Big Bubbly Focaccia

 This is King Arthur Baking's "2025 Recipe of the Year."  This is the second time I made it.  It's a quick recipe for a yeast bread, no kneading required, just four sets of folds and some rising time.

The directions may seem long, but it isn't that complicated.

PREP: 25 mins

BAKE: 15 to 18 mins, + 5-7 minutes to crisp

TOTAL: 3 hrs 40 mins

YIELD: one 9" square focaccia

Short videos of techniques can be found here: Big Bubbly Focaccia

Dough

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1 1/2 teaspoons (9g) table salt

1 teaspoon (5g) granulated sugar

1 teaspoon (3g) instant yeast

1 1/4 cups (284g) water, warm (90°F to 110°F)*

1 1/2 tablespoons (18g) extra-virgin olive oil

Pan and topping

2 tablespoons (26g) extra-virgin olive oil, divided

flaky sea salt, for topping

To make the dough: In a large bowl (a 3 quart bowl works great), whisk together the flour, salt, sugar, and yeast. 

Add the water and olive oil and stir — with a spatula, dough whisk, or your hands — until the mixture is thoroughly combined and homogeneous; there should be no dry patches or lumps. Cover the bowl with plastic wrap or a clean shower cap and set it aside for 15 minutes. 

Perform the first bowl fold: Use a wet hand to grab a section of dough from one side of the bowl, then lift it up and press it into the center. Repeat this motion, grabbing a new section of dough each time, until you've made a full circle around the bowl, about 8 to 12 times. Once you’ve circled the bowl, flip the dough over in the bowl so that the smooth side is up; the first bowl fold is now complete. Cover the bowl and let the dough rest for 15 minutes. 

Note: You’ll be doing this three more times over the next 45 minutes, each time further developing the dough’s strength.  

Repeat the bowl fold for a second time. (Remember to use a wet hand to prevent the dough from sticking!) At this point, the dough should feel smoother and tighter. Cover the bowl and let the dough rest for 15 minutes.  

Repeat the bowl fold for a third time. Cover the bowl and let the dough rest for 15 minutes.

Repeat the bowl fold for a fourth and final time; the dough should feel relatively strong. 

Cover the bowl and let the dough rise at a warm room temperature (70°F to 75°F) for 1 hour; see this post, Where to put dough to rise, for tips. After 1 hour, the dough should have nearly doubled in size and will be very puffy; it may even have a few bubbles on the surface.

To prepare the pan: Once the dough has risen, spray the bottom and sides of a 9” square pan (not glass) with nonstick spray. Cut a 3"-wide strip of parchment that's about 16" long. Lay the strip across the center of the pan, leaving a few inches of overhang on 2 sides; press it firmly into the pan and crease the parchment where it meets the sides of the pan to help it stay in place. (The parchment tabs will help you remove the focaccia from the pan later on.) 

Spray the parchment with nonstick spray, then add 1 tablespoon (13g) of the olive oil and tilt the pan to spread the oil evenly across the bottom.

Use a bowl scraper or flexible spatula to gently transfer the risen dough to the center of the pan. Using your hand as paddles (and a bowl scraper for assistance, if you need it) swiftly but gently flip the dough over so that it’s coated in oil; try to handle the dough minimally to keep it from deflating.

Cover the pan and let the dough rise at a warm room temperature for 1 to 1 1/2 hours, until it’s marshmallowy and jiggly; the dough should nearly fill the corners of the pan and be very close to the top edge.

Toward the end of the rise, preheat the oven to 475°F with racks in the upper and lower thirds.

Once the dough has risen, lightly coat your fingers in oil. Starting at one edge, press your fingertips into the dough until they reach the bottom of the pan, creating dimples. Repeat this process, working your way from one edge to the other, spacing the dimples about 1 1/2" apart. The goal is to thoroughly dimple the dough without deflating it — aim for decisive yet gentle motions. If there are any large untouched areas of the dough, add additional dimples using one finger.

To top the dough: Drizzle the remaining 1 tablespoon (13g) olive oil all over the surface of the dough; it’s OK if it pools in some dimples. Sprinkle evenly with flaky salt (use 1 generously rounded teaspoon Cyprus Flake Salt or 1/2 teaspoon Maldon).

Bake the focaccia on the lower rack for 15 to 18 minutes, until brown in the highest spots and golden in the crevices. If necessary, move the pan to the top rack and broil briefly for the final 1 to 2 minutes, watching carefully, to achieve the desired color.

Remove the focaccia from the oven. Using the parchment tabs as handles, lift the focaccia out of the pan and transfer it to a wire rack or cutting board; remove the parchment strip. 

Turn off the oven and slide the focaccia back into the oven, directly on the lower rack, for 5 to 7 minutes, until the sides are golden brown and crisp. Remove the focaccia from the oven once again and transfer it to a wire rack to cool completely. 

