October 5, 2021 - 10:09am
Very easy focaccia recipes?
Would you share any recipes for focaccia that are easy and of course tasty? These are for my son who has ADHD. I am noticing some break through in that he is able to stay with small projects and finish them and enjoy it. He wants to learn how to make focaccia. This will be great as he likes eating focaccia too. Hey, and I can get some of the cooking off my hands.
Any recipe that is simple and kid friendly will be wonderful. I guess you understand.
Thank you so much!
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Want to add: I will be present and deal with anything to do with the oven or stove top. Thanks!
Following is unsolicited suggestions from an education MA & PHD candidate. Feel free to ignore.
From an education point of view I'd actually suggest that he break the project down into pieces and work through them himself with a checklist. I'd also suggest emphasizing a "growth mindset" / mastery learning perspective. That means expecting problems, and expecting to make the same bread multiple times and improve as you go.
Defining his goal would be a task and might include photos.
Defining criteria might be a task... complexity, ingredients, etc. for filtering recipes.
He might also decide if he wants text, photo essay, or video instructions to follow.
Finding recipes would be a task.
Checking ingredients and tools in the kitchen and sourcing them from a store.
Mise en place to prep measured portions for use.
etc.
Just do one major step per day.
Would be a way for him to develop agency in breaking big things down into pieces, and developing his self-regulation. I would guess that he alternates between distraction and hyperfocus. A little hyperfocus on each step broken up over days might keep things manageable enough in the long run.
The danger with prepackging small easy tasks is the learner never develops the self-regulation skills, which are the most important learning outcomes because they build self efficacy. I've done workshops where I did too much planning and packaging.
I know adults who cannot do this and they can have meltdowns and give up when things don't work. I once loaned a pasta maker to a colleague with a PhD and she gave up and returned it to me without success. I had another colleague with a doctorate who seemed unable to follow basic instructions for electronic wiring without my walking her through them.
Katya, the easiest would be made with the storebought pizza dough. There you only need to assemble you focaccia and bake it.
The second easiest would be this one (ABin5 link below), from focaccia dough that doesn't need much work. Just stir flour and water with a spoon, let it sit for two hours on the kitchen counter , stir once more and refrigerate (anywhere from one hour to two weeks!)
This clip shows how to stir flour and water in this method:
https://m.youtube.com/watch?v=977Mz-_DdrE
Once chilled, take a piece of dough, assemble focaccia(s) and bake them twenty min later in a hot oven.
This way you can make dough after breakfast and have warm, freshly baked focaccia for lunch or dinner for two weeks in a row, if you wish. Plenty of time to repeat that simple process and learn it by repetition with the same or different focaccia toppings.
https://artisanbreadinfive.com/2014/05/07/focaccia-bread-two-ways/
I would suggest this recipe for your son, and no knead: Authentic Italian Focaccia – Silvia Colloca (silviascucina.net)
If you follow the link to her Youtube channel you will find the no knead version.
Any pizza dough recipe can be made into a focaccia shape, and seasoned accordingly.
Suzanne Dunaway's No Knead Focaccia is a very hands off version with tasty results:
https://bewitchingkitchen.com/2009/06/21/focaccia/
Folks!!! I was wondering why I didnt get a single response as I did not get any email notifications. Dont know what happened but here I am. And so many kind, thoughtful suggestions!
Happycat: Yes, I understand and I do see when things get overwhelming for him. I will guide him to be organized and systematic. You are very kind to give me these guidelines. I know what you are saying is very correct but I am not always able to 'stay present' and do all the right things.
My friends: I will go over your suggestions now and see where we start.
Thank you many times!
Easiest and best focaccia i ever made - flour water yeast salt olive oil.
Flour and water - go for like 60 hyd and enough to fill your pan.
Yeast, a package or a tablespoon
Salt i use about a tbsp
The main thing - olive oil. 1/3rd cup not counting plenty to oil the pan and dough itself after shaping. If it seems like a lot, use a little more! More is definitely better.
Mix all, knead 5-10 min by hand (may find this beneficial, to both dough and kneader)
Let double, knead a couple minutes, double again, shape, doubled again
375 oven for 30 min or so, done when just browned
At room temps something like 5-6 hrs and you'll be eating bread.
Personally, i top it with herbs, salt, pepper, garlic powder
Simple, actually fun with the kneading, and real good. Goes with just about anything. Enjoy!