Happy (unofficial) sweltering fall! It may be September, but it sure feels like we’re still smack-dab in the center of August. Seriously, I’m ready for some jacket weather.

Regardless, I always picture fall as the perfect casual cozy food weather before we get deep into couch comfort food. Like those fall foods that would be ideal for a picnic or strolling around looking at the changing trees hanging low over the sidewalks.

Look at that gluten action!

Look at that gluten action!

It’s no secret that autumn is my favorite season with its telltale breezes which carry brief whiffs of leaves in the air. It seems fitting then that the anniversary for this space falls at the unofficial beginning of autumn. Appeasing a Food Geek is Four! I’ve spoken at length about what this online space has done for me and given me in previous years, but I think this year it has taught me about balance. In the wise words of one of my friends, you can’t make every party. You simply can’t do everything. This year, I took a break from the blog and now I generally post much less than I used to. I get a lot of creative inspiration from writing here and interacting with other bloggers, but I got burnt out this past year. Creating posts I didn’t care about with sub-par recipes that were scrapped together. And I felt awful about it.

I took a break and tried to focus on doing what I wanted to do at that moment. Touring around Boston, connecting with friends, and diving deep into projects at work. I slowly came back to this online world, seeking out the work of other bloggers and cooking at my own pace. The result is a more balanced, less pressured schedule on my end. That was hard for me because I’m really type-A. It’s difficult for me to miss deadlines, even if they’re internal. Now, I’m going with the flow more (in my own mind anyway). I pretty much post what I want, when I want. And I get to be out in the real world more often, spending less time in my kitchen. More time reading, freelance writing, and exploring this New England neighborhood. Win-win.

These tartines are kind of a reflection of the old blog and the new one. The focaccia is from the early blog days when the blog was saving me from the dredges of grad school. The blog kept me whole and connected to real food—not just chemical solutions. It’s a fantastic recipe that works every time. Even for you yeast novices!

Then I’ve used this focaccia to make the token open-faced tartine, because I feel like they’re slightly upscale sandwiches. The perfect cozy snacking for fall. And something I like to make often because it’s easy to make everything melty and toasty in a flash underneath the broiler. I used a little bit of this and that for end of season produce that’s still exploding from the grocery shelves while nodding toward the coming colder months with a ham and cheese number that really makes it feel like cooler weather.

For the science-y bit, which is a cornerstone of this space (as you’re well-aware), I’m throwing it back to the classic explanation about yeast. It truly is magical for us, and it’s downright cornerstone for us in this focaccia recipe. Check it out! And make these tartines ASAP for your next fall picnic 😉

We’ve visited yeast before in terms of steps of yeast utilization and “oven spring” for full activation—mostly in terms of sweet, fatty doughs such as Hawaiian rolls, donuts, and another extra-swirly chocolate roll. However, to sum up yeast’s role, we’ve got two important rising steps followed by the final rapid rise in the oven.

A first proof is when you give yeast time to jumpstart in the dough. It begins to eat those sugars and produce carbon dioxide and alcohol. The carbon dioxide creates a bunch of air pockets in the dough which the gluten network traps—AKA why you begin to see leavening in your dough balls when left to rest. That also helps to develop the gluten network by stretching it and so on. Secondarily, the alcohol helps to develop those “yeasty” flavors which you definitely start to notice if you’ve ever had over-proofed dough.

Anyway, we knock some of that carbon dioxide out and redistribute the nutrients in the dough a bit after the first proof once we begin to play with it—such as when we roll it out. Then once we have shaped the rolls, we set it aside for a second rise. That second rise picks up where we left off and the yeast gets to work on rising the dough in its final shape—no disruptions this time. Finally, the oven gives yeast its final productive bout before killing it off (Remember? Oven spring?). Voila!

Focaccia Tartines

For the focaccia how-to and recipe, this link has the deets! Plus, a killer fondue recipe. This time around, I refrained from using the Parmigiano Reggiano as the topping on the focaccia because we are adding so many other things, but feel free to use it!

For the tartines

Fig jam or another type of preserves

Sliced Prosciutto

Gruyere Cheese, shredded

Mayonnaise

Fresh tomatoes, sliced

Coarse sea salt such as Maldon or Fleur de Sal

1. Slice the focaccia in half between the top and bottom (so that now the top and bottom have both become bottoms for two slices of bread.
2. Turn the broiler to high in your oven with the oven rack on the highest level.
3. Put the focaccia slices on a sheet pan and broil until toasted to your liking.
4. For the tomato version, spread the mayo on the toasted bread, top with tomato slices and a sprinkle of sea salt. Enjoy!
5. For the ham and cheese version, spread a teaspoon of preserves on each slice of bread and top with a couple slices of prosciutto and a couple tablespoons of shredded cheese. Place back underneath the broiler until the cheese has melted. Remove from the oven, let cool on the pan until you can touch them and enjoy!
6. Make complete sandwiches (not open face) by either placing the other focaccia half on top of your prepared tartine or sandwich two tartines together for an extra big snack.