Friendly focaccia

15 July, 2011
Want to offer your customers a bread that goes down a treat at a barbecue party? Then look no further, as Dean Brettschneider offers up this quick and tasty recipe
Page 29 

Self-styled 'Global Baker' Dean Brettschneider, the New Zealand baker currently working with bakery products supplier Bakehouse, shows how to make delicious, versatile bread that's a great accompaniment to barbecue food. And since there's no yeast in this recipe, it is really fast to prepare too.

Vegetable, Feta & Tomato, Rosemary Focaccia-Style Quick Bread

Makes 4 or 5 rustic oblong loaves depending on size

For the caramelised garlic topping

Ingredients

Garlic, separated into cloves4 heads

Olive oil4 tbsp

Water4 tbsp

Balsamic vinegar2 tbsp

Sugar6 tbsp

Salt½ tsp

Ground pepper¼ tsp

Fresh rosemary, chopped2 sprigs

Method

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

Ingredients (B)

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

Ingredients (B)

Strong bread flour1,000g

Salt10g

Very good pinch of freshly ground black pepper

Chopped thyme2 tbsp

Chopped rosemary2 tbsp

Baking powder80g

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

Method

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.





Site Search

Webinars 

    Insights from the Bakery Market Report 2016

    You can now purchase the Bakery Market Report 2016, which offers insight into the retail bakery trade in the UK.