On days when the world seems a bit more grim, it's curious how I find comfort in making bread. Just as I have always loved the artful process of making pasta, pouring my energy and soul into a hand-shaped form, sometimes as we nurture the food we make, it nurtures us just the same. From parents making a cake with their children to creatives finding peace in nature, we all need something to keep us grounded right now.

Mom holding the tray of focaccia, ready to go in the oven

I must admit that I'm a homebody by nature. Yet, since we've been staying home, I find it more and more difficult to carry on with the same enthusiasm and energy as usual. As much as I love spending time at home, I need to give myself projects.

I made this focaccia a few days ago with a yearning to make bread. I flipped through a few cookbooks, searching through recipes for sourdough and brioche, but had an inkling that focaccia was the project for the day. Maybe topped with sautéed onions or cloaked with briny olives. Or just salt and herbs scattered atop. I wanted something fairly easy and quick, as far as bread goes, as well as flavorfully satisfying on its own. On its own, soaked in vinegar and olive oil, it's a small pleasure.

I settled on my own version of Marcella Hazan's Focaccia from Essentials of Classic Italian Cooking. I found comfort in the process of kneading, transforming the ragged, sticky dough into a smooth form. The dough rested near a window to rise, while I set up a few simple shots to capture the first rise. After the second rise, the light shifted and I embraced the streaking rays of sunlight and tried to capture the yellowy glow of olive oil and afternoon light.

Focaccia brushed with olive oil and topped with sea salt in afternoon light

And truthfully, whenever I start photographing a baked good, tested or not, I'm always a little uncertain of the outcome. Of whether my process shots will be any use. But the magic of bread can be seen at work in the very first steps: feeding the yeast and watching it bloom.

If you're new to bread making or unsure of the process, let those first little bubbles be a sign of the magic at work.

Sea Salt + Rosemary Focaccia

Yield: 1 large focaccia | time: 3 hours

Ingredients

For the Dough

1 packet active dry yeast (2 1/4 teaspoons)
2 cups water, lukewarm
1 tablespoon honey
6 cups unbleached flour, all-purpose or bread
2 tablespoons olive oil
1 tablespoon salt
extra olive oil for coating the pan

For the Topping

1/4 cup olive oil and 2 tablespoons water, whisked together until emulsified
2 tablespoons rosemary, roughly chopped
a few pinches of coarse salt to top

method

Combine the yeast, honey and 1/2 cup of water, allowing the yeast to dissolve. Set out in a warm place for 15 minutes, until bubbles start to form.
Stir in 1 cup of the flour into the yeast mixture, then add the olive oil, and salt. Once this mixture is thoroughly combined, add in half of the remaining flour and water, combining with your hands. Mix well until the dough has absorbed the flour and water.
Add in your remaining water and flour, while reserving a bit of each. As you begin to work the dough, you may need a bit more flour or a bit more water to make a soft dough. Once most of the water and flour has been absorbed into the dough, move to a larger surface to begin kneading.
Starting at the center of your dough, push away with the heel of your palm, then fold the dough back onto itself. Repeat by turning the dough a little each time. Knead for 10-15 minutes, adding water or flour as needed, until the dough is no longer shaggy or sticky, and has a smooth surface.
Drizzle the center of a baking sheet with olive oil and place the kneaded dough onto the sheet. Cover with a damp cloth and leave in a warm place to rise for 1 1/2 hours.
Once the dough has risen, gently stretch the dough to cover the surface of the baking sheet. Cover with a damp towel and let rise for another 45 minutes.
Prepare your oven by placing the baking stone inside and preheating to 450ºF.
After rising for a second time, starting making small craters in the dough with your fingers. The dough might stick if you linger too long, so try to keep your hands stiff! Keep making little craters all over the surface of the focaccia dough until you are happy with the look and coverage.
Brush the olive oil and water emulsion all over the surface of the bread, allowing the mixture to fill the craters, then sprinkle with coarse salt. Bake for 15 minutes, then check the bread, turning the pan if necessary and sprinkling with chopped rosemary. Bake for another 7-8 minutes.
Move to cooling rack and serve warm however you enjoy.