Category

Bread

Olive Oil Walnut Garlic Rosemary Foccacia

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning

This Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour, topped with everything I love and more. To get an even heartier bread, you could even double the toppings, maybe knead in some extra walnuts, olive and cheese through the dough after the first rise. These are thoughts that race through my head as I write, things I would definitely consider doing for my next artisan loaf. I know that will be sooner than later!

Olive Oil Walnut Garlic Rosemary FoccaciaThat’s just how good this bread was. As you might have noticed, I’ve been baking a lot more artisan bread of late. The recent Cheese Garlic Rosemary Eggless Brioche is another great bread, almost similar flavours, though that was cheesy good to the core! Then of course another favourite, the Wholewheat Garlic Oat Soda Breadrustic, moorish, earthy and wholegrain. While kneading dough is therapeutic and a lot of fun, I think I’ve become a little lazy.

Olive Oil Walnut Garlic Rosemary Foccacia I find myself turning to the trusted stalwart on my counter, the Kitchen Aid Stand Mixer. That paired with the great quality bakeware they offer makes the whole process so pleasing, so fuss free. Baking bread  is something I’m doing more and more, often wholegrain, sometimes part wholegrain. With dough making sorted out, the mixer kneading in the background, I reach out to flavours my bread might like.Olive Oil Walnut Garlic Rosemary Foccacia It’s often fresh herbs as they grow in my little patch, especially rosemary, as long as it lasts. This past harsh summer killed one of my two precious little plants; the second is kind of surviving. The other thing I like to add is nuts, walnuts in particular. Drizzled with olive oil, they toast up quite beautifully on top of the bread. The rest is pretty optional, whatever catches my eye really. Olives, sun dried tomatoes, mature cheddar, garlic, garlic greens, finely sliced mushrooms, sunflower seeds etc.Olive Oil Walnut Garlic Rosemary Foccacia Use herbs and nuts of your choice, play around with ingredients, but do make this. I think a sweet version with saffron and pistachio might work great here too. Maybe a grape foccacia. The recipe  results in a light, airy, easy to form bread, a dough which behaves beautifully if kept in the fridge overnight as well. Plenty of good quality extra virgin olive oil is key for a Olive Oil Walnut Garlic Rosemary Foccacia like this.Olive Oil Walnut Garlic Rosemary Foccacia

Olive Oil Walnut Garlic Rosemary Foccacia Nothing like  a bowl of salad and a crust of artisan bread. Once the weather gets cooler, maybe some soup to complete the meal. Until then, we’re just happy to keep it light with the Olive Oil Walnut Garlic Rosemary Foccacia & a Roasted Beet, Chickpea, Red Onion, Walnut Salad.

Eggless Wholegrain Almond Jaggery Oat Cookies Note: The beautiful ceramic ware is from a local ceramic artist, Anumita Jain, from Delhi. You can find her at A Clay Story. I think you’ll see a lot more of her art in my frames now, like in the Eggless Wholegrain Almond Jaggery Oat Cookies featured above {recipe coming soon}. Her pottery is very inspiring.

Olive Oil Walnut Garlic Rosemary Foccacia
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Nothing better than fresh home baked bread, and this Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour. The Kitchen Aid Stand Mixer and their great quality bake-ware make baking breads so therapeutic, so fuss free. Use herbs and nuts of your choice, play around with ingredients, but do make this.
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Olive Oil Walnut Garlic Rosemary Foccacia
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Nothing better than fresh home baked bread, and this Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour. The Kitchen Aid Stand Mixer and their great quality bake-ware make baking breads so therapeutic, so fuss free. Use herbs and nuts of your choice, play around with ingredients, but do make this.
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Servings: loaves
Instructions
Starter
  1. Place warm water, honey and yeast in bowl of stand mixer. Stir and leave for 5-10 minutes.
Garlic Rosemary Dough
  1. Add remaining ingredients to bowl of KA stand mixer fitted with dough hook. Stir to mix on speed 2, then knead for 5-7 minutes on speed 4 until the dough is smooth and elastic. Add a few spoons of wholewheat flour if the dough is too wet, or a tbsp or two of water if too dense. We are looking for a soft dough.
  2. Form into a ball, drizzle over with a little olive oil, cover the bowl with cling-wrap or a wet kitchen towel. Leave to rise in a warm, draft free place for an hour or two until doubled.
  3. Preheat oven to 200C.
  4. Divide dough into 2, knock back a little and make 2 balls. Flatten gently into the base of a lightly oiled round baking tin. I used the Kitchen Aid non stick 9" pie pan. All their bakeware is excellent.
Topping
  1. Make indents into the surface, generously pour over extra virgin olive oil, allowing it to get into the indents.
  2. Scatter fresh rosemary, walnuts, olives and Himalayan pink rock salt over the top.
  3. Drizzle a little more extra virgin olive oil over.
  4. Leave covered with a kitchen towel until the oven preheats.
  5. Bake for approximately 30 minutes until golden brown and done. Serve warm or at room temperature.
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100% Wholewheat Pizza

“I want to live in a world where the need for pizza belittles that of war.”
Jason Barnett

100% Wholewheat Pizza … nothing else. Simple, clean, quick, delicious and versatile. As I mentioned recently, I have a few good to go recipes that I hold in my head. Most involve eye balling, throwing into the KitchenAid stand mixer rather rapidly, mixing in all at once, and then leaving the yeast to rise to the occasion. Life gets tiring at times with so much going on. For times like those, simple is best. If it can go wholegrain, even better.

