Hi all!! So I've just had some perfect news!! I got a new job at The Perfume Shop!!
So today I thought I would share with you my Indian Style Focaccia which is so stupidly easy to make. The Instructions may look long but I promise you this is very easy otherwise I wouldn't be making it myself :D
Ingredients
500g Strong Bread Flour
7g Dried Active Yeast
1 tsp Sugar
1 tsp Salt
25 ml olive oil plus extra for greasing drizzling over bread
300ml water 2 parts cold 1 part warm (water should be tepid)
7g Dried Active Yeast
1 tsp Sugar
1 tsp Salt
25 ml olive oil plus extra for greasing drizzling over bread
300ml water 2 parts cold 1 part warm (water should be tepid)
2 tbsp Cumin Seeds
2 tbsp Coriander Seeds
1tsp Chilli powder
1 tbsp sea salt
To Make
1tsp Chilli powder
1 tbsp sea salt
To Make
Put the flour into a large bowl and add the 1 tsp of salt, mix well.
In a jug add the water, Yeast, and Sugar. Mix well and cover with cling film leave for about 15 minutes until most of the top of the liquid is covered in brown froth.
Make a well in the centre of the flour and add a small amount of the yeast mixture and all the oil to the flour and mix with a desert spoon. Keep Slowly adding and mixing the yeast mixture and flour until well combined. If you feel the mixture is too dry add a little more water. Remember water can be always added but not taken away!
Once all bound put the dough mixture onto a floured surface ready to kneed (are those muscles ready?!).
If the dough is a little on the sticky side don't worry the flour on the work surface will help. Do not use too much flour tho as the dough does not need any more flour added to it. Kneed the dough for about 10 minutes until smooth and elastic. This does not have to be perfect and remember practice makes perfect :D
Place in the dough in a oiled bowl and cover with cling film. Put in a warm place to for the dough to prove and double in size, this usually takes about an hour.
Take the dough out the bowl and place into a well oiled tray that has edges about 1 inch deep. The tray I use is about 12 inches wide, but something a bit smaller or bigger will work.
Push out the dough into the tray and stretch out until the try is covered with the dough. Poke the dough with you fingers to create lots of dimples in the dough.
In a dry pan toast the cumin and coriander seeds until you can smell the aroma from the seeds. Put these into a pestle and mortar with the chilli and sea salt and bash up. The seeds do not need to be ground to a powder, but just until the seeds have broken up.
Drizzle some oil over the dough, not so much to drown it but a nice amount and sprinkle over the spice mixture. Push the spices and oil into the dough.
Put the dough into an oven at about 220C (fan) for 10-15 minutes until the bread is golden, puffed up and smelling super yummy! When you take the bread out of the oven you should be able to tap the centre and it should sound a little hollow.
Serve while warm and enjoy!!
<3 <3 <3
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