Some helpful tools to have are your fingers, chopsticks, toothpicks or skewers, clean tweezers for the tiny things, and a finger bowl of water with a teaspoon of lemon juice for dipping herbs in to preserve their color while baking. When you place the veggies, herbs, and spices on the dough or “canvas,” the billows will help to “lock in” with gentle pushing and poking. This prevents the garnishes from falling off while baking. Because bread art takes time and the dough will be rising while you are creating your bread art, it is nice to have a little idea of what you will be creating ahead of time. Feel free to sketch your ideas and take notes while you are creating and baking for future reference. Begin by placing your herbs and veggies gently in your chosen pattern on the top of your focaccia dough. When you are satisfied and everything is picture perfect, go back and press some of the veggies in so the dough is hugging them a bit. The dough should be supple and bubbly at the time. The art process takes about 30–40 minutes, which I find is just enough time for the final rise. If the dough’s not soft and puffed up, just place it on the heated stove top for 15 minutes; be sure it is kept moist. You can spritz with a clean bottle full of clean water if needed. The dough should have puffy billows and be slightly raised above the top of the ridge of the pan.
Step 3: The Bake
One last check on the embellishments. Scan your focaccia bread art and gently tuck in any vegetables and herbs that may look like they are popping off. Add a sprinkling of salt and pepper. Lightly brush dough with olive oil, and sprinkle parmesan cheese on the edges, if desired. Carefully place focaccia on center rack in preheated oven. Bake at 450° F for 12 minutes. Check the bread in 10 minutes; if it is already starting to brown, turn the heat down to 375° F for the final 10–12 minutes. Notice if any toppings are popping off. This just means you have to tuck them into the dough a bit tighter next time.
Bake time is approximately 24 minutes. Remember every oven is different. Happy eating!
(We love looking at other people’s creative masterpieces. Share your bread art on social media such as Instagram or Facebook. This is a wonderful way for sharing your beautiful creations and inspiring others. #Breadart #Focaccia and tag @vineyardbaker and @melissabourbon books.)
The Vineyard Baker’s Frequently
Asked Questions and Baking Tips
A Warm Place for Your Dough
Dough needs a nice, warm environment to activate the yeast. It will rise cold or warm; however, the time for cold rise is much longer. A good gauge is something we call the T-shirt test. If you can wear a T-shirt comfortably in your kitchen without feeling cold, it’s most likely the perfect temperature for dough to rise. Some good warm spots are the top of your stove and the top of the refrigerator Just be sure the dough is well covered and does not risk drying out at all. A little olive oil rubbed on the dough ball will help as well.
Flour Recommendations
I recommend using a good flour like King Arthur bread flour in the blue bag. You need high protein for chewy interior texture and crusty exterior. All-purpose will work if you can’t get bread flour. Try to avoid bleached flour. The package should say “never bleached” or “unbleached”; hope this helps. (FYI: I do not work for the King Arthur company, just have always used their brand with consistently excellent results.)
Baking Tips
I can’t stress enough that every single oven in every single house is different. Each one has its own quirks. Use the directions only as a guide, not the gospel. Your nose and your eyes will tell the real story. Using a very hot oven and a thick-gauge aluminum pan is essential to the quality of the overall texture and color. Thin aluminum disposable pans do not conduct heat well. Put oil on dough before veggies. Do not get too much oil on veggies unless you want darker colors. Do not precook any of the vegetables except mushrooms. Wetting the herbs in a bowl of water with a few drops of lemon juice helps to keep their color. Bake on high, 450° F, for 10–12 minutes, then turn down to 375° F for 10–12 minutes or until crust is golden brown. Involve all your senses in baking, especially common sense.
Don’t Fight the Gluten!
As you stretch your dough into your desired shape you will notice it will become active and want to fight back. Simply allowing a few minutes of rest will give the gluten a chance to relax and make it easier to reach your desired shape and size. Be sure the dough does not dry out while resting. While there is no depth restriction, think of a regular pizza depth when shaping. Also keep in mind, while you are decorating your dough, it will be on the final rise. You can have it as thick as 1 to 1 ½ inches or as thin as ¼ inch, based on your own preference. Thinner will require less time in the oven and will be more of a crisp bread.
Prepare Ahead and Storage Tips
While fresh is always best, there are times that we need to prepare ahead:
This dough can be made up to three days in advance as long as you refrigerate the dough after the final mix in a rather large container with lid (it will rise in fridge). I do not recommend precutting veggies or herbs. This should be done as dough is coming to room temp from the fridge. Alternatively, you could bake the focaccias and freeze them by double wrapping and bagging as soon as they are cool enough. Reheat: Preheat 375° F oven and heavy baking tray, place frozen focaccia in tray, and bake for 6–8 minutes or just until hot.
About Me
I have been bread baking for over forty years. I am a “breaducator” at our local schools and library. The word “focaccia,” derived from the Latin for “from the hearth,” inspired me to create a decorative heart-shaped focaccia “From the Heart,” and it was onward from there. I live on Martha’s Vineyard, have four sons, and enjoy sharing good bread with good people. I hope you will, too. Be well, eat well, and happy baking. ~The Vineyard Baker
Miguel’s Savory Sausage, Kale, and Potato Soup
Yield: Serves 4
Ingredients
1 tablespoon extra-virgin olive oil
3–4 Italian sausages (choose your level of spiciness)
3 celery stalks, cut into bite-sized pieces
3 carrots, cut into bite-sized pieces
2–3 turnips, cut into bite-sized pieces
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable stock
5–6 red potatoes, cut into bite-sized pieces
1 bunch of kale, leaves only, roughly chopped
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon fresh rosemary or 1 teaspoon dried
1 bay leaf (remove before serving)
Salt to taste
Directions
Preheat skillet over medium heat. Add olive oil.
