Yes, I'm a bit into baking bread at the moment, call it my obsession de semaine because it's been a week where I've done tons of research on the breads I want to be making. This one is actually just a variation of last weeks' bread recipe, and what I did was make a double batch of the bread mix, and used half for this and half for the olive, rosemary and gorgonzola bread. This weekend I made a double batch again, however I just made two focaccias. One the same as I'm showing you here, and another with more garlic, rosemary and a few types of cheeses. You really can be as creative as you wish!
(This mix makes one foccacia slab - size of standard baking tray)
Ingredients
500g plain white flour
10g yeast (or 1.5 sachets)
1 tsp caster sugar300ml warm water
Topping
Approx 10 kalamata olives, de-seeded and halved
1/2 punnet of cherry tomatoes
1 sprig fresh rosemary
1 clove garlic, finely chopped
25g grada pardano cheese, finely grated
Either on a floured surface or in your mixer with a dough hook, combine your flour, sugar and yeast. Combine well and then gradually add your warm water until forms a eslatic -like dough.
Make sure it's well combined, knead for about 5 or so minutes if by hand and about 3 if using a mixer. Place in oiled glass bowl and cover with cling film and place in warm place (i.e. warm windowsill, next to warm oven etc.)
Leave until about double size (1 hour on a warm day, maybe 2 on a cool day)
With the cherry tomatoes, place in boiling water on stove for about 1-2 minutes, remove and then peel the skins off. You can opt to leave them on, but skins tend to burn and make the bread taste a bit bitter.
Preheat oven to 200 degrees celcius.
Oil a baking tray with olive oil
Spread out dough with fingers onto the baking tray and push it down 'til it's flat, you want it to have a few lumps and bumps (think celluite!) but no holes.
Push your olives, tomatoes and mini-sprigs into the dough. Sprinkle garlic, cheese over the top. Finally shake over some olive oil (about 1/4 cup of overall) on the top.
Place in oven for 20-30 minutes, test by checking for golden brown top, and bottom (I check this with an egg flip)
Cut up into 12-15 pieces depending on how big you like them. I cut them and freeze them, reheat for lunch or morning tea. Yum!
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1 lovely comments:
The foccacia looks great, I have only made dough in the bread maker. I really should give it a crack on my own!
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