Thin Crispy Spring Focaccia

My Love Affair with Thin Crispy Spring Focaccia

Oh, the joy of a perfectly crisp, subtly chewy focaccia! For weeks, I'd been eyeing this recipe, a siren song of golden-brown crust and airy interior whispering promises of culinary delight. As a busy professional, finding time for elaborate baking projects feels like a luxury, but the allure of homemade focaccia was too strong to resist. So, armed with my trusty kitchen tools and a healthy dose of determination, I embarked on this culinary adventure. The process was surprisingly manageable, even amidst the whirlwind of my daily routine. I found myself completely engrossed, captivated by the transformation of simple ingredients into something so beautiful and delicious.

The initial stages involved a poolish, a pre-ferment that lends incredible depth of flavor and a wonderfully soft texture to the final product. The recipe was precise, meticulously detailing each step, which was immensely helpful, especially for a baker like me who appreciates clarity and instruction. It wasn't just about following instructions; it was about understanding the science behind the baking process. Each rest, each fold, each gentle shaping contributed to the final masterpiece. I found a meditative quality in the process, a welcome escape from the constant demands of my professional life. The rhythmic kneading, the gentle folding of the dough, the anticipation of the golden-brown crust all served as a mindful practice, slowing down the pace of my normally hectic day. The anticipation of sharing this focaccia with my colleagues added to the thrill of the baking process.

The final result? Absolute perfection! The focaccia emerged from the oven with a gloriously crisp crust, a testament to the careful attention to detail I gave each step. The interior was airy and tender, each bite a delightful explosion of flavor and texture. I garnished it with thinly sliced lemons, fresh thyme, and fennel seeds, a simple but elegant combination that complemented the focaccia beautifully. Sharing this beautiful and delicious bread with my colleagues was such a pleasure, their enthusiastic praise a rewarding end to my culinary journey. They were completely blown away by the incredible flavor and texture, asking for the recipe immediately. Sharing this moment of joy and appreciation, a small act of generosity in the middle of a busy workday, made the entire experience profoundly enriching.

This recipe wasn’t just about baking a loaf of bread; it was about experiencing the satisfaction of creating something delicious from scratch, a testament to the power of slowing down and finding joy in the simple things. The scent of baking bread filled my kitchen, creating a comforting and inviting atmosphere. This focaccia wasn't just a culinary achievement; it was a symbol of self-care, a reminder that even in the midst of a demanding schedule, there's always room to savor the moments that bring us happiness.

Beyond the personal satisfaction, this focaccia has become a conversation starter in the office. The aroma alone has attracted attention, turning an ordinary workday into a more engaging and memorable experience. My colleagues have described the focaccia as a delightful surprise, a small act of generosity that brightens their day. This experience has confirmed for me the power of sharing simple pleasures. It's not just about making something delicious; it's about spreading a little bit of joy and connection with others. The compliments I received only reinforced my commitment to making time for baking. It’s become my personal retreat, my moment of creative release amidst the pressures of professional life. The act of baking itself, from beginning to end, is a form of self-care.

I highly recommend this recipe. Even if you’re a busy professional like me, you can find the time and make it, even if it means setting aside an evening or a weekend morning to immerse yourself in the process. Trust me, the reward is worth the effort. The satisfaction of creating something so delicious and beautiful from scratch, the joy of sharing it with others, and the simple act of slowing down to appreciate the process are irreplaceable. Baking this focaccia became more than a simple recipe; it became a personal journey, a testament to the power of simple pleasures in the midst of a demanding life. The next time I bake, I intend to experiment with different herbs and toppings, pushing the culinary boundaries and continuing my journey of self-discovery through baking.

Step-by-step

• In a medium bowl, whisk together the bread flour and yeast.
• Pour in the room temperature water and combine using a wooden spoon.
• Scrape down the sides of the bowl using a spatula or dough scraper.
• Cover the bowl with plastic wrap and let it rest on the counter at room temperature (75 degrees F. /25 degrees C.) for 12 to 14 hours.
• The next day, or when ready to mix the final dough, whisk together the flours and yeast in a large bowl.
• Pour the water and oil over the poolish and mix thoroughly with a wooden spoon or Danish dough whisk to break up the poolish.
• Add the water gradually, reserving the 25 grams to mix with the salt.
• Scrape down the sides of the bowl with a dough scraper, cover and let it rest (autolyze) for 20 minutes.
• Uncover and sprinkle the salt over the top of the dough.
• Pour the remaining 25 grams of water over the salt to dissolve it.
• Using wet hands, thoroughly incorporate the salt into the dough.
• Scrape down the sides of the bowl, cover with plastic wrap or a kitchen towel and let it rest for 20 minutes.
• Sprinkle water on a work surface.
• Uncover the dough and transfer it to the wet surface.
• Using wet hands, fold the dough from all sides.
• Then gently tuck the seams under and place the dough back in the bowl.
• Cover the bowl again with plastic wrap or a kitchen towel and set the dough aside for the third time to ferment for 20 minutes.
• Sprinkle water on the work surface again and fold the dough one last time.
• Tuck the seams under and place it back in the bowl.
• Cover and set it aside to ferment for 2 hours.
• An hour before you plan to bake the focaccia, place a baking stone or tiles in the oven and preheat it to 500 degrees F. (260 degrees C.)
• If you plan to use a pan for steam, place it in the oven at this time.
• Sprinkle your work surface with water.
• Transfer the dough to the work surface and divide it into four equal pieces.
• Shape each piece into a round and cover with plastic.
• Let them bench rest for 15 minutes.
• Lightly oil two half sheets of parchment paper.
• Place one dough ball on each sheet.
• Gently press on the dough to degas it and then shape each piece into a flattish round.
• Cover the rounds with plastic wrap and let them proof for 45 minutes.
• Uncover the dough, drizzle olive oil over the top and gently stretch each piece into an oval disk the length of the parchment paper, or to the desired size.
• Sprinkle the top with fennel seeds, thyme and sea salt (optional) and place thinly sliced lemons, as desired.
• Using a baker’s peel or unrimmed baking sheet, transfer the focaccia (on the parchment) to the preheated baking stone.
• If using steam, add ice cubes to the steam pan.
• Bake the focaccia for 10 minutes, or until the loaves are golden brown and crisp around the edges.
• Remove the parchment paper partway through baking to allow the bottom to firm up.
• Remove from the oven and transfer to a wire rack to cool.
• Add a handful of the spring mix greens and sprouted alfalfa and tear apart pieces or slice it if you prefer.
• Repeat with the remaining focaccias.