Remove sausages from casings. Separate into chunks and cook in skillet until browned and cooked through. Drain fat and set aside.
Preheat a large stock pot or Dutch oven over medium heat. Add chopped celery, carrots, turnips, and onion. Sauté until vegetables have softened. Add garlic.
Add sausage, stock, potatoes, kale, and herbs. Simmer until potatoes are soft enough to poke through with a fork and kale is tender.
Salt to taste.
Olaya’s Hot Cross Buns
Yield: Makes 16 buns
Ingredients
For the Preferment
½ cup milk
1 teaspoon sugar
1 tablespoon instant yeast
½ cup whole wheat flour
1 stick unsalted butter
1 cup low-fat milk
⅓ cup brown sugar
2 eggs, room temperature and lightly beaten
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
3½ cups all-purpose flour
¼–½ cup raisins (optional)
For the Egg Wash
1 egg
2 teaspoons milk
For the Glaze
1 ½ cups confectioners’ sugar
2 tablespoons milk
Directions
Creating the Preferment
&n
bsp; Microwave milk until just warm. Add sugar, yeast, and flour. Stir and let sit at least 15 minutes until bubbly.
In mixing bowl, cream butter using the paddle attachment. Alternatively, whisk by hand.
Add milk, brown sugar, eggs, cinnamon, and nutmeg and mix until smooth.
Add the preferment and stir until smooth.
Add flour and mix until dough sticks together.
Turn dough out onto work surface and knead, turning and adding only enough flour to form a smooth ball. Dough should not be sticky.
Add raisins to dough and knead until raisins are evenly dispersed. (Skip this step if you are not putting raisins in.)
Form dough into a ball and let rise for 1 hour in covered greased bowl. Dough should be almost doubled.
Forming the Buns
Grease two 8-inch square or round baking pans. Divide dough into two sections. Punch one of the dough balls down, and turn out onto floured surface. Roll into a 12-inch log. Divide log into 8 equal portions. Shape into balls and place in prepared pan, evenly spaced apart. Repeat with second dough ball.
Cover each pan with plastic wrap and place in the refrigerator to rise overnight!
The next morning, preheat the oven to 350° F. With a sharp knife, make a cross on the top of each bun.
Create egg wash by mixing egg and the 2 teaspoons of milk, and brush buns. Bake for 25–30 minutes.
While buns are baking, make the glaze1 by whisking together powdered sugar with 2 tablespoons milk.
Let buns cool for 5–10 minutes before drizzling glaze over top. Serve immediately.
Rye Pumpernickel Rolls, Recipe adapted from King Arthur
Ingredients
For the Dough
1½ cups warm water
2 tablespoons vegetable oil
2½ cups all-purpose flour
1¼ cups pumpernickel or rye flour
2 tablespoons cocoa flour
1 tablespoon brown sugar
1 tablespoon wheat gluten (optional, but helpful to
develop elasticity with rye bread)
2 teaspoons onion powder
2½ teaspoons instant yeast or active dry yeast
1½ teaspoons salt
For the Topping
1 large egg white
1 tablespoon molasses
1½ tablespoon water
2 tablespoons everything bagel topping or poppy seeds
(optional)
Directions
For the Dough
Combine all ingredients together. Mix until combined, then knead with mixer (or by hand) for 6–8 minutes. Use a greased surface if kneading by hand. The kneaded dough will be shiny and a little bit sticky.
Cover and let rise in a warm spot for 45–90 minutes. Dough should be close to doubled.
On a greased surface, divide dough into 16 pieces. Shape into rounds.
For the Topping
Whisk together egg white, molasses, and water. Brush tops of the rolls and dip them in seeds, if desired. Place the rolls on a parchment-lined baking sheet.
Cover with greased plastic and let rise until almost doubled in size, approximately 45 minutes. Meanwhile, preheat oven to 375° F.
Create a slice down the center of each roll.
Bake for 15–20 minutes. The rolls are done when the internal temperature is 190° F on a food thermometer.
Can’t get enough of Ivy and the Yeast of Eden crew?
Don’t miss the previous books in the Bread Shop
Mystery series:
KNEADED TO DEATH
CRUST NO ONE
THE WALKING BREAD
FLOUR IN THE ATTIC
DOUGH OR DIE
And keep an eye out for more
coming soon from
Winnie Archer
and
Kensington Books.
Photo courtesty of Bruce Bourbon Photography
The indefatigable Winnie Archer is a middle school teacher by day and a writer by night. Born in a beach town in California, she now lives in North Carolina and loves being surrounded by real-life history. She fantasizes about spending summers writing in quaint, cozy locales, has a love-hate relationship with both yoga and chocolate, adores pumpkin spice lattes, is devoted to her five kids and husband, and can’t believe she’s lucky enough to be living the life of her dreams. Visit her online at MelissaBourbon.com.
Notes
1 Instead of glazing the buns, if you prefer, you can serve them with butter.
Death Gone A-Rye Page 22