A reasonably quick bread that is really tasty from a topping of salt, herbs, and olive oil. I made this with sage, because that was what was in some of the other dishes in the meal I was making, but rosemary or oregano would also be good.

Ingredients:

• 1 package/2 1/4 teaspoons active dry yeast
• 1 cup lukewarm water
• 1/3 cup olive oil, divided
• 1 tablespoon molasses
• 1 teaspoon salt
• 3/4 cup buckwheat flour
• 3/4 cup whole wheat bread flour
• 1 cup unbleached white flour
• 1 clove garlic, minced
• coarse salt for sprinkling
• rosemary, oregano, sage, or other herbs for sprinkling – for larger leaves, tear first

In a medium bowl, combine the yeast and water and let stand until foamy, 5-10 minutes. Add half the oil, then all of the molasses and salt, and stir.

In a large bowl, stir together the flours. Add the yeast mixture and stir until mostly sticking together, then turn out onto a floured board and knead for 5 minutes, adding extra wheat flour if needed. I did need a fair bit more to reduce stickiness.

Spread the dough into a 1/2″ thick oval on a parchment- or silpat-lined baking sheet and let rise 40-50 minutes until doubled.

I guess I always round up garlic?

Preheat oven to 400 degrees. Use your thumb to poke shallow holes into the bread’s surface.

Pour the remaining olive oil over the surface and sprinkle with the garlic, salt, and herbs.

Bake 20-25 minutes, or until the bread is lightly golden. Let cool a few minutes, then serve.

I had this one around 4 or 5 days (I made A LOT of food that day, and was eating it alone) and it got mold when kept in a big ziplock, so this might be moist enough that it’s better to eat, with company, in a day or two.

Buckwheat Focaccia

From The Vegan Atlas.

• 1 package/2 1/4 teaspoons active dry yeast
• 1 cup lukewarm water
• 1/3 cup olive oil, divided
• 1 tablespoon molasses
• 1 teaspoon salt
• 3/4 cup buckwheat flour
• 3/4 cup whole wheat bread flour
• 1 cup unbleached white flour
• 1 clove garlic, minced
• coarse salt for sprinkling
• rosemary, oregano, sage, or other herbs for sprinkling – for larger leaves, tear first

In a medium bowl, combine the yeast and water and let stand until foamy, 5-10 minutes. Add half the oil, then all of the molasses and salt, and stir.

In a large bowl, stir together the flours. Add the yeast mixture and stir until mostly sticking together, then turn out onto a floured board and knead for 5 minutes, adding extra wheat flour if needed.

Spread the dough into a 1/2″ thick oval on a parchment- or silpat-lined baking sheet and let rise 40-50 minutes until doubled.

Preheat oven to 400 degrees. Use your thumb to poke shallow holes into the bread’s surface, then pour the remaining olive oil over the surface and sprinkle with the garlic, salt, and herbs. Bake 20-25 minutes, or until the bread is lightly golden. Let cool a few minutes, then serve.