BREAD PROJECT: #18- GARLIC FOCACCIAMonday, May 06, 2013
The sun is shining and we have spend as much of our weekend outside in the garden as possible. We have been busy preparing the flower beds for planting and cleaning up after the snow melted a few weeks ago. To go with the sunny weather I have been cooking in an Italian style with pasta eaten under the sun and so bread 18 had to stick to that theme, hence the garlic delight that is Garlic Focaccia.
Once my herb garden gets going again I plan to make this with rosemary baked on top or sprinkled with torn basil and drizzled with olive oil.
500g All Purpose White Flour
2 tsp salt
2 tsp fast action yeast
2 tbsp olive oil
400ml/14fl oz cold water
olive oil, for drizzling
- 2 garlic cloves- crushed
fine sea salt
Ready for the oven
- Place the flour, salt, yeast, olive oil and 300ml of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water.
- Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about five minutes.
- Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
- Line two large baking sheets with greaseproof paper (I used 2 circle silicone cake pans, oiled a little). Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for 30 minutes.
- Preheat the oven to 220 C/425 F. Drizzle the loaves with the oil ands garlic mixed together then sprinkle with fine sea salt and push your fingers into the dough to make holes for the oil and garlic to fill. Leave to prove for another 20 minutes then bake in the oven for 20 minutes.
- When cooked, drizzle with a little more olive oil and serve hot or warm.
I served the fresh Focaccia with some pesto pasta for a summery lunch in the garden. The day after, I used the leftover bread to make a Panzanella Salad. I suggest you never throw stale bread away but instead opt for this delicious Florentine salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.