We just had a long weekend, due to the bank holiday on Monday, and I decided to take advantage of the extra day off work to get some baking done. I tried four new recipes and, since I’ve already posted the no-knead loaf we had with the chicken wings on Sunday, thought I’d treat you to another couple of recipes today.
No Knead Rosemary & Sea Salt Foccacia
This was roughly based on the ‘Olive Oil Dough’ and ‘Rosemary & Onion Foccacia’ recipes in ‘Five Minute Bread’, but I made a few small changes.
- 175ml warm water
- 1/2 tbsp easy-blend dried yeast
- 1/2 tbsp salt
- 1 tsp sugar
- 1 tbsp extra virgin olive oil plus another tablespoon for drizzling
- 225g strong white flour
- A couple of sprigs of fresh rosemary (I have a plant in the garden), leaves pulled off
- A few pinches of good sea salt or similar (I used Maldon)
Pour the water into a large mixing bowl. Add the yeast and sugar, then the flour and salt. Mix it all in until it makes a quite wet dough with no dry patches. Leave to rise for a couple of hours.
Preheat the oven to 200C and lightly oil a baking tray. Pull the dough out of the bowl with very well-floured hands, dust with flour, and pull all the edges together to make a smooth top and bunched-together bottom. Put on a well-floured surface and roll out to roughly the shape and size of the baking tray.
Fit into the tray and stretch it out with your hands until it fits in well. Make dimples all over with your fingers.
Very lightly drizzle with more olive oil and scatter with the good salt. Tuck the rosemary leaves all over the loaf and leave for 15-20 minutes to rest.
Bake in the oven for around 25 minutes, until golden. Leave in the tray for a few minutes as it cools, to let the oil sink in, then cool on a baking tray to crisp up a bit. Serve with pasta dishes.
- 225g self-raising flour
- pinch of salt (omit if using salted butter)
- 55g butter or similar (I used vegetable baking fat)
- 25g sugar
- 150ml milk
Preheat the oven to 220C. Mix the flour, salt and sugar, and rub the butter in with your fingertips. Pour in the milk and stir in to make a soft dough.
Knead very lightly and pat down to around 2 cm thick on a floured surface. Stamp out using a 6cm cookie cutter until all the dough is gone (re-knead the scraps and pat out again to use up as much as possible). Brush the scones with a little milk and bake for 15 minutes, until golden.
I got 9 scones and froze most of them – they freeze really well. Serve with jam and butter or clotted cream.