Thursday, March 26, 2009

No Knead Focaccia

Salam to all,

The weather here is bright, sunny, fresh and windy too... it is so nice to go out for a walk or stroll... hmm.. maybe not for today, because hubby's working. Anyway, we already went for a walk in city centre yesterday, just doing some groceries shopping. I think, today I shall do some washing, cleaning and cooking some dinner before hubby's coming home tonight.

Enough with the bla..bla..bla... ok for today's entry, I would like to share with you one of Italian bread, name Focaccia.

It usually a large, flat bread, slightly puffy and dimpled all over the surface with little indentations. The shape of Focaccia is not particularly important and it is a wonderfully versatile bread. Apart from the olive oil that is kneaded into the basic dough, the flattish bread can be sprinkled with sea salt, herbs, onions, cheese and others.. It's very easy to make and delicious too that we really enjoy eating it so much. Definitely will make it again, tomorrow probably hehehe..

I found the recipe at Little Corner of Mine that was shared before by My Cullinary Journal. Thanks so much to both of you.

Here the recipe that I copied and paste from My Cullinary Journal. Thanks again.

No Knead Focaccia

Ingredients (serves 2) :

1 cup (250 ml) tepid water (lukewarm water)
1 tsp dry yeast
1 tsp ground sea salt
2 cups (~275 g) flour
extra virgine olive oil

toppings: coarse sea salt, rosemary, olives... (your choice)


Dissolve the yeast in the tepid water.

Add the yeast/water mix to a larger bowl together with a cup of flour and the salt, stir for about 2 minutes.

Then add another cup of flour, stir again for just about 3-4 minutes. The dough should not be overworked, it's consistency will remain quite soft and sticky - it's not the type of dough you can shape much with your hands, but if you feel it's too soft add an extra 2-3 tbsp of flour.

If your timing allows, keep the dough refrigerated until the next day (it really does make a difference!) if not, then a few hours in a warm and draft free spot will do as well. However, if chilled, remove dough from fridge about 2 hours before baking. (12 hours in the fridge plus two hours in a warm spot presented the best results)

Preheat oven to 230°C. Carefully pour dough on an oiled baking tray or tin so as not to ruin its fluffiness.

Use finger tips to pull the dough into the shape you'd like to give the Focaccia. Don't worry about punching holes into it, they'll be gone before the Focaccia leaves the oven.

Note: Dipping your finger tips briefly in olive oil will keep the dough from sticking too much to them.

Sprinkle with 1-2 tbsp of olive oil, coarse sea salt, chopped herbs and optionally olives or other toppings of your heart desires. If you like your Focaccia more oily, pour a little olive oil in the dents.

Bake for about 15-20 minutes or until lightly browned on top. Then remove from the oven (and the tray or tin) and place on a rack to cool.

This is my version:- I didn't refrigerate my dough, I just pour the dough in a big tupperware that I brushed with olive oil, covered the lid and let it rising until double in bulk. Next I pour the dough into the greased baking tin, covered with a clean plastic bag and let it prove again. Then, I preheated the oven and sprinkled the topping (my hubby did this- he used black olives, dried herbs, some sea salt and peppers) on top. Next, pop in the Focaccia and let it bake until it's cook.

~ kami cicah roti focaccia ni dengan gulai ayam...emm..sedapnye..


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