Sunday, November 11, 2007

Focaccia with Onion and Rosemary

Hello there! This time I'm having my time with a fellow cook specialist from my own country through his cookbook, entitled ' Tea time threats with Chef Wan'. He has been known as the Ambassador of the Asian Food, where he has been on the TV programs hosted and videoed from around the world! Ok, for now, I'm just alone in my kitchen, but, there is a helper from my book, a good book, with a spirit of the cooker's too! What a nice book, a full colored pages, with a nice appearance of texts. I bought this for just RM 59.90 from a Popular Bookstore and it worth a value.

Ok. For today, actually tonight, I've been baked some of my first ever home-made bread, which is known as Focaccia, an Italian style bread, made with a pizza base like dough, topped with the onions, garlics, olives, tomatoes, chillies, or even nuts. I could call this a simple version of a pizza, as it sounds well, looks and tasty like a pizza too, except it has a less toppings. The basic dough is quite the same, and you can vary your topping to fit the taste and cuisine as well, be it sweet, savory, hot or spicy. There are a history of this kind of bread, where I just only learned it, well, you and I can check it out at Wikipedia to find it more. It is a kind of Italian style bread, where it may have been a twin to a pizza, if I'm not wrong.

Ok. Let's not waste the time, and here I'll will show you the original recipe that comes from my book, but, again, this recipes has a copyright. Please use it exactly!
Note: I have change a bit for the topping, where I've substituted the olives with a half tomato, walnut with the almonds, and the olive oil with a vegetable oil as I don't have this things in my kitchen at the time.

Here is the recipe:

Focaccia with Onion and Rosemary


2 1/2 teaspoons active dried yeast
1/2 cup UHT milk, preheated to 40C and 46 C
1 1/2 tablespoon olive oil
1 cup water, at room temperature
500g all-purpose flour
2 teaspoons salt

1/4 cup walnuts, roasted and chopped
2 large red onions, sliced and fried with olive oil
10 black olives, chopped
1 teaspoon fresh rosemary, chopped


1) Dissolve yeast with a milk until foamy. Add olive oil and water, set aside.
2) Add the salt to the flour. Make a well in the center, pour over the yeast mixture. Mix and knead for 10 minutes. Cover dough and let inside the greased bowl to rise for one time the size for 2 hours.
3) Punch the dough and divide into two. Shape into balls and flatten a little.
4) Add all the topping on top of the flatten dough, let the dough to rise more for another one hour before baking.
5) Bake into a preheated oven at 200 C for half an hour or until well cooked.

This is my first time bread baking, so the result is not as good as what it should look, feel open to feel at what I got in my pictures:)

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