21 September, 2015
There is nothing like homemade bread and buns. I’m addicted to that lovely smell of baking bread. I remember the first day I made my own bread at home and how I never wanted to by them from stores again. I either bake from scratch or buy from a local baker, who hand craft each loaf.
This is a recipe for Ficaccia, an Italian flat bread which is closer to a pizza base. It uses olive oil which gives the nice aroma. Usually topped with olives and rosemary or cherry tomatoes.
It is easily identified by the dents on the bread, in my case, you can’t see any because, I didn’t use enough force, that my dents actually came back up while proving. To prevent this, let the dough piece rest/relax for a 5-10 minitues after rolling out. This will reduce the elasticity of the dough, so it wont spring back when you make dents.
I add a mix of onions, capsicum, tomato, garlic and topped with some cheese. You can try adding carrots, fennel or even thinly sliced eggplant would work well. I know it is not the tradition to overload a focaccia. But I wanted to incorporate my favourite flavours, so I guess there is nothing wrong in that.
If you like a more crustier top, just grill this for a few minutes. Best served warm.
- 400g bread flour
- Teaspoon of salt
- 7g of dry instant yeast
- 1 teaspoon of sugar
- 1 cup of lukewarm water
- Olive oil
- Onions sliced
- Capsicum sliced
- Tomato thinly sliced
- Jalapenos sliced
- Few cloves of garlic chopped finely
- Salt and pepper
- Cheddar or tasty Cheese
- Mix salt flour in a large bowl and set aside.
- Mix yeast with a cup of water and sugar and set aside for 10 minutes.
- Make a well in the flour and pour the yeast mixture.
- Add a teaspoon of olive oil.
- Start mixing until a dough is formed.
- Add more water if necessary.
- Once the dough comes together kneed for 5 minutes and put in a greased bowl, cover and leave in a warm place.
- Once doubled in size, punch the dough and shape in to flat bread or two.
- Let rest covered until risen for another half an hour.
- Preheat oven to 190 °C.
- Make dents on the surface.
- Brush with olive oil and spread topping.
- Season with salt and pepper and sprinkle with cheese.
- Place on a round pizza tray (or pizza stone) lined with parchment paper.
- Bake for about 40 minutes or until the bread is done and top is grilled.
- Serve warm.
- Let cool completely if storing. Keeps for a few days in fridge tightly wrapped.