Adapted from:
Mediterrasian
Description:
Italian yeasted flatbread ideal for dipping in vinaigrette~
Mediterrasian
Description:
Italian yeasted flatbread ideal for dipping in vinaigrette~
Ingredients:
1 tbsp instant dried yeast
1 tbsp instant dried yeast
1 tsp brown sugar
1/2 C warm water (~ 40 deg)
1/2 C wholewheat flour
1/2 C plain flour
Pinch of salt
1/4 tsp dried mixed spices
3 tbsp of extra virgin olive oil
Directions:
1) Dissolve yeast, sugar and warm water in a bowl. Leave in a warm place for 10 min till frothy.
2) Combine flour, wholewheat flour, salt and mixed herbs together in a large bowl.
3) Make a well in the dough, and pour in yeast mixture and oil. Mix well with a fork.
4) On a lightly-floured surface, knead dough till it doesn't stick to your hands. Add more flour where necessary.
5) Form a ball, grease it with oil and place into a bowl. Cover with plastic wrap and leave in a warm place to proof for 1 hour.
6) Punch down, and knead into a rectangular cuboid shape. Dimple the surface with your finger, and brush oil over the dough generously.
7) Cover and proof in a warm place for another 30 min.
8) Bake in preheated oven at 180 deg for 30-35 min till top has browned. Cool on a wire rack.
Remarks:
Recently, I'd tried some complementary focaccia bread with vinaigrette at Modestos, and my was I impressed with it. The bread was crusty on the outside and so soft on the outside. So I've decided to attempt a recipe on it! 2) Combine flour, wholewheat flour, salt and mixed herbs together in a large bowl.
3) Make a well in the dough, and pour in yeast mixture and oil. Mix well with a fork.
4) On a lightly-floured surface, knead dough till it doesn't stick to your hands. Add more flour where necessary.
5) Form a ball, grease it with oil and place into a bowl. Cover with plastic wrap and leave in a warm place to proof for 1 hour.
6) Punch down, and knead into a rectangular cuboid shape. Dimple the surface with your finger, and brush oil over the dough generously.
7) Cover and proof in a warm place for another 30 min.
8) Bake in preheated oven at 180 deg for 30-35 min till top has browned. Cool on a wire rack.
Remarks:
It turned out that the bread which looked awfully distorted was indeed crusty, but kind of too crusty as I've left it in the oven for longer than the stated time. The interior was considered soft enough for a wholewheat variety so it's not bad. However taste-wise, it was bland (couldn't even taste the EVOO or herbs inside). Maybe it was due to me using expired dried mixed herbs, adding too little of the herbs and omiting the topping. Nevertheless, still a good start in my opinion! Maybe I'll try Easy Focaccia from Allrecipes the next time around.
The bread was chewy and quite stiff the next day, so it's best eaten fresh on the day it was made. Pop it into the oven for a short while, then it'll be restored to at least 75% of its original splendor.
In an attempt to re-create the dining experience, I'd mixed equal parts of vinegar and EVOO together, along with a small garlic clove as a dressing for my bread:
Anyway, can you imagine it when someone takes a bite of what you baked, comments that it tastes horrible and dump it into the dustbin right in front of you while you are washing the dishes? I've experienced this countless of times. At first I was so hurt, now.. I'm pretty much immune to it already. So if anyone does that to you, don't take it to heart. And don't do that to others... ever. Unless you are an insensitive mother to your own daughter.
