Slow Food Columbia is one of 200+ Slow Food USA chapters, located in Columbia, South Carolina. Our mission is to support the movement behind GOOD, CLEAN and FAIR foodways in the Midlands and beyond. Our convivium hosts workshops, potlucks and other events throughout the year to celebrate local + seasonal flavors; to showcase the culinary talents of our region's chefs, farmers, + artisan producers; to strengthen connections between members of our local food community; and to educate the public about the importance of knowing where your food comes from.

Wednesday, April 30, 2008

Heather in The State

Congratulations to Heather Digdon of Heather's Artisan Bakery for the recent coverage in The State newspaper! Check out the article, it includes the following recipe for Focaccia - yum.

Focaccia bread

1 loaf
5 cups flour
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons olive oil
2 cups water, at room temperature

• Mix all ingredients by hand for 12 minutes. The dough is very wet. Put in refrigerator overnight in a container that is three times the volume of the dough. The dough can stay refrigerated from eight to 36 hours.

• The next day, take the dough out of the fridge and bring to room temperature, which will take about two hours.

• Drizzle olive oil liberally on the inside of a 17- by 12-inch pan. Place dough into pan and gradually stretch dough to almost filling the pan.

• Again, drizzle olive oil liberally over top of dough and top with ingredients to your liking.

• After topping bread, let rise in warm place for 45 minutes.

• Bake at 450 degrees for 20 to 25 minutes or until golden brown on top. Slide bread from pan onto a cooling rack.

• Note: Due to imprecise serving size, no nutritional analysis was done.

— From “The Bread Baker’s Apprentice” by Peter Reinhart and Ron Manville

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