Tag: focaccia

Baking | Whole Wheat Walnut Garlic Cheddar Fougasse … and a focaccia too #comfortfood #vegetarian #bread

“Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!”
James Beard

Whole Wheat Walnut Garlic Cheddar FougasseWhole Wheat Walnut Garlic Cheddar Fougasse … nothing can be as comforting as the smell of bread baking. Nothing! And this bread took me by surprise. Rustic, nutty, earthy, full of flavour, great texture and a good bite. I couldn’t ask for anything more in fresh bread, and fougasse is one of my all time favourites.

Googling for whole wheat focaccia took me to a NY Times feature by Martha Rose Shulman. Recipes for health as it was aptly marked, Shulman says of this bread “What’s called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty whole grain bread is irresistible.”I couldn’t agree more. If you’ve visited my blog on and off, you might have noticed my love for the French Fougasse. I love the rustic appeal it offers and the fact that you can stuff it with pretty much whatever you like and the flavours call your name. Roasted bell peppers, gouda, fresh herbs, nuts etc. Leaf like in appearance, this flatbread is moorish!

The one on top is a  Millet & Whole Wheat Fougasse and below it the French Fougasse with Roasted Red Bell Pepper & Garlic, Walnut & Mozarella 

It was just the therapy I needed this Monday! The day began like a nightmare! Broken toilet flush 6am. Reversed the car to drop the kids to school and heard a massive THUD! 7am … The engine underplate had broken while wading through the ‘rivers of North India‘ the previous night. When it rains, it really pours; the city was flooded! Thankfully got the kids out of my way and to school, to come back home to find I had run out of cooking gas! {Yes we still have cylinders}. Decided to spring clean and walked straight into a sharp corner which narrowly missed my eye. Blood poured down the side of my face! Mr PAB was in Hong Kong … and I could have wept!

Bravely I did not! I decided to bake bread instead! What a good decision. Nothing like some yeasty dough to drown your sorrows into. It worked like magic. And the recipe came out amazingly good! I could visualize the bread loving younger teen take a deep happy breath as he entered home from school. “You’ve made bread!!”, he’d exclaim, stars in his eyes!

That is enough to mend a bad day! What I didn’t visualise was how much the dieting diva, carb cutting daughter would love it. I made half of the dough into fougasse and saved the rest for another day {it refrigerates well for a day or two}. With garlic flavouring the dough beautifully, and walnuts and cheddar making it divine, the bread was history as soon as the teens got home!

Recipes like this are seriously therapeutic. I forgot about the car, fixed the broken loo, got the gas going. Left the car for Mr PAB. He would come back and take over everything! I was born to bake, and I was loving it!! The smell of dough rising and bread baking is enough to make the soul happy! 

With the good verdict on the fougasse, I pulled the remaining dough out of the fridge the next day and patted a focaccia into shape. That came out yummy too. Got stuffed with everything I had on hand, ending up as sandwich for dinner.

[print_this]Recipe: Whole Wheat Walnut Garlic Cheddar Fougasse

Summary: Whole Wheat Walnut Garlic Cheddar Fougasse … nothing can be as comforting as the smell of bread baking. The bread took me by surprise. Rustic, nutty, earthy, full of flavour, great texture and a good bite. Couldn’t ask for anything more in fresh bread. Fougasse is one of my all time favourites. Yield: 1 large or 2 smaller fougasses or focaccia, about 12 generous servings. Minimally adapted from NY Times

Prep Time: 15 minutes
Total Time: 60 minutes {plus rising time}
Ingredients:

  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 340ml lukewarm water
  • 2 tbsp extra virgin olive oil
  • 350g  whole wheat flour
  • 100g all-purpose flour
  • 5 cloves garlic, minced
  • 15g salt
  • Filling
  • 100g walnuts, coarsely chopped
  • 100g cheddar, diced into small cubes
  • Topping
  • 1 tablespoon extra virgin olive oil if making focaccia (optional)
  • fresh herbs
  • sea salt for sprinkling over top

