Garlic and Herb Focaccia

I  am not always satisfied with my bread making skills. I thought, however, this attempt at focaccia came out well. I think having the right flour helps a lot.

  • 4 cups strong baker’s flour, plus a bit for the bread board.
  • 2 tsp salt
  • 2 tsp dried yeast
  • 1/2 tsp sugar
  • 1  1/2 cups warm water  plus a bit to adjust if necessary
  • 1 tsp olive oil plus a bit for oiling the bowl and a bit more for brushing on the loaves.
  • 2 tsp mixed herbs  ( I used 1/2 tsp thyme. 1/2 tsp rosemary,1/2 tsp dried parsley, 1/2 tsp oregano and a pinch of powdered bay).
  • 2 tsp crushed garlic
  1. Mix the yeast, sugar and water, and leave to foam for quarter of an hour.
  2. Put all ingredients into the bowl of the Kenwood Chef and mix with the dough hook attachment until the dough is pliant and elastic.  Or do it the old way by hand!
  3. Place in a lightly oiled bowl, cover and leave to rise until doubled.
  4. Divide the dough in two, roll out into two long oval shapes about 20mm thick, place on a baking tray, cover and leave to rise in a warm place for 20 to 30 mins.
  5. Preheat the oven to 210 C.
  6. Lightly oil the loaves with a pastry brush and sprinkle rock salt, cracked pepper, grated cheese or garlic on top.
  7. Bake 15 minutes. Loaves should sound hollow when tapped. foccccia01__o foccccia01_n
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About Alan

Alone in a sea of spinifex.
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