Category: PIZZA & FLATBREADS

PIZZA

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

No Fuss No Knead Focaccia Recipe … bread is love and this is a fine example! There are times you need comfort that only a simple, fuss free home made bread can offer, this is that recipe! A simple one bowl, hand mixed dough, rested overnight, that is bursting with flavour when baked the next day, bread doesn’t get better than this.

I absolutely love no knead breads and this is my current favourite. There’s something addictive about freshly based focaccia and even though it tastes really nice the next day too, there’s barely ever any left over. This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.

Look at it and you’ll know what I mean. Each bite is full of flavour and enticing. For someone who mostly shares dessert recipes, it might come as a surprise to you dear reader, but my heart is 100% savoury.

There is nothing I enjoy more than a moreish home baked bread – Turkish Lamb & Purslane Pide, No Yeast Pizza, savoury crackers etc. Throw in some garlic and rosemary and you have my attention, 100% of it!! My Cheesy Garlic, Walnut & Rosemary Soda Bread  is another bread that screams love!

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is as simple as stirring together the ingredients in a bowl, covering the bowl with some clingwrap and leaving it to slow rise overnight in the fridge. It’s a great make ahead no knead bread option because the next day this simple bread demands very little of your attention, and yet yields the most delicious end product.

I used bits and bobs of left over flour for the recipe. I also added my favourite ingredients to add delicious taste notes – fried garlic, chopped walnuts and snipped fresh rosemary. Walnuts are possibly my most favourite nuts to use and I use them often! I’m making this focaccia again very soon with red Leicester cheddar and home made jalapenos, probably walnuts too. The focaccia bakes well and slices well too, with the best little pockets of air!

These are my favourite kind of bakes and I find them sooooooo satisfying. I’m always torn between making a fougasse or focaccia because I love them both. The focaccia won this time. Let’s see which bread I bake next. For now, I hope you enjoy this fuss free no knead Focaccia with walnuts, garlic and rosemary. It is my current favourite bread!

Bread Recipes
Recipes with Walnuts
Savoury Recipes

Do tag me on Instagram at Passionate About Baking or drop a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

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No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving and very delicious too. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.
Course Appetiser, Breakfast, Side Dish, Snack
Cuisine Italian
Keyword baking, bread, eggless, focaccia, one bowl, yeast
Prep Time 15 minutes
Cook Time 25 minutes
Proofing 12 hours
Total Time 12 hours 40 minutes
Servings 4 people

Ingredients

Focaccia

  • 200 g all purpose flour {maida}
  • 50 g bread flour {or use 250g all purpose flour}
  • 1/2 tsp salt
  • 3/4 tsp yeast instant
  • 1/2 tsp baking powder
  • 1 cup water warm
  • 6-8 tbsp extra virgin olive oil

To top

  • Walnut halves, sliced garlic, fresh rosemary, Maldon sea salt

Instructions

  • Stir together in a bowl until all the water has been absorbed. Clingwrap the bowl and place it in the fridge overnight.
  • Take the bowl out of the fridge and leave it at room temperature for an hour. Oil your hands before you handle the dough since it will will feel quite loose and hydrated.
  • Add in a tbsp of extra virgin olive oil, fresh chopped rosemary sprigs and fried garlic slices and gently fold the dough somewhat like you would fold sourdough. Repeat 3-4 times. Finally, bring into a ball, tucking the edges underneath.
  • Line a 6" round baking tin with parchment and grease the sides with butter / ghee.
  • Add a tbsp of extra virgin olive oil to the base and place the dough in the tin, folded side underneath. Cover lightly with the clingwrap. Leave for 1-2 hours.
  • Preheat the oven to 210℃.
  • Pour over another 1-2 tbsp extra virgin olive oil over the top and poke your fingertips across the surface to make deep indents all the way down.
  • Drizzle with more extra virgin olive oil if desired, and top with roasted walnuts, fresh rosemary, sliced garlic and Maddon sea salt.
  • Bake for 20-25 minutes until the focaccia is well risen and the top is light golden brown. Slide a sheet of foil over the top if the walnuts are getting too dark.
  • Cool in tin for 30 minutes, then demold and cool.
  • Serve warm or at room temperature.

