{"id":2155,"date":"2011-05-15T11:49:11","date_gmt":"2011-05-15T03:49:11","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2155"},"modified":"2013-05-02T12:05:18","modified_gmt":"2013-05-02T04:05:18","slug":"focaccia-bread","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2155","title":{"rendered":"Focaccia Via Amazing Yeast"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Focaccia\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/05\/Focaccia.jpg\" width=\"650\" height=\"426\" \/><\/p>\n<p style=\"text-align: justify;\">I&#8217;ve been reminding myself since I have arrived in the UK: there&#8217;s such a huge oven here in the apartment, how can I do it such injustice?<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">So here it is, something that I&#8217;ve put off baking for many years now &#8211; an Italian breed that tested my patience. After rounds of rising, proofing and baking, it&#8217;s &#8216;proofen&#8217; to be a worthwhile attempt after all. \ud83d\ude42<\/p>\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Fast-acting dried yeast: 1 sachet ( 7g, about 3 tsp)<\/li>\n<li style=\"text-align: justify;\">Warm water: 1 cup (leave boiling water to cool for about 45min &#8211; 1 hr)<\/li>\n<li style=\"text-align: justify;\">Olive oil: 1 tbsp + extra for drizzling<\/li>\n<li style=\"text-align: justify;\">Strong white flour: 3 cups<\/li>\n<li style=\"text-align: justify;\">Salt: 2 tsp + 1 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Ground black pepper: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Chilli powder: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Sun-dried tomatoes: 1\/2 small bottle (about 100g)<\/li>\n<li style=\"text-align: justify;\">Rosemary: leaves from 2 sprigs<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Dissolve yeast in warm water and leave to sit for 10min. Add 1 tbsp olive oil to it.<\/li>\n<li style=\"text-align: justify;\">Mix flour, 2 tsp salt, sugar and pepper together in a mixing bowl.<\/li>\n<li style=\"text-align: justify;\">Stir in yeast mixture with wooden spoon. Then use a hand to form it into a ball.<\/li>\n<li style=\"text-align: justify;\">Transfer dough onto lightly floured surface. Knead and punch for 10min.<\/li>\n<li style=\"text-align: justify;\">The dough should become springy and the hand clean of sticky dough.<\/li>\n<li style=\"text-align: justify;\">Place in a greased container, cover with cling film and leave to rise for 1 hr in a warm place.<\/li>\n<li style=\"text-align: justify;\">Remove film and punch dough with knuckle.<\/li>\n<li style=\"text-align: justify;\">Line a baking tray with greased baking sheet. Stretch dough out onto baking sheet in desired shape (rectangular, circular).<\/li>\n<li style=\"text-align: justify;\">Use fingers to form dimples on surface. Sprinkle with 1 tsp salt, chilli powder, tomato and rosemary.<\/li>\n<li style=\"text-align: justify;\">Drizzle olive oil on surface. Cover with cling film again. Leave to proof in a warm place for 30min until doubled in size.<\/li>\n<li style=\"text-align: justify;\">Remove film and use fingers to make clear impressions on surface.<\/li>\n<li style=\"text-align: justify;\">Bake in preheated oven for 25min at 180 degrees, until golden brown.<\/li>\n<li style=\"text-align: justify;\">Serve plain while hot or with vinegar and extra virgin olive oil when cooled.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/05\/Focaccia-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2164 alignleft\" title=\"Focaccia 2\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/05\/Focaccia-2.jpg\" width=\"650\" height=\"524\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/05\/Focaccia-2.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/05\/Focaccia-2-300x241.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><em> <\/em><\/p>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">To let the dough rise\/proof, leave the dough inside an oven at 45 &#8211; 50 degrees with door ajar. Alternatively, if there is a (working) heater inside the house, just leave it beside the heater to rise\/proof.<\/li>\n<li style=\"text-align: justify;\">I used more oil from the bottle of sun-dried tomatoes than olive oil for drizzling, so as to gave it a nice red tinge and Mediterranean fragrance.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n1 loaf (size of baking tray)<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2155\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been reminding myself since I have arrived in the UK: there&#8217;s such a huge oven here in the apartment, how can I do it such injustice?<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[46,131],"tags":[229,251],"class_list":["post-2155","post","type-post","status-publish","format-standard","hentry","category-bread","category-italian","tag-baked","tag-tomato"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2155"}],"version-history":[{"count":20,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2155\/revisions"}],"predecessor-version":[{"id":5134,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2155\/revisions\/5134"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}