Method: 

  1. In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add the olive oil, minced garlic, whole wheat flour, all-purpose and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding the remaining flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns but it will be sticky. Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
  2. {Thermomix:  Place all dough ingredients in bowl of TM and process at Speed 6 for 10 seconds. Then knead at interval speed for 3 minutes}
  3. If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the walnut oil, whole wheat flour, salt, and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic. Shape into a ball.
  4. Oil a large bowl with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
  5. Punch down the dough. Divide the dough into two equal pieces for smaller breads. You can also make 1 large fougasse or focaccia.
  6. Roll one half out to about an 12″ oval, spread half the walnuts and cheddar. Fold over the dough 2-3 times on itself to incorporate the stuffing.
  7. Shape each back into a flattish ball, then fold the bottom third up, & top third down to make an oblong.
  8. Roll into ovals with a flat base, cut slits diagonally, three on each side. Pull slightly to open the cuts, leaf like. {Repeat with other half, else make focaccia with it}
  9. Place on parchment lined baking sheets. Cover with cling wrap & leave to double for 35-40 minutes while you preheat the oven.
  10. Preheat the oven to 220C, brush the loaves with olive oil, sprinkle over sea salt and fresh herbs.
  11. Bake for approximately 25-30 minutes till golden brown. Brush with more olive oil as they come out of the oven. Cool on racks. Serve warm {that’s how we love it} or at room temperature.

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Baking | Easy Same Day Focaccia … with some wholewheat too #comfortfood

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard

Focaccia … bread that comforts. Just simple bread is good enough sometimes. I am constantly torn between my two crusty favourites, the fougasse and the focaccia, both flatbreads that are hearty, chewy, flavourful and earthy. Breads that bring alive words by Robert Browning “If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” Ottolenghis foccacia is one of my all time faves.

I needed to bake something soothing, something therapeutic. I lost a very dear maternal uncle over the weekend. He was the glue that held my mothers side of the family together. Intelligent, largehearted, a disciplinarian, always there, often intimidating, brutally honest, sometimes scathing, but a place we happily headed to year after year to spend two months of the summer vacations. It was routine, and we loved it as kids.

He passed away in Lucknow, the city of the Nawabs, over the weekend. That left a deep void, and restlessness. I knew I had to bake bread. I find comfort in food. It gives me an escape. Bread especially. Getting the dough going, seeing it rise, punching it down and then popping it into a hot oven. Always comforting and therapeutic.

Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables.

I remember making a similar focaccia when the tsunami struck Japan. Roasted Garlic Focaccia for the ‘Fukushima 50‘. Those days were devastating even though we were miles away from Japan. The images that rolled over and over again made life look so vulnerable. I had a helpless feeling then and yes, I baked bread.

I added a little whole wheat to the dough this time. The recipe yields two loaves, or two round breads. I baked one for lunch and left the other to slow rise in the fridge. Baked it the next day. Worked fine. I like to flavour the dough. Garlic and herbs are normally part of my dough as I love the depth they lend.

Depending on time on hand, roasted garlic is my first choice. If not, then I throw in some garlic cloves and the Thermomix blends them in with the flour. You can add minced garlic instead. If you love garlic like we do I mean! Else just skip it!!

The rest is pretty much your palette to play with. Once dimpled and looking pretty, give it a glug of extra virgin olive oil. Then dress it up! You can either sprinkle on some fresh herbs and sea salt, or like me, load the bread a wee bit more. I like to add sliced red onions, olives, jalapenos, pickled peppers, cherry tomatoes, even nuts.

I have two Victoria sandwich tins which are perfect for my bread. It’s a nice accommodative dough and the end result is always rewarding. A focaccia sandwich is the perfect answer for any left over bread.  Stuff it with balsamic roasted veggies, a relish, cheese, slices of salami. I sometimes grill it too.