Genoa Fougasse with SprigThere’s nothing to this recipe. In line with my recent experiments, I use cultured buttermilk {available as plain chaach in the local market} to knead the dough as a substitute to water. Chemistry falls flat with me, schooling largely forgotten, but possibly yeast with the added culture does work in there to allow for a quick rise. You could add a spice blend, minced garlic or herbs to the dough as well. Genoa Fougasse with SprigI added a dash of Genoa to perk up the grilled vegetables for the topping, the topping inspired from Epicurious. I’m giving away a set of spice blends away here, so you can try and enter if you like. The spice blend paired well with the vegetables and herbs. Worked a charm. Bland vegetables like eggplant and mushrooms take really well to added flavours. Just herbs, garlic and lime also work really well. Mint Basil Fresh 1000 2

100% Wholewheat Pizza
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Simple, quick, fuss free, this 'loaded with goodness' 100% Wholewheat Pizza will keep the young and old all happy. Base done, fix the toppings as you like, else there is a recipe below. Recipe can be easily doubled.
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
100% Wholewheat Pizza
BigOven - Save recipe or add to grocery list
Yum
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Simple, quick, fuss free, this 'loaded with goodness' 100% Wholewheat Pizza will keep the young and old all happy. Base done, fix the toppings as you like, else there is a recipe below. Recipe can be easily doubled.
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
100% Wholewheat Pizza
Topping
Servings: people
Instructions
100% Wholewheat Pizza
  1. Place everything except buttermilk in bowl of stand mixer. Stir on low speed for 3 seconds, with knead hook attached. Begin pouring in the buttermilk, a little at a time, till you get a soft dough that begins to comes together.
  2. Increase the speed and knead for 7-8 minutes on speed 5 until you get a smooth elastic dough. Add a little more buttermilk f the dough is dry, or some more flour if the dough is too wet. {Every brand of four has a different absorption capacity. I usually eyeball the amount.}
  3. Transfer to an oiled bowl {or leave in in the KA bowl like I do}, cover with cling-wrap and leave in a draft free place to rise for an hour, until doubled. {You can also leave it in the fridge overnight for a slow rise}
Topping
  1. Toss the eggplant slices with 1/2 tsp salt, and leave in colander for 30 minutes. Squeeze out excess water, then toss with mushrooms, spice blend, garlic, lime, olive oil and fresh herbs.
  2. Grill in hot oven for 10 minutes then leave to cool.
  3. Toss tomatoes with freshly chopped mint and basil and some salt, Place over a colander to allow excess water to drain out. Mix into the grilled vegetables.
  4. Preheat the oven to 180C.
  5. Divide the dough into 2 or 4 as desired.
  6. Roll out quite thin {we like thin crust pizzas}, or as thick as you like. Brush with extra virgin olive oil, and lightly sprinkle with Himalayan rock salt.
  7. Place of a parchment lined baking tray and bake for 15 minutes until golden brown. Cool a little.
  8. Assemble
  9. Give the base a drizzle of extra virgin olive oil, then a smear of cheese spread, followed by one of pizza sauce.
  10. Top with the grilled mixed vegetables and sweet corn, grate over mozzarella.
  11. Bake for 10 minutes in a hot oven just until the cheese melts and the vegetables get warmed through.
  12. Garnish with chili flakes, fresh herbs. Serve immediately.
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Genoa Fougasse“Variety’s the very spice of life, that gives it all it’s flavour.”
William Cowper

Genoa Fougasse turned out to be the best bread I’ve baked in a while. Sometimes you just need ‘bread luxury’, and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home. French Fougasse has always been on top of my list of fave breads. The Genoa Fougasse just knocked it off!Masala Dabba, spices

