Olive rosemary focaccia

It’s been a while since everything and among other things that I love and crave, bread is definitely the frontrunner and not finding any upon opening the refrigerator can be a bit surprising, agitating and often tends to send me on a downward spiral of domestic crisis which is why and when I ended up with this coppery slab of carb heaven.

The thing about focaccia apart from creating your very own custom flavour is the straightforwardness of the whole process because there isn’t any particular shape that we need fret over and it’s all too easy to begin tearing into one the moment it’s out of the oven, moreover I like slicing stale focaccia into slivers and toasting it in the oven to make crispy crouton like sticks.

As all breads go, focaccia also begins life with flour and yeast and so here we have bread flour, tepid water, olive oil, yeast, salt, rosemary and olives.

Begin by adding yeast into the water which is just warm to the touch and let it sit until it foams. You need good, fresh yeast for that or else the dough won’t rise.

Once the yeast has nicely bubbled up, add it to the flour

along with half the olive oil, reserving the rest for later

add salt and mix it with a spoon until it forms a shaggy dough

Transfer to the countertop and knead until smooth and pliable adding more water a little at a time without making it sticky.

Let it rest in a warm place for a couple of hours until doubled in size. You can even leave it in the fridge overnight.

Once risen it is ready to be formed into bread.

Punch it to deflate. Not only because it’s important but also because it’s fun.

Prepare the baking pan by oiling it generously

Sprinkle some semolina. This is an optional step but helps in the crisping of the bottom.

Scrape the dough into the tray

and brush the top with reserved olive oil. Be generous with the oil here. It’s crucial to this bread making process.

Push the dough with fingertips until evenly distributed in the baking tray, also giving it the typical focaccia dimpled look.

Stuff the dimpled surface with rosemary and olives and push them right into the dough.

Cover and let rise for another hour before baking at 200ºC for 25-30 minutes or until the top is nicely browned and the bottom is slightly crisped up

Brush the just baked bread with olive oil and let it rest at least ten minutes before serving.

Here’s a cross section of this delicious focaccia. It’s soft, spongy and moist and deliciously satisfying.

Ingredients

Flour: 700g
Yeast: 2 tsp
Warm water: 300mls + more for kneading
Salt: 2 tsp
Olive oil: 50mls
Olives: 100g
Fresh rosemary: 10g
Semolina: 2 tsp

Recipe instructions

Add the yeast to warm water and let it bloom. Make sure the yeast is fresh and not expired or it will inhibit the rising of the dough.

Add the water to the dough along with olive oil and salt and mix with spoon until just combined to form a shaggy dough.

Transfer to countertop and knead to a smooth pliable dough. Add more water if need be but a little at a time to keep the dough from getting sticky.

Let the kneaded dough rest in a warm place for a couple hours or until doubled in size. You can even let it rest in the fridge overnight.

Once the dough had doubled in size, deflate by punching and scrape into a well oiled baking tray sprinkled with semolina.

Push the dough to fit into the tray with fingertips giving it the typical dimpled look and stuff the surface with rosemary and olives.

Cover and let rest for an hour before finally baking in a preheated oven at 200ºc for 25-30 minutes or until the top has bronzed and the bottom lightly crisped.

Brush with olive oil and let rest for at least ten minutes before serving.

Onion focaccia

As a lover of all things carbohydrate and more specifically bread, flavourful focaccia is probably among the top five things I want to be seen dead with. There’s an almost borderline obscene love that I treasure for this bread. I mean honestly, it’s flat, chic, flavoured, reeking of olive oil and begs to be torn mercilessly into choicest shards, to be shovelled into your mouth with absolutely no regrets.

This to me works as an appetizer, a full meal, a snack, a towel to wipe my tears, a snug bed that doesn’t judge me, a mop for gravies, a lover, a husband…..

This blog already has a garlic basil focaccia recipe, and the premises for this wonder are no different. Onion somehow lends a sublime sweetness and when it’s caramelized dark with crispy edges, it makes this bread go places…Basically my kitchen to my bed where I spend all night fighting my body image issues with this lovely bread.

So here it is.

regular bread stuff; flower, olive oil, warm water, yeast, salt, sugar, dried rosemary and sliced onions. I’m using dried rosemary because I have no fresh ones available, but if you do please go ahead and up the quantity a bit.

let’s get bread making first. Sugar into warm water

followed by yeast. followed by a ten minute wait to let the yeast foam up.

in the meantime dump your flour in a big bowl

followed by salt

and a blurry picture of rosemary

followed by the foamy water.

and our star of this show.. the studly extra virgin olive oil ( about half of the total quantity), that shies from rough handling. Knead to make a smooth dough.

something like this. I kneaded the dough for at least 10 minutes, but in case you have a mixer of sorts go ahead and make your work easier, only you won’t love this bread as much.

