Any free time for some bread making therapy?

If you are ready now I will tell you what I have learned over the years.

But please take this into your heart. Do not try to work with  a recipe for the first time when you have no time.

Enjoy each recipe, each moment as it challenges you.

After all you are the one wanting to discover it, to master, to create and satisfy your sense of achievement.

And when you are walking in the field of bread, you are discovering il grano d’oro – the golden grain.

The flour here is very important as it will change in all directions you choose to go.

Another important fact that will influence your bread quality is the yeast.

The yeast is a living organism.

Once the yeast, the flour and water are mixed together, the amid will soon be transformed into sugar. As the amid  will keep transforming itself  in sugar, the microorganisms will be prepared to devour the sugar inside of the dough, creating the gas, the gluten and  making the bread grow!!!

So do not start something so precious with a little box of dried yeast purchased in a supermarket. Take a step further.

Bribe a baker. I have never had problems finding fresh yeast which ever corner of the world I find myself in! Make your own, yes you can do it. I will show you how.

But if you must,

if the above all have not inspired you…and for the times you cannot really find fresh yeast…

the dried one will have to do it.

Of course the difference is in the quantity of organisms that exist in each yeast:

But to make it easy let’s say that for each 1g of dried yeast you will need 3g of fresh yeast.

I close my eyes and forgive you in the name of the art you are about to create!

Enjoy it…..



Focaccia  – simple and quick ( most traditional recipes can take you up to 6  hours… )

Using potato can make your focaccia lighter, please try it !!!

500g of 00 flour, plus extra flour on side as necessary – (depending on the weather)

250ml of warm water

10g of salt

10g of fresh yeast

1 potato about 90g  mashed– peeled and cooked

1 spoon of extra virgin olive oil

Fresh rosemary, extra salt and about 20ml of extra virgin olive oil for drizzle

 Cooking Method:

Place the water and the yeast into a bowl and dissolve the yeast. Add the potatoes to the bowl.

Start now adding half of the flour, the salt, the olive oil.

If using a food mixer start the mixer now to mix slowly the ingredients and add the remaining flour  kneading with the hook attachment for 10 minutes ( on a slow speed ), until dough is silky.

If making it by hand, mix all the ingredients and gradually add the remaining flour.Knead for 10 minutes until dough is silky.

Shape the dough into a round and place it on the top of a flour surface, sprinkle some flour and cover it with a bowl.

Let the dough rest until double in size – about 2 hours.

Drizzle your hands with extra virgin olive oil and transfer the dough to a tray about 45cm by 30cm.Strech the dough out to fit your tray.

With your fingers, press down the dough making small holes classical of a focaccia.

Cover with salt, rosemary and drizzle with extra virgin olive oil.

In the mean time preheat your oven 225C.

Let it now rest for another 30 minutes.

After 30 minutes, place the focaccia into the oven and cook for about 15 minutes or until nice in colour.

Time for a good aperitivo. Campari with ice… and some warm focaccia….