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TANYA HEATHCOTE

Food stylist
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Welcome to my kitchen!

A space where I share all my favourite recipes; the ones I dream up in my little home kitchen. Please take them, test them & let me know what you think! 

Food love,

Tanya
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focaccia

One Recipe, Two Summer Focaccias

September 25, 2014

With the weather heating up and it being Heritage (read: BRAAI) month, us South Africans are all getting that wonderful, delirious, warm-summer-air, late-nights-outside-by-the-fire, weekends-away-at-the-sea kinda feeling. At the centre of this most delicious summer feeling is BRAAING – chops, steak, wors, chicken flatties, whole fish, crayfish, potjies, braaibroodjies - anything cooked on the fire and all the yummy sides we eat with it all!

So, bread. A braai (or any meal for that matter) is not complete without bread. That incredible feels-like-home smell, the crunchy-on-the-outside, soft-as-clouds-on the inside texture, the garlicky-cheesy-oniony-herby-I-can’t-stop-eating-this-flavour – you get where I’m going. Let’s bake FOCACCIA. Two of them. Different toppings - one with beautiful red tomato, fresh rosemary & lashings of garlic and the other with crispy sage, onions and a mound of salty Parmesan. Super easy and completely worth that tiiiny bit of home-baked effort.

 

Yield: 2 medium sized focaccia

Preparation time:  minutes

Cooking time: +- 30-40 minutes

 

Ingredients:

4 Cups cake flour

10g instant yeast

2 Tbs salt

2 Tbs sugar

400ml tepid water

2 Tbs extra virgin olive oil


To Top:

Rosemary Foccacia:

A few sprigs of fresh rosemary

2-3 garlic cloves, sliced

1 plum tomato, thinly sliced

Salt and pepper

Olive oil – for when the focaccia comes out of the oven


Sage Focaccia:

A few sprigs of fresh sage

2-3 garlic cloves, crushed

60ml finely grated Parmesan

1 small onion, thinly sliced

Salt and pepper

Olive oil - for when the focaccia comes out of the oven


Method

 

  • Sift all your dry ingredients into the bowl of your mixer (or mixing bowl if making by hand).
  • Using the paddle attachment or k-beater (or a spatula), mix these ingredients until thoroughly combined.
  • Slowly add water, just enough that the dough comes together and cleans the bowl. Change to your dough hook.
  • Knead your dough on medium speed (or by hand) for 5 minutes – you will see that the dough becomes less wet and smoother.
  • After 5 minutes add the remainder of your water and knead for another 5 minutes.
  • Add your 2 Tbs of olive oil and knead for another 10 minutes.
  • At this point you should have a soft, non-sticky, smooth dough. If not yet there, knead for a few more minutes until you’re happy with the feel and texture.
  • Remove from the bowl of the mixer and place into a lightly oiled bowl, covered with cling film or a damp tea towel, in a warm, draught free spot to rise until doubled in size.
  • Preheat your oven to 200’C.
  • Knock back your dough and divide into two.
  • Shape both into medium sized ovals and use your fingers to make light indentations all over.
  • Top with the respective toppings, distributing them evenly over the breads and making sure they are properly pressed down. Season with lots of flaky salt.
  • Leave to rise again in a warm, draught free place for about 20 minutes until nicely risen.
  • Pop into your oven and bake until golden, risen and hollow sounding when tapped underneath - around 30-40 minutes.
  • If the bread is getting too dark before it’s done baking, turn down your oven to 180’C or even 160’C if necessary to bake through.
  • Remove from the oven and pour (quite liberally) lovely lashings of olive oil all over both your focaccias – don’t worry, the bread soaks it in without becoming soggy. You want them to be glossy, juicy and soft!
  • Eat while still warm or pop them back into the oven just before serving later.
  • Pop the leftovers into an airtight container and eat within a few days. These breads also freeze really well.

 

Food Love,

Tanya

Tags: baking, bread, focaccia, recipe, vegetarian, tomato, rosemary, sage, garlic, braai, summer, spring, bbq, barbeque, parmesan, savoury, olive oil, food styling, food blog, food photography, tanya de nobrega, starter, side, italian, mediterranean, italy
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email: tanyaheathcote1@gmail.com
phone: 082 351 4101