I discovered the recipe I use for Focaccia Bread had never been added to the separate recipe page when someone mentioned needing a recipe several weeks ago. Then I forgot to do anything about it.
But I'd almost run out and made it again last week, so now it's been added the recipe page for future reference.
This is the recipe I used which turns out well. I do the mixing in the Kenwood with a dough hook..
500g Strong Bread Flour
30mls Rapeseed Oil
10g Salt
10g Yeast
Approx 325ml Tepid Water
Sea salt, olive oil and rosemary to finish
Mix salt, yeast and flour
Mix oil and water and add to flour and mix really well
When smooth knead for 10 mins.
Don't use flour when kneading but a little oil on hands instead.
Place on a well oiled 11 inch by 7 inch brownie tin, flatten to a rectangle, cover with cling film and rest for 30 minutes.
Uncover, fold into thirds. Turn and fold into thirds again. Turn over and flatten to rectangle again.
Cover and rest for another 30 mins.
Push dough to 11 x 7 inches.
Rest for 30 mins, then dimple top with thumb, sprinkle with salt, olive oil and chopped rosemary.
180℃ for fan oven or 200℃ for 20 - 25 mins.
I cut it into chunks before freezing and eat it with anything tomato-y that has juices that need mopping up.
It's soft, bouncy and very delicious.
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Thank you, it looks delicious
ReplyDeleteOooh, that looks dangerously tasty, I would have to chop it up and quickly freeze lots of it too. I should imagine it would be very easy to eat far to much of it in one go. I really do need to get back to making some various simple breads, the first step would be to get Ken the Kenwood mixer out of Alan's cupboard.
ReplyDeleteI must make some focaccia, haven't done so for ages and I do like a mopping up bread.
ReplyDeletePenny
Much the same as we use, only we don't use rapeseed oil, we use olive oil.
ReplyDeleteI really like focaccia and yours looks delicious.
ReplyDeleteThanks for sharing -that looks delicious! Catriona
ReplyDeleteThat does look good. I bake quite a bit of bread, mixing by hand, no appliance, and it still works! I also use extra gluten, so no kneading required other than to shape the loaves for the pan. I should add foccaccia to my repertoire, thank you for the recipe.
ReplyDeleteLooks good and I bet tastes even better x
ReplyDeleteAlison in Devon x
Yummo!!!! I'm not a real "bread person" but even my mouth is watering after seeing these pictures. And the smell of your home as it's baking, I'll bet....heaven!! ~Andrea xoxo
ReplyDeleteYour bread looks delicious. Thanks for sharing the recipe.
ReplyDeleteOh my that looks so good. Thanks for sharing.
ReplyDeleteGod bless.