Over the top Focaccia

Lunch was shaping up to be a little drab – I had a packet of Supermarket tortellini and a tub of chargrilled veg sauce from the same shop. The salad that I had bought on Wednesday was all gone. What could I do to add a little love to the meal? I made a Focaccia.

Unfortunately short of plain bread flour, I decided to save it for something else and to use the bag of Wessex Mill Mixed Pepper and Basil flour instead. This meant a little humming and haahing… I had fresh garlic and rosemary at hand and this is all that a good Focaccia needs. Used with the pepper flour, though – overkill?

I sensibly decided to just use the flour and leave the garlic and rosemary out.

Then I panicked. No garlic? The world wobbled on its axis. I peeled and I sliced.

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Good things

I did manage to use a restrained hand

Dressed for baking
Dressed for baking

I am still using the fresh yeast from last Monday and it is fine, still lively. I swear it made all the difference to this Focaccia. I normally make pretty good Focaccia, but this was my best to date – soft, moist, and very very light.

Of course it may also have had a little to do with the quality of the oil that I used today.

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Fresh from the oven

It smelled fantastic.

On the lunch table
On the lunch table

We tucked in and both ate three very large wodges with our pasta. I am now immobile.

Recipe: just the standard one from the Kenwood recipe book that came with my mixer, substituting the flavoured flour  for plain white bread flour. I gave the dough a second rise, just to hold it back so that it would still be oven-warm when lunch was served.

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Recent movements of the: Deux Escargots

October 22, 2020 at 01:21PM

Ah, the windy highway. The last time we came down here our awning blew open… Thankfully it’s not even close to being that windy today. Phew. Not so good now that the tolls have been removed and there are HGVs to contend with. A bit macho, your Spanish lorry driver.. #livereportingfromtheroad #Spain #autumn2020

October 22, 2020 at 12:22PM

Rather a different day today but still warm, with 24 degrees expected by the time that we reach Ribamar. Those Happy Hour beers will be tempting. Shopped this morning before leaving, to find the Christmas Turron had arrived overnight. I confess; we spent an inordinate amount on Turron and chocolate. #livereportingfromtheroad #Spain #autumn2020

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