Heya, sorry for the little absence in my blog posts! How y’all doin? At the moment I’m too busy stuffing my face with way too much cheese, waterfalls of pasta and stacks of tuna mayo sandwiches. Too busy to remember to be making blog posts out of these things that have no chance of surviving under my roof. One of my current favourites/obsession is commonly known as the Tiger loaf, the loaf that has been pointed out by a very clever five year old, that looks more like a giraffe. There’s something about the simplicity of the recipe, resulting in such a tasty, perfect-for-tuna-mayo sandwiches quality about it that makes me look forward to lunchtime and sometimes even dinnertime!
Everyday I cook, everyday without fail I cook at least two meals from scratch, this is why I am constantly washing up, and becoming worse and worse at this particular chore. If someone wants to buy me a dishwasher, be my guest. Today I wanted to make something other than my next Nigel Slater project dish, but I didn’t really have any ingredients that were inspiring me to do something different. With bread flour in full supply and fresh herbs wanting to be the star of some sort of baked, doughy goodness, this was the only option. I made the spontaneous decision to make a Focaccia. This has to be up there with the most yummy breads ever created. You simply cannot beat the flavours of olive oil combined with rosemary, thyme and sea salt. Simplicity at it’s best. This Foccacia was at it’s best this evening. I wasn’t expecting anything great, the prove took way too long for it’s size and it almost collapsed on me when making the indentations, but somehow after my gut was telling me it was probably underbaked on the inside and too stodgy for my stomach to take, it pleasantly proved my gut wrong.
Perfect bake, perfect flavours, perfect portions.
This bread takes only ten minutes to rest before you can squish it into a baking tin, or a flan ring.
This makes a loaf big enough for about twelve portions of Foccacia
You will need
-350g bread flour
-3/4 tsp salt
-3/4 tsp yeast
- 2 tbsp olive oil
-325 ml hand hot water
-sea salt, fresh herbs (rosemary, thyme, oregano)
Combine the flour, salt and yeast in a large bowl, being careful to keep the salt and yeast from contacting before mixing. Make a well then add the oil and the water, combine to form a soft dough. Knead for around ten minutes until the dough loses it’s cragginess and becomes soft. Leave to rest under a tea towel for about ten minutes. Grease or line a approx 23 cm sized baking tray with butter or parchment paper. Using your hands, stretch the dough so it fills the tray so that it’s about 1-2cm thick (the dough will rise, Foccacia isn’t a huge thick loaf) Leave to prove until double in size. Preheat the oven to 200 C/420 F. When the proving is done, using the points of your fingers, make indentations into the dough and fill with lots of olive oil and little sprigs of rosemary and thyme. Bake in the oven for about twenty minutes until golden, check the base when it’s done to make sure it sounds hollow and leave to cool on a rack.
Serve on it’s own, or make bigger portions, cut in half for ridiculously tasty sandwiches!