Thursday, 8 July 2010

Focaccia bread

There really isn't anything better than homemade bread, don't you agree? However, and unfortunately, I am not really a talented bread baker. I don't know what tends to go wrong but there's always something that goes wrong, and I end up with a just good enough bread. I would want my bread to be perfect, but never.

The only bread I do seem to be successful at making, though, is focaccia bread. And it's not exactly rocket science making focaccia bread.

I haven't made any in a while though, but talking to my friend Titta, who was making her own bread, the other day got me inspired.

Focaccia bread
Makes 12 squares
Adapted from BBC Good Food

500 g plain flour
7 g fast action fry yeast
300 ml hand-warm water
1 tsp salt
2 tbsp olive oil
1 tbsp runny honey

Topping of your choice.
I used sun-dried tomatoes, sprigs of Rosemary and a sprinkle of grated mozarella cheese

1. Mix the flower, yeast and salt in a bowl. In a separate bowl or jug, pour in the water, the oil and the honey. Pour the liquid into the flour mix and and combine to make a soft dough.

2. Tip the dough onto a floured surface, and knead for a good 5 minutes until the dough no longer feels sticky. Add a little more flour if you need it. Stretch the dough to fit a Swiss roll tin.

3. Place the dough in the tin and sprinkle over your toppings. You might want to make little indentations on the dough to ensure that the filling won't fall off. Cover with a lightly oiled sheet of cling film and leave to rest in a warm place for 40 minutes.

4. Heat the oven to 200C. Remove the cling film and bake the bread for30 minutes. When golden brown and risen, remove from the oven, allow to cool for 10 minutes and then cut into 12 squares.


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