The famous bread recipe is found on page 21 of his second cookbook, which is called "Return to the Common Grill" and it is called "Kosher Salt/Poppy Seed Foccacia Bread". He said the bread they serve at the restaurant is the same recipe, just formed in a baguette shape. If you haven't been to the Common Grill, the bread is very similar to bread that used to be served in Chuck Muer restaurants (locally the Gandy Dancer). Is this bread still served there? I haven't been there in a long time. Craig used to be their executive chef there.
Here is the recipe:
Common Grill Bread
Bread dough
2 c. warm water
2 pkg. yeast ( 1/4 oz pkg)
4 t. sugar
1 t. kosher salt
4 T. olive oil
6 c. high gluten flour
Mix everything but the flour together to dissolve yeast in a mixer bowl. Add flour and mix about 5 minutes or until dough is smooth. Remove from mixer and divide into 4 portions, brush with olive oil and shape into 4 long pieces. Allow to rise.
Herb Mix - this makes more than you need, use the remainder as a marinade. I mix it with and equal parts of vinegar and oil for a marinade.
4 cloves garlic
1 T. fresh basil, chopped
1 T. fresh oregano
1 c. olive oil, divided
Process in food processor or blender, 1/2 at a time and blend well.
Top bread with 2 T. herb mix, and sprinkle with a "blessing" made of:
4 T. kosher salt
2 T. poppy seeds
Bake in 350 F oven until golden in color (about 25 minutes).
