Baking up Business

at 22:28 ... ob: academic + business + food + geek

Pay AttentionMy school program is at its peak for the planned year, tapering after two more weeks. 18 hours a week in a commercial kitchen + spanish, business, and safety. The kitchen time is hands on and invaluable as a broad industry overview, but I find myself enjoying the business coursework more than anticipated. I look forward to applying these skills in the wild oh so soon. Here’s the most successful recipe yet, simply delicious.

Easy Focaccia w/ Olives

1 1/2 cups bread flour
1 1/2 cups AP flour
2 tsp salt
1 Tbsp. white sugar
1 (0.25 oz) package instant yeast
1 1/3 cups warm water (110 F)
3 Tbsp. extra virgin olive oil
2 Tbsp. rosemary
1/2 cup kalamata olives, chopped
2 Tbsp. grated parmesan cheese

Mix flours and salt and make a well in center. Sprinkle sugar and yeast into well. Carefully pour warm water into well and let stand until yeast begins to act. Add 2 Tbsp of oil into well and stir, beginining in center and gradually widening.

Turn out on floured surface and knead until just smooth, keep soft. Pour 1/2 tsp. of oil into clean bowl and add dough, turning once to coat with oil. Cover and let rise until doubled.

Punch down and gently fold in most olives. Press or roll dough out to 1/2 inch thickness onto parchment covered baking sheet. Cover with remaining oil and sprinkle with olives, rosemary, cheese. Proof in unheated oven above pan of hot water until doubled, 20 to 25 minutes.

Bake at 375 for 20 to 25 minutes or until browned on top.

Adapted from Jack Dickson’s recipe at

And for the geeks // Answering last month’s, how to publishing recipes? Using a recipe microformat of course! Still under development, but also includes a list of existing formats for consideration.

One Response to “Baking up Business”

  1. Morgan Says:

    I miss you, Mike! =^_^=

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