Vegetable, Feta & Tomato, Rosemary Focaccia-Style Quick Bread
Makes 4 or 5 rustic oblong loaves depending on size
For the caramelised garlic topping
Garlic, separated into cloves4 heads
Olive oil4 tbsp
Balsamic vinegar2 tbsp
Ground pepper¼ tsp
Fresh rosemary, chopped2 sprigs
1. In a saucepan of boiling water, blanch the garlic for 2-3 minutes, refresh in cold water, peel then set aside.
2. Place the olive oil in a heavy frying pan over a medium heat, add the garlic and sauté for 1 minute, taking care not to burn. Add the water and balsamic vinegar and, as the mixture bubbles, add the sugar, salt, pepper and rosemary. (A)
3. Next reduce the heat to its lowest setting and simmer for approximately 45 minutes until a syrup is formed and the garlic is soft.
4. Transfer to a bowl and cool until needed. This will last in the refrigerator for up to two weeks.
For the topping
Rosemary, carefully removing the little sprigs off the stalk1 sprig
Cherry tomatoes cut in half12
Caramelised garlic cloves, see the recipe on previous page2 heads
For the dough
Strong bread flour1,000g
Very good pinch of freshly ground black pepper
Chopped thyme2 tbsp
Chopped rosemary2 tbsp
Unsalted butter softened130g
Milk tepid temperature780ml
Feta cheese, roughly cut into small cubes300g
Pumpkin cubes (partly cooked in the microwave)300g
Beetroot cubes (partly cooked in the microwave)200g
Caramelised garlic cloves, see the recipe above2 heads
1. Sieve the flour, salt and baking powder into a large mixing bowl and add the chopped thyme and rosemary.
2. Add the softened butter and rub the butter into the dry ingredients to resemble breadcrumbs.
3. Make a large well in the bowl large enough to contain the milk then slowly add and gently combine the ingredients by hand, taking care not to over mix the dough at this stage. (C)
4. Once the dough is almost combined but there are still wet and floury patches throughout the dough add the pumpkin, feta cheese and garlic cloves, folding and lifting it through the dough, resulting in a rough dough mass. (D)
5. Divide the dough into four or five equal parts and very lightly shape each into rough oblongs, with the smoothest side facing upwards. Place each dough piece on to a lined baking tray. (E)
6. Gently flatten each dough piece using the palm of your hand to approximately 3cm in thickness, then dust with white flour and using a large knife or metal scraper, cut each oblong in a trellis pattern, taking care not to cut it all the way through (only ¾-inch deep). (F)
7. Poke or stud the cherry tomato halves, more garlic and rosemary sprigs into the dough surface. (G) Allow the unbaked dampers to rest in a cool place for 15 minutes.
8. Place the baking tray into a preheated oven set at 220ºC and bake for 25-30 minutes, depending on size. (H) Do not over-bake as this will result in a dry loaf. Remove from the oven and place on a wire cooling rack.