When sharing my Simple Carrot Salad the other week I mentioned that I made some Fresh Focaccia Bread.
I am not a big yeast user and must admit that I do get a little nervous when using it. I remember when I was really young, I made Pizza Dough at one of my girlfriends place and we used WAY to much yeast, it was so fowl.
It kinda freaked me out from using it again, thought I’d make everything taste like that. But I’m older and wiser now and after trying out a few easy recipes one of them being this Focaccia Bread I realised yeast ain’t all that bad.
Now making your own bread sounds complicated and time consuming, but Focaccia is probably one of the easiest breads to make and it’s pretty forgiving. It does take a little bit of time, just like any dough that needs proofing.
But if you have a ‘home’ day its a perfect one to do in the morning to be ready for the nights dinner and in all honesty, it’s more waiting then effort.
I would also encourage you to do it with the kids. I know people find it all a bit much with kids in kitchens, making more mess to clean up with time we just don’t have. But if you do have a home day and the kids are with you, get them to kneed the dough too, they truly have a ball. They get really excited when they see the bread come together and get to boast at dinner time they made the bread!
I quiet like the simplicity of this focaccia recipe, it works well for me. It does feel a little denser than others, but it tastes great and is lighter than you’d expect.
So very very yum! and it’s even more rewarding when you have made everything yourself… even the bread!
- 3 cups Plain Flour
- 1 tsp Salt
- 1/14 cup warm water
- 2 tsp sugar
- 2 tsp dried yeast
- 2 tbsp Olive Oil
- 1 tbsp Olive Oil
- 1 tsp salt
- 1 tsp Dried Mixed Herbs
- Place water in a jug and sprinkle over yeast, sugar and oil. Mix gently and set aside in a warm spot for a few minutes or until foamy.
- Meanwhile place the flour and salt into a large mixing bowl and combine. Make a well in the centre of the flour and pour the yeast mix into the well.
- Using a wooden spoon begin to combine the dough, once the wet ingredients are lightly incorporated use your hands to bring the dough together.
- Lightly flour your working surface and turn out your dough. Begin kneading your dough by rolling, pulling and stretching the dough out with your hands. Continue to do so until the dough is smooth and stretchy (will take about 10-15min).
- Place the dough in an oiled large bowl and cover with cling wrap or a damp cloth. Set aside in a warm spot free of wind for 45 minutes or until doubled in size.
- Prepare a 20x30cm pan by brushing with a little olive oil.
- Turn dough out onto your lightly floured surface again and punch out the air. Knead again for another 5 minutes.
- Place the dough into your prepared pan, pressing the dough into the corners. Cover again and place in a warm spot for 20 minutes or till double in size.
- Pre-heat your oven to 180c (fan forced).
- Take the tray and press your finger into the dough to create dimples. Brush with olive oil, sprinkle with salt and herbs.
- Bake on the middle shelf in the oven for 25-30 minutes or until lightly golden. Remove from pan after 5 minutes and cool on wire rack.
Do you cook with yeast? What do you cook?
Is there an ingredient your nervous about cooking with?
Other Salads from the Series: