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 firstname.lastname@example.org.
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
Time required – One hour plus proving time
Category – Bread, Italian recipe
Potato-Rosemary Focaccia Pugliese
- 500 g plain flour
- 7 g yeast
- 1 tsp sugar
- 2 tsps salt
- 300 ml water
- 2 tbsps olive oil and some more
- 1 tsp rosemary dried * and some more to sprinkle on the top
- 3 potatoes small , thinly sliced
- 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.