WBB 6- Twist in the plate Update!
Guys (sorry gals), looks like I’ve made it too much of a challenge or too much of a bore…I’m sad to admit but I’ve got only 4 entries so far, including mine that is. The deadline is pushed to 31st of this month, so if you do manage to make something for the event, email me at [email protected].
It is easy to get inspired by fellow bloggers. When i saw Haalo’s lovely Focaccia bread, I knew that I had to bake one too. And then I totally forgot about it, until I saw a whole feature on Baking your own bread in one of the older issues of Femina. Each recipe was so doable and so inspiring that I had to roll up my sleeves right away.
Just then we were invited to a friend’s Diwali Party. Sometimes you just don’t know a person’s taste well enough to buy a gift and what better gift at this point that some home baked goodies. The potato focassia pugliese sounded and looked exotic enough to make an excellent gift as well as to give me that high of baking my own. Looks like I’m on a bread making spree now. Last night, I baked a yum-yum (someone tell me how to put the twang on the ‘n’ there) Jalapeno Wheat Bread to go with soup and it was super. Shall post the recipe soon….Here’s the one for the focaccia.
Potato Rosemary Focaccia Pugliese
Serves 8
Time required – One hour plus proving time
Category – Bread, Italian recipe
Ingredients
Method
- Yeast: Take some just-warm water - around 100F, mix in the yeast and the sugar. Stir and let it stay in a warm place until it gets frothy at the top.
- Kneading:In a large bowl, take the flour, salt, crushed dried rosemary. Mix the ingredients together. Make a well in the center. Add the yeast mixture and the water. Bring it together adding 2 tbsp of olive oil into a smooth dough.
- Rising: You can either do it outside in a well oiled bowl, kept covered for an hour or overnight in the refrigerator. The dough should come to double its original size.
- Knock back and mould: After the dough has risen to double its size, punch it down. Knead well till smooth. On a large baking sheet, spread a non-stick foil and spread the dough with your hands till about 3/4 of an inch thick.Before sending it into the oven
- Before sending it into the oven
- Decorating and proving : Drizzle some olive oil and poke holes all of the spread dough. Stick in the potato slices, sprikle some more herbs and let it rise for an hour.
- Baking: Preheat the oven to 210 C. After the dough has risen, sprinkle some sea salt on the dough. Bake it for around 30 minutes, until the top is golden, potatoes are cooked and the bottom when tapped gives a hollow sound.
This is BEAUTIFUL!I am still wracking my brain for some idea for the WBB…but the fun is in the challenge! Even if you have fewer participants, we’ll get more creative gradually. Hoping for inspiration to strike this weekend!
This one looks gorgeous !! I bet it tasted great too !
Pray who is the anonymous one?K- It sure looked gorgeous, but remember I gifted it – didn’t taste it, neither have I recd any feedback – so do i understand that no feedback is good feedback LOLHope u had a wodnerful deepavali
Oops(again)! That was me.
Got it ! I saw your sms but was busy with some stuff- shall call tomorrow 😉
Yummm…. looks yummy, and is so so healthy too, just a little olive oil!!Oh btw, I am planning to cook up something for your WBB# 6 event. I am new to the blogging world, and have added you to my blog roll! I hope you dont mind.
Bravo Nandita!! I admire that you took the initiative to bake your own bread,and foccacia is always a crowd pleaser which needs nothing more than olive to accompany it!
Welcome to the blogging world ALison…Shall look forward to your participation in WBB…Nabeela thanks dear – all thanks to inspiration from wonderful bread bakers like you 🙂
Delcious looking! I’m sorry I haven’t been able to make anything for the WBB. I’ve been so busy. I’ll try to make the new deadline.Paz
I tried this last night and it turned out really well. I didn’t have sea salt, so substituted with regular. I’m planning to make it again and this time, I’ll increase the amount of herbs for a more intense taste. I might also add sun-dried tomatoes. Many thanks for posting the recipe.
Thanks dear Paz!Ann in Canada, I’m glad you found the recipe useful. SUndried tomatoes will surel taste yum in this bread – may be some basil and olives too!
Nandita, the bread looks yummy. Will try it this Wednesday.
Have you ever tried rising the dough in fridge overnight??? Not that I have tried and failed….. but just want to know if its really possible???
Nandita, the bread looks fabulous, I can taste it from here!
Rooma, I have tried and it works well. They say the longer time it takes to rise, the more flavour it adds to the bread. Lesser yeast, more time, gives that distinct taste to bread.Haalo, thanks dear, all inspiration from you.Malini, did you try it yet?
it’s awesome. i will try it at home 🙂