LOAFING AROUND…FOCACCIA with garlic, onion & fresh basil
VICTORY LOAF….FOCACCIA!
Focaccia, known and loved in Italy and abroad, is a yeasted bread dough, often mixed or spread with oil, herbs, or onion, and ancient way of cooking bread dough quickly, possibly connected with offerings made by the Romans to the gods, liba… Early versions were cooked on the hearth of a hot fire, or on a heated tile or earthenware disk, like the related flatbreads. Many have an inventive range of flavourings, the olive oil, rosemary, garlic or onion of the schiacciata alla fiorentina of Tuscany, or the herbs, sage, rosemary, oregaon, onion, and ciccioli of the foccia genovese of Liguria.
Loafing around…
Focaccia is a versatile bread indeed. Full of flavour & full of options. I used a highly rated ‘Rosemary Garlic Focaccia‘ recipe from Recipezaar; substituted the rosemary with fresh garlic & sliced onions, & added a portion of wholewheat flour too. The whole house smelt divine while the loaves were baking…absolute nirvana! We ate 2 loaves the first day with a chicken casserole, baked garlic potatoes, crumb fried fish & salad. The next day I made sandwiches with the 3rd loaf! I believe you can even top it & make it into a pizza! It’s got a lovely light & fresh crumb & keeps for 2-3 days at cool temperatures.
Redolent…in the rays of the setting sun
I saved some dough & plaited it into a braid… it’s been my dream for many years to plait a loaf of bread! Strange but true!! I used to drift through baking books wondering how such beautiful braided breads were possible. My first attempt wasn’t too bad as I made the plait from my mind; have since found out that I needed 4 strands & not 3 as I used! Until next time then…
The recipe as adapted from Recipezaar…
Ingredients
Yeast – 1 tbsp
Sugar – 1 1/2 tsps
Flour – 4 cups
Wholewheat flour – 1/2 – 1 cup ( I substituted a bit of the flour with this)
Salt – 1 tsp
Olive oil – 3 tbsps
Handful of fresh basil leaves
Onion – 1 sliced
Garlic – 4-5 cloves / sliced
Roasted sesame seeds & poppy seeds
Sea salt – 1 1/2 tsp
Method:
- In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
-
Stir in 3 cups of flour + 1 cup of wheat flour, 1 tablespoons of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
- Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size.
-
Knead dough down and press with lightly-oiled hands into 2 well-oiled 8″ round sandwich loaf pans, saving some for a braided bread.
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Make a braid with the remaining dough, tuck in the ends underneath & let them rise, covered loosely, for 30 minutes.
- Preheat oven to 375 degrees F. Set rack in center of oven.
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Dimple dough with your fingers in places, drizzle 2 tablespoons olive oil over and spread over dough; sprinkle with onions, basil, garlic and sea salt. I drizzled oil over the braided loaf & sprinkled sesame & poppy seeds all over it.
- Bake for 35-40 minutes or until pale golden.
- Let cool for 10 minutes before cutting.
- Serve warm or at room temperature.
A loaf I’m quite proud of…
‘Breadbakingday‘ the monthly event was started by Zorra for passionate and to-be bread bakers, who bake bread and share recipes and experiences on the first day of every month. This month’s ‘Breadbakingday’ is hosted by someone who I’ve been in awe of for LONG…Susan @ Wild Yeast. She says…”As one of the oldest and most universal of foods, bread is associated with celebrations in every part of the world. For this month’s BreadBakingDay, you are invited to share your own spring holiday bread tradition, explore one you’re not yet familiar with, or start a new one. Choose any seasonal holiday or event you’d like to honor with a special bread.”
My new found freedom from yeastophobia is event enough to announce the beginning of a new chapter in my life. I’m gonna celebrate it with this braided loaf & am sending it off to Susan’s. I recommend you check out her blog & marvel at her ease with yeast…especially if you are yeastophobic like I was.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
27 Comments
Fiber
Wow – both of these look beautiful and tasty. I think I have to give that focaccia a try!
Asha
We love Focaccia, made with onion and dried tomatoes once,posted it at FH.
Both look fabulous, bread baking is so soothing and wonderful. Good job Deeba!:)
I will be on break until May, see you then.
bee
that is a beautiful loaf of bread!!!
