Ingredients

For the Dough:

• 10g (1 tablespoon) active dry yeast
• 5g (1 teaspoon) sugar
• 300ml (1½ cups) warm water
• 480g (4 cups) all-purpose flour, divided
• 8g (1½ teaspoons) salt
• 20ml (2 tablespoons) olive oil

For the Topping:

• 5-6 sprigs fresh dill, finely chopped
• 5-6 sprigs fresh parsley, finely chopped
• 4 green onions, finely sliced
• 5 cloves garlic, minced
• 3g (½ teaspoon) salt
• 90ml (⅓ cup) olive oil
• 200g (2 cups) grated cheddar cheese

Instructions

Step 1: Prepare the Yeast Mixture

1. In a large bowl, combine warm water, yeast, and sugar
2. Stir until yeast dissolves completely
3. Add 60g (½ cup) flour and mix until smooth
4. Cover with plastic wrap and let rest for 10 minutes until foamy

Step 2: Make the Dough

1. Add olive oil to the activated yeast mixture
2. Gradually incorporate remaining flour and salt
3. Knead for 8-10 minutes until soft and elastic
4. Place in an oiled bowl, cover, and let rise for 45 minutes

Step 3: Prepare the Topping

1. Combine chopped dill, parsley, green onions, and minced garlic in a bowl
2. Add salt and olive oil
3. Mix thoroughly to create the herb mixture

Step 4: Shape and Top

1. Line a baking sheet with parchment paper
2. Roll dough to fit the baking sheet
3. Create a diamond pattern using a pizza cutter or sharp knife
4. Spread herb mixture evenly across the surface
5. Sprinkle generously with grated cheddar cheese

Step 5: Bake

1. Preheat oven to 180°C (350°F)
2. Bake for 30-35 minutes until golden brown
3. Let cool slightly before serving

Nutritional Information

Per serving (1/12 of focaccia):

• Calories: 285
• Protein: 8g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 1.5g
• Sodium: 380mg

Total Time: 1 hour 45 minutes

• Prep Time: 1 hour
• Bake Time: 35 minutes
• Rising Time: 45 minutes

Tips and Tricks

1. Ensure water temperature is around 110°F (43°C) for optimal yeast activation
2. Test yeast freshness before starting
3. Don’t skip the diamond pattern – it creates perfect pockets for the herb mixture
4. Use room temperature ingredients for best results

Variations

1. Mediterranean Version: Add sun-dried tomatoes and olives
2. Spicy Variation: Include red pepper flakes in the herb mixture
3. Vegetable-loaded: Add thin-sliced zucchini and cherry tomatoes
4. Different Cheese: Substitute mozzarella or Turkish kashar cheese

Common FAQs

Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough for up to 24 hours after the first rise.

Q: Can I freeze this focaccia?
A: Yes, wrap well and freeze for up to 3 months. Thaw completely before reheating.

Q: Can I use dried herbs instead of fresh?
A: Yes, but reduce the quantity by half as dried herbs are more concentrated.

Q: Why didn’t my dough rise?
A: Check yeast freshness and ensure water temperature isn’t too hot or cold.

Storage and Make-Ahead Tips

• Store at room temperature in an airtight container for up to 2 days
• Refrigerate for up to 5 days
• Reheat in a 350°F (175°C) oven for 5-10 minutes before serving
• Prepare herb mixture up to 24 hours in advance
• Double the recipe and freeze one focaccia for later use

 Old-Fashioned Bread Recipe 

Ingredients for Grandma’s Bread

To make two loaves of delicious homemade bread, you’ll need:

• 6–7 cups all-purpose flour (or bread flour for extra texture)
• 2 ¼ tsp (1 packet) active dry yeast
• 2 ½ cups warm water (about 110°F, warm to the touch)
• 2 tbsp granulated sugar
• 1 tbsp salt
• 2 tbsp vegetable oil (or melted butter for a richer taste)

Step-by-Step Instructions

1. Activate the Yeast

1. In a large mixing bowl, combine the warm water and sugar.
2. Sprinkle the yeast over the surface of the water and let it sit for about 5–10 minutes until it becomes frothy. This indicates the yeast is active and ready to use.

2. Mix the Dough

1. Add the salt and oil to the yeast mixture. Stir well.
2. Gradually add 4 cups of flour, one cup at a time, mixing until a thick batter forms.
3. Continue adding flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and forms a soft, slightly sticky ball.

3. Knead the Dough

1. Transfer the dough onto a lightly floured surface.
2. Knead for about 8–10 minutes, adding small amounts of flour as needed, until the dough becomes smooth and elastic.

