Since watching Paul Hollywood learn how to make the wonder of no-knead bread when he was in New
York for his series City Bakes I have certainly got back into my bread making groove. Our delicious, fresh, well aerated and easy to make no-knead bread with white and wholemeal flour has regularly been on our table, or rather in the bread crock, for the past few weeks!
Wanting to try a less conventionally shaped loaf and having received a stunning *Le Crouset rectangular dish, courtesy of Steamer Trading Cookshop, Mr E and I couldn’t resist trying to make a no-knead focaccia. Usually breads are baked in some sort of metal container, be that a loaf tin or tray, but this stoneware dish worked really well having evenly conducted the heat throughout. The rectangular shape is perfect to house the focaccia and its stunning appearance and almost ombre cool mint colour is perfect when brought to a table surrounded by family and friends.
Steamer Trading Cookshop
is an established chain of 36 well equipped and helpful stores spread across the UK with a cluster on the south coast and spreading as far north as Glasgow. Along with stocking a wide range of kitchenalia, the stores also offer a knife sharpening
service as well as hiring out a range of different cake tins for those special bakes. They also have a fantastic online shop. Their easy to navigate site is packed to the rafters with tips and information found within their ‘buying guides’ section on topics such as lining a tart tin with pastry, judging if preserves are set, to frothing milk for a delicious cappuccino! And as for their product list – it’s phenomenal. Along with the expected pots and pans there are more specific items such as grapefruit knives, chinois (conical sieves) and zabagolione pans; it’s certainly likely that you’ll find your next coveted kitchen item with Steamer Trading Cookshop!
Focaccia is a bread which Mr E & I have enjoyed in the past with it’s delicious flavour arising from the olive
oil and other elements. It’s a bread which is great for tearing and sharing with family and friends served with soup or as a dip with olive oil and balsamic vinegar. It is undoubtedly tastiest when eaten warm but any cold left overs can be reinvigorated by splitting it before grilling and serving as a bruschetta with a medley of chopped tomatoes, for instance.
This no-knead focaccia, classically flavoured with garlic and rosemary, was a big success. Not only did I struggle to keep my hands off the bread whilst I took my photographs, Mr E has already requested we make it again! The fresh rosemary was amazing in the bread bringing a wonderful balanced flavour alongside the mild garlic and wonderful olive oil. Three garlic cloves had been allowed to infuse in a quantity of olive oil for about 24 hours before I started making the dough, though if you prefer, shop bought flavoured oils can easily be found in most supermarkets.
No-knead bread has allowed me to rekindle my love of homemade bread, allowing those wonderful aromas to waft through our home once again. It continues to amaze me that wonderful, well aerated bread can be made without any kneading. Just a quick 30 second mix and the dough is ready for the prove. You can even use a wooden spoon for that mixing if you’re keen to keep your hands and nails sparkly clean, ready to answer the door when those unexpected visitors arrive. Despite all of the positives to no-knead bread I must confess that,depending upon your outlook, there may be a negative. The prove can take numerous hours, sometimes more than 24 hours depending upon the ambient temperature of the room. But, as they say good things come to those who wait. That patience rewards you with a really tasty well aerated bread.
So, seriously, if you’ve yet to try no-knead bread I really must encourage you to give it a whirl. It really is easy, fuss free and
produces great results too. Perhaps try this no-knead focaccia, flavoured with rosemary and garlic. It is easy to make and great for tearing and sharing with family and friends.
So let’s get to it and bake!
No-Knead Rosemary & Garlic Focaccia. Yum
Yield: 1 loaf of bread
Time: Hands on time maximum 10 minutes, plus proving time. Baking time 20 – 25 minutes.
You will need:
Pyrex jug, or similar
Wooden Spoon (optional)
Cling Film / Shower Cap (used purely for baking)
Baking Dish (I used a stoneware Le Creuset dish measuring 18cm x 25.5cm)
For the garlic infused olive oil
50ml Olive Oil
3 cloves of Garlic
For the rosemary & garlic focaccia
250g Strong White Bread Flour
1/2 tsp Easy Bake Yeast
50ml Garlic infused Olive Oil (as above)
180ml cool Water
1 sprig of fresh Rosemary
How to make it:
1. Combine the garlic and olive oil. Measure 50ml of olive oil into a jug and add the garlic cloves. Stir and cover with clingfilm. Set aside for as long as you’re able to allow the garlic flavour to infuse into the olive oil. I left ours for 24 hours. Periodically rock the jug containing the flavoured oil to and fro to allow the flavours to merge. Alternatively use a ready infused oil from the supermarket.
2. Make the focaccia dough. Place
the flour, salt and yeast in a good size bowl keeping the salt
away from the yeast at this stage. Combine with your hand or wooden spoon. Make a well
in the flour. Add 1.5 tablespoons of the garlic infused oil and pour in most of the water. With
your hand or wooden spoon mix the flour into the liquid aiming to combine all of the flour into a soft dough. Add the remaining water to pick up any surplus flour. The
dough will be quite soft and sticky at this stage.
3. Prove. Cover with cling
film or a shower cap (used purely for baking). Place the covered bowl somewhere cool (though not in a draft), to allow the dough to prove slowly. It will triple in size. Ours was ready for the next stage after 16 hours. See notes.
4. Prepare your baking tray.
Lay a strip of greaseproof paper in the base of the baking dish and grease the sides with a little butter or olive oil.
5. Shape the dough. Without knocking back the dough, use a spatula to
carefully scrape around the side of the bowl and tip the aerated dough into the prepared baking vessel. Use your fingers or the tip of the spatula to encourage the dough to take the shape of the baking dish, though you don’t need to be too precise about it. Dip your finger in the garlic infused olive oil and prod the dough a few times to create indentations. If you prefer to keep your hands clean use the handle of a spoon rather than your finger.
6. Prove again. Cover the baking vessel with either a shower cap or clingfilm. Set aside for a further hour.
7. Pre-heat the oven. Preheat the oven to maximum.
8. Add rosemary and more olive oil to the dough. Just before baking, dip your finger (or spoon handle) into the garlic infused oil and make some more dimples in the dough. Remove the leaves from the rosemary sprig and place the leaves and mini sprigs into the indentations (ensuring that there are no tough woody stems attached). Drizzle any remaining olive oil over the dough.
Place the bread in the centre of the oven and immediately reduce the oven temperature to 220 / 200 Fan / Gas mark 8. Bake for 20 – 25 minutes.
a) More flavour is created in the bread by proving it slowly.
b) If the dough has successfully proved (step 3) before you’re ready for the next stage place the bowl in the fridge to slow the process down, though do consider that the dough will need to return to room temperature before it can be proved for the second time.
* Disclaimer: This is a sponsored post in collaboration with Steamer Trading Cookshop. All opinions are my own.
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