Notes

You can use 1 tsp dried yeast in total with no baking powder.
You ca also use 250 gm all purpose flour and no bread flour, or 250g bread flour only.

Best Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette

The Best Roasted Pumpkin & Sundried Tomato Pizza Galette … this vegan savoury bake hit the ball out of the park. It has everything good about it, and is the easiest to make. Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie?

My love for pumpkin is quite well known, and come fall, that’s one of my favourite ingredients to work with. I’ve done a ton of sweet bakes and desserts using pumpkin. This was my first savoury bake, and it turned out amazing!

If you’re scared of the ‘yeast monster‘ like I once was, fear no more because Urban Platter has you covered. Your search for good quality dependable yeast ends here. Your search for the most delicious pizza galette also ends here. The ingredients are sponsored by the brand, and everything they do screams good quality.

blob:https://passionateaboutbaking.com/ff87d10f-b0ab-49a1-aac6-413943e107cf

Everything that went into this pizza galette made the bake a winner. Honestly in love with each one of these ingredients Beginning with the active dry yeast from Urban Platter. The 00 pizza flour, the fried garlic bits, the extra virgin olive oil, the sun dried tomatoes and vegan mozzarella created magic!

I’ve broken the steps down for you quite simply, shared in the video above. It’s still very warm here these days, so the water was room temperature to control the yeast activity. Use tepid water if the weather is cold, but do make this. It’s simple, it’s free form, needs no special equipment and is a treat!

 

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Best Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette

The Best Roasted Pumpkin & Sundried Tomato Pizza Galette ... this vegan savoury bake hit the ball out of the park. It has everything good about it, and is the easiest to make. Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie! I used ingredients from Urban Platter here.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

Pizza dough

  • 2 cups pizza 00 flour
  • 2 tsp active dry yeast
  • 2 tbsp fried garlic
  • 1 tsp dried mixed herbs
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 5 tbsp extra virgin olive oil
  • 3/4 cup warm water

Roasted Pumpkin filling

  • 500 g pumpkin/peela kaddu diced
  • 1 cup walnut halves
  • 1 large onion sliced
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried herbs
  • 1 tsp red chili flakes
  • 1/2 tsp jaggery powder
  • Salt to taste
  • 1 tbsp fried garlic bits

Other filling

  • 1/2 in jar sun-dried tomatoesoil
  • 100 g vegan mozzarella
  • Few sprigs fresh basil
  • 1 tbsp fried garlic bits

Instructions

Pizza dough

  • Add all ingredients to the bowl of a stand mixer or a large bowl and knead to a smooth elastic dough.
  • Transfer the dough to a lightly oiled bowl, cover with clingwrap or a kitchen towel and leave to rise until double, an hour or two.

Roasted Pumpkin filling

  • Toss everything but the fried garlic together to mix well.
  • Bake at 180C for 30 minutes, stirring once or twice until the pumpkin is fork tender.
  • Stir in the fried garlic. Cool filling.

Assemble

  • Preheat the oven to 190C.
  • Divide into 2. Roll one half into a 12" round circle. Leaving an 1.5" border, add the filling beginning with oven roasted pumpkin, walnuts and onions, then sun dried tomatoes, vegan mozzarella and fresh basil. Fold the edges over to make the sides, pressing gently into place. Sprinkle over fried garlic bits.
  • Transfer to a cast iron skillet or baking tin.
  • Bake for 30 minutes until light golden brown and puffy.
  • Rest for 15-20 minutes, then slice and serve.

Culinary Event |Recipe … The Singapore TakeOut {SPICE} & Recipe for Lacy Pancakes!

“1 mobile kitchen, 9 cities, 10 chefs and 15 food brands on a 365-day gastronomic journey.”
Singapore TakeOut

New Delhi marks the seventh stop for the Singapore Takeout on its nine-city world tour.  It has already delighted diners in London, Paris, Moscow, New York, Hong Kong, and Shanghai. I was glad to be part of this novel concept, a fun afternoon with live cooking and delicious food, made even more interesting with a good bunch of food bloggers from Delhi. In the picture below – Apeksha, Rituparna Chef Benjamin Seck, me, Parul, Rekha. Also met up with talented fun non-food bloggers like Purba and Prateik.

