Nothing can compare to an aroma of a baking bread. I don't often bake bread these days, well, I used to bake it regularly when my bread machine was in a good working order, but since someone has "helpfully" binned or recycled a mixing paddle, I have never ordered another one, and the machine is now residing in the attic. Yet it is really not so difficult to make bread from scratch without a bread machine. Baking Mad who've teamed up with Allinson flour and launched a Dough Tree campaign, have asked me if I'd like to attempt one of their great bread recipes.
Of course, I said Yes. I do love a good culinary challenge, To inspire me and put in a bread-making mood, they sent me a lovely hamper including Allinson flour, a loaf tin, a loaf bag and more.
For my challenge I have chosen a recipe for a Herb Focaccia.
Focaccia is an Italian bread, and there are many variations on a classic recipe.
I have followed the recipe instructions as posted on Baking Mad (see the link above).
Soon after I added a sachet of yeast to the mix of strong white flour, sugar, salt, olive oil and warm water, the distinct aroma started to spread through the kitchen. It is such a tasty smell.
I kneaded for 10 minutes, listening to Classic FM on the radio.
It has risen in size beautifully, and was elastic to the touch.
|Dough and herbs|
Chop the herbs, add a bit more of a good Italian olive oil, bake for half an hour, and voilà you have a fabulous focaccia.
|Focaccia uncooked and baked|
Tear it into chunks or cut into neat slices. It is very tasty hot, and it's good the next day cold. My little man and I had a slice each, when it was still hot, before dinner.
It was delicious, crusty on the outside and soft inside.
Disclosure: I received a selection of products for the purposes of trying a recipe and blogging about it. All opinions are mine.