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Monday, March 25, 2013

Rosemary Focaccia


I have tried baking a few focaccia using different recipes before and each one gives different texture....this one is made using Delia Smith's filled focaccia dough recipe minus the filling. I choose to keep mine plain and simple because the boys prefer it this way and I am happy to oblige:)



This dough produced quite compact crumbs but I like the chewiness of this bread. Very delicious dipped into balsamic vinegar with olive oil and also a great accompaniment with a good chili con carne.

I like the way the rosemary leaves were "planted" into the focaccia:D reminds me of the padi field!

The coarse salt sprinkled on the top before baking adds a nice salty crunch to the bread

I doubled the amount of dough and use the extra dough to make this braided bread. I fill it with cheddar cheese slices and top it up with yuzu jam...it was delicious although the braiding leaves a lot to be desired.

Ok, I got carried away with the photos, let's get to the recipe:D

Foccacia (8 x 11 inch)
Adapted from Mich's blog, Piece of Cake who adapts from Delia Smith's  How to Cook Book Three

For the dough: (I doubled the ingredients listed below)

 9 oz (250 g) strong white bread flour, plus a little extra for dusting
 1 level teaspoon easy-blend dried yeast
 1 dessertspoon (10ml) olive oil, plus a little extra for greasing
 1 level teaspoon salt
150ml water
Ugly!:P

Method:
Pop the ingredients for the dough, including 5 fl oz (150 ml) water into the breadmaker in the order your manual instructs. Set it to the dough only setting (as the focaccia is going to be baked in the oven) and press the start button. The dough setting mixes for 30 mins and proofs for 1 hour. If you are using a stand mixer, follow the kneading and proofing time.

When the dough is ready, gentle place it into the lightly greased baking pan.  Make little dimples in it with your finger and press in the sprigs of rosemary. Finally, drizzle over the olive oil and sprinkle with the salt. Bake for 20-25 minutes (I baked mine 40 minutes because it was quite thick), or until the dough is crisp and golden. Serve the focaccia, cut into squares or wedges, straight from the oven.

This post is linked to Cook Like A Star, where this month's featured chef is Delia Smith, an event organised by Zoe from Bake for Happy Kids and co-host by Baby Sumo from Eat your heart out and Mich from Piece of Cake. 





I am also linking this post to Bake Your Own Bread hosted by Roxana.

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