Photo courtesy Prateik @ Snow Leapards Blog

The event was an exclusive preview and luncheon for the media to a taste of sensational Singapore-inspired food from the Singapore Takeout, a mobile pop-up kitchen concept that unfolds – or should we say, transforms, from what looks like an ordinary shipping container.In each city, Singapore’s most innovative and internationally celebrated chefs work side-by-side a talent from each respective destination, whipping up dishes that are so unique, so special, and so incredibly delicious, you’ll be left speechless and wanting more! … Just what happened to me!From word go, from the time the container literally popped open with a state of the art kitchen fitted inside, it was a unique culinary experience, one that tantalised the palatte and left us wanting for more. It was an afternoon of inspired food, showcasing the best of Singapore celebrity Chef Benjamin Secks gastronomic expertise. He teamed up with two top chefs from ITC Hotels, Chef Manisha Bhasin and Chef Rajkamal Chopra, to serve up a mouth-watering selection of Singapore-inspired dishes. The result – delightful  renditions of Indian cuisine taken to delicious heights … fusion cooking at its best!Chef Benjamin’s best-selling dish of Nyonya Prawn Curry with Roti Jalal (lacy pancakes) and his vegan rendition of Popiah Goreng (deep fried spring rolls) filled with cabbage and carrot, were excellent and left us longing for more. The sweet red chilli dip served alongside complimenting the spring rolls beautifully! The spiced prawn curry with the tender lacy pancakes were excellent, full of subtle flavours and spices. We were lucky to see a live demo of the pancakes, and I am happy to share the recipe below. Both dishes reflected the chefs Peranakan heritage and of the diverse cultures in Singapore.

Photo courtesy Prateik @ Snow Leapards Blog

Chef Manisha showcased Duet of Asian Inspired Antipasti, a dish featuring Scampi and Lemongrass Ceviche presented in a traditional methi dhania papdi shell. Accompanying it was ITC Maurya’s specialty Chicken Tikka marinated with Laksa paste to give it a Singapore twist and finished on a charcoal grill. Our tastebuds were screaming for more. The duet fabulous, one cold, one hot, the cold served with a piquant tamarind sauce while the warm tikka tender and moist; they made for a handsome bite indeed. The delicately flavoured tikka was served over a basil naan, the anitpasti plated by the chef herself with expertise that reflected her talent and passion. As a flavourful finale, Chef Rajkamal recreated a vegetarian Laksa Pulao, which he showcased during the Singapore Takeout launch in Singapore in April 2011. I finished that bowl of pulao in a heartbeat. Even though I consider myself a small eater, I could have had another serving, it was that good. Each grain of rice separate, flavourful and in harmony with French beans tossed in a laksa curry paste. The touch of a seasoned chef came through in every bite, the spices light and endearing. The pulao was topped with a garlic raita and caramelised onions … a mouthwatering symphony of textures and flavours!

The Singapore Takeout is part of the Singapore International Culinary Exchange (SPICE) – an initiative helmed jointly by the International Enterprise (IE) Singapore, Singapore Tourism Board (STB), and SPRING Singapore which champions Singapore’s cuisine, culinary talent and food products globally. “Singapore has come a long way in its culinary journey. The country is fast becoming a must-visit destination for all food lovers, providing inspiration for culinary talent and an environment which encourages fast and furious food innovation,” says Aw Kah Peng, Chief Executive of Singapore Tourism Board, “SPICE will spur this growth on through initiatives like the Singapore Takeout, where our local food and beverage talent will collaborate, exchange ideas, and network with their overseas counterparts.”

Foodies can follow the Singapore Takeout journey on www.facebook.com/SingaporeEats.

 

[print_this]Recipe: Roti Jalal / Lacy Pancakes

Summary: Savoury Light lacy pancakes made from a flour and coconut milk batter. Serve with a prawn/chicken curry. A Nyonya cuisine recipe from Chef Benjamin Seck

Prep Time: 5 minutes
Total Time: 30 minutes
Ingredients:

  • 3 cups plain flour
  • 1 drop yellow food colouring
  • 1 tbs rice flour
  • 1 tsp salt
  • 2 cups water
  • 3 eggs, beaten lightly
  • 1 cup coconut milk
  • Oil for frying

Method:

