Focaccia bread (and how to make sure your yeast is live)

Inspired after my experience at my new internship – a wonderland of a place that has both kitchens AND a library – I decided to make focaccia bread when I got home last Thursday. But first, I wanted to test my baking yeast; the last time I baked bread, it didn’t rise as well as usual – it was good for mini-toast, not so good for sandwiches. I found this helpful tip on eHow: add one teaspoon of yeast to one cup of warm water, then add a tablespoon of sugar. The mixture should bubble up within ten minutes; if it doesn’t, your yeast is dead.

We had two jars of yeast in the fridge, and one produced bubblier results than the other, so that’s the one I used. And, ta-da, it worked!

I topped it with black olives, artichoke hearts, red bell pepper, olive oil, and salt. Focaccia is best fresh, but it was also good the next day (and the day after that) transformed into a pizza, with provolone cheese and another layer of toppings.

Now that I know the yeast is live (live enough, anyway), it’s time to bake a couple more loaves of bread.

What I’m reading: The Tao of Pooh, Benjamin Hoff
What I’m listening to: This Addiction, Alkaline Trio


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