As y'all know, I firmly believe baking can be an incredibly rewarding activity to enjoy with your little ones. Not only does it provide a fun and interactive way to spend quality time together, but it also offers educational opportunities, from measuring ingredients to understanding chemical reactions.
Today, I'm thrilled to share a guide to baking one of my favorites: focaccia bread. This delicious, fluffy, and versatile bread can be made using either commercial yeast or if you've got an active starter on hand, I walk through using that, too! Here’s how you can make both versions successful, along with the advantages of each, so you and your little one can embark on a delightful baking adventure - with a yummy focaccia ending!
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Making Both Versions Successful
1. Preparation Is Key: Before beginning, gather all your ingredients and equipment. Engage your toddler by letting them help with measuring and pouring, turning it into a fun learning game.
2. Hands-On Fun: Both versions of focaccia offer tactile experiences that toddlers love. From stirring the dough to dimpling the surface before baking, there’s plenty of opportunity for little hands to get involved.
3. Visual Learning: Use the longer fermentation time of the sourdough version to teach patience and observation. Encourage your child to notice how the dough changes over time, discussing what might be happening inside the dough.
4. Customization: Focaccia is wonderfully versatile. Let your toddler's creativity shine by choosing toppings like cherry tomatoes, olives, or fresh herbs. This is a great chance to talk about flavors and healthy eating.
The Classic Yeast Focaccia Recipe
Ingredients:
- 4 cups (512g) flour
- 2 teaspoons (10g) salt
- 2 teaspoons (8g) instant yeast
- 2 cups (455g) water
Instructions:
Whisk together the flour, salt, and yeast first. Add the water and use a spatula, wooden spoon, or dough whisk to stir the two together.
Slick the dough with olive oil, cover, and stick the bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or longer—I’ve left it there for as long as three days).
Remove from the fridge, and remove the cover.
Deflate the dough and transfer to a prepared pan. I love this 9×13-inch pan. If you don’t have one you can use two 8- or 9-inch pie plates or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment.
After two to four hours, or when the dough has risen and expanded in your dish, it’s time to dimple it! You can use simply olive oil and salt — I recommend good, flaky sea salt for this.
If you are using rosemary, sprinkle it over the dough, then pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to create deep dimples. This is the most fun part for little hands! Sprinkle one more time with flaky sea salt for a really great flavor then transfer to the oven immediately.
Bake at 425ºF for 25 minutes or until golden all around. Remove focaccia from pan(s) and place on cooling rack.
The Joy of Yeast Focaccia with Toddlers:
Baking yeast focaccia is a wonderful first step into the world of bread-making for little bakers. The process is straightforward, making it less daunting for beginners. Yeast offers a reliable rise, ensuring that your final product is a fluffy and satisfying bread that your toddler will be proud to have helped make. Plus, the quick rise time helps keep the baking process engaging for young attention spans - though you’ll still get to teach patience, particularly with that first rise.
The Artisan Sourdough Focaccia Recipe
For those who are a bit more adventurous or perhaps already nurturing a sourdough starter, transforming our focaccia recipe into a sourdough delight is super rewarding and adds that extra layer of depth to both the baking process and the final flavor!
Adjusted Ingredients with Sourdough Starter:
- 437g flour
- 10g salt
- 150g sourdough starter (100% hydration)
- 380g water
Instructions:
- Start by whisking together the flour and salt. In a separate bowl, mix your active sourdough starter with water, then combine the wet and dry ingredients. Stir until you have a shaggy dough. This step doesn't change much, but ensure your sourdough starter is active and bubbly for the best rise.
- Instead of an immediate cold ferment in the fridge, leave the dough to rise at room temperature. Sourdough fermentation is slower, and the length of this rise will depend on the warmth of your kitchen and the vigor of your starter. Aim for a bulk fermentation time where the dough roughly doubles in size, which could take anywhere from 4 to 12 hours. If your kitchen is cool, this may take longer.
- If you prefer to develop more flavor, you can opt for a period of cold fermentation in the fridge after the dough has doubled in size. This step is optional and based on personal preference for flavor development. If you choose to refrigerate, you can do so for 12 to 36 hours.
- Deflate the dough gently and transfer it to your prepared pan. Given the high hydration of sourdough, it might be stickier, so ensure your pans are well-oiled and/or buttered to prevent sticking.
- Sourdough proofing times can be significantly longer. Allow the dough to rise in the pan at room temperature until it's visibly puffy and has expanded, but not necessarily doubled. This could take anywhere from 1 to 4 hours, depending on the conditions in your kitchen.
- Once the dough has proofed, dimple it with your fingers. This step remains a delightful activity for little helpers. Dress the dough with olive oil, salt, and any other toppings like rosemary as desired.
- Sourdough breads can sometimes require a slightly different baking temperature or time. Begin by preheating your oven to 425°F (220°C) as with the yeast version. However, keep an eye on your bread as it bakes. You might find it needs a few extra minutes to achieve the perfect golden color and crisp texture. Start checking at 25 minutes, but it might take up to 30 minutes.
- Remove the focaccia from the oven, transfer it from the pans to cooling racks, and let it cool slightly before serving. This step helps the crust maintain its crispiness.
Notes:
- Watch and Adjust: Sourdough doesn’t always stick to a strict timeline. Be prepared to adjust based on what you see and feel. Look for visual cues and changes in the dough’s structure and volume.
- Flavor and Texture: Using sourdough starter introduces a tangy depth to your focaccia, enhancing its flavor profile. The texture might also be more complex, with a slightly chewier crumb and a more open structure.
Exploring Sourdough with Toddlers:
Sourdough baking introduces an element of natural science into your kitchen. Although it requires more patience due to longer fermentation times, it's a fantastic way to teach your child about the magic of natural yeast and bacteria. The sourdough version of focaccia brings a depth of flavor and a slightly different texture that is both educational and delicious.
Conclusion
Baking with your toddler can be a fulfilling way to introduce them to the joys of cooking and the basics of science behind it. Whether you choose the quick and satisfying yeast version or the artisanal and educational sourdough adaptation, both will surely lead to a delicious outcome and precious memories. Remember, the goal is to have fun and enjoy the process together, creating not just focaccia, but also lasting bonds.
Happy baking!