Hier gehts zum deutschen Beitrag 
It’s not really picnic weather in Northern Germany, although it’s sunny, the temperatures are still low, but we can enjoy spring sheltered in the beach chair on the terrace.
I was looking for a flat bread for my shakshuka and stumbled across Nigel Slaters Rosemary and Thyme Focaccia. This has herbal only ingredients and is ideally suited to fit in any picnic basket.
Rosemary and Thyme Focaccia
After calculating the hydration of 88 %, I decided to give the dough three S&F cycles instead of adding flour until the dough comes away from the work surface. Slater says the dough shoud be a little more moist than the usual bread dough. With German flour I just call it glop. But the result is very delicious, I definitly will bake this again.
Rosemary and Thyme Focaccia
Yield: 1 bread about 22 cm square for 4 – 6 servings
Delicous recipe for rosemary and thyme focaccia, a wonderful bread for picnic
INGREDIENTS:
DOUGH
- 450 grams strong bread flour, I chose „Weizenmehl Type 812“
- 1 1/2 Teel. salt
- 1 packet dry yeast = 7 grams
- 400 ml warm water
TOPPING
- 1 clove garlic, finely chopped
- 3 sprigs rosemary, leaves, chopped
- 4 sprigs thyme,leaves, chopped
- 3 tbsp. olive oil
- sea salt flakes, I used Maldon Sea Salt Flakes *
YOU ALSO NEED
- cornmeal
- 1 shallow baking tin, 22 cm square and 5 cm deep
INSTRUCTION
- Put the flour, salt an yeast into a large bowl, mix well, then pour in the water to make a sticky dough.
- Do 3 S&F-Cycles every 15 minutes. The dough gets already some volume. After the last S&F give dough a rest until the volume from the beginning has doubled. It took about 30 additional minutes.
- Line the baking tin with baking paper. Rub the bottom with a little oil. Scatter it with a thin layer of cornmeal. This will keep the base crisp.
- Push the risen dough into the baking tin. Cover and set aside for about 30 minutes. Mix herbs and garlic. Set the oven at 220 °C.
- With a floured finger, push several holes deep into the dough, then spread the herb mixture over the dough. Scatter liberally with salt flakes. Bake for 25 – 30 munutes till pale gold, crisp on top and springy within. Trickle over the olive oil, allow to settle before servin. While still warm, free the bread from the pan with a palette knife, then cut or tear into pieces.
total time: 2 h 30 minutes
preparation time: 5 minutes
baking time: 30 minutes
|
*=Affiliate-Link to Amazon
Zurück zum deutschen Beitrag
more Nigel Slater recipes
more recipes and entries in English
Pingback: Zum Tierfreitag: Rosmarin & Thymian Focaccia | kuechenlatein.com
I’ve never made focaccia bread, but it’s perfect for a picnic. Love the flavourings of rosemary and thyme – I would definitely try this.
Und ich muss heute Brot für ein Grillfest backen – du kommst mir also gerade recht. :)
Your focaccia looks wonderful and sounds delicious with that lovely garlic-herb topping. Perfect picnic fare!
Mmm… this looks wonderful with that garlic, rosemary and thyme topping and of course those Maldon sea salt flakes beautifully scattered on top. I would be happy to enjoy this indoors or out. ;-)
This is one gorgeous flatbread! I love all the herbs sprinkled on top and the crumb just looks wonderful. I could make a meal of this alone :)
Yes, we do think alike. The recipes are so similar. That fococcia looks very flavorful. How can you go wrong with herby bread??
I love eating focaccia. This looks and sound wonderful with rosemary! Lovely choice for a picnic!