focaccia with whole wheat, onions, garlic & rosemary

foccacia 28/feature 1

What happens here is a classic example of damage control – what started out as me getting off the proverbial dough hook with the bread machine doing all the work, quickly turned into get- your-rear-in-gear and rescue what you’ve started. My intention was to load up my bread machine, put it through the dough cycle and carry on in the oven to end up with a beautiful pan of fabulous focaccia. So off I went on my merry way, loading up my bread machine, and God help me if that machine could be started on the dough setting – after dozens of attempts and beeps, oh the beeping, every dog in the neighbourhood was weighing in – I dumped the lot into my stand mixer, threw on the paddle blade and had a bowlful of beautiful dough before I could tell my bread machine what for! If I’d had a stick, I would have pulled a Basil Fawlty and given my machine a damn good thrashing!

foccacia 24/feature

Needless to say, all’s well that ends well and I’ve got a beautiful batch of bread and a dead-as-a-door-nail bread machine – and those who love me wonder what they’re getting me for Christmas, seriously?! I can’t wait to share, even if I have to give it to myself and believe me, it won’t be the first time! So on that note, my focaccia was set free, I worked it myself and I’m OK with that!

click here to jump down to the focaccia with whole wheat onions, garlic & rosemary recipe

foccacia 1

1. This is where this story begins – but it’s absolutely not where it ends.

foccacia 2

2. Gather the parts – or at least some of them.

foccacia 3

3. Warm the water and milk – not hot – warm!

foccacia 4

4. Measure the dried herbs and salt and in a bread recipe, it can be any herbs or flavoured salt you like.

foccacia 5

5. So down go the liquids and the flavourings.

foccacia 6

6. Next is the flours.

foccacia 7

7. And finally the yeast.

foccacia 8

8. Set your machine on the dough cycle and go take a bath – or at least that’s what I thought cause I could not get the dough cycle to start to save my life. It just sat there, staring at me, taunting me, sticking it’s little dough-hook-of-a-tongue out at me – so what you think you’re gonna do about this – huh? huh? HUH?

foccacia 9

9. Well, I tell you what I’m gonna do – dump the works in my stand mixer and let my other dough hook do some of the work my bread machine should have been doing.

foccacia 10

10. See bread-machine-dough-cycle? You’re not the only one who can bring it all together. You’ll need to knead for 5-8 minutes, and thanks very much for that, bread-machine-dough-cycle – not!

foccacia 11

11. Oil a bowl, (I went a little overboard with the olive oil) but no worries, this dough’ll rise up like the second coming! Cover your second coming and leave it for 45 minutes or so.

foccacia 12

12. See? This would be every happy baker’s second coming!

foccacia 13

13. Sprinkle a little cornmeal on a baking tray.

foccacia 14

14. Dump the dough onto the pan and using your fingertips, start pulling and spreading the dough into a rectangular shape to fill the pan.

foccacia 15

15. Just like this.

foccacia 16

16. If you don’t have fresh rosemary, use dried – and if you don’t have rosemary period, use any herb you like and always, always, always finish with a generous sprinkle of salt and drizzle of olive oil.

foccacia 17

17. Just like this.

foccacia 18

18. Aahhhhhhhh – nothing like the rolling hills of bread dough.

foccacia 19

19. And the puddles of olive oil and the twinkle of sea salt and the flecks of herbs and the  – ok I’ll stop now.

foccacia 20

20. Cover with plastic wrap that you’ve smeared with olive oil so it won’t stick to the rising dough.

foccacia 22

21. Now that’s some risin’ dough! Time for the oven …

foccacia 25

22. See what a good time the dough had in the oven – those rolling hills, that crispy crust, that crunchy salt – ok, ok, allow it to cool slightly before digging in.

foccacia 23

23. Focaccia perfection – bring it to the table for it’s close-up!

foccacia 24/feature

24. Smile!

foccacia 26

25. Slice any way you like – I find 1″-2″ wide strips can be cut into manageable pieces – kinda like biscotti.

foccacia 27

26. Admire your light-as-air insides thanks to your patience and expert kneading outside!

foccacia 28/feature 2

27. Pile them in a bowl and serve with anything, anytime, any place, anywhere – I think it’s clear how to serve it, no?

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?