  1. Stir flour, rice flour and salt
  2. Beat eggs, water and coconut milk together.
  3. Incorporate the flour mixture before stirring in the egg yellow colouring. Allow the batter to rest for five minutes.
  4. Heat a flat based frying pan, brush some oil, and when hot pour the batter through a container with holes at the bottom, moving in circles to make a lacy pattern. {A tin can with holes works well here}
  5. Fold the pancakes into quarters and pile them one on top of the other

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Also find me on The Rabid Baker, The Times of India

ANOTHER INDIAN FLATBREAD…KHAMEERI ROTI

“Without bread all is misery.”
William Cobbett

Carrying on from my last post, time to blog eloquently about the third Indian flatbread I had a go at making. You can find the earlier two, Naan & Tandoori Roti, in this post here. While the naan I made is a leavened bread but not with yeast, the tandoori roti is unleavened. This current flatbread, ‘Khameeri Roti‘, is also leavened, & yeast is the rising agent in this case. (‘Khameeri‘ means fermented.)

This is a rustic, moreish flatbread, made entirely with wholewheat flour (aata) & has delicious crust. Like most baked flatbreads, it tastes best eaten hot out of the oven. The dough is kneaded twice; the second kneading is a little involved as you try & incorporate extra liquid into the dough. This results in a smooth silky dough, which is then left to rise. It’s a nice bread to serve with curries, vegetarian or non-vegetarian.

Khameeri Roti (Leavened Bread)
from ‘The Indian Menu Planner’
Ingredients:
Wholewheat flour – 2 cups
Clarified butter (ghee) to grease baking tray. (I line the tray with foil instead)
Salt to taste
Active Dried Yeast – 1 1/2 tsp
Flour to dust Method:

  • Dissolve the yeast in 1/2 a cup of warm water, & leave to proof.
  • Sieve the flour with salt onto a platter.
  • Make a well & pour in about 3/4 cup of water, mix gradually & knead to a tough dough. Add a little more water if required. Cover with a damp cloth & keep for 15 minutes.
  • Slowly sprinkle the dissolved yeast mixture, & keep kneading till the dough is smooth & pliable & not sticky. Cover with a damp cloth & leave for 30 minutes.
  • Divide the dough into 8-10 equal balls & dust with dry flour.
  • Press & flatten into 8″ wide discs. Place on a greased tray & bake for 4-5 minutes in an oven pre-heated at 180 degrees C.
  • Drizzle with melted ghee or butter(very optional, yet most delicious).
  • Serve hot with curry.

This rustic flatbread is off for Yeastspotting at Susan’s @ Wild Yeast Blog, for her weekly wrap on yeast baking.

This post was featured on

Posted by Deeba @ PAB

Indian Flatbread / Chapati Wraps with Turkish kebabs … WRAPPING IT UP…

“Blues is to jazz what yeast is to bread. Without it, it’s flat.”
Carmen McRae, Jazz vocalist and pianist
Indian Flatbread … Chapati / Roti

Wrapping it up…fresh,healthy & fun!

