Singing with olive and herbs, focaccia has a culinary history dating back 2000 years. The name is purported to mean hearth or fireside and through the centuries this staple Italy bread has been eaten straight off the coals, warm and crusty, a peasant’s and nobleman’s feast alike.
Enjoy this recipe for feta, green garlic oil and kitchen dried tomato focaccia from the kitchen of Bread & Wine Vineyard Restaurant.
600gr white bread flour
25gr fresh yeast
45 ml Olive oil, plus extra
Cream the yeast with 300ml water, add 45ml olive oil. Combine the flour and salt in a bowl, make a well in the centre and pour the yeasted liquid into the well. Draw the flour in, adding the remaining water as needed to make a soft, sticky dough.Knead for 15 minutes to form smooth pliable dough.
Leave to rise for 30 minutes.
For herb focaccia:
Deflate the dough and divide in half, shape each piece into a round and flatten slightly. Top with herbs of your choice – rosemary, lemon thyme and sage work well.
Preheat the oven to 200C. Leave to prove for 30 to 40 minutes. Poke the bread with fingers, drizzle with olive oil and sprinkle with sea salt. Bake for approximately 20 – 30 minutes. Cool on a wire rack.
For filled focaccia:
Deflate the dough and divide in half, shape each piece into a rectangle. Spread the surface with green garlic oil, fill the centre third of the dough with feta and kitchen dried tomatoes. Fold to close like a book, covering the feta and tomatoes with dough, sealing at the ends. Preheat the oven to 200C. Leave to prove for 30 to 40 minutes. Poke the bread with fingers, drizzle with olive oil and sprinkle with sea salt. Bake for approximately 30 minutes. Cool on a wire rack.
300 gram Feta
Green garlic oil
4 peeled garlic cloves
100gr rocket or basil
For the green garlic oil:
Wash the rocket or basil and dry. Then blend together with the garlic and enough olive oil in a food processor, to form a smooth paste.
For the kitchen dried tomatoes:
The day before make your kitchen dried tomatoes, using 4 tomatoes. Cut the tomato into quarters and place on a baking tray. Sprinkle with a small amount of sea salt and dried herbs (thyme or herb de Provance) Leave to dry out in the warming drawer of an oven or an oven that has not been on in the last hour. Allow drying for 24 – 36 hours.