Focaccia, Ciabatta, & Muffins

I am trudging diligently through graduate school applications, and am getting nearly everything completed despite--or in response to--my computer difficulties earlier this week. In the meantime, I have been dabbling with muffins, something I have never done before. Also, I hope to spend some quality time mending my bicycle today. It will be a pretty full day, but a good one. The gray skies have returned, which makes suggests that deadlines are approaching (at least for me). Here are a few recipes to enjoy.

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Focaccia

Starter - Mix these ingredients together thoroughly and allow to sit for at least an hour.

1 Tbsp dry yeast
1/2 cup white flour
1 Tbsp honey
1/2 c water

Dry ingredients - Blend the following in a large mixing bowl.

2 c white flour
1/2 c polenta (corn grits)
1/2 c whole wheat flour
2 tsp salt
1 tsp rosemary
2 tsp thyme
1 tsp black pepper

Wet ingredients - In a small bowl, stir together:

1/4 c olive oil
3 cloves garlic, minced or chopped
2-3 tomatoes or 1 small can of tomatoes (strained)
1/2 c warm water

Will also need:

1-2 Tbsp olive oil
1 teaspoon coarse sea salt

Mix together the starter and the wet ingredients until pretty even, then add we ingredients to dry and stir until nice a doughy. You may want to add up to 1/2 cup more warm water. Allow to rest for an hour, then turn out on floured counter and knead until smooth. Return dough to bowl and allow to rest for about 45 minutes. Preheat oven to 450 F with baking sheets inside. Test dough, the tomatoes will continue to release their water and will make doughy spots if they remain too wet. Knead further, incorporating just enough flour to allow to handle easily. Divide in two and pat into flat rounds or ovals. Rub loaves with oil on both sides and sprinkle with coarse salt on one side, then set on hot baking sheets, salt side up. Bake 10-20 minutes until golden brown and serve.

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Ciabatta

Starter - mix these ingredients until even, then allow to sit for 12-24 hours
Note: I made both the starters at the same time and made the ciabatta the following morning.

1 Tbsp yeast
1/2 cup white flour
1 Tbsp honey
1/2 cup water

Dry ingredients - blend together in a large bowl

3 cups white flour
1 teaspoon salt
2-4 Tbsp olive oil

You will also need:

1-2 Tbsp olive oil
1 Tbsp white flour or polenta
1/4 - 1/2 cup blue cheese or other to top (optional)

Mix starter with dry ingredients, adding about 1 cup warm water to make a dough, then allow to rest one hour. Turn out onto lightly floured counter and knead until smooth, then let rest about 45 minutes--though the dough should remain slightly sticky and wet to allow for fluffier loaves. Preheat oven to 450 F with baking sheets inside. Break dough into two, kneading each and shaping into long ovals, rub with olive oil and pat with flour; pull out baking sheets and place loaves on them and allow to proof 20-30 minutes. Before placing in oven, indent the top with your fingers and sprinkle cheese over (indent even if you don't add cheese). Allow to bake for 15-25 minutes, allow cheese to cool somewhat before serving.

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These muffins are hearty with their thick oats and whole wheat flour, sweet but not overly so, and are pretty easy. So far, I have made mini, medium, and large varieties, the large version having the best internal texture. The yogurt is an important ingredient; nonfat makes them too dry, while lowfat works pretty well, but I would love to make them with regular or creamy yogurt. For a different texture, use quick oats or grind them and make a coarse oat flour. Also, these can bake fast or unevenly, so the first or second batch may have some burn spots; the mini muffins bakes in about 12-15 minutes, which I missed and were burnt.

Peanut Butter Oat Muffins

Dry ingredients - mix in a large bowl.

1 c whole wheat flour
1 c thick oats
1/2 Tbsp baking powder

Wet ingredients - combine until even, but not necessarily smooth.

1 c yogurt
3 Tbsp ground flax
1/3 c peanut butter
1/4 c honey
1 Tbsp molasses

Add wet ingredients to try and stir until flour and oats are moistened/incorporated. Spoon muffins into greased muffin tins, bake at 400 F for 13-18 minutes. Serve immediately.

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Cranberry-Coconut-Walnut Muffins

Dry ingredients - mix 'em up!

1/2 c white flour
1 c whole wheat flour
1/2 c thick oats
1/2 Tbsp baking powder
1/4 tsp salt

Wet ingredients - stir it together!

1 c yogurt
1/4 c honey
1/2 c dry cranberries
1/4 c walnut pieces
1/4 c coconut
1/4 c ground flax
a squirt or squeeze of lemon juice

Add wet ingredients to dry and stir until moistened, then bake at 400 F for about 13-18 minutes. Serve immediately!