Index»
focaccia
»
potato
»
pugliese
»
rosemary
»
Potato Rosemary Focaccia Pugliese
WBB 6- Twist in the plate Update!
Guys (sorry gals), looks like Ive made it too much of a challenge or too much of a bore...Im sad to admit but Ive got only 4 entries so far, including mine that is. The deadline is pushed to 31st of this month, so if you do manage to make something for the event, email me at saffrontrail@gmail.com.
It is easy to get inspired by fellow bloggers. When i saw Haalos lovely Focaccia bread, I knew that I had to bake one too. And then I totally forgot about it, until I saw a whole feature on Baking your own bread in one of the older issues of Femina. Each recipe was so doable and so inspiring that I had to roll up my sleeves right away.
Just then we were invited to a friends Diwali Party. Sometimes you just dont know a persons taste well enough to buy a gift and what better gift at this point that some home baked goodies. The potato focassia pugliese sounded and looked exotic enough to make an excellent gift as well as to give me that high of baking my own. Looks like Im on a bread making spree now. Last night, I baked a yum-yum (someone tell me how to put the twang on the n there) Jalapeno Wheat Bread to go with soup and it was super. Shall post the recipe soon....Heres the one for the focaccia.
----------------------------
Potato Rosemary Focaccia Pugliese
Serves 8
Time required - One hour plus proving time
Category - Bread, Italian recipe
----------------------------
500 g plain flour
7 g yeast
1 tsp sugar
2 tsp salt
300 ml water
2 tbsp olive oil and some more
1 tsp dried rosemary* and some more to sprinkle on the top
1/2 tsp Italian herb mix to sprinkle on the top
3 small potatoes, thinly sliced
Yeast: Take some just-warm water - around 100F, mix in the yeast and the sugar. Stir and let it stay in a warm place until it gets frothy at the top.
Kneading:In a large bowl, take the flour, salt, crushed dried rosemary. Mix the ingredients together. Make a well in the center. Add the yeast mixture and the water. Bring it together adding 2 tbsp of olive oil into a smooth dough.
Rising: You can either do it outside in a well oiled bowl, kept covered for an hour or overnight in the refrigerator. The dough should come to double its original size.
Knock back and mould: After the dough has risen to double its size, punch it down. Knead well till smooth. On a large baking sheet, spread a non-stick foil and spread the dough with your hands till about 3/4 of an inch thick.
Potato Rosemary Focaccia Pugliese
Saturday, May 10, 2014
Guys (sorry gals), looks like Ive made it too much of a challenge or too much of a bore...Im sad to admit but Ive got only 4 entries so far, including mine that is. The deadline is pushed to 31st of this month, so if you do manage to make something for the event, email me at saffrontrail@gmail.com.
------------------
It is easy to get inspired by fellow bloggers. When i saw Haalos lovely Focaccia bread, I knew that I had to bake one too. And then I totally forgot about it, until I saw a whole feature on Baking your own bread in one of the older issues of Femina. Each recipe was so doable and so inspiring that I had to roll up my sleeves right away.
Just then we were invited to a friends Diwali Party. Sometimes you just dont know a persons taste well enough to buy a gift and what better gift at this point that some home baked goodies. The potato focassia pugliese sounded and looked exotic enough to make an excellent gift as well as to give me that high of baking my own. Looks like Im on a bread making spree now. Last night, I baked a yum-yum (someone tell me how to put the twang on the n there) Jalapeno Wheat Bread to go with soup and it was super. Shall post the recipe soon....Heres the one for the focaccia.
----------------------------
Potato Rosemary Focaccia Pugliese
Serves 8
Time required - One hour plus proving time
Category - Bread, Italian recipe
----------------------------
500 g plain flour
7 g yeast
1 tsp sugar
2 tsp salt
300 ml water
2 tbsp olive oil and some more
1 tsp dried rosemary* and some more to sprinkle on the top
1/2 tsp Italian herb mix to sprinkle on the top
3 small potatoes, thinly sliced
Yeast: Take some just-warm water - around 100F, mix in the yeast and the sugar. Stir and let it stay in a warm place until it gets frothy at the top.
Kneading:In a large bowl, take the flour, salt, crushed dried rosemary. Mix the ingredients together. Make a well in the center. Add the yeast mixture and the water. Bring it together adding 2 tbsp of olive oil into a smooth dough.
Rising: You can either do it outside in a well oiled bowl, kept covered for an hour or overnight in the refrigerator. The dough should come to double its original size.
Knock back and mould: After the dough has risen to double its size, punch it down. Knead well till smooth. On a large baking sheet, spread a non-stick foil and spread the dough with your hands till about 3/4 of an inch thick.
Before sending it into the oven
Decorating and proving : Drizzle some olive oil and poke holes all of the spread dough. Stick in the potato slices, sprikle some more herbs and let it rise for an hour.
Baking: Preheat the oven to 210 C. After the dough has risen, sprinkle some sea salt on the dough. Bake it for around 30 minutes, until the top is golden, potatoes are cooked and the bottom when tapped gives a hollow sound.
Cool thoroughly on a wire rack. Pack in cling film and gift away. Or you can always make chunky slices, dip it in your favourite soup and eat away. If you dont have a rosemary candle, bake this bread and you wont miss the aromatic candles. If you live in the colder climes, this is a perfect autumn baking project.
*In India, Fabindia sells some excellent Blue Mountain Rosemary.
Baking: Preheat the oven to 210 C. After the dough has risen, sprinkle some sea salt on the dough. Bake it for around 30 minutes, until the top is golden, potatoes are cooked and the bottom when tapped gives a hollow sound.
Cool thoroughly on a wire rack. Pack in cling film and gift away. Or you can always make chunky slices, dip it in your favourite soup and eat away. If you dont have a rosemary candle, bake this bread and you wont miss the aromatic candles. If you live in the colder climes, this is a perfect autumn baking project.
*In India, Fabindia sells some excellent Blue Mountain Rosemary.
This is my long pending entry for Weekend Herb Blogging of Kalyns Kitchen hosted this time by Fiber of 28 cooks.
Tags: Homemade gifts, bread, baking, yeast, focaccia, Italian bread, rosemary, WHB
Tags: Homemade gifts, bread, baking, yeast, focaccia, Italian bread, rosemary, WHB
Subscribe to:
Post Comments (Atom)
.jpeg)
No comments:
Post a Comment