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| Garlic rosemary focaccia |
Sundays have become my bread making days simply because I love munching on freshly baked bread. I've also learnt a lot from baking bread that can be applied to life. Like being patient and all. I think that bread takes a bit more experience and skill to get right, unlike cakes and pastries. Everything from the humidity, temperature of water added, kneading time and dough consistency can and will affect the final product. Who knew that something made up of only 4 key ingredients - flour, water, yeast, salt - could be so temperamental!
After experimenting with recipes and watching some videos on kneading focaccia dough on YouTube, I've settled on the one below:
Ingredients
2 3/4 cups flour (I mixed all purpose flour with bread flour)
1 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons instant yeast
1 large clove garlic, finely minced
1/2 teaspoon dried oregano
1 tablespoon olive oil
1 cup warm water
Toppings
1 tomato, chopped, or,
1 sprinking of rosemary leaves and
1 large clove garlic, roasted in the oven for an hour
Directions
Mix flour, salt, sugar and yeast together and tip the mixture onto a large working surface. Make a hole in the centre of the flour mixture and pour in half the water and olive oil. Slowly incorporate the liquids with the flour mixture, gradually adding the remaining water and olive oil to dough.
Add the garlic and oregano to the dough and continue kneading for 5 minutes, or until elastic. Form dough into a ball and place it in a lightly oiled bowl and cover with a wet towel. Leave to rise until doubled in size (about an hour).
Preheat oven to 220 Degrees Celsius once dough has risen. Deflate dough and spread it out onto a tray and make half indentations with fingers across the surface. Press chopped tomatoes or olives (if using) onto dough and pour olive oil over, letting some oil pool in the holes. (If using oven roasted garlic, squeeze garlic out of skin and spread over dough before pouring olive oil over). Sprinkle salt and pepper and let sit for another 10-15 minutes. Bake for 20-25 minutes, or until dough sounds hollow when lightly tapped.
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| Garlic focaccia with tomatoes |
After experimenting with recipes and watching some videos on kneading focaccia dough on YouTube, I've settled on the one below:
Ingredients
2 3/4 cups flour (I mixed all purpose flour with bread flour)
1 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons instant yeast
1 large clove garlic, finely minced
1/2 teaspoon dried oregano
1 tablespoon olive oil
1 cup warm water
Toppings
1 tomato, chopped, or,
1 sprinking of rosemary leaves and
1 large clove garlic, roasted in the oven for an hour
Directions
Mix flour, salt, sugar and yeast together and tip the mixture onto a large working surface. Make a hole in the centre of the flour mixture and pour in half the water and olive oil. Slowly incorporate the liquids with the flour mixture, gradually adding the remaining water and olive oil to dough.
Add the garlic and oregano to the dough and continue kneading for 5 minutes, or until elastic. Form dough into a ball and place it in a lightly oiled bowl and cover with a wet towel. Leave to rise until doubled in size (about an hour).
Preheat oven to 220 Degrees Celsius once dough has risen. Deflate dough and spread it out onto a tray and make half indentations with fingers across the surface. Press chopped tomatoes or olives (if using) onto dough and pour olive oil over, letting some oil pool in the holes. (If using oven roasted garlic, squeeze garlic out of skin and spread over dough before pouring olive oil over). Sprinkle salt and pepper and let sit for another 10-15 minutes. Bake for 20-25 minutes, or until dough sounds hollow when lightly tapped.
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| I enjoy eating focaccia with cherry tomatoes tossed in balsamic vinegar |
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