Tuesday, October 27, 2015

Focaccia





















I finally managed to find some time to try out this Focaccia recipe by dailydelicious. I am an ardent fan of her blog and I love to try out all her tested recipes which she so generously shared on her blog. Her food photos do inspired me to try them out. And I have a long long To-Do list from her blog alone :))))) which I think will last me a year of baking.

I, somehow being the too smart me , rolled the dough to a thin sheet, thus the end result, a Focaccia that was chewy but tasty … the 2nd piece was thicker , came out not chewy . 
I used some almost dried up fresh thyme ( kept in the fridge and forgotten about ) and it still usable. The combination of fresh herb and the olive oil was great. As usual, no regret testing out this recipe. I must remember not to roll to a thin sheet , should be about ¼" each thick. I will try this recipe again till I manage to get to the right texture. Practice makes perfect!

It was fun putting a dent to the dough and placing each
dent with a piece of black olive (",)

the 1st piece - nice even color

Tasted like crispy thin pizza crust when I rolled
it to a thin sheet.


Focaccia - adapted from Dailydelicious


200 g
Bread flour
3 g
Instant yeast
4 g
Sugar
4 g
Salt
10 ml
Olive oil
150 ml
Water

Olive oil for brushing

Pitted dark olive

Thyme

Put flour, yeast, sugar and salt together in a bowl, whisk to combine. Form a well in the center; pour in the water and olive oil.

Begin to mix with hand until the dough comes together. Turn out onto a floured surface and knead for about 5 minutes (or 100 time), until smooth and no longer sticky.
Place dough in oiled bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 to 1 ½ hours. Dough should be doubled in bulk.
Take the dough out of the bowl and knead for a few minutes then divide into 4 pieces and roll the dough into balls and let the dough rest for 10-15 minutes. Roll balls into circles on a lightly floured surface with floured rolling pin.

The circles should be about 5-inch in diameter.
Preheat oven to 220°C.
Let the dough rise for about 30 minutes in a warm place.

About 10 minutes before baking, press fingertips all over dough, forming indentations, and drizzle olive oil over dough. Sprinkle olives and chopped Thyme evenly over the dough.
Place dough on oiled baking sheets and bake about 15 minutes. Remove to wire racks to cool.

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