Friday, August 29, 2008

Easy Focaccia Bread



Why easy? Because it is a no knead Focaccia. Just mix the ingredient together and let it proves in the refrigerator overnight and the next day you will be rewarded with Focaccia bread.



Mine turned out looking like bread sticks aren't they? I sprinkled my Focaccia with dried oregano and rosemary. This bread smells heavenly while baking as my house was infused with the fragrant of herbs and olive oil.






Being a true Asian, enjoying my Focaccia with curry chicken just like Peony. LOL! Actually it tasted great on it's own but I wanted to serve it with my lunch and soaking up all the curry gravy.

This no knead Focaccia recipe is graciously shared by My Culinary Journal. My Focaccia didn't rise as high as her and she mentioned in her reply that she let her Focaccia rise again after she spread it on the pan and done sprinkled with herbs. So, there's her tips!

Ingredients (serves 2) :

1 cup (250 ml) tepid water
1 tsp dry yeast
1 tsp ground sea salt
2 cups (~275 g) flour
extra virgin olive oil

toppings: coarse sea salt, rosemary, olives... (your choice)

Dissolve the yeast in the tepid water.

Add the yeast/water mix to a larger bowl together with a cup of flour and the salt, stir for about 2 minutes. Then add another cup of flour, stir again for just about 3-4 minutes. The dough should not be overworked, it's consistency will remain quite soft and sticky - it's not the type of dough you can shape much with your hands, but if you feel it's too soft add an extra 2-3 tbsp of flour.

If your timing allows, keep the dough refrigerated until the next day (it really does make a difference!) if not, then a few hours in a warm and draft free spot will do as well. However, if chilled, remove dough from fridge about 2 hours before baking. (12 hours in the fridge plus two hours in a warm spot presented the best results)

Preheat oven to 230°C. Carefully pour dough on an oiled baking tray or tin so as not to ruin its fluffiness. Use finger tips to pull the dough into the shape you'd like to give the Focaccia. Don't worry about punching holes into it, they'll be gone before the Focaccia leaves the oven.

Note: Dipping your finger tips briefly in olive oil will keep the dough from sticking too much to them.
Sprinkle with 1-2 tbsp of olive oil, coarse sea salt, chopped herbs and optionally olives or other toppings of your heart desires. If you like your Focaccia more oily, pour a little olive oil in the dents.

Bake for about 15-20 minutes or until lightly browned on top. Then remove from the oven (and the tray or tin) and place on a rack to cool.




17 comments:

mikky said...

wow... i've been dreaming of baking my own focaccia bread for some time but i'm just too scared to try... with your post, now, i'm truly inspired... thanks for sharing... :)

Beachlover said...

Your No knead Focaccia bread look good!.I just make No knead bread once so far,must try out again soon!

Lina said...

wow, that looks great! Ive never baked bread before but this would be a great place to start!

Jin Hooi said...

This one looks easy enough for me, will sure give it a try. Thanks for sharing .. BTW, love the way of eating focaccia with curry chicken ;-))

Baking Fiend said...

what a coincidence... I made foccacia too! haven't had the time to post it yet tho. yours looks marvelous.

Little Corner of Mine said...

You are welcome mikky. This focaccia is easy and good, should try!

Thanks beachlover. This one is easy.

Thanks Lina. Yup, this is easy and no special bakeware required.

Haha, thanks Jin Hooi. You should try this recipe, easy and delicious. My hubby finished most of it in one setting.

Thanks baking fiend. Can't wait to see yours! :)

noobcook said...

woah ... amazing!! Can imagine the heavenly, herby aroma of your kitchen when it's baking :)

[eatingclub] vancouver || js said...

The foccaccia looks great! I can sure eat all of that in one sitting too, so I have to stop myself.

Anonymous said...

hi, for the Focaccia recip may I know what is tepid water, where to buy? thank you for your advice?
Have a niec day.
Wan

daphne said...

No knead always get my attention..and peony and u did it so well. Chicken curry + bread is such a great meal!

Sweet Jasmine said...

This sounds easy. Will have a go at it...

Mochachocolata Rita said...

i ADORE foccacia but havent tried making any bread before...whoaaaa i can imagine how fragrant it smells...i'd love to dip that into your curry hehe

Little Corner of Mine said...

Yes noobcook, smell incredible!

Hahaha js. Oh yeah, I have to stop myself too. :)

Hi Wan, tepid water means warm water. :)

Thanks daphne. You should try this if you have yeast. Very easy and tasted great!

Yes sweet jasmine, can't wait to see how yours turned out!

Hehe Rita, sure I will share my curry with you. :P

FAMILY FIRST said...

Oh tepid water means warm water? I thot I had to buy a special kinda water and then use a tiny portion and waste the rest away - hahahaha! Thanks LCOM for sharing. And what size baking pan shd we use? Any size?

Little Corner of Mine said...

Hi Wan,
Yes, any size would do. You just spread it anyway you want. :)

Lady Peng said...

Your blog is nicely done. Really enjoy your comments on how to start a blog/site. I am a food stylist living in KL and I have a question that maybe you could provide the explanation. I often follow recipes which use either metric measurement which require me to weigh and use metric cups. Our metric cup often comes in the 250 ml where as the american cup is 240 ml. Sometimes in an american recipe, it calls for 1 stick of butter and that where I am stuck. What the weight of a stick of butter in metric/oz? Please help and thanks very much. My email is cspeng63@gmail.com.

Little Corner of Mine said...

Hi Lady Peng,
1 stick of butter is equal to 113gm. I have a conversion table on my side bar, that might give you some idea too.