Friday, September 12, 2008

Focaccia Bread

My #2 baby (I think, to most mums, our daughter's will always remain babies regardless of their age! ) is off to camp for the weekend and there's been no Bento since Thursday.

I've made Focaccia bread several times and it's turned out really good. Some people has asked for the recipe, here it is:

15g Yeast granules

300 ml lukewarm water
10 ml salt
3 sprigs (or more) fresh rosemary, chopped

90 ml of olive oil
550g bread flour
15 ml coarse sea salt

1. Mix half the lukewarm water with the yeast granules and allow it to froth.

2. Sift flour and salt into a bowl.
3. The recipe recommends to hand knead but I use the Kenwood hook and knead the flour, the frothed yeast, the balance of the water and 3/4 of the olive oil until you get a soft dough.
4. Leave to rise for 2 hours until doubled size.
5. Hand knead and knock back the risen dough, adding in the chopped rosemary.
6. Flatten into an oiled roasting tin approx 10 x 14 inches.
7. Cover with oiled clingwrap and prove until doubled.
8. Press fingertips into the dough to make deep indentations.
9. Cover again and rise until doubled.
10. Pre-heat oven to 220C.
11. Brush over the remaining oil and sprinkle with coarse sea salt.
12. Place a tin of hot water in the base of the oven.
13. Bake the bread for 20 minutes until golden.
14. Turn out to cool, but it is best eaten warm.


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