can't remember where this recipe came but it was one of the recipes in my note book that I had wanted to do for a long time.what this bread needs is patience and time for it to rise and develop its flavor. There is no kneading, punching to make this easy flat bread.
I made this after my dinner and baked it the next day for our lunch.
I use fresh rosemary, minced garlic, sea salt and olive oil for the toppings. The smell coming out of the oven is incredible and aromatic because of the herbs and garlic.
so even without any kneading, the bread came out with a wonderful crumb (with occasional large air pockets), an aromatic taste and a slightly crunchy crust.
Ingredients (serves 2) :
1 cup (250 ml) tepid water
1 tsp dry yeast
1 tsp ground sea salt
2 cups (~275 g) flour
extra virgine olive oil
toppings: coarse sea salt, rosemary, olives... (your choice)
Dissolve the yeast in the tepid water.
Add the yeast/water mix to a larger bowl together with a cup of flour and the salt, stir for about 2 minutes. Then add another cup of flour, stir again for just about 3-4 minutes. The dough should not be overworked, it's consistency will remain quite soft and sticky - it's not the type of dough you can shape much with your hands, but if you feel it's too soft add an extra 2-3 tbsp of flour.
If your timing allows, keep the dough refrigerated until the next day (it really does make a difference!) if not, then a few hours in a warm and draft free spot will do as well. However, if chilled, remove dough from fridge about 2 hours before baking. (12 hours in the fridge plus two hours in a warm spot presented the best results)
Preheat oven to 230°C. Carefully pour dough on an oiled baking tray or tin so as not to ruin its fluffiness. Use finger tips to pull the dough into the shape you'd like to give the Focaccia. Don't worry about punching holes into it, they'll be gone before the Focaccia leaves the oven.
Note: Dipping your finger tips briefly in olive oil will keep the dough from sticking too much to them.
Sprinkle with 1-2 tbsp of olive oil, coarse sea salt, chopped herbs and optionally olives or other toppings of your heart desires. If you like your Focaccia more oily, pour a little olive oil in the dents.
Bake for about 15-20 minutes or until lightly browned on top. Then remove from the oven (and the tray or tin) and place on a rack to cool.
27 comments:
Wow, I love this no kneading n punching business. ;) Looks great and I'm sure the smell was wonderful with all those herbs.
Wow...thanks for sharing this lovely and quick and easy recipe... :) I bet the herbal aroma is will filled the whole kitchen.... :p love cooking with herbs.
Oh how lovely! I will be cooking a big pot of curry chicken today, better make some of this to eat with the curry chicken tomorrow ya? I love the smell of rosemary and my hubby loves this kind of bread. Thanks for the easy recipe. :)
Can always rely on you Peony for easy recipes :) Thanks for sharing.
I love focaccia! Seem like a easy brezzy recipe to try. Thanks!
By the way, thanks for the info on the egg mold (ya, it's the white mold not whole egg ones). Saw it on a webby thus doing a price check. =)
ooo.. That's a good recipe to share Peony. I will save that one.
Hi peony
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Peony, thanks again for this keeper recipe. I made it today and we all love it from big to small. :)
How come you didn't manage to burn the garlic huh? I placed chopped sun-dried tomato on mine and all got burnt "chao ta" already and had to scoop it off. My focaccia didn't rise as high as yours too. Nevertheless, still delicious! :)
sig
ya, the bread smells aromatic.
ellena
I love cooking with fresh herbs too, but expensive here...
lcom
thanks for trying out.
did u let it rise again after pouring the dough on the baking pan? I did.
I put a foil on the rack above the bread to shield from heating rods when the garlic looked too brown.
it's especially yummy eaten on the same day.
hk choo
I like quick n easy recipes too ma.
jade
so u found the price?
daphne
gd for BBQ, heehee
missed the BBQ time in aussie.
chawanmushi
thanks for the award.
Thanks for the tips! I didn't let it rise the second time.
