Saturday, 26 January 2013

Bread, wine and salt


Sure we try to watch our weight and go on a lighter diet and cut back on the carbs. And in the light of the wedding that is lurking somewhere in the horizon that would be called for. Soon we won't both fit in the same wedding photo. Though at the moment I don't think I'd even fit in my wedding dress (yep- the dress was bought over a year ago although the proposal itself only happened at the beginning in of this year).

But you know how it is. New home is congratulated with bread, so that there'd always be food at the table, salt so that there'd be taste and wine, so that there'd always be something to celebrate. And let's face it: that unholy trinity works.

The Gentleman planted yours truly a herb garden. Basil we finished straight away, coriander didn't survive the storm and mint took over the rest with gusto to rival a North African dictator. Rosemary on the other hand is thriving and has grown into right jungle. So, that's a herb we use a lot.  And can you think of a better use than bread? And so foccaccia is a recurring guest star at our dinner table. When ever we're not on Atkins, that is.

Occasionally we take some to our neighbour, The Man Upstairs, but apparently it won't survive there for too long either.



During those moments when I've tried to take an active interest in the bowel movement improving qualities of fiber I have attempted replacing some of the flour with wholemeal one, but the lightness of the texture really suffers. Don't get me wrong- it's still good. Just not so good that I'd try that again.

makes appr. 16 pieces

3 dl water
1/3 piece yeast
1 tsp salt
1 tbsp honey or syrup
appr. 7 dl all-purpose flour
1/2 dl olive oil
2 tsp sea salt
5 tsp fresh rosemary, chopped
6 cherry tomatos
6 pickled pearl onions (or black, pitted olives)


Dissolve the yeast in warm water (+37). Add honey/ syrup and let rest for appr. 5 minutes until it starts bubbling a bit. Add 1 dl of flour and mix. Then add 1 tsp salt, 3 tsp rosemary and the remaining flour. Finally work a tbsp of oil into the mixture.

Cover and let double in size in a warm, draft-free place.

Line a baking tray or a rectangular tray (appr. 25 cm x 35 cm) with baking powder, roll out the dough and place in the tray. Let rise again.

Cut the tomatos in half and press them into the dough alternating with the onions (or olives, which ever you prefer. I use onions. The Gentleman hates them, but this way I get to finish at least those squares...) the cut side up. Sprinkle with remaining olive oil and scatter generous layer of coarse salt and the remaining rosemary on top.

Bake in 225° for 15-20 minutes, until golden brown. Let cool, preferably on rack so the crust stays crisp.



No comments :

Post a comment