Tuesday, 9 October 2012

# 280 Focaccia

or "Pizza bread" as my son calls it. I've lost count how many times I've baked it this past month as it's A.'s favourite bread, besides it's the perfect accompaniment to soups and so easy to make especially with the bread machine doing all the kneading.


Focaccia

1/3 teaspoon fast action yeast
450g strong white flour
2 tablespoons olive oil
Pinch of salt
Dried oregano and basil, a generous sprinkle
255ml water

Put all the ingredients in the bread pan in the order specified by the manufacturer of your bread maker. Select the basic dough cycle (2h 20m in mine).

My machine does have a Pizza setting (45 minutes) which is the one also recommended for Focaccia but I found I get better results by kneading the dough a little longer.

When the cycle is complete remove the dough from the bread pan and knead it for a couple of minutes on a lightly floured surface.

Shape it into a ball and place on a baking tray lined with baking parchment. Roll it out with a floured rolling pin to about 1cm thickness (I'm usually not very particular about the shape).

Make indentations with your fingers over the whole dough and drizzle a little olive oil on top. With your hands or using a brush gently rub the olive oil all over the surface of the dough.

Allow to prove in a warm place until it doubles in size. This usually takes 40 to 60 minutes.

To prove bread I boil a kettle of water and pour it into a medium pan, then I place the baking tray with the dough on top and cover with a clean tea towel.

When the dough has doubled in size, poke it again with your fingers to open up the indentations you made ealier and bake in a preheated oven to 190 ÂșC/Gas Mark 5 for about 30 minutes or until well cooked in the center.

This bread is delicious any way but it's best served warm.


Enjoy :-)

Paula