Fennel Seed Focaccia with Kalamata Olives

My Unexpected Love Affair with Focaccia: A Journey from Busy Mom to Baking Enthusiast

Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house from completely imploding, finding time for myself, let alone elaborate baking projects, felt like a distant dream. Yet, here I am, writing about my surprising obsession with focaccia, a bread that's become a symbol of calm amidst the chaos. It all started with a simple recipe, a desire to try something new, and a healthy dose of desperation for a break from the never-ending to-do list.

The recipe itself wasn't particularly challenging; it just looked interesting enough to pull me away from my phone and into the kitchen. The process of kneading the dough, the smell of warm bread filling my home, it was oddly therapeutic. The quiet time spent waiting for the dough to rise gave me a much-needed pause, a moment to breathe and just be. That first loaf, with its golden crust and perfectly airy interior, was a revelation. It wasn't just delicious; it was a testament to the magic of slowing down and finding joy in the simple things. The satisfaction of creating something beautiful and delicious with my own two hands was incredibly rewarding.

Since that first foray into focaccia baking, it's become a regular feature in my kitchen. It’s become more than just bread; it’s a creative outlet, a stress reliever, and a way to connect with my family. I've experimented with different flavors, toppings, and techniques, constantly refining my approach. Each loaf tells a story—the story of a busy week, a moment of quiet contemplation, or a celebration shared with loved ones.

The beauty of focaccia lies not just in its taste but in its versatility. It can be as simple or as complex as you like, perfectly adaptable to whatever ingredients you have on hand. I’ve made versions with rosemary and sea salt, with sun-dried tomatoes and olives, and even sweet variations with figs and honey. The possibilities are endless, and that’s part of what makes it so captivating.

More than just a hobby, baking focaccia has become a form of self-care. It's a reminder to pause, to appreciate the small moments, and to find beauty in the everyday rituals. In the midst of life's whirlwind, the simple act of making bread, of kneading and rising and baking, offers a much-needed sense of grounding, and the delicious reward is a welcome bonus. So, if you're looking for a way to reconnect with yourself, to find a little peace in the chaos, give focaccia a try. You might just be surprised at what you discover.

It's more than just a bread recipe; it's a journey of self-discovery, a testament to the power of slowing down, and a celebration of the simple joys of life. Whether you’re a seasoned baker or a complete novice, the experience of making focaccia is as rewarding as the taste itself. So, roll up your sleeves, gather your ingredients, and let the magic begin. You might just surprise yourself with what you create, not just in the kitchen, but within yourself.

Ingredients you'll need: The beauty of this recipe lies in its simplicity and adaptability. Feel free to experiment with your own favourite herbs and toppings. A basic focaccia recipe needs just a few core ingredients: flour, yeast, water, oil, and salt. From there, the possibilities are endless! Think roasted vegetables, herbs, cheeses, olives, or even sweet additions like dried fruit or nuts.

Tips for Success: Don't be afraid to experiment! The key to a great focaccia is a well-hydrated dough. Don't worry if the dough is a bit sticky; that's perfectly normal. Let the dough rise properly to ensure a light and airy texture. And most importantly, have fun! Baking should be a joyful experience.

Step-by-step

• PreparationMake starter: Mix flour and yeast in 8- to 10-cup bowl. Using wooden spoon, stir in 3/4 cup water; beat until smooth soft dough forms, about 3 minutes. Scrape down sides of bowl. Cover with plastic; let stand 30 minutes. Chill overnight. Let stand at room temperature 30 minutes before continuing.
• Make dough: Stir 1/4 cup warm water and yeast in large bowl. Let stand 5 minutes. Add starter and 1 cup plus 2 tablespoons cool water. Using wooden spoon, mix starter and water 1 minute (mixture will look milky and foamy). Mix in 1 1/2 tablespoons oil, 4 teaspoons salt, milk and fennel. Add 3 1/3 cups bread flour, about 1 cup at a time, mixing until very soft sticky dough forms.
• Knead dough gently on floured surface until dough comes together but is still sticky, sprinkling with more flour and loosening dough from surface with pastry scraper, about 5 minutes. Return to same bowl. Cover with plastic; let rest until firmer and less sticky, about 20 minutes.
• Knead dough gently on floured surface until supple and elastic, sprinkling with flour to prevent sticking, about 5 minutes. Push dough out to 12-inch square. Sprinkle with 2/3 cup chopped olives; fold dough over olives. Knead gently to distribute olives; shape into ball.
• Oil large bowl with 1/2 tablespoon oil. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until almost doubled in volume, about 1 hour. Uncover; fold dough edges in toward center. Turn dough over, releasing some air but deflating as little as possible. Cover; let rise until almost doubled, about 1 hour.
• Position rack in bottom third of oven; preheat to 425°F. Oil 17x11-inch baking sheet and line with parchment paper. Turn out dough onto pan. Without deflating dough, gently stretch and push dough to cover pan. If dough springs back, let rest 5 minutes, then stretch. Repeat resting and stretching until dough stays in place. Press quartered olives over surface. Indent dough with fingertips in several places. Let rise until puffy, about 20 minutes.
• Sprinkle dough with 1 teaspoon salt. Place pan in oven. Spray oven with water 8 times. Close door 1 minute. Open and spray several times more. Close door; bake focaccia 15 minutes. Reduce oven temperature to 350°F. Bake focaccia until golden and crusty, about 12 minutes longer. Cool focaccia on rack 30 minutes.