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Thursday, February 2, 2012

Focaccia Bread

I used to do this bread in my bread maker but it NEVER turned out this great!  This recipe is from the EDC Cookbook and I haven't altered it at all - it's a winner.  Even though the dough is a bit gooey and messy it does give the best outcome!  I used to think I should add more flour but no, no - give it a go if you haven't already. 

400g Warm Water
2 tsp Dry Yeast
20g Olive Oil
500g Bakers Flour
2 tsp Salt
2 Tbsp Dried Mixed Herbs (1 tbsp reserved for topping)
Rock Salt for topping
Garlic granules for topping

Add water, yeast and oil to bowl and mix on speed 5 for 6 seconds 
Add remaining ingredients (reserve 1 Tbsp of herbs for top) and mix on speed 6 for 20 seconds 
Interval Speed (Wheat symbol) 2 minutes
This one rises in the tin you're cooking it in.  Slowly start pouring dough into oiled tin - try and get it to flow out all together, use the spatula to keep the dough coming if you need to or even your hands (pre oiled)
Cover with tea towel or baking mat and let rise for up to an hour.
Punch out air - use your finger tips to dimple it - gives a good look and and helps with the texture while it's cooking, poke, poke, poke and poke some more till it is all dimpled.  Sprinkle with remaining herbs a pinch of rock salt and garlic granules (optional) plus a drizzle more of olive oil.
Let rise again for 20 minutes, Bake in oven for 20 minutes or until cooked through

I make this quite often, great for school lunches or even great to cut in half and toast for lovely garlicy herb bread (I use my george foreman grill) 
It's great to do it at night, so the all the rising doesn't seem like such a delay!  

1 comment:

  1. Hi! Making this focaccia today for some work lunches this week. What size pan do you use and what temperature is the oven meant to be? :)