First attempt making focaccia bread using Olive magazine's recipe. Its a little rough around the edges, but there is nothing more enjoyable than making your own bread. We don't have a garden so I made a little one.
Quick side note: You can choose any vegetables or herbs you like. Peppers, olives, onions ,tomatoes, coriander, chives, parsley etc. (go garden wild!)
Ingredients:
- 300g strong white bread flour
- 9 tbsp extra virgin olive oil
- 7g fast action yeast
- 1 tsp sea salt flakes
- 175ml water
- 3 cherry tomatoes
- Handful of coriander (and stalks)
- 1/2 thinly sliced red onion
Method:
1. Put the flour, yeast, oil, and salt in a bowl. Mix and gradually add the water. The dough will be very sticky but don't worry because once you start kneading it , it will become smooth. Sprinkle some flour onto your work surface and kneading out the dough for 6-8 minutes. Place the dough into a lightly oiled bowl and cover with either cling film or a tea towel. Leave to prove for an hour until it has doubled in size.
2. Use a rectangle baking tin and oil some baking paper. Punch the dough and knead again for a couple of seconds. Place the dough onto the baking sheet in the tin and leave it again but this time for 30 minutes until it has puffed up.
3. Heat the oven to 200C. Make dimples on top of the dough using your fingers. Arrange your vegetables and herbs as you please and drizzle the oil over the dough. Put it in the oven for 20 minutes or until golden brown. Let it cool before serving. ENJOY!XX
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