Saturday, February 02, 2008

Aroma of Cherry Tomato Focaccia from the oven

I'm typing this blog post while sitting at my marble dinner table, awaiting for my Focaccia in the oven to be done. I can smell from here, the scent of yeast which reminds me of working in bakery back in the States.

No electric mixer here as I can't afford one in my luggage. Until we move to a permanent home, I would have to use my hands as the main baking tools.

Oh the oven is beeping. I'm going to check on the bread and try a small slice of it. Will post some pictures and recipe of my Cherry Tomato Focaccia the next time.

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Voila my Focaccia!


Ingredients:
250g of flour
150ml of very warm water, it should be comfortable enough to dip your finger in it.
1 packet of active dry yeast( 7g?)
1 teaspoon of salt
3 tablespoon of olive oil
a pinch of sugar
1 cup of cherry tomatoes, sliced.
1/2 teaspoon of dry Herbe de Provence


Dissolve yeast in warm water and drop a pinch of sugar in it. This is to make sure that the yeast is active. If it is active, the mixture would become very foamy.

Mix flour and salt in a big bowl and make a well in the center. Pour the yeast mixture and the olive oil in the well and mix with the flour from the side. Form a ball with the sticky dough.

Sprinkle some flour on a clean work surface and place the ball on it and knead for 15 mins. The way I knead is pressing both palms on the flatted dough, one palm will hold the dough and the other would pull/stretch it away from the me. The dough is ready when it is smooth and elastic.
Shape the dough into a ball and place it into an oil-coated bowl. And gently roll the dough around the bowl to coat it with oil. Cover the bowl with a kitchen towel and leave it in a warm place around 30 degrees Celsius. Let the dough rise until it has doubled in volume, around 40 mins or more.

Punch the dough to release the air and add Herbe de Provence to the dough and knead to mix well. Roll the dough out to a 1cm thickness in square or any desired shaped and place it on a greased baking tray. Cover it with the towel and let it doubled in volume in a warm place.

Then use the index finger to make small holes in the dough. Place slices of tomatoes all over the dough and brush the dough with some olive oil. Bake it for 20 mins at 180 degrees celsius in a preheated oven.

Serve it warm with a drizzle of olive oil.

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