Storage information: Focaccia is best enjoyed the day it's made. If storing leftovers, wrap the focaccia loosely in foil, keep it at room temperature, and reheat before serving.

Sourdough Waffles

These were very good.  Just remember to start the night before.  No buttermilk?  Add 2 tablespoons of vinegar or lemon juice to a 2-cup measuring cup, then add milk (regular or non-dairy) to measure two cups.  Let sit for about 5 minutes, stir, then proceed.

Overnight sponge

2 C (240g) All-Purpose Flour

1 C (227g) sourdough starter, unfed/discard

2 T (28g) granulated sugar

        2 t vanilla

2 C (454g) buttermilk

Batter

all of the overnight sponge

2 large eggs

1/4 C (50g) veg. oil or 4 T (57g) butter, melted

3/4 t salt

1 t baking soda

To make the overnight sponge: Stir down your refrigerated starter, and remove 1 cup (227g).

In a large bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, vanilla, and buttermilk.  Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge, stirring just to combine.

Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.

Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions. Repeat with the remaining batter.

Serve waffles immediately, with your favorite toppings; or hold in a warm oven until ready to serve.

Storage instructions: Store any leftovers in the refrigerator for a day or two; freeze for longer storage.

KAB Sourdough Waffles

Mom F’s Sour Cream Cornbread

1 C flour (120 g) ¾ C cornmeal

¼ C sugar (50 g) 1 egg, beaten

2 tsp baking powder ½ C milk

½ tsp salt 1 C sour cream

½ tsp baking soda 2 Tbsp oil or melted bacon fat 

Sift flour, then mix with remaining dry ingredients.  Combine wet ingredients in another bowl.  Add dry ingredients and mix only until well blended.  Pour into a well-greased 8- or 9-inch square pan.

Bake at 425∞ for 20-25 minutes or until golden.

Sunny Lemon Muffins

 These are like eating lemon meringue pie in muffin form.  

2 lemons (1 Tbsp grated rind, 3 Tbsp juice)

1 C flour ½ C butter

1 tsp baking powder ½ C sugar

¼ tsp salt 2 eggs, separated

Sift together flour, baking powder, and salt.  Set aside.  

Cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, and beat after each addition.

Add flour mixture alternately with lemon juice.  Do NOT over mix.  Beat egg whites until stiff but not dry.  Fold with grated rind into batter.

Fill greased muffin tins ¾ full.  Combine 2 Tbsp sugar and ¼ tsp cinnamon and sprinkle over muffins.

Bake at 375∞ for 25 minutes or until lightly golden in color.  Serve hot.           

Makes about 10

Berry Scones

This is a combination of two recipes; the ingredients are mostly from King Arthur Baking, and the directions are mostly from America's Test Kitchen Family Baking Book.

½ cup cold butter, (freeze, then grate most of it into flour mixture)

2 cups all-purpose flour (240 g)                 

¼ cup granulated sugar, plus more             

2 teaspoons baking powder                        

½ teaspoon salt                                         

¼ teaspoon baking soda                           Glaze:

1 tablespoon grated lemon peel               6 tablespoons powdered sugar

¾ cup buttermilk                                     4 teaspoons lemon juice

1 large egg

1 cup strawberries, cut into small pieces, raspberries, or blueberries*, 

 [cut raspberries after freezing]

1.     Place berries and butter in the freezer.

2.    In a bowl combine flour, sugar, baking powder, salt, and lemon zest to blend. Add frozen grated butter and toss with fingers until thoroughly coated.

3.     In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture just until combined; do not overmix.

4.    Turn dough onto a floured surface and, with well-floured hands, knead gently 6-8 times until it just holds together.  Add a little more flour as needed to prevent sticking.

5.    Roll dough out into a 12” square.  Fold 1/3 toward center, then fold other end over to form a long rectangle.  Now fold 1/3 toward center with each side until you have a 4” square.

6.   Preheat oven to 350°.  Place on a floured plate and put into freezer for 5 minutes.  Do not overchill.

7.    Remove from freezer and put onto lightly-floured board.  Roll into a 12” square again.  Spread berries evenly onto the square leaving about 1” space of end closest to you.  (If berries are not very sweet, sprinkle with sugar.)

8.    Roll into a tight log, sealing the ends, and place with the seam side on the bottom.  Press into a 12” x 4” rectangle.**  Using a sharp floured knife, cut into 4 rectangles.  Cut each of the rectangles on the diagonal into 2 triangles.

9.    Place on baking sheet.  Melt 2 tablespoons butter and brush the tops of the scones.  Sprinkle lightly with sugar.

10.  Bake scones until tops are lightly browned, 20 to 25 minutes, rotating pan halfway through baking. Let cool about 10 minutes on baking sheet.

11.   Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.

Yield:  **Makes 8 large scones  

** I will often make a rectangle about 4" x 16" or even narrower and longer to make smaller scones.

*No berries, use frozen or ½ cup dried cranberries and ½ cup chopped nuts instead.

