OLIVE FOCACCIA

1 Jul

olive brd                                              FOCACCIA

Focaccia (Italian pronunciation: [foˈkattʃa]) is a flat oven-baked Italian bread,[1] which may be topped with herbs or other ingredients.

Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables.

Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread.

This focaccia recipe is easy to make. I made it with whole wheat flour, it was soft enough for us. Repalce with half white flour for more soft bread, if you like.

Ingredients

  • 500grms wheat flour
  • 2 tsp salt
  • 2 sachets dried yeast
  • 2 tbsp olive oil
  • 400ml cold water
  • olive oil, for drizzling
  • fine sea salt

METHOD:-

  1. 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.
  2. 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.
  3. Line two large baking sheets with greaseproof paper. 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 one hour.
  4. Preheat the oven to 220C/425F. Drizzle the loaves with oil, sprinkle with a handful of black pitted kalmata olives and grated carrot. Then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

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for step by step fococcia recipies, visit –  foccocia

GARLIC BREAD SPREAD

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Ingredients
  • 2 tablespoons minced or mashed garlic (approx. 1 garlic bulb)
  • 1/2 cup olive oil
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon Italian herb seasoning
  • 1/2 teaspoon black pepper (freshly ground recommended)
  • 1/4 tsp dry mustard

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METHOD:-

Combine ingredients and mix well. Store in refrigerator up to 1 week. May be frozen for future use.

For garlic toast. Spread on sliced pieces of bread, place on baking sheet, and broil until lightly browned.

For tin foil bread. Preheat oven to 350 degrees. Slice a baguette (or other long loaf) in half length-wise through the center of the loaf. Separate the two halves, spread each cut side generously with Garlic Bread Spread. Re-stack the two halves and cut into slices. Place sliced loaf on large sheet of foil, fold over foil along the center, and then fold in the ends.* Bake for 20-30 minutes until center pieces of loaf are warmed through and spread is completely melted.
*Can be frozen at this point for heating at another time. To use, let rest on counter for 1 hour to thaw completely before heating in oven.

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you may also like RUSSIAN BRAIDED BREAD , NO KNEAD WHOLE WHEAT BREAD , CINNAMON ORANGE RAISIN BREAD , WHOLE WHEAT CHALLAH

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