Tag Archives: Italian

Rosemary Focaccia

This recipe is based on the great Paul Hollywood’s recipe, it’s a simple and effective base recipe which allows you to add whatever flavours you wish.

Ingredients;

500g/1lb 2oz Strong White Flour

2tsp of salt

2 sachets of dried yeast (works out to 3 tbsp or 14g)

2tbsp of Olive Oil

350 ml of cold water

handful of rosemary (whatever your personal preference is) plus more for topping

Sea Salt to finish.

Method;

1)In a large bowl place the flour, salt, yeast and sprigs of rosemary, roughly mix together. In a measuring jug, measure your water and add the olive oil to the top of this. Using a wooden spoon, mix the water gradually into the flour mixture to form a dough.

2) Place the dough on a oiled surface and knead for 5 minutes, until the dough is elastic. The bbcgoodfood website has a really useful guide to kneading techniques. Bread Kneading with Paul Hollywood

3) Once kneaded, tuck into a rough ball shape and place in an oiled bowl, cover with a tea towel and leave in a warm place until the dough has doubled in size.

4) Once the dough has doubled in size, place on a floured surface and knead for a further 5 minutes to remove the excess air from the dough.

5) Oil a baking sheet and place the dough on it, stretching the dough with your hands to make it fit to the size of the baking sheet. Cover with a tea towel and leave in a warm place for an hour.

6) After this hour, the dough should be springy to touch.

7) Preheat your oven to 220C/425F/Gas 7.

8) Using your fingers, push small holes through out the dough, then place whatever herb you wish to use into the gaps, I used rosemary. Drizzle with olive oil and sprinkle with sea salt.

9) Bake in the oven for 15-20 minutes, until golden brown. Drizzle with a little more olive oil and serve warm.

I also made a sun-dried tomato and basil focaccia, with the same basic bread mixture. To provide the bread with a little more colour, replace the oil in the bread mixture with oil the sun-dried tomatoes are stored in.

Enjoy!

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Veggie Fortnight- Nights Nine and Ten

It seems to be becoming a habit that I fail to document one day and have to make up for it on the next. Night nine consisted of a LOT of vegetarian food, a reappearance of pizza pittas and some home made fettuccine with spinach pesto, roasted tomatoes and chilli. But your imaginations will have to suffice as I have no pictures (and you can probably imagine a better looking meal than I can make, if I’m being honest) Moving on to Night Ten…

Night Ten.

Night ten followed a similar italian theme with Spinach and Ricotta Gnocchi. A quick and easy recipe for a lazy evening in watching Great British Bake Off. Unlike normal Gnocchi it contains no potato, which gives it a slightly looser texture and a less uniform look, but if the spinach gnocchi are kept small they’ll cook well and look reasonably neat (like tiny little dumplings).

Spinach & Ricotta Gnocchi. 

 

 

Ingredients;

200g spinach leaves

handful of parsley

140g of ricotta

85g plain flour

50g feta cheese

2 medium eggs

Salt and Pepper to taste

Method

1) Place the spinach in a deep bowl, pour over boiling water and leave for two minutes to wilt, afterwards drain and using a tea towel or kitchen paper squeeze as much excess water out as possible. Then finely chop ( it will be one big mush)

2) In a bowl mix together the spinach, ricotta, chopped parsley, plain flour, feta cheese (crumbled into small pieces), beaten eggs and season to taste.

3) Fill a wide, shallow bowl with water, this will be to dip you hands into in order to form your gnocchi balls with ease. Take a small amount of the mixture and roll into a small ball, around 1cm in diameter. Place on a plate and refrigerate for 30 mins.

4) Bring a large pan of water to boil, once at boiling point turn the temperature down slightly. Cook the gnocchi in batches so they do not stick together (keep the cooked batched in a low oven to keep warm) The gnocchi will sink at first, once it floats to the top, give it one more minute to cook and remove from the water with a slotted spoon, ensuring to leave behind as much liquid as possible. Continue until all the batches are cooked. I served mine with a green salad, chilli mushrooms and a poached egg.

 

 

 

P.S, I freaking love this song,