We have to let the bread rest to puff up and become more bread like. So back into the bowl smeared lovingly with some more olive oil. Cover well and let it rest for at least an hour or until the bread has doubled in size. Mine almost took two hours. It’s cold here.

in the meantime, let’s get cracking with the onions. a frying pan on medium heat and a tablespoon of regular olive oil, just to get the onions sweating.

in with the onions.

slick well with oil

a pinch of salt, just to get them nice and soft

Now we’re talking. This is after about five minutes of cooking. They’re perfect like this but I like them a bit more caramelized.

something like this.

Reserve until the dough is ready.

which might look something like this. It’s aromatic and gorgeously flecked with rosemary. Punch it down and knead for a minute.

some more olive oil on your baking tray

to have the kneaded dough sit on.

Now to turn this bread dough into focaccia. Flatten it down

like so, without making it too thin. Spread some more olive oil and..

give it that characteristic focaccia dimpled look, by simply pushing in your fingers deep to make pretty little dents and have the oil pool in them. so pretty!

like so. If at this stage you feel that there isn’t enough oil on top and that it looks dry, just pour in some more. This looked perfect, so onions now.

like so. Make sure to push them in, or else they won’t stick.

cover and let rise for another 45 minutes.

Now for some wonderful smattering of crunchy sea salt, for what is focaccia without a smear of sea salt?

It’s risen a bit more after the second rising, and you’ve to simply sprinkle the salt on top and bake at 200℃ for 30-35 minutes, or until the top is nicely browned and the onions caramelized to a devious crispy dark

like so, but wait!

some more extra virgin olive oil for the top to gleam and glow.

apply to face. This bread is a breeze to make and a delight to eat. Dunk in more olive oil, or sauce of your choice and make a meal of it.

Ingredients

Bread flour: 300g (around 2 cups)

Warm water: 200ml ( a little less than a cup)

Yeast: 1 teaspoon

Sugar: 1 tablespoon

Salt: 1 teaspoon

Rosemary: 3/4th teaspoon

Extra virgin olive oil: 80ml (1/4 cup)

Onion: 1 medium sliced thin

sea salt: 1 teaspoon

Preparation Instructions: Dissolve the sugar and yeast in warm water and leave for 10 minutes to activate and foam.

In a large bowl mix flour, rosemary and salt. Once the yeast water has foamed, add into the mix along with half the quantity of extra virgin olive oil. Knead to form a smooth dough (if the dough is too dry add more water, if it’s sticky add some flour) and let it rise for at least an hour or until it’s doubled in size.

Cook onions on medium flame in some regular olive oil until soft and translucent. Reserve.

Once the dough has risen, knead it for another two minutes and flatten out on a well oiled tray (use a tablespoon of the remaining oil), making dimples with your fingers and add some more oil to the top.

Spread the cooked onions on the top evenly and push them in so they stick. Wrap and let rest and rise for another 45 minutes.

After the second rising sprinkle top with some sea salt and bake at 200℃ for 30-35 minutes, or until the top is nicely browned. Brush the remainder of the olive oil on top and let it rest for at least ten minutes before you dig in.

Enjoy!

Garlic basil focaccia

Focaccia sounds like an enigmatic lover. It’s the kind of romantic name that would roll off my tongue after going easy on the wine, when in the throws of passion I’d utter in a husky femme fatale voice and say ‘oh focaccia my love, I have killed Valentino to be with you forever’ or something idiotic like that.. except Focaccia isn’t some chivalrous lover, it’s a chivalrous carb form, a wondrous bread if you must. A sort of flattened bread, slicked with olive oil and a treat to end all treats. Much like focaccia the lover, you’d want to take this bread back to bed with you.

Wonderful as it is, I decided to up the ante by adding in hints of garlic and basil, seeing that harsh winters were not too kindly with my basil plant I decided to experiment with focaccia and the results were nothing short of magnificent. It was delightful and not too overwhelming. The best part however, was that it was easy to make.

Not too fussy and without too many ingredients

Flour, sugar, yeast, salt, olive oil, basil and garlic.. also water which I forgot to picture.

Chop the garlic and basil not too fine.

we begin with the garlic part of focaccia and I do this by making some garlic oil. I didn’t want to put bits of garlic in my bread as I want the garlic flavors, but not too pronounced. Heat some olive oil in a pan or vessel of choice.

add in the chopped bits of garlic

let the oil heat up slowly sizzling the garlic

slowly as the oil heats the garlic will start oozing its flavours.

like so..

and when it just starts turning brown you turn off the heat because they will keep getting darker in the hot oil.

at this moment when the oil is really hot you also add in the chopped basil

the basil will sizzle with the garlic and you’d wonder why this aroma has never been used for creating incense sticks.

Leave it to cool and start with prepping flour for the bread.

sugar into a cup

followed by warm water

followed by sprinkling of yeast. leave it to proof for about 10 minutes and enjoy the proofing show from afar without disturbing it please.

