I hope you enjoyed the first month of #makebread365, I loved being tagged on your sandwich loaf posts, seeing you spend time with your children in the kitchen, and hearing your positive feedback of how this challenge is changing your lives.
I am going to be completely honest; I am shocked by the amount of people who joined the challenge. This is an incredible movement, taking back our bread, and I am so thankful you joined me. All over the world (literally) people are ditching store bought bread and learning new skills. I couldn’t be any prouder of you!
If you want to share your trials and successes, be sure to link up with thousands of other bakers across the world using the hashtag #makebread365 on Instagram. (Be sure to check out the last page to see this month’s featured bakers!)
Got a recipe & video tutorial for next month and would like to be featured on my blog? Submit your blog post & linked YouTube Video to McKenzy at [email protected] Please be sure to type in the month & bread in the message subject so I don’t miss it!
Sweet or savory, this flatbread originated from Italy. A few simple ingredients like flour, oil, water and yeast mix together to make pure magic. Crispy on the outside, soft on the inside similar to a pizza crust, it can be served as a side dish or as the main course to a meal.
Focaccia only requires a few tools which makes it an excellent beginner bread.
Large Mixing Bowl
Wooden Spoon/ Spoon
9×13 Baking Pan
Flaky Sea Salt/ Kosher Salt
All Purpose Flour & Yeast Focaccia
Print Recipe Here: Focaccia Bread Recipe by Natasha’s Kitchen
Watch Tutorial Here: https://youtu.be/Q1SbogCdUTQ
Print Recipe Here: Simple Sourdough Focaccia, A Beginner’s Guide by Alexandra’s Kitchen
Watch Tutorial Here: https://youtu.be/koEppmNnT0A
Print Recipe Here: Gluten Free Focaccia by Gluten Free Blogger
Watch Tutorial Here: https://youtu.be/oxsiEif_ew8
Fresh Milled Flour Focaccia
Recipe by Samantha from @ourenglishfarmhouse (IG)
2 cups warm water about 95-110°F
4 teaspoons active dry yeast 3 teaspoons honey or maple syrup
5 -5 ¼ cups flour ( 3 1/2 cups soft wheat berries / 1/2 cup hard white berries)
1/2 tablespoon salt
1⁄2 cup olive oil or melted butter
First things first, I learned this trick from a gal named Ally @ourmidwestroots. Take the bowl that you will be making your dough in and fill it with some warm water. This heats your bowl up and allows for a warm environment for your yeast to grow, this step makes all the difference when working with commercial yeast. (I heat up my stand mixer bowl, so I don’t have to transfer the yeast, maple syrup and water mixture to a new bowl).
In a bowl, combine 1 cup of the warm water, the yeast, and 3 teaspoons of the maple syrup or honey, mix together and then cover with a towel. Let stand in a warm place until foamy, about 5 minutes. The foam will get really big and this is how you know your starter is active. In a stand mixer fitted with the dough hook, combine 4 cups of flour and salt. With the mixer on low speed, slowly pour in the yeast mixture, the remaining 1 cup of warm water and 1/2 cup of olive oil.
Turn the mixer to medium speed and slowly add more flour, mix for 5-8 minutes. The dough will form a ball and pull away from the sides. If the dough is still sticky, add your extra flour of 1- 1 ¼ cups. Your dough should bull away and have a playable but not sticky texture.
Take your bowl and remove the dough, add a splash of oil and place your dough back into the bowl. Cover your bowl with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
Drizzle about 2 tablespoons of olive oil onto a cookie sheet or pan of your choice. Punch down the dough to release the air. Place it on the prepared pan and press it out with lightly oiled hands to fill the pan, pushing your fingers into the dough to create small pockets/divots in it. Lay a kitchen towel over the pan and place the dough in a warm area to rise until fluffy, another 1 hour rise.
During your final rise time, preheat the oven to 425°F.
After risen, add your toppings – onions, tomatoes, bell pepper, Italian seasoning. Anything that you would like to garnish it with. Pop into the oven for 20-25 minutes or until golden brown. Cut and serve.
Make Bread 365
I hope you enjoyed the first month of #makebread365, I have so enjoyed seeing your sandwich loaves, seeing you spend time with your children in the kitchen and hearing your positive feedback of how this challenge is changing your lives. This is an incredible movement, taking back our bread, and I am so thankful you joined me.
If you want to share your trials and successes, be sure to link up with thousands of other bakers across the world using the hashtag #makebread365 on Instagram.
Additional (Optional Equipment)
Wonder Mill – Grain Miller, Very beginner Friendly
Harvest Mill– Grain Miller – intermediate Friendly
Quality Bread Flour ( King Arthur, Central Milling)
Can’t wait to try this!! Thank you!!
You’re Welcome! I am so happy you are going through this challenge with all of us!
Can’t wait to try the focaccia bread. You mentioned your featured bakers but I cannot seem to find them.
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