Focaccia is my go-to bread when I want to bake some. Here are three more recipes to try.
|3.5 cups pizza, focaccia or strong bread flour (or plain flour with 5 Tblspn gluten)||30 g fresh yeast or 7 g dried yeast||1.5 cups lukewarm water|
|1 teaspn sugar||salt|
Mix the sugar, 0.5 cup lukewarm water and the yeast with 1 Tblspn of the flour, making a sponge, and let sit in a warm place for 15 minutes. For this, I put my oven on low, leave the door open, and sit the bowl on the open door of the oven.
Mix the flour, yeast sponge and enough of the remaining water to make a sticky dough. Leave to rise for 1 – 1.5 hours. Place on a bench and divide into 2. Shape on a tray with well oiled fingertips. Brush the top with olive oil and top with your choice of topping – herbs, rosemary, garlic, salt, black pepper, olive paste, slices of olives, cheese and paprika, or any topping you like (or none).
Bake in the oven at the maximum temperature around 10 – 15 minutes, or until cooked and lightly browned.
This focaccia is quite different to the other recipé on this page, as it has more kneading and rising. Both are great.
I have been known to make a meal based around this bread. Serve it with “nobbles” – that is, hard cheeses, roast capsicum, olives, North African Carrot Dip, relishes, pastes and pickles, raw veggies, artichoke hearts etc. Or serve it with a simple soup.
|Starter Sponge||0.25 cup unbleached bakers flour||0.25 cup tepid water|
|1.5 tspn dried yeast|
|Bread||500g bakers flour (use Laucke flour)||2 tspn salt|
|2 Tblspn olive oil||300 ml tepid water|
|Maldon sea salt|
|Bread flavourings (optional)||150 g pitted olives, halved||2 tspn fresh rosemary needles, chopped|
|8 – 10 semi sun dried tomato pieces, chopped|
Beforehand: Mix starter sponge and let rise 1.5 h ours.
Add suggested flavourings, replace with other herbs and flavours if desired, or leave out (although the suggested combination is great!). Add water and oil, and mix by hand to a very soft dough, or knead for a short time in a mixer with a dough hook. Leave to double. DO NOT PUNCH THE DOUGH DOWN.
Preheat oven to 220 degrees C
Tip gently onto an oiled bench. Pat out to 2cm thickness. Cut into rounds if desired, but I leave whole. It can be shaped into a larger loaf for slicing. Place on an oiled tray and paint lightly with extra olive oil. Scatter sea salt lightly on the bread. Rest for 30 minutes.
Bake for 20 minutes until golden and crusty. Do not open the oven door during this time.
Cool on a rack and serve slightly warm. It may be reheated or split and toasted.
Well, I discovered another recipe which I love for its simplicity, now that I have a bread maker. Try it and see….
|1.5 cups plain flour||1 pkt yeast||0.5 tspn salt|
|0.5 cup water||0.125 cup olive oil|
Add all of the bread ingredients to the breadmaker and process it using the Pizza Dough mode. Or mix the dough and knead well, for at least 10 minutes.
Preheat oven to 210 degrees C. Remove the dough from the breadmaker if using, and knead on a lightly floured bench. Shape into a flat circle, place on a baking tray and make indents in the dough with the end of a wooden spoon. Cover and rest for 30 minutes in a warm place.
Brush the surface with olive oil, sprinkle with sea salt and the topping ingredients (if wished) or with oregano and basil.
Bake for 25 – 30 minutes.