Focaccia bread

The problem I have these days is that I'm always itching to bake but there's only 2 of us in the household. We're still savouring the tahini blondies (getting better each day, defo recommend chocolate ++) so when A said we're having garlic prawns for dinner last night, I volunteered to make some bread to go along with that. I've made dinner rolls twice and wanted something easier to make because I had an important phone call to fit around the bake. Every activity to break up the day is important these days. But also I miss this particular friend who used to live 5 minutes away but has now gone home to the comfort of her mum's cooking. Very sensible.

YEAST

This little beast. I'd never worked with it prior to the lock down. It was also out of stock everywhere. I went to buy some sourdough from my local bakery and saw online that they had a sourdough starter. I asked the French chef what that was and how to use it and he replied that they also sold dried yeast. I figured I did not look capable enough to use the starter so got the yeast instead.

More on dinner rolls when I make them again sometime but I think focaccia is a great starter bread especially if it's the first time you're using yeast. Not much kneading required and the dough is so easy to work with.

The first time I activated yeast I googled a lot about it to get the temperature right so it is sufficiently activated but not killed. A bought a meat thermometer as he got creative with meats recently, and I use that to test the temperature of the liquid I put my yeast in. Google says around body temperature, 37-40C; some recipes say lukewarm or warm to touch by testing with your finger; but as a newbie I used the thermometer just to be sure. I'd be happy from 40-43C. I also read somewhere that yeast likes to work in the dark so I cover it with a tea towel while it's activating.

I used this recipe: https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/ because it came with a video! I like bread recipes with videos because I want to see how wet/dry the dough is supposed to be. I also like hand-kneading my dough because my electric mixer is not fancy and made a mess the first time I tried to make dinner rolls.

Leftover focaccia from today - oven is preheating now...

They used a 9" x 13" rimmed baking sheet which I didn't have so I used my smaller square cake tin instead. I also halved the recipe.

Focaccia bread by @inspiredtaste

Herb-infused oil

I used about 100ml of EVOO because I thought more oil = more flavour...also used the same amount of herbs + more garlic. Didn't have fresh herbs so used dried ones.

1/2 cup (120 ml) extra-virgin olive oil 100ml Filippo Berio EVOO

2 garlic cloves, finely minced used about 4 cloves

1 tablespoon chopped fresh thyme or 1 teaspoon dried didn't have any thyme so used dried oregano

1 tablespoon chopped fresh rosemary or 1 teaspoon dried used dried rosemary

1/4 teaspoon fresh ground black pepper

Dough

1 cup (235 ml) warm water 1/2 cup microwaved till 40-43C

2 1/4 teaspoons active dry yeast (1 packet) halved the amount of yeast! It works

1/4 teaspoon honey just a squidge for the yeast to munch on

2 1/2 cups (315 grams) all-purpose flour around 1 1/2 cups - will explain

1/2 teaspoon fine sea salt 2 pinches

1. In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

Take it off the heat when the garlic starts to bubble but not brown. It smells so good.

2. In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

Will smell funky. First time A smelled it he was like "smells like beer!" This was the best yeast I had activated I think because of the honey.

3. Add 1 cup (1/2 cup) of the flour and a 1/4 cup of the infused garlic-olive oil mixture (make sure it's cooled to <43C so it doesn't kill the yeast! Just to be sure) to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

I added slightly less than 1/4 cup of the oil and then thought sheeet now my dough is gonna be too wet! So added more flour later on but I think this wasn't necessary cos I think I made the dough slightly too dry and it was a bit too crispy for me. But it could have also been that I baked it for too long.

4. Stir in the remaining 1 1/2 cups of flour (added slightly less than 1 cup) and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

I wonder if it could have been kneaded for a bit longer.

5. Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

The first time I let dough rise I turned my oven on and set it to where the 30C position would be (the dial shows a minimum of 50C) and it didn't seem like it was rising and I panicked and blabla but according to Tiff (@tasting.and.musing), putting it anywhere in the kitchen even around 15-20C is fine and it works! This proof was the nicest I'd seen as well. Forgot to take an after picture! It was a lovely big round ball *proud

This was when I went to make my phone call which lasted slightly over an hour. Pre-proofed ball shown below:

6. After 1 hour, heat the oven to 450 degrees Fahrenheit (I used 220C)

7. Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.

Used my 7" square tin

8. Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

9. Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

I baked it for around 15mins, probably could have been shorter as it was a little too crispy on the edges for me. And not fluffy enough in the centre! Also would have added more salt. But still yummy especially dipped in more olive oil.

After making the bread, I read some reviews which agreed that it needed more salt, and that they would have baked it for a shorter time for a fluffier finish. Note to self: read reviews before trying product.

Nic x