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4
servings3
hours20
minutesNowadays bread baking trends toward long, slow fermentation to maximize flavor, digestibility, appearance, etc. That’s wonderful. We love that. But what happens when dinner plans with friends pop up for that evening? You don’t have two days for the sourdough process. But you also can’t stand the thought of buying bread. In a pinch you can fix your problem with a basic yeasted focaccia.
Focaccia is endlessly forgiving and versatile. It requires no complicated shaping techniques. It can bake in many kinds of pans (and doesn’t need steam!). And you can top with any herbs or seasonings you desire. Plus, using stone-milled flour provides a lot of flavor, so you won’t have that bland white flour flavor in the finished product, even if it’s yeasted and quickly fermented without sourdough.
700 grams Maine Grains Sifted All-Purpose Flour
300 grams warm water
8 grams salt
4 grams instant yeast
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