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Easy and delicious spring onion focaccia bread

November 2, 2008

This dough is from Artisan Bread in Five Minutes a Day (one of my favourite cookbooks), and I love it for how quick it takes to make, especially if you do the dough the night before or have some in your fridge. It’s also highly versatile – sprinkle some dried herbs on baking day, top with chopped garlic, rosemary, or even add some grated cheese. The possibilities are endless, and always delicious.

If you prefer your bread lighter and softer, with a little packet of flavour without fancy sauce or dips, this is perfect. The dough stores in the fridge for over a week – thus it’s absolutely great when you have people coming over the next day, as you’ll already have dough on hand, that will be flavoursome without needing to make other embellishments.

Spring Onion focaccia
makes enough dough for two 8″ breads, or one really large focaccia (but you can halve or double the recipe if you want lots of dough on hand throughout the week)

just under 1 1/2 c water at body temperature
3/4 Tbs granulated yeast (no need for breadmaker’s stuff)
1/2 Tbs sea salt (preferably the rock stuff)
1/2 Tbs raw sugar
1/8 c olive oil (or cooking oil), plus extra for greasing and brushing
3 1/4 c flour (any flour – I used stoneground organic flour)

spring onions, chopped (about 2 Tbs)

Mix first 5 ingredients, then add flour. Mix with a spoon without kneading, until a wet and loose dough forms, and the dough is uniformly moist. Cover (not airtight), and let rest at room temp (approx 21C) for 2 hours until the dough rises, collapses flattens at the top. Use now, or refrigerate and use over the next 12 days.

When it’s baking time, sprinkle some flour over dough and pull out half the dough. Dust a board, and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball slightly as you do so. Flatten to a 1/2″ (2cm) thick round. Grease a tart pan or baking tray, indent the dough several times with your finger, pushing in chopped spring onion. Brush top of dough with oil. Leave for 20 minutes, preheating your oven to 200C or 400F 10 minutes in.

Fill a roasting pan with about 1c water, and place in oven at the same time you put the dough in. Bake for about 20-25 minutes on the middle rack, until lightly golden. Cut and preferably serve warm (great with a soup, on its own, and for gatherings).

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3 Comments leave one →
  1. November 2, 2008 8:46 pm

    This looks fantastic! Thank you so much for trying out our book and sharing your bread enthusiasm with your readers. I have to make focaccia with spring onions (we call them ramps here) but I’ll have to wait several months! ;)

    Thanks, Zoƫ (co-author Artisan Bread in Five Minutes a Day!)

    http://www.artisanbreadinfive.com
    http://www.zoebakes.com

Trackbacks

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