Yup yup, but not sure if it is too exp though.
Sorry for writing in Chinese i've delete it. I'm about to ask what tepid water is.
hi fanny
tepid water is moderately warm; lukewarm water.
you can look up the dictionary for the meaning, :)
Hi Peony, Thank you for sharing this recipe. I'm a 1st timer to bake, ended up with a hard & rubbery bread, keep the dough in refrigerated after add the yeast/water mix and flour, how do i know not overmix? keep the dough in the fridge for 12 hrs, taken out from fridge open the lid in room temperature for 3.5hrs and pouring the dough on the baking pan, is this correct? after baking in 230c for 20min how do i know is cook? the colour is very light, what is the right temperature is warm water? last how to store the unuse yeast? room temperature or fridge? sorry for troubing you and thank you for the advice.
hi soh
oh dear, how did your bread turned out hard n rubbery? heehee,
what size of pan did u used? too big a pan gives a thin layer dough so you need to adjust baking time.
this recipe is v forgiving, doesnt matter how long you proof before baking.
But do keep the dough cover to prevent it from drying n forming a skin.
guess that's why you have a crusty n hard bread as I read in your comment that you open the lid in room temperature for 3.5 hr.
just mix until the flour n water are blended together into a soft, sticky mess.
you can put unuse yeast at room temperature if you are going to use again soon or in the fridge.
for longer storage,put in the freezer.
Thank you Peony for you kind advice, will take note try to bake again, beco my children like it very much, will update you again. Take care...
Good morning Peony, my bread turned out very hard & crusty flat bread again,
sorry to trouble you, I follow your advice mix everything in and did not over work the dough,cover with lid for 4hrs place in the oven, carefully pour dough on an oiled with sea salt & herbs baking tray (same size as picture), cover with lid for another 6hrs(this morning for breakfast) but it don't rise as much, is it becos I add in the sea salt & herbs effect proofing? what is the correct way?what brand is your dry yeast? Thank you & Regards,
hi soh
after mixing into a dough, put in a slightly greased container or plastic bag without salt & herbs. Leave to proof overnite in fridge.
Next day, take out, pour onto baking tray, leave to room temperature until double in size, cos as you transfer the dough onto tray, it will deflate, so I'll let it rise again.
then, put salt, olive oil n herbs onto dough before baking.
is your dough flat n thin before baking? this may be why it is crusty like a cookie.
too much salt hinder the dough from rising. also the yeast can be 'kill' if dissolve in too hot water. if there is no activity like bubbles, in the water after 6 - 10 mins the yeast is dead. Discard n use a new batch of yeast+water.
I use SAF pkt yeast.
Hi Peony, thank you for your reply.
Am I right to say next day put olive oil on the tray before I pour dough on it?
or no need put olive oil at all?
Yes, my dough flat & thin before bake.
I'll try again, sorry for the trouble.
Regards,
soh
you can grease the tray with any oil or even butter lightly before putting the dough for easy removal after baking.
mine is a non-stick tray, so I didnt.
if the dough is too flat, then the finish product will of cos be thinner n crispier. Think of cookies.
Hi Peony, I very happy, try out again, this time it turn out right, but only a litter dry, any advice? appreciated your time.
Thank you & Regards
Hi Peony, I alson try out mini cranberry yogurt loaves, it turn out perfect, thank you for sharing.
hi peony..me one of ur silent reader, hehe. tried this n i luv the smell n soo ez to make. i ate wif mushroom soup..yummy! tq for d recipe.
hi! jz tried out the recipe last nite! i really like tis type of recipe! but have few question :
1) 2 cup of flour = ~ 275g total?
2) i used 275g flour exactly. after bake the top is similiar like yours! (HEHEHHE) Smell also good! only problem is the texture is like "kuih" ! got the hole like pic but come out like steam kuih!
tq.
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Thanks for sharing the recipe. I am going to give it a shot and make good use of all those wild rosemary that's growing everywhere!
Ange
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