Use a big bowl or vessel of choice for the initial mixing of the flour. here is the flour in question.

sprinkle in the salt.

and mix and create a crater of sorts in the middle. This is where our liquid items will go i.e the yeasty water and the oil, and speaking of the oil..

aha!! it has cooled down and now we just have a small task at hand.. we need to get rid of these bits of garlic.

I use chopsticks, but please feel free to use fingers, spoon, fork.. it’s your oil.

chopsticks are efficient. this is in essence very good aromatic and strong-smelling garlic oil with a hint of basil. here is where I realized I need MORE BASIL!!

Back our yeasty water. see how well it has foamed.

Water into the flour

Garlic basil oil into the flour and get a mixing

mix with yer hands until it all just comes together.

you need space for kneading.. so dump it on a very very clean surface and start kneading.

I knead by pushing the dough forward and pulling it back. This is where I thought would be a good time to add some more basil.

Basil meet dough. Dough meet basil.

cover and knead

like so

and like this

keep kneading to form a smooth ball. I worked on this dough for about 10 minutes. It gives you serious muscles but if you’re not a fan of working out then by all means use your muggle gadgets.

Now this dough, like any other yeast dough needs to rest. I used the same bowl from the initial mixing and poured in some oil, because we do not want our lover to stick do we?

coat the entire dough with the oil and you can see that it’s a beautiful soft dough.

Cover and let rest for at least 1-2 hours or until the dough has doubled in size. If your house isn’t warm enough it might take longer but don’t fret.. it will get fatter.

there!! so big, so beautiful. Flecked so daintily with basil.. sigh!!

Now retrieve a pan or tin from the abyss of your pantry which you’d want the focaccia to bake in. Oil generously!

Pull your risen dough out of its hibernating vessel. You don’t need to deflate or anything, because we will soon be puncturing its smooth exterior with much-needed dimples.

Plop it on the oil.

and using your fingers, spread it to fit into the pan.

Like so. You only need gently coax it with your fingers and this smooth dough will fit beautifully. If you want a very fat focaccia please use a smaller, less wider pan.. however I like them lovers a bit lean so…

Now we oil it more, because it’s focaccia and it needs the good stuff. be sure to use good olive oil all the way.

Massage in the oil gently.

Cover well with a cling film and let rest again for another 45 minutes or until the dough has visibly risen and puffed up.

like so.

It needs some more olive oil. Don’t be shy and spread on. Don’t forget this is focaccia not some virtuous salad, so spread on the oil and do not feel ashamed.

like so. Make sure all it’s pretty dimples have some amount of oil pooling in it.

scatter some sea salt on top and now it’s ready for the oven.

Time for celebration!! a jubilant slab of exquisite focaccia to be feasted on. devour with your eyes for now and let cool a bit.

while it cooled I brushed some more olive oil because why not?

There you go!! Dip in some more olive oil and enjoy!!!

The garlic and basil flavors were not overwhelming but very mild and subtle. If you want bigger flavors, by all means increase the garlic and basil amounts.

Ingredients

Strong bread Flour 250g (about 2 cups)

Warm water 200 mls (about 3/4th cup)

Yeast 1 teaspoon

Sugar 1 tablespoon

Salt 1 teaspoon

Basil 10-15 leaves or more for stronger basil flavour

Garlic 1 clove (more if you want a stronger garlic taste)

Extra virgin Olive oil 75 mls (5 tablespoons) + more

Sea salt (optional) 1 teaspoon

Recipe:

Heat the olive oil in a pan and add the chopped garlic until it starts turning brown. Turn off the heat under the oil and add the chopped basil. Let cool. Once cooled discard the garlic and retain the basil.

Mix the sugar and warm water and add the yeast. Let it start foaming on top. It takes about 5-10 minutes.

In a separate bowl add the flour and salt. Make a well in the center and add the yeast water and oil. Mix until it starts clumping together and knead to form a smooth dough. In case the dough is too dry add some more water a little at a time. Knead for at least 10 minutes until the dough is very smooth and slightly springy to the touch.

Let the dough rest in a well oiled bowl for at least 1-2 hrs or until it has doubled in size.

Once the dough has risen, tip it out on a well oiled baking sheet of your choice and spread using your fingers to give it the characteristic focaccia dimples.

Smear some more oil on top and cover with cling film and let rest in until puffed up (about 45 minutes)

Once it’s risen pour some more oil ( about 3-4 tablespoons) on top and let it pool in the focaccia dimples. Sprinkle some good sea salt on top or regular salt or none if you wish.

Bake at 190℃ for 25- 30 minutes or until the top has turned golden and the bread has risen gorgeously.

Let cool for a bit and brush again with some olive oil.

Serve with hummus (see recipe here) or just plain olive oil.

I eat mine with butter 😉

Enjoy!!

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