Focaccia Na-Da Farm Style...

stopping in the garden to add fresh herbs

while the open fired chicken is still cooking, we raked the coals under the grill to be able to put the pan ontop of them while nice and hot

the chicken was still blazin' while the focaccia was cooking slow

when the chicken was nice and golden brown, we removed it from the fire and kept it warm indoors by just placing it in the oven....but next time, I will make sure I start the bread sooner

you can see from the above photograph that it is rising from the baking happening underneath

I knew if I added aluminum foil it would cook quicker on top, but I was avoiding using it for this dish

here the bread is cooked almost on the bottom - you can see the golden crust forming

yum

just make sure you keep turning it and move the logs near the bread in order to capture the most heat

Focaccia alla Na-Da Farm Style

Mix 3 and 1/2 cups unbleached flour + 1 teaspoon instant yeast + 1 tablespoon salt in a large bowl

add 3/4 warm (110 degrees F) water a bit at a time + 2 tablespoons of olive oil -mix thoroughly

Add enough warm water (about 1/2 cup) to make a soft dough that forms into a ball

(use your muscles and a wooden spoon)

Turn out onto a floured surface and knead....

If the dough is too dry, add a bit of warm water by the teaspoon

If the dough is too sticky, add a bit of flour by the teaspoon

Knead for just about 4 minutes is all - just until it forms into a ball that is held together nicely, not smooth and elastic like most bread recipes

Place dough ball into an oiled bowl, place dry towel over the top of bowl and let rise at room temperature until doubled (about an hour)

*you may also place this dough into the refrigerator overnight and return to room temperature before proceeding the next day*

After bread has risen, transfer it to an oiled 18" pizza stone or 2- 9" round pans

 (may use pie pan if that is only thing you've got)

In a small bowl, whisk together 2 tablespoons of olive oil + 1 teaspoon sea salt + 3 tablespoons of room temperature water and pour mixture over the focaccia...spreading to the edges of the dough

Dimple the dough with your fingers

Let rise for 45 minutes

Sprinkle with sea salt, if desired, fresh rosemary and thyme

if using the open fire...

Place pan(s) onto hot raked out coals for 30 minutes

-making sure to rotate pan every 10 minutes-

Place pan(s) on its side of the campfire ring

-rotating every 10 minutes until cooked on top-

if using the oven...

Bake in a 425*F oven for 20 minutes or until golden on top

Don't be surprised if the bottom gets a bit crisp when cooking on the fire

it's still delicious

and makes a great leftover bread to use for a breakfast idea I'll share another time...

as far as the spiritual activity....there is more time I am devoting to this

and will most definitely share this with you soon

but thank you for all your emails regarding this....I have not forgotten to share my heart and soul with you

xo+fired up blessings,