Wheat: A Winter Treat
Wheat can be planted in autumn or spring and comes in multiple varieties. Winter wheat, despite its name, is planted in autumn and harvested the next summer.
Decorating focaccia with vegetables and herbs is not a new concept—it’s traditional for this flat, leavened, Italian bread. But while people were stuck at home during the height of the pandemic, it became a popular art form. Making focaccia is a simple process, requiring little more than flour, yeast and olive oil. Create your own garden landscapes with pieces of peppers, asparagus, olives and more. The crispy texture of focaccia is phenomenal, making it perfect with soup or sliced horizontally for sandwiches.
Instructions
1 package or 2¼ teaspoons active dry yeast
½ teaspoon sugar
2¼ cups water, heated to 110°–115°
5 cups all-purpose flour
1 tablespoon kosher salt
2 cloves garlic, minced
2 tablespoons chopped fresh or dried rosemary
½ cup extra-virgin olive oil, divided
Flaky sea salt
Herbs and sliced vegetables for decoration, optional
Whisk the yeast and sugar into the warm water and place in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes or until foamy.
Add the flour, salt, garlic and rosemary. Mix on low speed until it starts coming together, about 1 minute, then increase to medium-high and mix for about 10 minutes. The dough should be smooth and elastic but still slightly sticky. (If you knead the dough by hand instead, do not add more flour.)
Place ¼ cup olive oil in another large bowl. Add the dough and flip it multiple times to coat in oil. Cover the bowl tightly with plastic. If baking the next day, place the covered dough in the refrigerator to rise for a minimum of 8 hours or up to 24 hours. If baking the same day, let rise at room temperature for roughly 3 to 4 hours or until doubled in size.
Drizzle 2 tablespoons of olive oil in a metal 9- by 13-inch baking pan. Use your hands to spread the oil evenly to coat the bottom and sides of the pan. While your hands are still oily, grab one corner of the risen dough and fold toward the middle of the bowl. Turn the bowl 90 degrees and repeat 3 times.
Place the dough in the oiled pan and gently stretch it in all directions. Cover with an oiled piece of plastic wrap and set aside to rise in a warm spot for 2 to 4 hours or until doubled in size. When you poke a finger into the dough, the dough should rise back slowly. If it rises quickly, it is not ready.
Preheat the oven to 450°. With oiled hands, firmly press your fingers into the dough until you have dimples spread evenly over the entire surface. Drizzle 2 tablespoons of olive oil over the top of the dimpled dough and sprinkle with a generous pinch of flaky salt. If you’d like to decorate your focaccia, gently press vegetables of your choice into the top of the dough. Wait until after baking to add delicate herbs.
Bake for 25 to 30 minutes, until golden brown. Move to a cooling rack for 10 minutes before slicing and serving, so the bottom stays crisp.
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