I am left with still quite a bit of the rosemary which I have gotten to do my Roast Chicken for Christmas dinner. Suddenly recalled that I haven’t been baking focaccia for a long time, so decided to do it as a New Year’s eve last bake item (“last bake” cos I’m currently doing up another item but not a “bake”). I love focaccia. Love the herby fragrance and the bite. Love to have it with some nice cheese on the side (^-^)
I have baked focaccia a couple of times but decided to try out a new recipe today. I adopted the recipe largely from here. However I halved the recipe as I reckoned that my kids would not have this, leaving only helper, hubby and me to enjoy it ourselves. Usually I would add some cut cherry tomatoes to top the bread, but I didn’t do so for today. I have added in some chia seeds instead.
Original source from the kitchn. The recipe caught my eye as it seems easy and the photos in this blog look alluring (^-^)
P.S.: Do drop by the original site. The author gave very good tips on how to store, freeze and work with chilled/frozen dough for later baking.
Below is my modified version.
*Made a 9inch by 13 inch bread.
1 1/4 teaspoons active dry yeast
210ml warm water
238g white flour (recipe did not state which flour, and I used bread flour)
32g whole wheat flour
1 teaspoon salt
2 1/4 tablespoons (approximately) good extra virgin olive oil, divided
3 sprigs of fresh rosemary
1 teaspoon chia seeds (optional, I added this myself)
Several pinches of Maldon salt (or other flakey sea salt) (I used sea salt)
1. Dissolve and proof the yeast. Dissolve the yeast in the warm water in a medium bowl. Wait a few minutes for the mixture to start to foam up. This is proofing the yeast. (You can skip this step if you are confident that your yeast is good and strong.)
2. Make the dough.
In the bowl of a food processor, pulse the flours and salt to combine. I used my breadmaker for the kneading. Firstly I mix the flours and salt and whisk for a while to combine. After that, pour in this flour mixture into the breadmaker pan and I started the machine, using function 10 (making dough) for my Kenwood BM450. After a few seconds, I added in the yeast mixture and 1 tablespoon of the olive oil. Pulse until a rough ball of dough forms, about 1 minute. Remove from the dough from food processor. I let the machine continue with the kneading and at the beeping sound, approximately 22minutes after the kneading started, I poured in the chia seeds. The machine will continue to knead the dough for another 8 minutes approximately. The dough when done should be moist but not too sticky. Form it into a ball.
3. Leave it to rise. Add about 1 teaspoon of olive oil to a large bowl. Put in the ball of dough and turn it so it is coated on all sides. Cover with a tea towel and place it in a warm place to double in bulk, about 2 hours. I placed it in my oven (NOT switched on!) with a mug of hot water in the closed oven.
4. Put the dough into the pan. Drizzle about 1/2 teaspoon of olive oil onto the baking sheet and rub it over the bottom and sides. Punch down the dough and place the dough on the baking sheet. Using your fingertips, coax and stretch the dough to cover the bottom of the pan; it may not reach all the way to the edges. Cover with a tea towel and leave in a warm place to rest, about 30-40 minutes.
5. Preheat the oven and prep the rosemary. While the dough is resting, preheat the oven to 220 deg cel. with a rack in the middle of the oven. Strip the rosemary leaves from the stems. If the rosemary leaves are large, chop them with a knife. You can leave a few of the smaller, softer leaves whole. You should have about 1 scant tablespoon.
6. Prep the focaccia for baking. When the focaccias have puffed up in the pan a little, sprinkle the rosemary evenly over the surface. Using your fingertips, dimple (make shallow indentations) the surface of the focaccia all over. Drizzle about 1 teaspoon of olive oil over the loaf, so the oil pools in the indentations here and there. Use a little more if needed. Sprinkle the loaf with 2 pinches of the flaky salt.
7. Place in the oven and bake. Place in the oven and immediately turn the heat down to 170 deg cel. Bake about 20 – 25 minutes, checking after 15 minutes. The focaccia is ready when it’s golden-brown.
8. Remove from oven and cool. Remove bread from oven. Using a hot pad or spatula, remove the bread from baking sheet and place on a wire rack to cool slightly. Focaccia is best eaten when warm, but perfectly fine at room temperature. If the crust gets too soft, try popping it back in a 170 deg cel oven for a few minutes to crisp it up.
This focaccia yielded from this recipe tastes very different from my previous bakes. It is more crusty and the taste is more rustic. Lovely! (^-^) Yay! Another keeper!