The Masala Dabba #2Spices have always fascinated me since I entered the kitchen. My love affair with them getting more intense when I joined Dolphia and Simi on the spice journey with The Masala Dabba. The colours, the flavours, the versatility never cease to amaze. I am rather light handed with spices in the kitchen, using them only to enhance flavours rather than overpower the dish. The fougasse I planned to make was just a cheese and walnut bread.Genoa Fougasse with SprigIt’s a dough I’ve been working with, an experiment which goes on substituting grains on the go. I wanted a light bread, so I decided to stay half whole wheat and half plain flour. Also instead of water, I like kneading my dough with cultured buttermilk. Kills two birds with one stone, no make it four! Adds some calcium, makes the dough buttery light, reacts faster with the yeast, and of course lends beautiful flavour too! I recently did pitas with a similar dough, playing around with the quantities a little. Seems to work its charm each time!Genoa Fougasse with SprigThe  charm however turned to absolute joy with this gourmet spice blend from Sprig. The spice blends arrived as the dough was proofing. On a whim I decided to add some to the bread. The fresh flavours please you as you undo the foil, the aromas very enticing. The packaging is quite eye catching, the quality excellent. If you look closely, you can pick out the ingredients as listed on the box.Genoa Fougasse with Sprig It’s quite a generous portion in the box, will see me for a while. It added colour, flavour and real happiness to the fougasse which was quite aptly renamed Sprig’s Genoa Fougasse. I can see a Syracuse Fougasse, maybe a Tangier Fougasse in the future perhaps. That’s the really nice thing about spice blends. They are so versatile to use – as a rub, marinade, glaze, paste, crumb, sprinkle or dressing! Or like me, with my imagination on about everything. You can see just what happened!!Genoa Fougasse. Also Malacca Spiced Yogurt, Tangier Hummus & Syracuse FoxnutsI made a Genoa Dipping Oil to serve alongside the bread. Just when you think the bead can’t get any better, one dip into the oil and you reach another exciting new level. Ideas popped into my head. You can do Malacca Naans or Tangier Pita Breads! Imagine a themed meal with the spice blend running through the meal? Really had me happy. Tangier Pitas with Tangier marinated grilled chicken, a hearty salad within paired with a mild Tangier laced salad dressing. Just the idea makes me happy!Falafel with Sprig Gourmet Spice BlendAs I see spices, new ideas constantly develop in my head. How about a spice blend spiked yogurt, like a raita. I gently tried sprinkling some Malacca and melon seeds over home made yogurt. I can’t even begin to tell you how addictive that was. It was actually bowl scraping good. Next time it’s going to be either grated radish, a spice blend, chopped walnuts, maybe a dash of garlic and fresh mint or coriander as a side. The possibilities bring a smile to my face, somewhat like these fox nuts {or makhanas below}.

Spiced Yogurt and FoxnutsAs the days pass by, there is always something interesting happening in the kitchen. These days falafal seems to rule, hummus much in demand. While attempting to make hummus the other day, I added the Tangier Spice Blend on a whim since it seemed to tie in with the region. What an amazing result. It lifted the hummus to a new delicious level. The daughter dug in asking where it was from. ‘You made it? Really? This is much better than store bought hummus‘.Tangier Hummus with SprigSo chuffed, I added some into the falafal mix as well. This turned out to be fun! Pitas, falafal, garlicky dip, salad all happening in tandem!Falafel & Tangier Hummus with SprigThis gourmet spice blend from Sprig is available at Nature’s Basket, Foodhall and many stores across India. Locate a store here, else shop at the online store.

Gourmet Spice Blends from SprigSprig has offered to giveaway a set of the Gourmet Spice Blend to a reader of Passionate About Baking.

To enter all you need to so is like Sprig on FB and tell me what dish you would make with any {or all of the spice blends} should you win. I’ll pick a winner on the 25th of July. You must be a resident of India to enter.

Genoa Fougasse
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Genoa Fougasse turned out to be the best bread I've baked in a while. Sometimes you just need 'bread luxury', and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Genoa Fougasse
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Genoa Fougasse turned out to be the best bread I've baked in a while. Sometimes you just need 'bread luxury', and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
25 minutes 20 minutes
Ingredients
Servings: people
Instructions
  1. Bread dough
  2. Place all ingredients in bowl of stand mixer. Mix gently first at speed 2 for a couple of minutes, then at speed 4 for 4-5 minutes until smooth and elastic.
  3. Add a spoon or two of buttermilk if the dough is a bit hard, or a spoon or two of flour if it is still sticky.
  4. Cover the bowl with clingwrap and leave in a warm place for an hour until doubled. {Alternatively, leave in the fridge overnight for a slow rise}
  5. Preheat oven to 225C. Line a baking sheet with parchment paper.
  6. Knock back dough, and flatten to a rough rectangle of 8" X 4" on a floured surface. Drizzle a little olive oil, then sprinkle over with Sprig Genoa Spice Blend. Top with grated cheese and walnuts. Fold into thirds, flatten again, and fold into thirds again.
  7. Place on prepared cookies tray, and shape into large oval, about an inch high. Cut slits through the dough to resemble leaf like cuts. Drizzle over with extra virgin olive oil. Sprinkle over with more spice blend, rosemary sprigs and Himalayan rock salt. Leave to rise while you preheat the oven to 20 minutes.
  8. Bake for 20 minutes in a hot oven, middle shelf, both upper and lower elements, until puffy and golden brown. Serve with a spice blend infused extra virgin olive oil for dipping.
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