4. First Rise

1. Place the dough in a greased bowl, turning it to coat all sides.
2. Cover with a clean kitchen towel or plastic wrap.
3. Let the dough rise in a warm place for 1–1.5 hours, or until it doubles in size.

5. Shape the Loaves

1. Punch down the risen dough to release air bubbles.
2. Divide it into two equal portions. Shape each portion into a loaf by flattening the dough, rolling it tightly, and pinching the seams closed.
3. Place the loaves in greased 9×5-inch bread pans.

6. Second Rise

1. Cover the pans with a towel and let the dough rise again for 30–45 minutes, until it domes just above the edge of the pans.

7. Bake

1. Preheat your oven to 375°F (190°C).
2. Bake the loaves for 25–30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
3. Remove the loaves from the pans and let them cool on a wire rack before slicing.

Tips for Perfect Bread

• Check your yeast: If it doesn’t foam during activation, it might be expired. Start over with fresh yeast.
• Don’t rush the rise: The flavor and texture develop during the rising process, so be patient.
• Add-ins: For a twist, mix in seeds, herbs, or shredded cheese for a unique loaf.
• Storage: Store bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Why Grandma’s Bread is Special

Grandma’s old-fashioned bread isn’t just about ingredients and techniques—it’s about love, tradition, and the simple joys of homemade food. Each slice carries the warmth of home and the pride of making something from scratch. Serve it with butter, jam, or your favorite spread, and share it with loved ones for an unforgettable experience.

Ingredients

For the Dough:

• Active dry yeast: 10g (2¼ teaspoons)
• Sugar: 10g (2 teaspoons)
• Warm water: 200ml (¾ cup + 1 tablespoon)
• Warm milk: 200ml (¾ cup + 1 tablespoon)
• Vegetable oil: 100ml (⅓ cup + 1 tablespoon)
• All-purpose flour: 650g (5¼ cups)
• Salt: 8g (1½ teaspoons)

For the Filling:

• Onions: 3 large (approximately 450g/1 pound)
• Cheese, grated: 100g (1 cup)
• Butter: 1 tablespoon (15g)
• Salt: 1 teaspoon (5g)
• Ground cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Chili powder: ½ teaspoon
• Black pepper: ½ teaspoon

For the Topping:

• Egg yolk: 1
• Milk: 1 tablespoon
• White sesame seeds: 2 tablespoons

Instructions

Preparing the Dough:

1. In a large bowl, combine warm water, warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.
2. Add vegetable oil and mix well.
3. Gradually add sifted flour and salt, mixing with a spatula until a shaggy dough forms.
4. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.

Preparing the Filling:

1. Finely chop the onions.
2. Heat butter in a large skillet over medium heat.
3. Add onions and salt, cooking until softened (5-7 minutes).
4. Add cumin, paprika, chili powder, and black pepper.
5. Continue cooking until onions are golden brown and caramelized (10-15 minutes).
6. Remove from heat and let cool completely.

Assembly and Baking:

1. Divide risen dough into two equal portions.
2. Roll first portion into a 30cm (12-inch) circle.
3. Transfer to a parchment-lined baking sheet.
4. Layer with grated cheese and cooled onion mixture.
5. Roll second portion into a 32cm (13-inch) circle and place over filling.
6. Seal edges by folding and crimping.
7. Cover and let rise for 20-30 minutes.
8. Preheat oven to 190°C (375°F).
9. Create decorative pattern using spoon impressions.
10. Brush with egg yolk-milk mixture and sprinkle with sesame seeds.
11. Bake for 30-35 minutes until golden brown.

Nutritional Information

Per serving (1/8 of bread):

• Calories: 420
• Protein: 12g
• Carbohydrates: 54g
• Fat: 18g
• Fiber: 3g
• Sodium: 450mg

Tips and Tricks

• Ensure all dairy ingredients are at room temperature for optimal dough development
• Test yeast activity before using by ensuring it foams in warm liquid
• Let onions cool completely before using as filling to prevent dough from becoming soggy
• Score the top deeply enough to create distinct patterns but not so deep as to expose filling
• Position oven rack in the middle for even baking

Variations

• Cheese: Replace standard cheese with Gouda, Gruyere, or traditional Russian cheese
• Herbs: Add fresh dill or parsley to the onion mixture
• Spices: Experiment with caraway seeds or za’atar in the filling
• Shape: Make individual-sized portions instead of one large bread

Ingredients

Primary Components

• Fresh tomatoes: 10 pounds (4.5 kg), preferably paste varieties
• Extra virgin olive oil: 2 tablespoons (30 ml)
• Sea salt: 2 teaspoons (10 g)

