Mediterranean Every Day by Sheela Prakash

Author:Sheela Prakash [Prakash, Sheela]
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2020-11-15T00:00:00+00:00

◁ Whole-Wheat Skillet Focaccia

If you’ve always wanted to make homemade bread but have been overwhelmed by the idea, start here. Focaccia is the most beginner-friendly bread there is and this one is infinitely so. That’s because all that’s required of you is to stir a few things together in a bowl. Let this tousled dough rest for a couple of hours, then toss it in the fridge to rest some more. Although most bread recipes come with a strict timetable, this one doesn’t. Leave it in the fridge for as little as 8 hours and as long as 48—it will be ready and waiting for you.

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The addition of whole-wheat flour to this focaccia lends a mildly nutty flavor and makes it a touch more wholesome, while still being so perfectly fluffy and olive oil rich. It’s also impressively tall and thick, making it the perfect contender for slicing and using for sandwiches, too.

2 cups (256 g) all-purpose flour

1 cup (128 g) whole-wheat flour

11/2 teaspoons kosher salt

1 teaspoon instant yeast

11/4 cups (300 ml) lukewarm water

4 tablespoons (60 ml) extra-virgin olive oil, divided

1 tablespoon (3 g) coarsely chopped fresh rosemary leaves

Flaky sea salt

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Serves 8 to 10

In a large bowl, stir together the all-purpose flour, whole-wheat flour, kosher salt, and yeast to combine. Add the water and 2 tablespoons (30 ml) of olive oil and stir until a shaggy dough forms. Using your hands, knead the dough a few times to ensure no dry flour remains and form it into a rough ball. Cover the bowl tightly with plastic wrap. (Note: If the plastic wrap doesn’t adhere well to the bowl you’re using, use an elastic band to ensure it’s tightly sealed.) Let rest at room temperature for 2 hours.

After 2 hours, transfer the bowl of dough to the refrigerator and chill for at least 8 hours and up to 48.

When ready to bake, preheat the oven to 425°F (220°C). Drizzle 1 tablespoon (15 ml) of olive oil into a 10- or 12-inch (25 or 30 cm) cast iron or other oven-safe skillet.

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