To make ahead up to 24 hours, stop after Step 5 and place dough into a covered container and refrigerate.  To continue, preheat the oven in step 6, but skip the freezer step and proceed.  (If you add the berries before refrigerating, the berries can bleed into the dough overnight.)

To make up to one month ahead, freeze on a tray or cookie sheet, then transfer to a freezer bag.  Bake for 25-30 minutes. 

 

Fukunaga French Toast

Many of the recipes that have become favorites come from Sunset.  This one is from their Breakfast and Brunch Cookbook. It’s a splurge of calories, but once in awhile, go for it!  Serve with sausage and syrup.

1 loaf sourdough bread, sliced 1” thick

½ C flour                                  6 eggs

2 Tbsp sugar                            1 ½ C milk

½ tsp cinnamon                         salad oil for cooking

3/4 tsp baking powder

1/4 tsp salt

            Mix dry ingredients together in a large bowl or 9 x 13” pan.  In another bowl, beat eggs and mix in milk.  Whisk into dry ingredients.  Add bread slices and soak until completely saturated.

            In a wide frying pan over medium low heat, add about ¼ inch of oil. When oil is hot, add a few slices at a time.  Cover and cook for 5 minutes or until browned and slightly puffy; turn and brown other side. Drain on paper towels; keep warm.  Repeat until all slices have been cooked.  

Strawberry Scones with Lemon Glaze

       Unlike most scones, these are tender and moist.  The fresh strawberries make these a special breakfast treat.  To enjoy these year round, or when I have extra strawberries (or other berries)  I cut them up into a 1/4" dice and freeze them in 1 cup portions.  Take out of the freezer so they thaw just enough to break them apart before adding to the dough.

       This is a combination of two recipes; the ingredients are mostly from King Arthur's Flour, and the directions are mostly from America's Test Kitchen Family Baking Book (pp. 34-5), with adjustments of my own.  Flour is best measured on a scale.  A loosely packed cup can weigh less than 4 ounces, but a heavily packed cup could equal 5 ounces.

1 cup strawberries, cut into 1/4" pieces, place on a plate and freeze.

2 cups all-purpose flour (240 g)                             

¼ cup granulated sugar                               

2 teaspoons baking powder                         

½ teaspoon salt

¼ teaspoon baking soda

1 tablespoon grated lemon peel 

½ cup cold butter, (freeze, then grate most of it into flour)

¾ cup buttermilk 

1 large egg

Glaze: 

6 tablespoons powdered sugar

4 teaspoons lemon juice

1.    Preheat oven to 400°.  Place a piece of parchment on a baking sheet.  Place berries on a plate then place in the freezer while you prepare rest of the dough.

2.   Before your hands are covered with dough, get a plate and sprinkle with flour.  (You will need this in step 7.)

3.   In a bowl combine flour, sugar, baking powder, salt, and lemon zest to blend. Add frozen butter, (grate until you barely have enough to hold) and toss with fingers until thoroughly coated.

4.    In a small bowl, whisk buttermilk and egg to blend. Add to flour mixture just until combined; do not overmix.

5.   Turn dough onto a floured surface and, with well-floured hands, knead gently 6-8 times until it just holds together.  Add a little more flour as needed to prevent sticking.

6.   Roll dough out into a 12” square.  Fold 1/3 toward center, then fold other end over to form a long rectangle.  Now fold 1/3 toward center with each side until you have a 4” square.

7.   Place on a floured plate and put into freezer for 5 minutes.  Do not overchill or let freeze.

8.   Remove from freezer and put onto lightly-floured board.  Roll into a 12” square again.  Spread berries evenly onto the square, leaving about 1” space at the end closest to you.  (If berries are not very sweet, sprinkle with sugar.)

9.   Roll into a tight log, sealing the ends, and place with the seam side on the bottom.  Press into a 12x4” or 15x3” rectangle.  Using a sharp, floured knife, cut into 4 or 5 rectangles.  Cut each of the rectangles on the diagonal into 2 triangles.

10. Place on baking sheet. 

11. Bake scones until tops are lightly browned, 18 to 25 minutes, rotating pan halfway through baking. Let cool about 10 minutes on baking sheet.

12.Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.

Yield:  Makes 8-10 scones  

* blueberries  or raspberries, [break apart raspberries after freezing]

*No berries?  Use frozen or ½ cup dried cranberries and ½ cup chopped nuts instead.

To make up to 24 hours ahead, stop at step 7.  Instead of placing in freezer, cover and place in refrigerator until ready to continue, then proceed to step 8.  If you continue, the frozen berries will bleed out.   It is better to add just before baking.)

To make up to one month ahead, complete through step 9, then freeze on a tray. Transfer to a freezer bag.  Bake at 375 for 25-30 minutes.