  [print_this]Recipe: Whole Wheat Foccacia

Summary: One of my favourite breads that doesn’t need much advance planning, and never fails to please. This focaccia is part plain flour and part whole wheat.

Prep Time: 15 minutes Total Time: 45 minutes plus rising time Ingredients:

  • 360g plain flour
  • 130g whole wheat flour {aata}
  • 30g vital gluten
  • 1/2 teaspoon sugar
  • 1 3/4 teaspoon yeast
  • 3 cloves garlic, minced
  • 1 ½tsp teaspoon salt
  • 1/2 tsp sugar
  • 460 ml lukewarm water
  • 45 ml extra virgin olive oil
  • Topping
  • Extra virgin olive oil
  • Sea salt
  • 4-5 cloves garlic, sliced fine
  • cherry tomatoes, sliced onion, olives
  • Fresh oregano leaves

Method: 

  1. Preheat oven to 200C. In a large bowl mix with your hands flour, sugar and yeast.
  2. Pour in the water. Add salt, roasted ,if using, and knead in the bowl for 5 minutes. Eventually add more water.
  3. {Thermomix: Place flour, sugar and yeast in TM bowl. Run at speed 10 for 6-7 seconds. Add remaining ingredients, including the olive oil, other than the toppings and run on interval speed for 2 minutes {Don’t leave the machine unattended in interval mode}. Proceed …
  4. Allow to rise covered with plastic wrap for about 1 hour or until it doubles.
  5. Preheat the oven to 200C.
  6. Grease  a shallow oven dish with plenty of olive oil. Pour the dough into this without kneading any further. {I used 2 round 8″ Victoria sandwich tins}
  7. Generously pour extra virgin olive oil onto the focaccia and press with your fingers to create multiple wells. Add toppings.
  8. The focaccia does not need rising at this stage {but it does not harm it. It will just make it thicker}.
  9. Bake for about 20 – 30 minutes until risen and light golden brown.
  10. Pour over some more extra virgin olive oil if you like.
  11. Eat warm or at room temperature.

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Baking| Ottolenghis Brilliant Focaccia … doesn’t get better than this!

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
M.F.K. Fisher

It was bread baking day. Sometime days are like that, now rather rare, and with a relatively ‘free’ day comes the urge to make bread. Chatting with Sangeeta on FB, she was sipping her morning tea, me already on my second coffee and the laundry whirring annoyingly, I was hit with a ‘bread baking feeling‘ . By afternoon I had a brilliant Focaccia bursting with flavour yelling to get out of the oven!The bread recipe caught me by surprise. In my head I had a slightly quicker bread, something which would just do a single rise, yeast & all. I turned to one of my all time favourite books, Ottolenghi, The Cookbook but didn’t read the recipe thoroughly though …I always heel ‘happy’ when I read the book – so much quality food, fresh produce holding the key to the end result, recipes from the heart, colours and flavours that leap out of the pages … and photographs that tantalise the tastebuds! Even if I don’t cook / bake out of it, it keeps me strangely satisfied! I weighed the ingredients, added the water … and took a double take! This was just the starter, or a preferment! There was going to be LOTS of bread! For some reason the elder teen rejects bread these days because of her diet, cutting back carbs etc, yet the rainy weather had me in a bread baking frame of mind!! I wanted to bake real bread, slow bread … not a quick, non yeast bread! Thankfully the trusted Thermomix is always at hand and takes the work out of kneading. There was plenty of rising to happen. First the preferment, then the 1st rise, then some folding {almost like rough puff pastry}, then some more rise. All this folding and rising resulted in a delightfully nice dough… and in turn, a delightfully nice bread!I baked half on day one and punched down the other half and refrigerated it for day two. NICE!! It was even better the next day with a third slow rise in the fridge … and ‘bubbly and squeaky‘ as Dorie Greenspan would call it! It’s a beautiful dough to have in the fridge. Both days the bread didn’t last long… quite an addictive bake!Even the dieting diva loved it and couldn’t stop nibbling. It’s no nice and chewy she declared! That’s the beauty of Ottolenghis recipes…they ALWAYS deliver. The kids had focaccia sandwiches for dinner that night with chicken salami, homemade pesto and mozzarella. The verdict – ♥♥♥!The dehydrated tomatoes from Fab India were SO disappointing; I’m not going back there in a hurry! On the other hand, the queen olives stuffed with pimento from Leonardo are absolute winners. That jar’s not safe once it’s open … you cannot keep away from it … delectable! So is the Leonardo Gold Olive Oil that I slathered on top … it just made the bread sing!!It’s a bread I am going to make often. I like that it baked even better the next day, so maybe the next time I leave it in the fridge for a slow overnight rise. Bread baking days are here again … and I’m loving it!! I am also excited as I have a sourdough starter from Sangeeta on my counter {it’s alive and bubbling I think} and I can see more bread in the coming days!

