Thursday, 24 July 2014

FOCACCIA BREAD



FOCACCIA BREAD WITH ROSEMARY RECIPE


INGREDIENTS
1 package dry yeast
1/3 cup warm water, about 100 degrees
2 1/4 cups tepid water
2 Tbsp good quality olive oil, plus more for the pan and to paint on top of the bread
3 cups bread flour
4 1/2 cups all-purpose flour
1 Tbsp salt, plus coarse salt (fleur de sel if you have it, otherwise Kosher salt) for sprinkling over the top
2-3 Tbsp finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried)
METHOD
1. Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes.
2. In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture.
3. Whisk in 2 cups of flour (either the bread flour or the all purpose, at this stage it doesn't matter which) and the tablespoon of salt. Add the rosemary. Then, cup by cup, whisk in the rest of the flour (both the bread flour and all purpose). As the mixture goes from a batter to a thick dough, you'll want to switch from a whisk to a wooden spoon. By the time you get to the last cup of flour, you will be able to work the dough with your hands. Begin to knead it in the bowl – try to incorporate all the flour stuck to the sides and bottom of the bowl as you begin kneading.
4. Once the bowl is pretty clean, turn the dough out onto a board and knead it well for 8 minutes. You might need some extra flour if the dough is sticky.
Note that a KitchenAid mixer (or some other brand of upright electric mixer) works well for the mixing and kneading of the bread dough. About the time you add the last cup of flour you'll want to switch from the standard mixer attachment to the dough hook attachment. Just knead the dough using the dough hook on low speed for 8 minutes. If after a few minutes the dough is still a little sticky, add a little sprinkling of flour to it.
5. In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it. Spread the oil all over the dough. Cover the bowl with plastic wrap and set aside to rise (in a relatively warm spot or at room temp) for an hour and a half. It should just about double in size.
6. Spread a little olive oil in your baking pan or baking sheet (will make it easier to remove the bread). Place the dough in your baking pans or form it into free-form rounds on a baking sheet. This recipe will do two nice-sized loaves or one big one and a little one. Cover the breads and set aside for another 30 minutes.
7. Dimple the breads with your thumb. Push in to about the end of your thumbnail, roughly 1/2-inch. Cover again and leave it to rise for its final rise, about 2 hours.
8. With 30 minutes to go before the rise finishes, preheat your oven to 400°F. If you have a pizza stone put it in.
9. Once the dough has done its final rise, gently paint the top with olive oil – as much as you want. Then sprinkle the coarse salt on top from about a foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt.
10. Put the bread in the oven. If you are doing free-form breads, put it right on the pizza stone. Bake for a total of 20-25 minutes. If you have a water spritzer bottle, spritz a little water in the oven right before you put the bread in to create steam, and then a couple of times while the bread is baking.
When the bread comes out of the oven, turn it out onto a rack within 3-5 minutes; this way you'll keep the bottom of the bread crispy. Let cool on a rack for 10 minutes before eating.
NOTE:
Yield: Makes a large loaf and a small loaf of 1 1/2 to 2 inches thick.
This recipe makes enough for 2 good-sized loaves. Or you can do what we've done, which is take 2/3 of the dough and bake it in a 9x15-inch baking pan, and the remaining third of the dough free-form on a baking sheet. You can make it all in free-form loaves that look like puffy pizzas, or shape them into casseroles or cake pans – there are no absolutes on the shape of this bread. The bread takes on the flavor of the olive oil so use a good quality one. Like most breads, this focaccia freezes well. You can also slice several day old focaccia bread and toast it, serving it with butter and/or honey. simply recipes
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/07/focaccia-bread.html 

Hanneli Erasmus 

FOCACCIA 2 / VINNIGE FOCACCIA                          
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/3 cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
2 tablespoons olive oil
1/4 teaspoon salt

Directions
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Preheat oven to 475 degrees F (245 degrees C).
Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes. 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/07/focaccia-bread.html 

Helena Kruger
FOCCASIA  3
25 g aktiewe droë gis
325 ml louwarm water
45 ml olyfolie
4 x 250 ml (4 k) witbroodmeel
250 g polenta
30 ml sout
25 ml polenta, ekstra
Handvol kersietamaties
Handvol ontpitte olywe
1 wiel fetakaas, gekrummel
Meng gis, louwarm water en olyfolie saam en laat staan eenkant vir ongeveer 10 minute tot skuimerig. Meng meel, polenta en sout saam en maak 'n holte in die middel. Voeg gismengsel hierby en maak aan tot 'n deeg. Knie deeg op 'n meelbestrooide oppervlak vir ongeveer 10-15 minute. Sit deeg in 'n gesmeerde mengbak en laat rys op 'n warm plek tot dubbel in volume. Voorverhit oond tot 180 °C. Knie af en rol die deeg plat uit en laat rys weer vir 15 minute. Sprinkel die polenta, tamaties, olywe en fetakaas bo-oor en druk dit effens in die deeg in. Bak vir 15-25 minute tot deurgaar en laat die brood effens afkoel. Lewer een groot of twee middelslag-foccacia. Helena 2010
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/07/focaccia-bread.html