I spent the summer of 2002 in and around Tuscany making bread with local bakers. This bread brings back good memories. The lack of salt in the recipe will be compensated for by the fermentation of the dough. You need to start this the day before.
This is an Italian-inspired bread from Tuscany. Their tomatoes are so juicy and full of flavour that it was a natural thing to try them out in one of my breads. Try drying the tomatoes yourself in an oven – cut them in slices, sprinkle with olive oil and leave in a low oven – 110°C/225°F/gas mark 1⁄4 – overnight.
You can try sunblushed tomatoes in this recipe – they work just as well. The aromas in your kitchen while you are making this bread will tempt not just you, but your neighbours, too.
You can try sunblushed tomatoes in this recipe – they work just as well. The aromas in your kitchen while you are making this bread will tempt not just you, but your neighbours, too.
Ingrediënten
500gstrong white flourplus extra for dusting
1½teaspoonssalt
40mlolive oil
20gyeast
300mlwarm water
150gblack Greek olivespitted
100gsun-dried tomatoeschopped
Instructies
Put the flour in a large bowl and add the salt, olive oil and yeast.
Slowly add the warm water, folding it in with your hand until the dough becomes pliable.
Tip the dough out onto a lightly floured surface and knead for 5 minutes, then return the dough to the bowl, cover and leave for 1 hour in a warm place.
Line a baking tray.
Divide the dough into two and add half the olives and tomatoes to each piece and work in well.
Mould into a round shape and press firmly down to flatten.
Sprinkle flour over each dough and mark a cross in each.
Put on the baking tray and leave to prove for 1 hour in a warm place.
Preheat the oven to 220°C/425°F/gas mark 7.
Bake the breads for about 30 minutes until golden brown, then transfer to a wire rack to cool.
I made this with a couple of Sicilian friends when I was in Italy, and was astounded by the flavours from the potatoes – they marry so well with the rosemary and bread.
Put the flour, salt, yeast and water into a bowl and mix to form a dough.
Leave in the bowl to double in size for about 1 hour.
Line a baking tray.
Tip the dough out of the bowl onto the baking tray and flatten with your hands, then brush with olive oil and, using your fingers, make indentations over the surface.
Layer the potatoes over the top, sprinkle with a little rock salt and stud with the rosemary sprigs.
Leave to rise on the baking tray for 1 hour.
Preheat the oven to 230°C/450°F/gas mark 8.
Bake the bread for 30 minutes.
Remove from the oven and brush the loaf with more olive oil, then transfer to a wire rack and serve when cooled.
Focaccia are both gorgeous to look at and to eat. They epitomize the Italian philosophy on bread – simple but effective flavourings. You will need to prepare the garlic oil the night before.
The aromas in your kitchen when making this are unbelievable. If you’re trying to sell your house make this an hour before the potential buyers view it. A sale is guaranteed.
salt watermade with 30 g salt dissolved in 100 mlwarm water
Instructies
Put the flour, salt, half the olive oil, the yeast and water into a large bowl and mix with your hand for 3 minutes until all the flour has been picked up.
Tip the dough out onto a lightly floured surface and knead well for 6 minutes.
The dough should be quite sticky.
Put the dough back in the bowl and leave at room temperature for 2 hours.
Line a baking tray.
Mix 100 g/31⁄2 oz of the olives and all the basil into the dough, then flatten the dough out onto the baking tray to about 2.
5 cm/1 inch thick.
Brush the top of the dough with a little olive oil and make indentations in the top with your fingers.
Leave to rise for 1 hour.
Preheat the oven to 230°C/450°F/gas mark 8.
Brush the top of the dough with the salt water and drizzle with the remaining olive oil, then stud the remaining olives on top of the dough.
Bake for 25 minutes until golden brown, then transfer to a wire rack to cool a little.
