High Friends! 🍞🌿
Sooooo I waltzed into the kitchen this weekend, armed with 50lbs of flour, yeast, and a little ambition. It was to be a weekend of bread making but... it became an adventure.
I prepped a Focaccia bread, crafted with a dash of canna magic, and promptly placed it in the fridge for a leisurely 24-hour nap... But wait, the saga doesn’t end there. I rediscovered my doughy creation, re-panned it, and then… You guessed it, I forgot about it AGAIN. I'm doing great, just great...
Now, the recipe I initially snagged was from the folks over at OhSweetBasil (give their blog a peek for some delicious recipes). However, I couldn’t resist giving it my unique, “canna-friendly” spin. It was the perfect addition to this bread.
You’ve heard me rambling on about infusing this, that, and everything in between, but Ive never considered putting it in my bread. This bread won’t send you on a rocket to the moon, but it’s an herbaceous delight that’ll tickle your taste buds in all the right ways.
Now, here comes the fun part. You can dress this loaf in cannabis in not one, not two, but three fabulous ways, and I highly recommend you go all-in, because, well, why not?
Firstly, consider infusing trim into the water you use in the dough. A simple infusion will round out the herbaceous flavor profile nicely.
Next, let’s talk olive oil. You can infuse the olive oil that the recipe calls for. It’ll add a layer of flavor and depth that’ll make your taste buds really pleased.
And last but certainly not least, that oh-so-precious trim you’ve been carefully stashing? Use it as a topping for a burst of herby goodness that’ll make your senses happy.
So, why not step into the world of this earthy, delicious bread? It’s a culinary adventure, a bit of a cheeky misadventure, and a lot of yum. Please give it a whirl, and take your taste buds on a stroll on the herbaceous side.
Stay adventurous, my friends! And remember, it’s all about embracing the joy in the journey, even if you forget about your dough a time or two.
The Recipe
What You’ll Need:
- 2 Cups Flour, Bread, or all-purpose)
- 1 Teaspoon Pink Sea Salt
- 1 Cup Water, Warm (Can be infused to your liking)
- 1 1/8 Teaspoon Instant Yeast
- 1/2 Teaspoon Granulated Sugar
- Olive Oil (Can be infused to your liking)
- 1 Teaspoon Rosemary, Fresh, chopped (or 1/2 teaspoon dried)*
- 1 Teaspoon Parsley, Fresh, chopped (or 1/2 teaspoon dried)*
- 1/2 Teaspoon Thyme leaves, Fresh, chopped (or 1/4 teaspoon dried)*
- Maldon Flaked Sea Salt
- 1 Teaspoon Cannabis Trim or Shake, dried and chopped
Instructions
- In a glass or plastic bowl, add the flour and salt. Mix to combine.
- Mix the warm water, yeast, and sugar in a glass measuring cup. Allow to sit for a minute and stir into the flour with a wooden spoon until the dough comes together. Fresh yeast will make the warm water bubble.
- Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight. (You can forget it for 24 hours, I did this and the bread was amazing)
- Remove the bowl from the fridge.
- In an 8-inch round cake pan, drizzle oil, place the dough in the center, tucking ends under.
- Cover with plastic wrap and allow to rise 2 hours. (Feel free to forget about it for another 24 hours)
- Heat the oven to 450ºF.
- Once risen, the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan, but not through the dough.
- Sprinkle with herbs and salt.
- Place in the oven and bake 22-24 minutes or until golden.
Now enjoy! This bread is a delicious treat that you are sure to enjoy!
Much Love,
Ri
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