I’ve only learnt to appreciate how good various kinds of bread are since moving to New Zealand some 10 years ago.
My childhood spent in Manila was focused around the Philippines’ (and I must say the whole of Asia!) daily staple of rice. We had rice morning, noon and night just as Kiwis have their bread and potatoes. Even our desserts used rice as its key ingredient.
Fast forward to 2012 and here I am, experimenting on various kinds of breads like a true Kiwi
We still have rice 3-4x a week but we no longer have them for breakfast and rarely at lunch time too!
Apart from my favourite pandesal, focaccia bread is my next favourite type of bread. I love that its crunchy on the outside and slightly chewy on the inside. It’s really yummy and I’m glad I got my hands on a recipe for this.
2 tsp Surebake yeast
450 g white flour
1 tsp sugar
1 tbsp butter (15 g)
1 tbsp milk powder (I use Anchor milk powder)
1 tsp salt
300 ml water
1. If you’re using a breadmaker, chuck in the ingredients according to the suggested recommendation of your brand of breadmaker. For mine, it recommends the following:
Liquid goes in first followed by any oils or butter then powdered items. Always chuck in the yeast last.
2. Set the breadmaker into the ‘dough’ cycle. It normally takes about an hour and a half for the machine to do its thing.
Once its done, the dough looks like this:
4. Cover and leave to rise in a warm place for 30 minutes. To ensure that the dough gets a chance to rise in the cooler months here in Christchurch, I pop the covered tray inside the oven (that is turned off!).
5. I normally set the oven alarm for 20 minutes and when that pings, I then turn on the oven to preheat.
You must know, I have 2 ovens. I let the dough rise on one and turn on the other to preheat to 200C. It takes about 10 or so minutes for my oven to reach the desired temperature.
6. While you’re also waiting for the dough to rise, use the time to combine the following:
2 tbsp olive oil
1/2 tsp salt
1 tsp dried basil
1 tsp dried rosemary
1 tsp dried thyme
7. Once the 30-minute rising time is up, take the cover off the dough and using a baking brush, brush the surface of the dough with the combined mixture.
8. Bake in the preheated oven for 20-25 minutes. In my oven, it takes about 22 minutes to bake and turn into golden brown
Ta-dah! Freshly baked focaccia bread Dip in olive oil, balsamic vinegar and shredded parmesan cheese for extra yumminess. You can also just have it with margarine or butter. Either way, I assure you the bread will taste divine.
Take a look at my guinea pigs, err my sister and brother-in-law who look like they’re really enjoying my freshly baked focaccia bread eh?
PS I’m currently running a poll! Please take time to participate
What is your favourite reality TV cooking competition?
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