Naan Bread
This is usually served with curry or butter chicken. A bit of oil in the pan and brushed on top of the dough will speed up the cooking. It is fairly quick process to cook a batch of naan. If you use 2 pans at …
Tag: bread
Bread Basics
Bread Bread in it’s simplist form is flour, water and yeast. Other ingredients add flavor, texture, and color. Salt is an almost universal ingredient added for flavor. If you use the first 4 ingredients that is a simple French bread recipe. Wonderful and crusty while …
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Focaccia
To set the record straight, I am not a baker. I bake, but I do things that would make a real baker shudder. My baked goods turn out tasting good, but my methods may be suspect.
Now that that is out of the way, this recipe was requested by a gentleman I sailed with on the CCGS Capt. Jacques Cartier. This is just the basic recipe, I will add herbs and garlic to the flour, I will add garlic to the oil that I brush over the top, I will sprinkle herbs over the top when I make the dents in the top of the loaf. There is any number of things you can do to flavor focaccia.
The reason for the extra cup of flour in the recipe is because of variations in humidity, flour brands, has the flour picked up humidity from the air?, have you measured correctly? Good luck!
p.s. While I was going this, I just put a loaf in the oven. I put Italian seasoning in the dough and sprinkled parmigiana Reggiano over half
Focaccia
4 cups all purpose flour
plus 1 cup all purpose flour
1 1/2 tbsp dry active yeast
2 cups warm water
2 tbsp olive oil
2 tbsp sugar
1 tsp salt
Directions
Mix the yeast, sugar and warm water in a bowl. Let the yeast rise (5 minutes),add the olive oil.
In a larger bowl mix 4 cup of flour and the salt. Combine the flour and the yeast mixture. Mix until it forms a ball, add more flour if needed. The dough should have a elastic feel to it. On a floured surface knead the dough until for 3 to 4 minutes. (it is easier if you use a mixer). Return to the bowl
Cover and let rise until it doubles in size.( It should be set somewhere warm for it to rise).
Remove from the bowl and knead again for 5 minutes. Back in the bowl, cover and let rise again.
Lightly oiled a baking sheet place the dough and flatten it until it is about one inch thick cover to let rise again, then poke holes in the dough with your fingers not all the way through (real bakers will use a docker for this but I prefer larger dents.
With a pastry brush cover with oil filling the dents in the bread. Let rise again until it is 2 inches thick
Bake at 375 for 20 minutes.
