Given the recent weather, it also means that we can make bread when it isn't worth driving into town.
Two days ago, for the first time in about three years I made Tomato and Olive Focaccia... loosly based round the recipe in the machine's handbook.
|Resting in my square cake tin... makes pavés|
Ingredients [in order after the 1.5 teaspoons of yeast - about half a 7gm packet]:
300gms of LIDLs Ciabatta loaf mix [this has yeast and salt in it... so cut back on the salt!]
150gms of Strong White [or Pain Maison] flour
180mls of passata [I used homemade Black Krim passata]
70mls of water
Tablespoon [15mls] of Olive Oil
To be added halfway through: [at around the 25 minute mark... set a timer.]
50gms dried Cherry tomatoes... roughly chopped.
20gms dried Sweet Peppers... as for tomatoes
30gms chopped Green olives
20gms chopped Black olives - the Kalamata ones are best
For the Panasonic use the 45min Pizza dough setting... it works perfectly.
Just before the buzzer goes, put the oven on at 30C if you can... if not find a warm space [cardboard box upside-down at the back of the refridgerator works.] We use the microwave combi oven to bake in and the main oven to prove in.
Take dough out of the machine, rescue that damn paddle, and knock dough back a little.
Form loaf to shape, or put into mould. This is a slightly moister mix than normal so it will not hold a shape... push holes in it with your fingers.... be brutal, they mend!! The holes that is!]
It takes about 45 minutes to double in size... get oven going at 240C at about 40 minutes proving time [having checked that the rise is going OK.]
When oven is up to temperature put the loaf in and immediately CANCEL** the oven temperature setting. Re-set the oven to 200C and let bread bake for about 40 to 45 mins... knock it out of mould, if using one, at about 35 to 40 mins and put it back in for the last five minutes... this gives a nicer crust on the bottom.
|End crust off for tasting!|
|A close up of the cut face with the pepper, tomato and olives showing.|
If you want larger bits than this add them later... or even fold in when knocking back.
And here's one I made earlier...
**This emulates a traditional bread oven apparently.... it certainly gives a better loaf I think.