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Feta, green garlic oil and kitchen dried tomato focaccia

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.
hearth or fireside so its easy to see what role it had in everyday life throughout the centuries.hearth or fireside so its easy to see what role it had in everyday life throughout the centuries.
Enjoy this recipe for feta, green garlic oil and kitchen dried tomato focaccia from the kitchen of Bread & Wine Vineyard Restaurant.

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.

focaccia

Enjoy this recipe for feta, green garlic oil and kitchen dried tomato focaccia from the kitchen of Bread & Wine Vineyard Restaurant.

Ingredients
600gr white bread flour
25gr fresh yeast
15ml salt
400ml water
45 ml Olive oil, plus extra

Focaccia

Method
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
Olive 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.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, recipe, recipes,
comment-notesComments:


  

Klink Awards 2013

Bread & Wine Vineyard Restaurant has been nominated in two categories for the #KlinkAwards 2013!  The annual awards were launched by Wine Tourism South Africa, with the objective of inspiring South Africans to explore and enjoy the experiences offered by the country’s winelands.

Klink Vote Now

The first category is Delicious DeliAward for Best Deli on a Wine Farm. The Farm Grocer offers a wealth of artisan charcuterie products, such as saussison sec, hams, Mettwurst and hand-cured bacon. The focus is on utterly delectable and unique products, such as wagyu beef biltong, popcorn dust, peri-peri and dill pickle, macadamia nut dukkah, Berbere Ethiopian spice paste and more. Vote for us here.

neil-clayton-2010-002

The second category is Comfort Zone: Award for casual dining on a Wine Farm, Chef Neil Jewell’s philosophy is to use only the best ingredients, this coupled with his insatiable creativity makes for a lunchtime menu that celebrates wineland’s cuisine. Feast on dishes such as cocoa-dusted springbok loin, roasted Camembert and celeriac risotto, duck and foie gras pot pie, and much, much more. Vote for us here.

Thank you in advance for your support!

Posted by: Susan Huxter
Posted in: Awards, Môreson, Neil Jewell,
comment-notesComments: 0


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