don’t know why I have such a fear of dough… You make it look so easy.
The step by step is so helpful!
Love, love, love focaccia bread! And I’m especially in love with all the ingredients in here. And the tutorial is absolutely fabulous. Thank you!
Hi! I followed Dara over from Facebook — really a nice blog you have here, Anuradha! (Will spend some time poking around right after this!) I’d only been blogging for a few weeks last year when I spied Dara’s caramelized onion focaccia — it was one of the first recipes I tried making from a “blog” and it was delicious — can’t wait to try the roasted red pepper and kalamata olive version! Thanks for hostessing this guest post and thank you, Dara, for sharing your bread-making expertise.
Ye, its hard to befriend yeast. I don’t get a perfect rose Gf bread all the time, even though I work with quick rise yeast.
Yours look just perfect:)
A splendid focaccia! It looks ever so scrumptious. Now, I’m drooling…
Cheers,
Rosa
bookmarked! beautiful looking focaccia
Sounds so good with the olives and Parmesan!
I love focacia but I have only had ones with olives on it.. Roasted peppers sound interesting and look beautiful too!
I’ve always been grateful that my mom was such an avid bread baker because yeast was one thing I was never really afraid of working with. Focaccia is one of my favorites!
Beware. Bread baking is addicting.
I have had bread failures as well as successes, however just the reward of the taste of the ones that did not fail is enough to keep me going! The focaccia does look fabulous and this is a great tutorial. Teh yeast bread series is a great idea, I look forward to more!
So helpful! Baking bread is totally addicting. I used to be terrified of it but now I LOOOVE it!!
A great series and wonderful to have lovely Dara kick it off. Her focaccia looks so tempting and I’ll have to try this Food and Wine recipe out soon:)
Lora, the Food & Wine recipe (credited in the recipe above) provides a great base for so many toppings. You just can’t beat having a good base recipe in your arsenal.
This is one of my fav and there’s many other flavours which can be added in. I like those with some herbs like rosemary. Am drooling all the way. I tried a couple of times to comment on your latest post and its the same issue, the comment box not appearing.
Hey Nava! Not sure why you’re facing an issue, it seems to be working just fine at this end. A few other bloggers have recently commented w/o an issue, you may want to refresh or open a new tab. :)
Nice series, homemade bread are always tasty. Nice to find you. Sure going to try this one.
I love foccacia and this is indeed a great tutorial! I’m looking forward to the next one in this series Anu!
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I’ve been working on foccacia on and off for the last year, and I’m not sure mine has ever looked that good! This is gorgeous, and thanks for the tips.
what a gorgeous focaccia! i love making bread but have yet to try focaccia – will have to try it soon. awesome step-by-step tutorial, too!