Bread Basket Recipe
House made focaccia & Village Bakery Baguette.
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Ingredients
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Focaccia
Village Bakery Baguette
Method
Focaccia
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Add the activated yeast mixture and olive oil. Mix until a sticky dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Shape and Add Toppings
After the first rise, punch down the dough and spread it onto a greased baking sheet. Use your fingers to create dimples in the dough and drizzle with olive oil. Sprinkle fresh rosemary and sea salt on top.
- 6
Second Rise
Cover the dough again and let it rise for another 20-30 minutes.
- 7
Bake
Preheat the oven to 425°F (220°C). Bake the focaccia for about 20-25 minutes, or until golden brown. Cool before slicing.
Village Bakery Baguette
- 8
Activate Yeast
In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 9
Mix Ingredients
In a large bowl, combine all-purpose flour and salt. Pour in the activated yeast mixture and stir until a shaggy dough forms.
- 10
Knead Dough
Transfer to a floured surface and knead for about 10-12 minutes until the dough is smooth and elastic.
- 11
First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
- 12
Shape Baguette
Once risen, punch down the dough and turn it onto a floured surface. Divide it into two equal pieces. Shape each piece into a long baguette.
- 13
Second Rise
Place the shaped baguettes on a floured baking sheet and cover with a damp cloth. Let them rise for another 30-45 minutes.
- 14
Bake
Preheat the oven to 475°F (245°C). Make slashes on the top of each baguette with a sharp knife. Bake for 20-25 minutes until golden and crusty. Cool on a wire rack.