Here’s what I did with part of the Turkish Adana Kebabs I made a few days ago. I made Indian unleavened flatbreads, chapati or roti, & made wraps using the kebabs as the filling, with bell peppers, onions, a Yogurt dip & a new discovery…Pomegranate Molasses. Served it with a Mexican corn salad on the side. I find unleavened flatbreads very healthy & versatile. They are made out of whole wheat flour dough only, which just has to be kneaded (as the Daring Bakers tag line comes to mind…We need to knead), no question of leavening agents, prior preparation etc, & above all, no preservatives . I usually leave the dough standing for 30 minutes for the gluten strands to develop…& then am ready to roll!!
Turkish Adana Kebabs…you can find the recipe here
A flatbread is a simple bread made from flattened dough. Many flatbreads are unleavened—made without yeast or sourdough culture. They can range from one millimeter to a few centimeters thick. Flatbread was already known in Ancient Egypt and Sumer.
Chapati is a type of Indian bread eaten in South Asia and East Africa. In many areas of South Asia, particularly the north of the subcontinent, and in East Africa, it is the staple food. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Ingredients:
Whole wheat flour – 1 1/2 – 2 cups
Water to knead
Sauteed bell peppers with onions (all sliced); saute in a little oil for just 4-5 minutes till crisp tender.
Adana Kebabs ( recipe here)
Yogurt Dip ( recipe here)
Pomegranate molasses (recipe at the bottom)
Mexican Corn Salad
Method:
  • Put the flour in a big bowl, add enough water to make a firm, softish dough.
  • Knead firmly for 5-7 minutes; it should feel pliable & come away cleanly from the edges.
  • If the dough is too sticky, sprinkle on some more flour, 1 tbsp at a time, to get a nice, pliable dough.
  • Leave to stand for 30 minutes if you have time.
  • Heat a flat pan / tava to hot.
  • Make a dough ball about 1 1/2 ” big, dust in flour on both sides, & roll out as thin & as evenly as possible.
  • Put the rolled out flat bread on the tava. Cook for 1 minute till small bubbles form on the surface, flip it over & repeat.
  • Now drizzle a little oil (1/4 tsp) & smear it all over & fry briefly on low heat. Repeat on the other side. Keep warm. Make the rest of the chapatis the same way.
  • Line a chapati with a the sauteed bell peppers & onion. Add some dip, layer it with a kebab or two, drizzle some pomegranate molasses over it…
  • Wrap it up & serve with a corn salad!
  • For the Mexican Corn Salad – Toss sweetcorn with finely chopped coriander leaves, finely chopped green chilies, diced deseeded tomatoes, chopped spring onions with greens, lime juice & salt. Add some roasted cumin powder if you like. Serve chilled!

This is my entry for Bread baking Day 7 hosted by Chili und Ciabatta…she says “think of indian chapati, naan, dosa or paratha, of italian focaccia, ethiopian injeera, swedish knäckebröd, scottish oatcakes, turkish pide, mexican tortilla, jewish matzo, armenian lavash, south tyrolean Vinschger Paarlen… this list could go on and on”… And that’s exactly what I did!

And now for the Pomegranate Molasses

The fruit chosen by Sra @ When My Soup Came Alive for AFAM this month was POMEGRANATE (the red ones are known as Kandhari Anaar’s here). This event was started by Maheswari of Beyond the Usual & has a different host each month. I bought a couple the other day & they have been staring me in the face. Read Rachel’s post of a cake she made with it, & wondered what else could come out of it other than juice, salsa, vinaigrette etc. Arundati knows I’ve been under pomegranate pressure because we spoke while I was staring at the fruit!!Making matters worse is that it’s Feb…fewer days!! To cut a long story short…well, I missed the deadline of Feb 25th! (& to end on a happy note…Sra just mailed to say she hadn’t rounded-up yet…so she accepted my pom molasses!! Thank you Sra… YAY!)

Surfing brought me to many recipes…one which caught my attention was Pomegranate Molasses on a blog called Nami–Nami & also on Simply Recipes. ‘Pomegranate molasses’ is a traditional ingredient in Middle Eastern cooking and can be used in a variety of dishes. Here’s a bit of it that I made…mainly for AFAM, but also because I thought it would taste great with the kebab wraps…& it did! It’s like a piquant plum sauce…tangy & beautiful. My pictures don’t do justice to it…because ‘hurry made curry’ this time!! Also, the quantity is very little because we used up quite a bit…story of my blogging life….PHEW!!

Pomegranate Molasses…on the Middle Eastern food trail!

Ingredients:
Pomegranates – 4 medium sized
Juice of 3-4 limes
Sugar – 1/4 – 1/2 cup (as per taste)
Method:

  • Take out the pomegranate seeds ( the red juicy pearls) & blend them in a liquidiser.
  • Pour them through a muslin lined soup strainer to collect the clear liquid..the yummy juice! Squeeze the cloth to catch as much juice. The colour is to die for. It’s very tempting to abandon all plans & take a swig of the delicious juice…O well!
  • Put the juice with the sugar & lime juice in a pan & simmer, for 45-60 minutes till beautiful & thick…like molasses. It will thicken a bit as it sits.
  • Cool & store in a jar in the fridge.
  • Elise at Simply Recipes says…”You can also mix it with a little orange juice and club soda for a refreshing punch”. Sounds great…the daughter also said I can make a Kool-aid like drink with it! I’ll keep it as a sauce though, thank you; its beautiful like this!!

Blended & strained…

Posted by Deeba @ PAB
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