Rachel
I see the foccaccia….looking good…the braided bread is lovely.I am yet to conquer that….
Susan
Not one but two beautiful breads! I hope this is the beginning of a long and satisfying relationship with yeast. Thanks for joining BBD!
Lisa
I’ve never actually made foccaccia bread, but you inspire me to give it a try.
Kalai
Both of these look gorgeous, Deeba!! Am bookmarking this for sure! 🙂
KayKat
Fabulous and fluffy. Not to mention all those tasty seasonings.
Yeastophobia … 🙂 I like this celebration!
meeso
I am missing so many good posts not having internet at home…I can’t keep up!!! Everything looks good and tasty as always 🙂
Ben
We are conquering the yeast little by little. This will be my next challenge, you, my dear friend, are an inspiration 😀
Namratha
Perfect loaves Deeba, great going!!!
Dhivya
yummmmmmmmm…bet it tastes wonderful:))
Big Boys Oven
Amazingly gorgeous!
arundati
three cheers for conquering yeastophobia!! yay!! now am worried what the blogging world will be subjected to! looks fab…
Purnima
The post is awesome!Loved the quote, the braid looks too pro, the nibbled-on shows how yum this was!(The drinks post n pannacotta is mindblowing!Cdn’t comment as older kid had a bout of temp.wt the sandstorm here!I m placed in Kuwait,hey re: your comment on tart-I shall need some 10+ yrs to reach even half way to where you are now!I followed the link in your yellow post to RR n rest is history!)Thanks for sharing n being a great enthu at all your endeavours!Its rubbing onto me!!Contagious, u c 😀
fatboybakes
is this your first attempt at focacia? looks so professional!!! fantastic. i know what you mean about yeastophobia…strange aint it, how we are frightened at the thought of handling these microscopic bacteria(?). love your aesop’s quote.
Pooja
wow. thats a lovley piece of Focaccia. Believe me you should start this baking professionally. I wish if i could anyway bake with such an art.
Rosie
Delicious Focaccia and your first attempt!! You really are a born baker 😉
Rosie x
familiabencomo
HOLY-MOLY!!!! This is the prettiest focaccia I’ve ever seen! Your family is so blessed to have you…. I already feel sorry for any daughter-in-law that the future may hold. Love is always to secret ingredient to any successful foray in baking & you can tell that there is a lot of LOVE in everything that you do.
xoxox Amy
BumbleVee
definitely a loaf to be proud of!! way to go….
Miri
Deeba, I got inspired by you and sent off a cream cheese and coriander achaari bread to Bread Baking Day! But now I want to make this beautiful foccacia and the braided bread – any tips?
I’m planning to take it for a party at a dear friend’s place….how can I make this recipe enough for 20-25 people?
SaraLynn
I saw you on the bread roundup! I love these, they look very tasty!
psychenaut
This was the first bread I made. And now I make bread every other day !
Thanks !
You have been Backlinked !
“…I picked up the original recipe from Passionate About Baking…”
http://crumbsofchaos.blogspot.com/2009/03/making-bread-breaking-bread.html
Nilambara
Hi Deeba,
I baked my first-ever bread, your focaccia! it came out pretty good. I'm so proud of myself. Thanks for the inspiration and step-by-step directions. It's immensely helpful for someone like me who doesn't even know the basics about bread-baking.
Nilambara
Nilambara
Hi Deeba,
I baked my first-ever bread, your focaccia! it came out pretty good. I'm so proud of myself. Thanks for the inspiration and step-by-step directions. It's immensely helpful for someone like me who doesn't even know the basics about bread-baking.
Nilambara
Padma
Hi, I came upon this site by chance. I am really impressed with the way you have designed your website. Inspiring work. I have a query on the flour you have used for the foccacia bread. Is Ingredient “flour” just plain flour. Also can I use for “whole wheat flour” the ones available in the market in the brand names of pillsbury or aashirvad. I really want to try this. Your photos/pictures are very very good!
Padma
Hi,
I came upon this site by chance. I am really impressed with the way you have designed your website. Inspiring work. I have a query on the flour you have used for the foccacia bread. Is Ingredient “flour” just plain flour. Also can I use for “whole wheat flour” the ones available in the market in the brand names of pillsbury or aashirvad. I really want to try this. Your photos/pictures are very very good!