Put the lentils in a saucepan and add plenty of water. Bring to the boil and simmer for a minute only, then drain. Return the lentils to the pan and pour on just enough water to cover them. Add the bay leaf, onion and parsley stalks, if using. Bring back to a very gentle simmer, and cook slowly for about half an hour, until tender but not mushy.
Meanwhile, to make the dressing, shake all the ingredients together in a screw-topped jar until emulsified.
When the lentils are done, drain them well and discard the herbs and onion. While still warm, combine with a good half of the dressing. Leave until cooled, then taste and adjust the seasoning; you could add a little more salt, sugar, pepper or lemon juice if needed.
Trim the fennel, removing the tough outer layer (unless they are young and very fresh). Halve the bulb(s) vertically, then slice as thinly as you can, tip to base.
Pile about two-thirds of the lentils into wide serving bowls. Scatter over the rocket and fennel and trickle over the rest of the dressing. Scatter over the remaining lentils and serve.
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
450 grams strong bread flour, I chose „Weizenmehl Type 812“
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.