Posts tagged ‘Dough’

April 3, 2011

Recipe: Mini Tomato foccacia bites

Well, I never kept my foccacia obsession a secret, and I guess soon i will need to seek therapy, because I`m just hooked on the amazing tomato bread. The whole thing is just brilliant. It`s cheap, it`s easy, it`s fast, and just soooo yummy!  And not to forget FUN! Soon it`s BBQ season, also perfect timing for parties, and picnic, outdoor fun, and having friends and family over. And good hosts give good food:) Smart good hosts try not to make this not too difficult for themselves:) So foccacia is highly recommended. Especially these little bites.


To be honest there’s absolutely no difference between these and a normal oven foccacia. They just have a fun shape, and easy access at a party. If you wan`t to make them even more fun, you add different colourful toppings, like red bell peppers or zucchini, or just simple herbs, maybe even pesto?

The basic dough is easy peasy. And 1 kg of flour makes plenty. And I mean plenty!  Also don`t forget, they disapear kinda fast. My motto is you can never have enough foccacia:)


Ingredients

1kg of flour

2 spoons of dry yeast

4 spoons of sugar

4 spoons of salt

600ml of luke warm water.

Tomato slices, olive oil, salt, white pepper, crushed garlic, mixed together in a bowl.

In a medium big bowl, sift in flour. Make a hole n the middle, add yeast, sugar and salt. Mix well together

Add water, only a little at the time, and mix with wooden spoon. When flour takes up enough water, transfer on a clean table, and start kneading. Add more flour or water if needed. The dough needs to be medium hard, a bit elastic, easy to knead.

Oil up  medium bowl, put in dough mix, cover and let ir rise at a warm place. It usually needs an hour. Really depending on the quality of the ingredients. Sometimes it triples it`s size within an hour, sometimes it needs more time and patience.

Preheat your oven to 220C.

Roll the dough out, to about 2 cm thickness. With a small glass, or pastry cut, make small rounds. Put them on an oiled baking tray. (Foccacia loves oil, so depending on your taste you can use plenty of olive oil if you like). Make sue you don`t put the rounds too close to each other. place a slice of tomato on top of each, push them into the dough a little bit, so they stay.

Put them in the oven for about 15 minutes, or untill golden brown. leave on a wire rack to cool.

Enjoy the tasty tomato bread goodness!

February 5, 2011

Recipe: Pizza Rustica with spinach, mozzarella and ham!

Pizza Rustica is fun and easy, you need a good dough, some fillings and you are ready! If you have guests coming over it`s a bit more interesting than a normal pizza nd you can gather many many nice compliments from your friends and family. I first noticed them in Puglia, where the cheese and ham filing is the most common. To be honest i wasn`t really impressed with the one I had there as it was a bit dry for my taste. But I liked the general idea and wanted to come up with my own version.

The dough is a basic bread and foccacia dough, which is very very easy to make. Note to self when you choose the filling for pizza rustica is that the dough needs a very warm 230C oven, so if you pick same raw ingredients like meat etc., most likely not going to cook within 10 minutes. So make sure the stuffing is already ready to eat. Besamel sauce -not a lot just a little- can prevent the dough getting too dry, and even a day after making it will be nice and soft.

Ingredients

Dough

  • 1,5 Kg. bread flour
  • 4 tbs dried yeast
  • 2tbs sugar
  • 3tbs salt
  • 600ml luke warm water

Filling

  • 10 slices of ham
  • 1kg of fresh spinach
  • 2 cloves of garlic chopped
  • bit of oil
  • 1 big mozzarella sliced
  • bechamel sauce – butter, milk, flour, nutmeg, salt,white pepper

Sift the flour in a big bowl, make a hole in the middle, add the yeast, the sugar and the salt, and mix it together. gradually add the water, and mix it with a wooden spoon, make sure your dough isn`t too wet, otherwise you`ll need to add more flour. Take it out from the bowl, to a clean lightly floured surface, and mix it well together. Add more flour or water if needed. Put it in a clean bowl with some oil, and cover it with a clean cloth. Leave it at a warm place, so it can rise.

Note: Usually the dough doubles its size in about 1 hour. Depending on your flour or yeast it can take up to a little more time so don`t worry. Don`t touch it or start making it if the dough didn`t rise!

Meanwhile, if you use fresh spinach, wash it at least 2-3 times, and make sure its clean. Chop it up a little, and saute it with some oil, garlic, salt and pepper. If you use frozen spinach leafs, make sure you get rid of as much excess water as possible. Make some bechamel, not much, if you don`t want to mess around with it, as you need only a little, you can use sour creme or creme fraische as a substitute. Get the rest of the ingredient`s ready, and heat up your oven to 230C.

When your dough is ready, take it out of the bowl, and mix it a little bit more. Cut in half. Knead the first half to the shape of your baking tray. Make sure your tray is well oiled. Put the dough in and add the ingredients. First some bechamel (not much just lightly, to cover, the ham, spinach, and the cheese on top. Knead the rest of the dough and cover. With a fork make some holes on the top, and put it in your oven. It usually needs not more than 15 minutes to be ready! Put it on a wire rack to cool. And enjoy the heavenly pizza!