Focaccia...different ways

This is a fantastically rewarding bread to make, it doesn't require strenuous kneading and always works a treat.  It's my current favourite nibble to make when friends are coming over for drinks. 

I always make my focaccia by hand, it's a wet, sticky dough which isn't kneaded so much as squashing and stretching it in the bowl.  It isn't a difficult process, just a bit messy, though I have to say that if you have a mixer with a dough hook attachment, this would be the time to use it.  Just mix it on a slow setting for 10 minutes then let it rise as per the recipe.

Ingredients

300g Strong White Bread Flour

1 teaspoon Salt

200ml Warm Water

1 teaspoon Sugar

2 tablespoons Olive Oil (plus a little more for extra trickling)

1 sachet (7g) Fast Action Yeast 

• Tip the flour and the salt into a large mixing bowl.
• Mix the warm water together with the sugar, olive oil and yeast and pour it into the flour bowl.
• Stir it with a fork until it comes together in a wet dough.  Use one hand to hold the bowl and your other hand to work the dough, squashing and stretching it out for about 10 minutes.
• Cover it with a tea towel or cling film and leave it for about an hour until it has doubled in size.
• Preheat the oven to 220C and generously brush a baking tin with olive oil (I use my brownie tin which is 30 x 17cm).
• Scoop the now risen and airy dough into the oiled tin and, using oiled fingers, push it into the tin.
• You can now just trickle over some good olive oil and sprinkle with sea salt and it will be delicious.  I usually like to add various toppings, the one in the pic is topped with tomato and garlic compote, rosemary and a touch of balsamic glaze.  I've also made it with feta, red peppers and pine nuts, another one with caramelised onions and fresh thyme...whatever is in the fridge, within limits!  All these toppings need to be pushed and squashed a bit into the dough.

 

• Leave the prepared dough for 20ish minutes to get bubbly and a bit puffy then bake in the preheated oven for 20-25 minutes until golden brown and risen.  Transfer to a rack to cool slightly.
• It is fantastic served warm or cold, it can be heated up in a hot oven for 10 minutes if you want to make it ahead of time.

 

Little idea...



• If you have any left over the following day you could try making these crisp little crostini.  Slice the focaccia thinly and place onto a lightly oiled baking tray in a single layer.  Sprinkle with sea salt and bake them for about 10 minutes at 200C, flipping them over halfway through.  Turn off the oven and leave them in to cool with the oven door slightly open.
• They will then be crunchy and ready to be dipped or used as a base.

Pecan and Honey Bread

This is a robust, tasty bread which is absolutely perfect with pretty much any cheese.  Quite a claim I know...but really, the crunchy pecans and seeds coupled with a touch of delicate sweetness from the honey make a heavenly marriage with soft, ripe Brie, tangy Stilton or some salty feta.  Cheese aside, this wonderful little loaf is also great with thickly sliced ham and chutney or just toasted and scoffed with lashings of butter!
I like using a ready seeded or mixed grain bread flour for this, my current favourite is one from Wessex Mill.

 

Ingredients

350g Mixed Grain or Mixed Seed Bread Flour

Half a teaspoon Salt

200ml Warm Water

1 tablespoon Sunflower Oil

3 tablespoons Honey

1 sachet (7g) Fast Action Dried Yeast

75g Pecan Nuts, roughly chopped

• Mix the salt into the flour in a large mixing bowl.
• In a measuring jug mix 2 tablespoons of the honey with the warm water and oil until the honey is dissolved.  Add the yeast and stir.
• Pour the liquid into the flour bowl and mix with a fork until a dough forms.  Take the dough out of the bowl and onto a floured surface.
• Knead the dough by stretching and working it for about 10 minutes, it will be quite sticky and messy but try not to add too much flour.  Knead it until it feels more manageable and stretchy, form it into a ball and put it into a floured bowl.  Leave to rise for at least at hour until the dough has doubled in size.
• While the dough is proving, toast the nuts in a dry frying pan until lightly toasted.  Tip them into a bowl and, while they are still hot, stir in 1 tablespoon of honey to coat all the nuts.  Set aside to cool until needed.
• When your dough is fully risen knock it down in the bowl and take it out onto the lightly floured surface again.
• Flatten the dough out a bit and tip the honeyed pecan nuts onto it.  Fold the dough over the nuts then knead for a few minutes to incorporate the nuts.  You can reserve a few to strew on the top if you like, they can burn a bit though.
• Shape the dough into a sausage then roll it with your hands to lengthen, you should also be able to pick it up by the ends and swing it slightly to stretch it out.  When your dough 'sausage' is about 45-50cm long transfer it onto a floured baking tray and loop into a circle, squashing the ends together.
• Set aside to rise again for about 45 minutes.  Preheat the oven to 220C.
• Once the dough has risen for the second time, bake in the preheated oven for 20 minutes until risen, craggy and deep golden brown.



Creamy Mustard Savoy Cabbage

This is my absolute favourite way to cook any of the softer leaved cabbages, simple and very tasty.  It also works beautifully with the addition of  a minced clove of garlic.



Ingredients

1 Savoy Cabbage, chunkily sliced and washed in a colander

Juice of half a Lemon

1 teaspoon Wholegrain Mustard

2-3 tablespoons Single Cream
Optional: Clove of Garlic, minced

Salt and Black Pepper

• Squeeze the lemon into a large saucepan and add the mustard, give it a quick stir (if you are using garlic add it to the pan now).
• Tip the cabbage into the pan, cover with a lid and put on a medium heat.  Let it steam for 5 minutes.
• Uncover and stir in the cream, cook uncovered for a few more minutes then season and serve.

Spiced Garlic Roasted Potatoes and Peppers

This is a delicious way of roasting potatoes, spicing them up with garlic, smoked paprika and sweet red peppers. 

 

Ingredients

1 kg Potatoes, washed and cut into large cubes (no need to peel)

2-3 Red Peppers, cut into chunky pieces

2 cloves of Garlic, minced

1 teaspoon Smoked Paprika (Pimenton)

Salt and freshly ground Black Pepper

1 Red Chilli, chopped or a pinch of Dried Chilli Flakes, optional

Olive Oil

• Preheat the oven to 200C.
• Toss all the ingredients together in a roasting tin with a generous glug of olive oil.
• Roast in the pre-heated oven for an hour until the potatoes are tender and crisp around the edges, giving them a turn and a shuffle halfway through the cooking time.