Other recipes from Ottolenghi on PAB

Ricotta and Spinach Roulade
Dried Cranberry & Walnut Bread
Chargrilled Broccoli Salad
Carrot Walnut Cake with Mascarpone Frosting
Olive Oil Crackers
Preserved Limes
Milled Nut Flour Macarons with Dark Chocolate Ganache
Individual Cherry & Plum Clafoutis

[print_this]Recipe: NAME

Summary: Bursting with flavour, chewy focaccia with great flavour and texture. Another winner from Ottolenghi {minimally adpted from Ottolenghi, The Cookbook}

Prep Time: 15 minutes
Total Time: 45 minutes {plus rising time}
Ingredients:

  • Dough
  • 330g plain flour
  • 1 tsp light brown sugar
  • 2 tbsp olive oil
  • 1 tbsp coarse sea salt
  • 8-10 cloves garlic, sliced {can reduce if you like}
  • 50g pitted queen olives with pimento {I use Leonardo}
  • Fresh basil, black olives, sundried tomatoes
  • Starter
  • 1 1/2 tsp active dried yeast
  • 420ml luke warm water
  • 300g plain flour
  • 30g vital gluten

Method:

  1. Starter/Preferment
  2. For the starter put the yeast and water in a large mixing bowl and stir until the yeast dissolves. Add the flour and stir until there is a porridge like consistency. Cover the bowl with a damp cloth and leave somewhere warm for about an hour until it has doubled in size. {will take longer in winter}.
  3. Thermomix: Place starter ingredients in bowl of TM, mix at Speed 6 for 30seconds. Cover and leave in a warm place until doubled in size.
  4. Dough
  5. Mix the starter with the flour, sugar and olive oil. Knead for about six minutes, then add the salt and knead further until the salt is mixed through.
  6. Thermomix: Place starter and remaining dough ingredients in bowl of TM, mix at Speed 6 for 30seconds, then knead for 4 minutes.
  7. Brush a large bowl with oil, place the dough in it and brush the surface of the dough with more oil. Cover the bowl with a damp cloth and leave in a warm place for one hour or until the dough has again doubled in size.
  8. Turn the dough on to a floured bench and stretch and flatten it into a rectangle. Take one of the short ends of the rectangle and fold it into the centre, take the other end and fold it over the first one to form three layers of dough.{I added olives and lots of garlic into the layers too}
  9. Brush a heavy baking tray {around 30cm x 40cm} with oil. Lift the dough on to the tray and flatten it by pressing hard with your hands. Cover with cling film and leave to rise for another hour. During this time check on the dough a couple of times and press it down, spreading it to the edges of the tray.
  10. Preheat the oven to 220C. Press the olives and rosemary into the top of the focaccia and sprinkle with sea salt. Bake in the oven for 10 mins and then reduce the heat to 190C and continue for 15-20 mins or until golden. When it is out of the oven and still hot brush with plenty of olive oil.

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