Preservation Acidifier (Select One)

• Citric acid: 1/2 teaspoon (2.5 g)
• Bottled lemon juice: 2 tablespoons (30 ml)

Professional Equipment Requirements

Essential Equipment

• Food mill, sieve, or chinois
• 2 large rimmed baking sheets
• Large cooking pot
• 4-ounce canning jars with lids and bands

Optional Equipment

• Water bath canner (if preserving via canning method)
• Jar funnel
• Canning tools

Detailed Production Process

Phase 1: Preparation

1. Position oven racks to divide the cavity into thirds
2. Preheat oven to 350°F (175°C)
3. Quarter all tomatoes
4. Prepare sterilized preservation jars if utilizing the canning method

Phase 2: Initial Processing

1. Heat olive oil in a large pot over medium-high heat until shimmering
2. Add quartered tomatoes
3. Simmer until tomatoes soften and skins begin separating from flesh
4. Process softened tomatoes through food mill to remove seeds and skins
5. Incorporate sea salt and selected acidifier into the processed pulp
6. Distribute pulp evenly between two baking sheets

Phase 3: Reduction Process

1. Place prepared baking sheets in preheated oven
2. Rotate sheets and stir paste at 30-minute intervals
3. Combine contents onto single sheet when volume reduces significantly
4. Continue baking until paste achieves desired consistency

• Target consistency: thick, brick-colored, glossy appearance
• Expected duration: 3-4 hours
• Visual indicator: no liquid separation

Phase 4: Preservation

Method A: Water Bath Canning

1. Transfer paste to prepared 4-ounce jars, leaving 3/4-inch headspace
2. Apply lids and bands to manufacturer specifications
3. Process in boiling water bath for 15 minutes
4. Cool completely before storing
5. Storage duration: up to 1 year in cool, dark location

Method B: Refrigeration/Freezing

1. Transfer paste to storage containers
2. Apply protective olive oil layer
3. Seal containers appropriately
4. Refrigerate for 3-4 weeks or freeze for up to 9 months

Nutritional Information

Per tablespoon (15g):

• Calories: 15
• Protein: 0.8g
• Carbohydrates: 3.3g
• Dietary Fiber: 0.9g
• Sugars: 2.1g
• Sodium: 55mg
• Potassium: 162mg
• Vitamin C: 3.5mg

Production Timeline

• Preparation: 30 minutes
• Initial cooking: 20 minutes
• Reduction: 3-4 hours
• Processing time: 30 minutes
• Total duration: 4-5 hours

Professional Guidelines and Recommendations

Quality Selection Parameters

The selection of tomatoes significantly impacts the final product quality. Roma or San Marzano varieties offer optimal results due to their:

• Higher solid content
• Lower moisture percentage
• Superior flesh-to-seed ratio
• Consistent flavor profile

Critical Control Points

1. Temperature Management

• Maintain consistent oven temperature throughout reduction
• Monitor product temperature during canning process
• Ensure proper cooling before storage

1. pH Considerations

• Verify proper acidification for safe preservation
• Maintain consistent acid distribution throughout product
• Document pH levels for quality control

1. Moisture Content

• Continue reduction until achieving proper consistency
• Ensure complete elimination of water separation
• Maintain appropriate headspace in storage containers

Variations and Adaptations

Seasoning Options

Consider incorporating these complementary ingredients:

• Roasted garlic
• Fresh herbs
• Black pepper
• Red pepper flakes

Production Scale Modifications

For commercial quantities:

• Utilize industrial food mills
• Implement convection ovens
• Scale ingredients proportionally
• Adjust processing times accordingly

Common Technical Issues and Solutions

Issue 1: Excessive Moisture

Solution: Extend reduction time and ensure proper heat distribution

Issue 2: Color Variation

Solution: Maintain consistent temperature and stirring intervals

Issue 3: Preservation Failures

Solution: Verify proper acidification and processing procedures

Issue 4: Texture Inconsistencies

Solution: Adjust initial processing and straining methods

Storage and Stability Guidelines

Environmental Parameters

• Maintain consistent storage temperature
• Protect from direct light exposure
• Monitor humidity levels
• Ensure container integrity

Quality Assurance

• Regular inspection of stored product
• Documentation of production dates
• Rotation of inventory
• Monitoring of preservation seals

This tomato paste production method yields a premium product suitable for various culinary applications while maintaining optimal safety and quality standards. The detailed process ensures consistency and reliability in the final product, making it appropriate for both professional and domestic environments.