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Salt & Pepper Focaccia

Salt & Pepper Focaccia

Foccaccia.jpg
I am really bad at making homemade bread. There I said it! I am one of those people who can cook pretty much anything but if you gave me even a packet of ‘make your own’ bread mix I’d still manage to mess it up. You see, I’m somewhat impatient and that means I never really invest enough time into the kneading process. However, today I bring to you a foolproof focaccia recipe. I have honestly made this recipe at least 10 times with zero mistakes and I can’t tell you the sense of achievement I feel casually popping this into the middle of the table whilst walking away whistling and pretending that I’m a baking goddess.
Focaccia is an Italian flat oven-baked bread (I guess that’s why it works for me as all my breads turned out pretty flat!) It is a similar style dough to a pizza base and you can make it so versatile by using different flavours. You could even make a sweet one! Today’s recipe is a twist on an old favourite, salt and pepper rosemary focaccia. (This recipe has been adapted from Gino D’acampo’s focaccia classica al rosmarino -thank you for helping me make bread Gino!)
Serves: 4 People
Ingredients
  • 500 g strong white flour plus extra for dusting
  • 7 g fast-action dried yeas
  • t5 tablespoons of olive oil plus extra for brushing
  • 300 ml warm water
  • 2 teaspoons table salt
  • 1 tablespoon of pink Himalayan salt- small rock size
  • 2 tablespoons of fresh rosemary
  • A good grinding of mixed peppercorns
Instructions
  1. Oil a baking tray and the inside of a large bowl
  2. Sift the flour into a large bowl and stir in the yeast
  3. Make a dip in the centre and add 3 tablespoons of oil and the warm water
  4. Add the salt and combine all of the ingredients with a wooden spoon
  5. Knead the dough on a floured surface for 10 minutes until you have a soft and elastic dough. (If it's too sticky add more flour)
  6. Fold the edges under to form a smooth ball and place into the oiled bowl
  7. Cover with a warm, damp tea towel and leave in a warm place to prove for an hour. It should double in size
  8. Slide the dough into the oiled baking tray and use your fingertips to flatten the dough into an oval whilst adding indentations. It should be about 3cms thick
  9. Brush with oil and pop another warm damp tea towel on top and leave in a warm place for 40 minutes to prove
  10. Preheat the oven to 220c/gas mark 7
  11. When the dough is ready make some more finger indentations. Tuck in some rosemary sprigs
  12. Sprinkle with the Himalayan salt and make a few grinds of your peppercorn mill then drizzle over 2 tablespoons of oil
  13. Bake in the centre of the oven for 20 mins. It should be a golden colour all over
  14. Cool on a wire rack for 15 minutes before serving
So if you’re like me and shall we say you’re baking-ly challenged in the bread department then give this recipe a whirl. I promise you won’t be disappointed. Share your pics of your attempts with us on Pinterest or Instagram and we can show the world that we too can make good dough!
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