Thursday, January 04, 2007
Ah, Hot Bread.
My savoury Focaccia bread is just out of the oven and it smells so good. Good enough to eat . Many kitchen and cooking smells are delightful but hot bread and freshly ground coffee have to be up the top of my list. I made almost all our bread for a couple of years but now buy Vogels again and Molenburg cause they are great; but I still make My version of focaccia and keep some in the freezer, so it is always on hand. I have added sliced black olives and freshly grated parmesan to the usual rock salt topping.
Here's the recipe. I make the dough in the bread maker on the dough setting ( but it could be done by hand if you have the time and no machine )
*1 tablespoon of olive oil; 1 tablespoon of sugar; 1 teaspoon of salt; 3 cups of high grade flour; 2 teaspoons dried oregano; 2 teaspoons of dried yeast granules; 1 1/2 cups of warm water.*
When dough is ready tip onto a baking paper covered oven slide , with floured fingers pat out to cover the slide in an oval sort of shape( and if you wish to cut in half later make a depression across the middle ) and leave to rise. ( will depend on the temperature how long it takes. ) Pre heat oven to 220 degrees centigrade. Brush a little oil on the topof the dough then sprinkle rock salt; sliced black olives and freshly grated cheese ( parmesan or tasty ). Cook 15 - 20 minutes. When cooked it will sound hollow if tapped . Remove from oven onto cooling rack ( inhale delicious smells! ) If cutting in half wait till it's cooled. Enjoy.