Been craving for some focaccia , no , I think it is more the craving to knead and the longing for the aroma of freshly baked bread :p okay whatever it is ...focaccia it is ! I chanced to see some salami at the non-halal section of Jusco and bought some back for the toppings..with the extra, I sandwiched some in the middle of the focaccia before baking. The salami was well salted and it really taste good. Not often that you get to buy them from Jusco and so happened that day... it was my blessed day :)
I goggled for a good focaccia dough recipe and I found Jamie Oliver's Three flavor Focaccia dough recipe a good one. Easy to make and within half an hour, I got the dough ready for proving. I tweaked it and used three types of flour to make the dough. Instead of following Jamie's flour ratio, I used 2 cups of bread flour (high protein flour ), 1 cup of cake flour (low protein flour) and 1 cup of multi purpose flour. And guess what ! the dough turned out so good that I would like to share with you. The good thing about focaccia is , it is versatile, you can add anything you want to make it more tasty. I added salami , cherry tomatoes for texture and rosemary, rice bran oil and black pepper for flavor. Awesomely delicious !
this dough recipe does not need much kneading...
just vigorously knead for
5 mins and leave to prove for 45 mins or till double in size
in a warm place
I marinated the cherry tomatoes with
rosemary infused rice bran oil and toasted black pepper
I have extra pancetta , so I placed the slices of pancetta
with the rosemary infused rice bran oil and black pepper
on the top1/2 part of the rectangular shaped dough
and then fold over the bottom part
so that the salami is sandwiched in between
push the cherry tomato half way down the dough so that
it won't pop out during proving.
Shreds the pancetta into smaller pieces and drizzles the rosemary infused oil
evenly on the surface , make deep dimples before baking
leave to prove for another 20 mins before baking at 230deg C for
20-25 mins or till golden brown and cooked
the aroma of freshly baked focaccia is heavenly
the pancetta on the top is crisps and smell so good
and the salami which is sandwiched in the center is moist and yummy
wow...look at the texture of the focaccia and
can you see the crisp and crunchy pancetta
on the top and the moist one in the center...yummz!
Wild Boar and I had this for afternoon tea......simple and yet delicious.
You can serve this focaccia with soup and a salad for dinner
this picture is to test out my photography skill and I like what I am looking at :)
Focaccia With Pancetta, Cherry Tomato And Rosemary Toppings
Dough - adapted from Jamie Oliver
2 cups bread flour ( high protein flour )
1.5 cups cake flour ( low protein flour )
1.5 cups multi purpose flour
1/2 tbsp sea salt
1 tsp heaped dried yeast
1 tbsp sugar
300 + lukewarm water
2 tbsp of olive oil * I used rice bran oil
rosemary infused oil - mix together the ingredients together and let it rest till the aroma of rosemary is infused into the oil
a few sprigs of rosemary
4- 5 tbsp of olive oil * I used rice bran oil
1 tsp of crushed toasted black peppercorn
cherry tomatoes - marinated with the rosemary infused oil
100 g of pancetta slices
rosemary that was used in the infusion of the rice bran oil
- Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
- As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
- Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
- While the dough is rising, preheat your oven to 220°C/425°F/gas mark 7 and prepare the toppings.
- Marinate the tomatoes with the rosemary infused oil.
- Once the dough has risen, punch down the risen dough, using the hand , shape the dough on a floured surface into a rectangular shape, place the slices of pancetta on the top 1/2 part of the rectangular, drizzle a tsp of the infused oil together with rosemary over the surface of the pancetta. Fold the bottom part of the dough over the salami top.
- Then place the now square dough on a greased baking tray and gently spread it out to cover the tray. push the cherry tomato half way down the dough so that it won't pop out during proving. Spread out pancetta shreds all over the surface and drizzles the rosemary infused oil evenly on the surface , make deep dimples with the fingers all over the surface and leave it to prove for a further 20 mins. Baked at 220 deg C for 20-25 mins till golden brown or cooked.