Focaccia Tartines
Happy (unofficial) sweltering fall! It may be September, but it sure feels like we’re still smack-dab in the center of August. Seriously, I’m ready for some jacket weather.Regardless, I always picture fall as the perfect casual cozy food weather before we get deep into couch comfort food. Like those fall foods that would be ideal for a picnic or strolling around looking at the changing trees hanging low over the sidewalks.
For the science-y bit, which is a cornerstone of this space (as you’re well-aware), I’m throwing it back to the classic explanation about yeast. It truly is magical for us, and it’s downright cornerstone for us in this focaccia recipe. Check it out! And make these tartines ASAP for your next fall picnic 😉
We’ve visited yeast before in terms of steps of yeast utilization and “oven spring” for full activation—mostly in terms of sweet, fatty doughs such as Hawaiian rolls, donuts, and another extra-swirly chocolate roll. However, to sum up yeast’s role, we’ve got two important rising steps followed by the final rapid rise in the oven.A first proof is when you give yeast time to jumpstart in the dough. It begins to eat those sugars and produce carbon dioxide and alcohol. The carbon dioxide creates a bunch of air pockets in the dough which the gluten network traps—AKA why you begin to see leavening in your dough balls when left to rest. That also helps to develop the gluten network by stretching it and so on. Secondarily, the alcohol helps to develop those “yeasty” flavors which you definitely start to notice if you’ve ever had over-proofed dough.
Anyway, we knock some of that carbon dioxide out and redistribute the nutrients in the dough a bit after the first proof once we begin to play with it—such as when we roll it out. Then once we have shaped the rolls, we set it aside for a second rise. That second rise picks up where we left off and the yeast gets to work on rising the dough in its final shape—no disruptions this time. Finally, the oven gives yeast its final productive bout before killing it off (Remember? Oven spring?). Voila!