Despite its unassuming exterior, bread is a rich tapestry of expertise, methodology, fervour, and tradition, which is often undervalued. As a culinary professional, extraordinary meals, consisting of elaborate ruses, deluxe constituents, and an abundance of butter and salt, could earn you acclaim. Nonetheless, simplicity can be the mark of true brilliance.
Consider bread, for instance. It is fundamentally a blend of milled wheat, water, salt, and yeast. Surprisingly, this yeast, a microscopic fungus, devours the inherent sugars in the flour, creating carbon dioxide gas responsible for the bread’s rise. The inventive minds that first baked bread certainly revolutionised the culinary world.
Notably, bread continues to be an economical food source due to the affordability of its ingredients. Regrettably, in Ireland, it is among the top wasted food items, with a wastage rate of approximately 40 per cent.
In my experience, I tend to purchase superior quality bread weekly, consume about half, and eventually find it has hardened significantly in just three days. Now, while my limited freezer space prevents me from storing breadcrumbs, a solution I’ve found is making crostini. I infuse the bread with oil, then fry or grill it before topping it with damp ingredients that soften and season it. This process not only minimises waste but also economises meals by requiring fewer high-priced ingredients.
For the adventurous home bakers, I’ve included a focaccia recipe in my weekly roundup. Focaccia, an effortless Italian bread that requires no elaborate skills, offers a practical baking option as it is rectangle-shaped and rises minimally, making it a compact choice for freezing. Plus, it can be easily defrosted and heated up in the microwave when ready to grill.
One of my most beloved restaurants, Oliveto, located in Dún Laoghaire, Co Dublin, has inspired the first version of my crostini. The burnt focaccia bread is layered with a dollop of burrata, followed by a topping of fiery ‘nduja and frosted peas. A dash of salt, spritz of citrus, and a few torn mint leaves large up to an ideal summer evening meal alongside a chilled drink.
The second rendition gathers its muse from the iconic Niçoise salad, virtually whisking us to the French Riviera. Conservatively spiced olive oil, Dijon mustard and vinegar steeped green beans, olives, anchovies, and sun-dried tomatoes prettify this scorched loaf. This sumptuous preparation won’t stick around for more than a couple of minutes.
Revel in the brilliance of bread; it will invariably return the favour multiplied. Find below the recipes for Focaccia and Crostini Niçoise.