I made some really delicious bread this week, do you want to know all about it?
Happy mid-December, friends! I hope you're all taking care of yourself in the midst of this holiday/end of the year madness. I did something weird to my back this week and sitting is not so comfortable, so this newsletter is going to be on the short side, if I can manage to not ramble.
I'm so thrilled that The Wedding Date is one of EW's best romances of the year! This has been an incredible year for me -- I had no idea what would happen for me and my books at this time last year, and I'm so overwhelmed and grateful with the reception they've gotten. Thank you all so much for reading them and cheerleading them, I appreciate all of you so very much!
If one of the ways you're taking care of yourself in this darkest time of the year is taking baths, or you're shopping for people who do so, here are a list of my favorite bath treats and accessories. First, and most crucial, a drain cover like this one. I didn't know it existed until a year or so ago, and now I can't do without it. Second, Lush has a bunch of great bath bombs and solid bath oils (my favorites are the Butter Ball and the Dream Time), but here's a crucial tip: I always cut my Lush bath bombs at least in half, and I cut up the bath oil cubes into slivers. I adore these Salux cloths, especially in the winter time. And for real indulgence, a bathtub tray is just the best. Go forth and relax!
I know this is the time of year when everyone is talking about and buying all of the hot new cookbooks, but here's a recommendation for a cookbook that's been around for a very long time: The Silver Palate Cookbook. I was thinking about it today because I'm going to make cookies this weekend, and they're some of the best cookies I make. My mom had this cookbook for a long time and now I have one too, and I don't think I've ever made anything from it that wasn't delicious. It's just a solid, excellent cookbook, and is perfect for a gift or for yourself.
Okay so I'd been saving the Salt, Fat, Acid, Heat show for one of those nights when I needed a pick me up, and that night came earlier this week. I know I don't have to tell the rest of you who have seen it what a great show it is, because by just a few minutes in, I had a huge smile on my face. I only watched the first two episodes so far, because I know I'll need another pick me up next week, but that was enough to decide I HAD to make the focaccia that Samin makes in the first episode. The recipe (and a delightful interview with Samin) is here, and it's just as fun to make in real life as it looked on the show, and so delicious. (Here's the website for the show with a bundle of other recipes).
Isn't it beautiful?
Ligurian Focaccia
My recipe notes: a kitchen scale is SO helpful in this recipe. I've said it before, but you'll all be so happy once you get a kitchen scale! Wirecutter has some really inexpensive recs, and it makes your baking both easier and better. Also, plan ahead! Combining everything only takes about five minutes, but it needs 12-14 hours of rising, and then another hour and a half to two hours of on and off work before it's done, so make it the night before a day when you can bake it mid day, or super early in the morning if you want to have it at dinner time.
Ingredients:
For the dough:
2 1/2 cups (600 grams) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 grams) honey
5 1/3 cups (800 grams) all purpose flour
2 tablespoons (18 grams) Diamond Crystal Kosher salt, or 1 tablespoon fine sea salt
1/4 cup (50 grams) extra-virgin olive oil (plus more for pan and finishing)
For the brine:
1 1/2 teaspoons (5 grams) Diamond Crystal kosher salt
1/3 cup (80 grams) lukewarm water
Flaky sea salt for finishing
In a medium bowl (I use my 4 cup Pyrex measuring cup for this, it's super useful) stir together water, yeast, and honey to dissolve. In a very large bowl (I used the bowl for my stand mixer), mix together the salt and flour, then add water/yeast mixture and the olive oil. Stir until just incorporated, then wipe the bottom and sides of the bowl clean and cover the dough with plastic wrap. Leave out at room temperature for 12-14 hours until at least doubled in volume.
Spread 2 to 3 tablespoons of oil evenly onto a rimmed half sheet pan (18x13 size; I have these and love them). When dough is ready, gently release it from the bowl with your hands, and then pour out onto the pan. Pour an additional 2 tablespoons of oil over the dough and gently spread across with your hands, and then stretch the dough to the edges of the pan, by putting your hands under the dough and pulling outward. The dough shrinks, so do this twice more over 30 minutes to make sure the dough stays stretched.
Dimple the dough by pressing the pads of your first three fingers into the dough until the entire pan of dough is covered. Stir the salt into the water for the brine until the salt is dissolved, and pour the brine over the dough. Proof for 45 minutes.
Preheat the oven to 450 degrees F with a rack in the center and one towards the top. Put a baking stone on the center rack if you have one, if not invert another baking sheet and put it there.
Sprinkle the dough with flaky salt. Bake for 25-30 minutes directly on top of the stone, and then move to the top rack to finish the browning for 5-7 minutes (I did exactly 25 minutes on the center rack and 7 on top). Remove from the oven and brush with 2-3 tablespoons of oil all over surface. Let cool for five minutes, then remove from the pan with a spatula and move to a rack to cool. And then plan the rest of your meals all week around this bread, because it's that good.
Have a great weekend!
Jasmine
(This newsletter wasn't short, I lied, sorry about that)
Find me elsewhere! Facebook Instagram Twitter
Buy The Wedding Date and The Proposal, and preorder The Wedding Party!