Foccacia Ring
Recipe
500g Bakers flour
20g salt
23g fresh yeast (if using dried yeast, half the amount)
290ml water
40ml olive oil
Mix all ingredients except olive oil in the mixing machine with the dough hook. Stream in olive oil and develope dough to elastic consistency. Remove dough and knead into a ball. Rest for 30 minutes covered in a damp cloth in a lightly oiled bowl at room temperature. It should be almost double in size. Knock out air and divide to two portions. Rest for further 10 minutes.
Roll dough to rectangle shapes about size of A4 paper. Place onto silicon paper or on greased tray. Cover with clingwrap and prove until double in room temperature. Then press fingers onto dough so it looks dimpled. Scatter freshly chopped herbs like thyme, oregano and basil, and sea salt. Bake at preheated oven at 230 C for approximately 20 -25 minutes. It should be baked at a high temperature so it remains soft inside. And because there’s no sugar in the dough, you can hardly see the brown colour after it’s baked. So its vital to not overbake it or it will be hard.
When its baked, press in some halved kalamata olives and fresh rosemary herbs. Scatter some sea salt. And best way to indulge, prepare some balsamic vinegarette with olive oil and salt. Dip into it and yum!! Fresh bread never tasted better!
There’s also another way to make this bread; form to a ring with the herbs in it.
Roll out into about 1cm thick, scatter freshly chopped herbs and olives in and roll like spring roll. Form to a ring and make sure u leave a sufficien ‘hole’ in the middle or else u’ll end up like.. ok, rather not say.. When it’s formed to a ring, leave to prove at room temperature till double in size. Score the top of the ring with a knife and sprinkle with some flour on top. Bake at 200 C for 30 minutes. This would take longerto bake because of the size. And a lower temperature wouldn’t burn the top.
Yum!!
P/S : I finished my course. I can call myself a “so-called” pastry chef. HA HA HA
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