makes
2
prep
20 minutes
cook
15 minutes
difficulty
Mid
makes
2
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
Britain has enriched me enormously – its multicultural backdrop has influenced every part of me: my food, my ideas, my creativity – and this recipe is testimony to that mixing of cultures. I’ve allied my national beloved bulb of fragrance and Frenchness with an Italian classic as homage to a bread that I ate in Italy, one of the greatest I tasted in my life – it was pure delight: rustic and topped with caramelised garlic cooked in balsamic vinegar. Making focaccia is a brilliant, easy way of getting into bread-making and mastering the mysteries of yeast, which of course creates the magic of the fermentation within the bread. This hearty, simple version of focaccia has an unusual smokey tang.
Ingredients
- unsalted butter, for greasing
- 500 g strong white organic bread flour, plus a little extra for dusting
- 2 tsp sea salt, plus 2 tsp extra for baking
- 2 rosemary sprigs, finely chopped
- 10 smoked garlic cloves, finely chopped (see Note)
- 15 g fresh yeast
- 280 ml water
- 6–7 tbsp good-quality olive oil, plus extra for brushing
Proving time: 1 hour total
Instructions
Lightly grease two round 20cm x 3cm baking tins, then dust them with flour. If you do not have round tins, shape and press the whole dough into a roasting tin or deep baking tray to make one large focaccia or simply shape it roughly with your hands on a baking tray.
To prepare the dough, in a large mixing bowl, mix the flour, 2 teaspoons of the salt, the rosemary and garlic. In a separate bowl dissolve the yeast in the water.
Make a well in the middle of the flour, add the yeast mixture, half the oil and gradually mix together with your fingertips. Once the dough comes together, start to knead on a lightly floured work surface for 3–4 minutes. This will work the gluten and give the bread dough its strength and structure. Add the remaining oil whilst kneading and continue for a further 5–8 minutes. Of course, this can be done by a machine – it’s easier but you won’t derive as much pleasure as doing it by hand. Place the dough back into the bowl, cover with a clean cloth and prove at room temperature for 30 minutes.
Divide the dough in half and roll each piece out to fit into one of the tins. Press the dough down with your fingertips to cover the base. Prove in a warm place (at 30°C maximum), again covered with a clean cloth until it doubles in volume; this usually takes 30–40 minutes. It’s important to cover the bread with a cloth, as it will exclude any draft and prevent a crust forming.
Preheat the oven to 270oC/Gas Mark 9.
To bake, lightly brush the dough with a little olive oil and sprinkle the sea salt or other garnishes (see Note) over the top. Bake in the oven for 12–15 minutes or until golden and crisp. Turn out of the tins to cool on a wire rack. It’s important not to leave the bread in the tin, otherwise it will steam and the crust will not be as crisp.
Notes
• You can buy smoked garlic in specialised shops and online or you can buy a small smoker and do it yourself at home! You could also use fresh or dried garlic in place of the smoked garlic. At Kew I have grown four varieties of garlic, including the Carcassonne Wight, Picardy Wight and the Early Purple Wight. But it was the wonderful Lautrec Wight, a variety originally from France but grown on the Isle of Wight for many years, that I found to be the most flavoursome.
• Yeast hates salt. Salt will dehydrate the yeast and prevent it from activating so your bread will not rise. Make sure you follow the instructions carefully and mix the dough as directed.
• You can also add a selection of toppings to this bread, such as pesto, sun-blushed tomatoes, herbs, olives and caramelised onion. Just scatter them on top prior to baking.
Recipe from Kew on a Plate with Raymond Blanc (, hb, $55). See more from Raymond Blanc in , on SBS and SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Britain has enriched me enormously – its multicultural backdrop has influenced every part of me: my food, my ideas, my creativity – and this recipe is testimony to that mixing of cultures. I’ve allied my national beloved bulb of fragrance and Frenchness with an Italian classic as homage to a bread that I ate in Italy, one of the greatest I tasted in my life – it was pure delight: rustic and topped with caramelised garlic cooked in balsamic vinegar. Making focaccia is a brilliant, easy way of getting into bread-making and mastering the mysteries of yeast, which of course creates the magic of the fermentation within the bread. This hearty, simple version of focaccia has an unusual smokey tang.
