|
|
Nothing
beats the flavor or aroma of freshly baked focaccia bread.
This focaccia recipe includes three mouthwatering variations:
Rosemary, Garlic and Sea Salt; Feta, Kalamata Olive and Oregano;
and Parmesan and Sun-dried Tomato.
Read
the related
blog post.)
 |
| 1½
cups whole wheat flour |
| 1½
cups all-purpose flour |
| 3
tablespoons instant dry yeast |
| 3
teaspoons salt |
| 3
teaspoons caster sugar |
| 6
tablespoons extra virgin olive oil (+ 3 tablespoons extra
for brushing) |
| 1½
cups warm water |
Topping 1: Feta, kalamata olive and oregano |
| 6
kalamata olives—pitted
and halved |
| ½
cup crumbled feta cheese |
| ¼
teaspoon dried oregano |
Topping 2: Rosemary, garlic and sea salt |
| 1
clove garlic—finely chopped |
| ½
teaspoon sea salt |
| ¼
teaspoon dried rosemary |
Topping 3: Parmesan and sun-dried tomato |
| ½
cup finely grated parmesan cheese |
| 3
jarred marinated sun-dried tomato halves—roughly
chopped |
COMBINE
both flours, yeast, salt and sugar in a large bowl and stir
to combine. ADD 6 tablespoons of olive oil and the 1½
cups warm water and mix well to produce a sticky dough. TRANSFER
to a well-floured work surface and knead for around 5 minutes,
adding more flour as needed to prevent sticking, until you have
a smooth, elastic ball of dough. PLACE the dough in a lightly
oiled bowl, cover with plastic wrap, and allow to rise for one
hour in a warm place (such as a hot water cupboard). WHILE the
dough is rising prepare the toppings. PUNCH down dough with
your fist, divide into three even portions and shape into three
focaccia-shaped loaves on a large baking tray. USE your finger
tips to dimple the surface and brush each with 1 tablespoon
of the extra olive oil. TOP one loaf evenly with olives, feta
and oregano; one loaf with garlic, sea salt and rosemary; and
one loaf with parmesan and sun-dried tomatoes. COVER and prove
for another 30 minutes in a warm place. BAKE in a preheated
180C/350F oven for 30 minutes. COOL on a wire rack.
More
Variations:
Top the plain dough with caramelized onions, anchovies, olives,
and thyme to create a Provençal-style focaccia. Or,
top with halved cherry tomatoes and diced mozzarella cheese,
then sprinkle with shredded basil leaves and sea salt. Try
other toppings like thinly sliced zucchini, mushrooms and
red onions, or char-grilled peppers and eggplant. You can
also use the dough as a pizza base: roll out as thickly or
thinly as you like; spread sauce evenly over (leaving a border
around the edge); add the toppings of your choice; and bake
in a very hot oven for 10-15 minutes.
|
|
