Posts made in January, 2020

• Grease a large container with some olive oil. Line two large baking sheets with parchment paper.
• In a mixer with a dough hook (or with a dough whisk and arm muscle), combine the bread flour and sea salt. Add yeast, followed by the measured olive oil and most of the warm water. Mix on low speed. As the dough comes together, slowly add the rest of the water. Continue to mix on medium speed for about 7 or 8 minutes. Add the herbs and make sure they are evenly distributed. Dough should be quite elastic and easy to work with.
• Dump the dough into the oiled container. Cover with plastic wrap and let rise until at least doubled, about an hour. Dough should be bouncy and shiny.
• Dust a work surface with extra flour and cornmeal (or semolina). Tip the dough onto the surface. It should be loose and flowing. Divide dough in half.
• Place each piece of dough on the prepared parchment. Spread into a flat oval, then use a pizza cutter to slice twice down the middle (to make a stem) with six cuts on the side of each leaf (see photograph for example). Gently stretch out the dough to emphasize the holes.
• Cover both loaves with plastic wrap and allow to set for 20 minutes as the oven preheats to 430-degrees.
• Brush or spray additional olive oil atop each leaf, then sprinkle on the dried oregano.
• Bake for about 7 minutes, then switch positions of bread on the oven racks. Continue baking another 8 minutes or so (15 to 20 minutes total) until each fougasse is golden and sounds hollow when tapped on the bottom. Remove from oven. Immediately brush more olive oil on top, followed by a sprinkling of sea salt.
• Bread is delicious fresh or at room temperature. Loaves can be well-wrapped and frozen for later enjoyment.

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Shortbread base

• Preheat oven at 350-degrees. Line a 13x9 baking pan with aluminum foil and apply nonstick spray or butter.
• In a large bowl, beat butter until creamy. Add both sugars and beat until light and fluffy. Follow up with the egg yolk and vanilla extract. Scrape bottom of bowl to make sure everything is incorporated.
• Gradually work in flour along with the salt. Don't overmix. It should still be crumbly. Drop dough into prepared pan and compress into an even layer. (A piece of waxed paper and a heavy glass make this easier.)
• Bake shortbread layer for 20 to 25 minutes, until edges are turning golden brown. Set pan aside to cool while the next layer is made.

Caramel

• In a large saucepan at medium heat, stir together the condensed milk, butter, brown sugar, and corn syrup. Stir constantly as it rises to a boil. Immediately drop heat to low, and continue to stir nonstop for about 10 to 15 minutes, until mixture turns a deep caramel color and thickens up; watch out, the caramel can spit out of the pan at times!
• Remove pot from heat and promptly stir in vanilla extract and salt.
• Pour caramel over the shortbread, using an uneven spatula or knife if needed to smooth it into an even layer. Cool pan for several hours until it reaches room temperature, or set in fridge to chill.

Ganache topping

• In a microwave-safe bowl (or, alternatively, on the stove top in a pot) melt together the chocolate chips and butter. Once it can be stirred smooth, pour over the caramel. Spread out into an even layer. If desired, sprinkle Maldon sea salt flakes over the top.
• Chill in fridge to let chocolate harden for at least 30 minutes. Use foil to lift contents of pan onto a cutting board. Let chocolate warm again, just a touch, perhaps for 5 or 10 minutes, before slicing into bars (otherwise, the chocolate will crack rather than be sliced through).
• Store bars in fridge with waxed paper between layers. Keeps for days.

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• Toast the almonds prior to beginning cookies. Preheat oven at 325-degrees. Spread almonds in an even layer on a rimmed baking sheet. Toast for about 10 minutes, until fragrant. Set aside to cool for a few minutes; turn off oven.
• Measure out flour in a small bowl.
• Use a food processor to grind almonds to a fine crumb; don't process for too long or it'll turn to almond butter. Mix almond crumbs with flour.
• In a big bowl, beat butter until smooth. Add confectioners' sugar, 1/4 cup white sugar, and salt, until smooth again. Add vanilla bean (or equivalent) and egg yolk. Gradually work in flour mixture. Turn dough onto a lightly floured work surface, and knead 3 or 4 times to form a cohesive ball.
• Place dough between two large sheets of parchment paper and compress dough to about 1/2-inch thickness. Enshroud in plastic wrap. Transfer to fridge to set, at least 2 hours but as long as 2 days.
• Preheat oven to 325-degrees. Line large baking sheet with fresh parchment paper.
• Roll out dough to closer to 1/4-inch thickness, then set aside top parchment sheet. Use a small round cookie cutter to cut dough, placing rounds spaced-out on sheet pan. Re-roll dough scraps to use up the rest, adding a touch of water, if necessary, to bring dough together again.
• Bake until edges are just turning golden, about 15 to 20 minutes. Measure out remaining 1/2 cup white sugar in a bowl. Use a spatula to dip warm cookies into sugar to coat top and sides. Place on rack to cool cookies completely.
• Cookies keep well in sealed container for up to 3 days.

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