rhubarbjam (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rhubarbjam) wrote2024-07-24 11:07 am
rhubarbjam) wrote2024-07-24 11:07 am
Easy-Peasy Focaccia
I use this focaccia recipe whenever I have a day off, and it's never failed me. This week I tried making a garlic focaccia - I wrapped some garlic up in tinfoil, added some oil and stuck it in the oven at 180 for half an hour or so. I then added the softened garlic and some parsley to some butter to make garlic butter. When I reached the toppings stage, I added some butter and some sliced mozzarella to the centre third of the bread and folded the sides of the dough over the toppings (like a book) to encase them inside the bread. My learning experience this week was that I shouldn't add too much garlic butter, otherwise it'll spill out from the dough into the pan while cooking. Nevertheless, it was very tasty and it felt so luxurious to be eating garlic focaccia while watching The Fugitive. I would call it a successful experiment!
Ingredients:
- 240 grams plain flour
- 180 grams/ml warm water
- 1 packet of yeast
- 10 grams sugar
- 5 grams salt
- 20 grams/ml olive oil plus extra for greasing
Method:
1. Combine flour, salt, sugar and mix with hand. Make a large well in the centre and add warm water. Sprinkle yeast over top and leave for a minute without mixing.
2. Add the oil then use a fork to stir the liquid, slowly incorporating the flour mix.
3. Switch to spatula (plastic, preferably) and begin folding the dough over itself until cohesive. Keep folding for 30ish seconds until vaguely ball shaped.
4. Cover and rest 15 minutes.
5. Then with a damp hand scoop the dough up, 'slap' it away from you and fold back over into a rough ball. Repeat this 4-6 times until slightly tightened up.
6. Over and rest 15 minutes.
7. Scoop slap fold again. Refer to step 5.
8. Spray loaf pan with cooking spray, add 1 tbsp of oil, and transfer the dough to the pan.
9. Cover and rest 1 hour.
10. Dimple the dough.
11. Cover and rest 30 minutes. Preheat oven to 200 degrees celsius partway through.
12. Add oil, salt, and toppings on top of the dough. Bake 20-25 minutes.
- 240 grams plain flour
- 180 grams/ml warm water
- 1 packet of yeast
- 10 grams sugar
- 5 grams salt
- 20 grams/ml olive oil plus extra for greasing
Method:
1. Combine flour, salt, sugar and mix with hand. Make a large well in the centre and add warm water. Sprinkle yeast over top and leave for a minute without mixing.
2. Add the oil then use a fork to stir the liquid, slowly incorporating the flour mix.
3. Switch to spatula (plastic, preferably) and begin folding the dough over itself until cohesive. Keep folding for 30ish seconds until vaguely ball shaped.
4. Cover and rest 15 minutes.
5. Then with a damp hand scoop the dough up, 'slap' it away from you and fold back over into a rough ball. Repeat this 4-6 times until slightly tightened up.
6. Over and rest 15 minutes.
7. Scoop slap fold again. Refer to step 5.
8. Spray loaf pan with cooking spray, add 1 tbsp of oil, and transfer the dough to the pan.
9. Cover and rest 1 hour.
10. Dimple the dough.
11. Cover and rest 30 minutes. Preheat oven to 200 degrees celsius partway through.
12. Add oil, salt, and toppings on top of the dough. Bake 20-25 minutes.