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April 3, 2020

I understand (from reading the news) that people are attempting to bake their own bread and failing at it.

I have posted this recipe before, but will do it again because you cannot fail with this recipe (unless your yeast is dead.)

Focaccia Rolls

In your stand mixer ( I’ll bet you can use a hand mixer or a bowl and spoon for this) add:

4 cups of flour (bread flour, all purpose, gluten-free – does not matter)

2 tsp table salt

1 tsp active dry yeast

Mix that up a little

Then add 2 cups of water – just from the tap

Mix some more until the dry ingredients are all incorporated – a couple of minutes

I use the mixer paddle for all of this

Remove the paddle and cover the mixer bowl with plastic wrap.

Walk away from the dough.

The focaccia dough will rise in 8-12 hours or overnight.

When risen, remove the dough from the bowl turning it onto a floured board.

The dough is very sticky, so dust it with some flour before removing from the bowl and keep your hands floured as you form the rolls.

Cut the dough in half (2 pieces) and in half again (4 pieces).  Cut each of the 4 pieces into 3 pieces (this is the only hard part) .

Form each roll into a ball and place on a parchment/silpat lined baking sheet.  I have some big baking sheets, so I can get all 12 on at once – but I’ll bet if you crowd them a little, it will still work.

I make sure the tops are smooth and pinch the bottoms of the rolls in my hand so they are as tall as possible.  This is just a cosmetic step.  Then brush tops of the rolls with olive oil.  Let rise 1 hour while heating the oven to 375 degrees F.

After an hour, pop the rolls in the oven – you can turn the baking sheet around half way through the baking, or not.

Bake for 35 minutes.  When they are done, brush again with olive oil.

I promise you, they will be wonderful.  Eat them right away or heat or toast them again later.  They will be (almost)  as good as fresh baked.


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