Friday, 14 February 2014

Wholemeal focaccia bread

One of my new years resolution this year was to make more bread. I succeeded in the month of January with this wholemeal foccacia bread and hope to bake a quick and easy loaf from one of Lorraine Pascale's book. I find making bread therapeutic but, for me, can only be made and baked on a lazy weekend. Foccocia bread is one of the first breads that I learnt to make back in 2012 and I wanted to recreate this Italian delight.  The accompanying picture to this recipe from Jo Wheatlety's Home Baking looked so delicious, tempting and moist, I promptly set about on making this. Whilst getting all the ingredients out, I realised I hardly had any white bread flour, but had a bag full of wholemeal flour. I was left with two choices, either go to the shop and buy white flour (and possibly lose momentum) or attempt to make this bread with 50g white flour and brown flour: I went with the latter option. This bread is easy to make, especially as I used a bread hook with a free standing mixture. I wish i used fresh rosemary to really enhance the flavour of the bread.
Wholemeal focaccia bread.


Underneath my bread


This bread was super simple to make.

Flour, yeast and salt

Add water and knead

Leave to rise

Roll out and bake.
Recipe for Focaccia
50 g white bread flour,
250g wholemeal flour, plus extra for kneading
7g easy-blend/fast action yeast
10g sea salt
olive oil for kneading
rosemary sprigs (I used dried rosemary)
4 tbsp extra virgin olive oil

Method
In the bowl of a free-standing mixture, or a large mixing bowl, combine the flour, yeast and 6g of salt. Slowly add the water, a third at a time. The dough will be very wet, almost the consistency of thick wallpaper paste, so don't be alarmed.
Turn it out onto a well-oiled work surface. Oil your hands and knead the dough for about 5 minutes. If you are using a machine fitted with a dough hook, reduce the time to 3 minutes.
Put the dough back into the cleaned, lightly oiled bowl, cover the cling film and leave to prove for 1 hour until it has doubled in size.
Tip out onto the work surface and knead for 30 seconds to knock back the dough.
Using your hands press the dough into a swiss roll tin to a thickness of about 1cm. Use your fingers to make small indentations in the dough. Cover with oiled cling film and leave to prove for a further.
Preheat the oven to 220c/425F/Gas Mark 7
Bake for 30 minutes in the centre of the oven, then remove and sprinkle over the remaining salt; press in the rosemary sprigs and drizzle with the rosemary oil. Return to the oven for a final 5 minutes.
Cool the bread in the tin for 10 minutes before transferring onto a wire rack.

xx
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