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In her book, Aphrodite: A Memoir of the Senses, Isabelle Allende relegates bread baking to the lonely. They find comfort in the tactile contact of kneading. They find release in the exhale of air from the leavened dough. They find solace in the patient waiting. I believe that lovers enjoy baking bread for all the same reasons.
This focaccia bread is light and fluffy and easy to make. The recipe is very forgiving. I have made it many times, substituting whole-wheat flour for white and adding fresh herbs and garlic. It always turns out great. I love it fresh out of the oven with cheese, with soup or for sandwiches.
For this recipe I suggest using Ben Gleason's flour, grown and stone-milled in Bridport, Vt. Gleason Grains produces certified organic whole-wheat bread flour and whole-wheat pastry flour as well as wheatberries.
Focaccia
Serves 6
Total preparation time: 2
From the Kitchen of Sasha Swerdloff
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