Difference between revisions of "Focaccia (TM)"
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− | |title=Focaccia - A Thermomix recipe | + | {{#seo: |
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|keywords=Focaccia (TM) recipe Italian recipes from The cook's Wiki | |keywords=Focaccia (TM) recipe Italian recipes from The cook's Wiki | ||
− | |description=A version of Focaccia made in a Thermomix | + | |description=A version of Focaccia made in a Thermomix |
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
+ | |DatePublished=16th February 2013 | ||
+ | |Author=JuliaBalbilla | ||
|ImageComment = | |ImageComment = | ||
|Servings = 1 large loaf | |Servings = 1 large loaf | ||
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A version of [[Focaccia]] made in a [[Thermomix]]. | A version of [[Focaccia]] made in a [[Thermomix]]. | ||
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{{RecipeIngredientsTM | {{RecipeIngredientsTM | ||
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| 1 x 7g sachet fast-action [[Dried yeast|dried yeast]] or 15g fresh [[Yeast|yeast]] | | 1 x 7g sachet fast-action [[Dried yeast|dried yeast]] or 15g fresh [[Yeast|yeast]] | ||
| 30g [[Olive oil|olive oil]] plus extra for drizzling | | 30g [[Olive oil|olive oil]] plus extra for drizzling | ||
− | | 350g water (I used | + | | 350g water (I used sparkling [[Mineral water|mineral water]]) |
| 1 teaspoon fine [[Salt|salt]] | | 1 teaspoon fine [[Salt|salt]] | ||
| 1 teaspoon [[Coarse salt|coarse salt]] for sprinkling (I used [[Salt#Himalayan Pink Rock Salt|pink Himalayan rock salt]] | | 1 teaspoon [[Coarse salt|coarse salt]] for sprinkling (I used [[Salt#Himalayan Pink Rock Salt|pink Himalayan rock salt]] | ||
| 2 tablespoons fresh [[Rosemary leaves|rosemary leaves]], chopped | | 2 tablespoons fresh [[Rosemary leaves|rosemary leaves]], chopped | ||
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===Method=== | ===Method=== | ||
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Aga: [[Bake]] on the floor rack of the [[Roasting]] [[Oven]] for 18-20 minutes. | Aga: [[Bake]] on the floor rack of the [[Roasting]] [[Oven]] for 18-20 minutes. | ||
− | Although I used [[groundnut oil]] to grease the tin, the bread still stuck, probably due to the drizzled [[olive oil]] which soaks through the [[bread]]. I would recommend lining the tin with | + | Although I used [[groundnut oil]] to grease the tin, the bread still stuck, probably due to the drizzled [[olive oil]] which soaks through the [[bread]]. I would recommend lining the tin with something such as [[Bake-O-Glide]]. |
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Italian recipes]] | [[Category:Italian recipes]] | ||
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[[Category:Thermomix recipes]] | [[Category:Thermomix recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
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Revision as of 11:25, 27 April 2015
A version of Focaccia made in a Thermomix.
Ingredients
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- 500g strong white bread flour (I used Sainsbury's Extra Strong Canadian flour)
- 1 x 7g sachet fast-action dried yeast or 15g fresh yeast
- 30g olive oil plus extra for drizzling
- 350g water (I used sparkling mineral water)
- 1 teaspoon fine salt
- 1 teaspoon coarse salt for sprinkling (I used pink Himalayan rock salt
- 2 tablespoons fresh rosemary leaves, chopped
Method
- Mix the flour, yeast, oil, water and fine salt 20 seconds / Speed 6, then 2 minutes / Knead.
- Leave to rest until dough is pushing up the MC.
- 10 seconds / Knead
- Leave to rest again until dough is pushing up the MC.
- Tip out the dough into an oiled baking tray 22cm x 33cm approx. and spread out using your hands.
- Cover and allow to prove until almost doubled in size.
- Make dimples in the risen dough with your fingers.
- Sprinkle the dough with the extra olive oil, the coarse salt and the rosemary.
- Sprinkle a little water over the top.
- Bake for 20-25 minutes 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
- Remove from the oven and allow to cool on a rack.
Recipe source
- Lightly adapted from a recipe in Fast and Easy Cooking which is the book supplied with Thermomixes in the UK.
Chef's notes
To remove any dough that may become stuck under the blades spin 5 seconds / Speed 6.
Aga: Bake on the floor rack of the Roasting Oven for 18-20 minutes.
Although I used groundnut oil to grease the tin, the bread still stuck, probably due to the drizzled olive oil which soaks through the bread. I would recommend lining the tin with something such as Bake-O-Glide.
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