ROASTED GARLIC FOCACCIA
well, let me start with my Tried and Tested recipes from her blog as it is my event and I certainly need to participate right ? so here is my contribution for this event. Of course it is not just the event it is how much I love her blog, for such lovely recipes she presents to us right ?.
I love baking that is why I chose her blog and that too especially Bread, which is my favourite and I love baking Bread, I think it’s in my blood, If I get a chance I have lot of things I would like to update my oven so I can bake much more good quality breads and what I always look for in my breads. Love the smell of the bread fresh from the oven even my kids love it when I baking a bread, isn’t it great.., well let me stop and get back to the recipe.
This is not the first time I have baked Focaccia, it’s just me, love to try breads in every blog I stumble upon!, when Deeba talks about this recipe or should I say all the recipes in her blog she winds you up in her little finger filled with beautiful photographs and the little write up, you get mesmerized and you get connected up, like the two cakes I baked from her blog, I was thinking how my daughter is just like hers or should I say it must be the age of all teenagers!., Oops lost track again didn’t I ?, She found this Focaccia recipe from Pease pudding, which was very interesting for her as it did not need any poolish, it is like a starter or mother dough and is also referred to as a preferment or biga., so that’s it, it looked beautiful I got hooked :).
A few days back I had made this oil for Focaccia from an other blog, which I will try to post soon enough (!*?), I need to as I made this Olive oil from that blog, and now I permanently use it in most of my bread recipes when I use olive oil. Try it you will love it, as my kids say the bread you bake with that oil takes you to an other world.
HERB FRAGRANT OLIVE OIL
Few sprigs of Rosemary, Basil, Oregano, Sage, Thyme, Marjoram, Tarragon, parsley and chives. I had few of them from my garden, few bought it from super-market.
I added 1 cup of Olive oil to these fresh herbs and allowed it to simmer on a low flame, I did not want to boil Olive oil, for 20 to 25 minutes, as you can see in the picture until all the herbs kind of wilted in the oil and when cooled down I filtered it, Now a days I make it often and store it in an oil jar, and use it when ever I want it. Coming back to the recipe of Focaccia
500 gms of Strong Bread Flour
1 and 1/2 tsp Salt
1/2 tsp Sugar
1 and 1/2 tsp Fast action Yeast
500 ml Luke warm Water
2 to 3 pods of roasted Garlic
1/4 cup extra virgin olive oil
Toppings: sliced Garlic 2 to 3 pods, sea salt, few fresh herbs, I used some wine Tomatoes and some olives.
In a large bowl as I always do I poured around 3 to 4 tbsp of luke warm water, to this I added yeast and sugar, and left it for few minutes, just to make sure my yeast is still in working condition!, few minutes later if you see that it is bubbling up that means a thumbs up sign, yeast is active now dump in the flour, salt and 2 to 3 tbsp of Oil and then the water and mix it well together.
When you do this you would notice that it had more water (500ml), it was quite difficult to knead the dough I just started kneading the dough with my plastic spoon, for few minutes then I floured lightly my table top and poured the dough on to it, just dipped my hand in the flour and kneaded it a bit just to ensure that it came together well enough and tried and made it into a ball, oiled my bowl and the dough and sealed it with a cling film and left it some time (depending on the outside temperature) until it doubled in size.
Preheat oven 200 degree centigrade/Gas Mark 6
Once it is doubled in size, Grease the oven dish you are baking in I used my lasagna dish, oiled them very well with olive oil then poured this dough into it, No need to knead it again, then generously pour extra virgin olive oil on the Focaccia, and make multiple wells (or should I say dimples), and then add all the toppings you want, at this stage you can leave it for a second rise for 1/2 an hour or just bake it directly for 20 to 30 minutes, until well risen and golden in colour or prick with a skewer tell you that it is done.
Take it out and allow it to cool then remove and enjoy the flavorful lovely Italian bread.
verdict : It was simply delicious and the kids loved it, and I loved baking it with complete satisfaction :).
c u soon with other two Oh! no three recipes from her blog soon..
take care, Oh! wait want to take an other look at my lovely bread here it is…
sorry for the funny photos that is how my daughter takes them :).
I am sending this to my own Tried and Tasted event started by zlamushka and now taken care of by Lakshmi of Kitchen Chronicles and Guest hosted by me from Passionate about baking.
I am also sending this to Only series of Pari’s guest hosted by Harini of Tamalapaku’s Only Baked event.