Browsing Tag

vegan bread

Simple Garlic & Rosemary Focaccia

Posted on May 10, 2020

Vegan

Simple

Yields 10-12 Slices

Ingredients Break Down

Strong white bread flour – Using plain flour will work, however I highly recommend strong white bread flour. It contains more gluten than plain making the dough more elastic.

Quick yeast – like my pita recipe you don’t need to activate the yeast beforehand, it’s all done within one bowl. Top tip, make sure the water is room temperature before adding (this will help activate the yeast)

Good quality olive oil – this recipe includes a lot of olive oil, so finding a good quality product will really help. Even if you use regular olive oil for the main dish, I’d suggest a good quality extra virgin olive oil to coat at the end.

Tomatoes – I’ve added tomatoes to one of the variations, but feel free to have this as simple as possible with just rosemary and salt. In this adaptation I added 3 cloves of roughly chopped garlic and 70g vine tomatoes.

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Garlic & Tomato Focaccia

Easy, no fuss focaccia recipe. Brilliant for those who are new to making bread!

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Prep Time 15

Cook Time 35

Proving TIme 1

Total Time 1 50

Ingredients

320 g strong white bread flour
220 ml luke warm water
Large pinch sea salt
7 g fast yeast
3 tbsp olive oil extra virgin will also work

To top:

3 sprigs fresh rosemary roughly chopped to add to the dough’s surface
3 large cloves garlic roughly chopped to add to the dough’s surface
6 cherry tomatoes halved
2 tbsp olive oil +1 tbsp to drizzle over after baking
1 tsp sea salt

Instructions

Add the flour, yeast and salt into a bowl and mix together
Pour in the 220ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough
Knead the dough on an oiled surface for around 5 minutes then place back in the bowl with a drop of olive oil to stop it sticking to the bottom and sides
Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size)
Once risen, knock back the dough by kneading for a few seconds then drizzle 1tbsp olive oil in the base of the baking dish / bread pan and place the dough inside, then leave for a further 30minutes

Preheat the oven to 200°C

Once the dough has risen and filled more of the baking tray, gently use your fingers to poke the dough until it gradually spreads to fit snug in the baking dish (this should be a gentle process rather than forcing the dough to stretch)
Fill the dimples made with your fingers with the roughly chopped garlic cloves, tomato halves and chopped rosemary sprigs then drizzle the last 1tbsp olive oil on top & season heavily with the sea salt flakes
Bake at 200°C for 25-30 minutes or until golden on top, allow to cool fully before slicing (this is the hardest part waiting!)

Video

Notes

If the dough is sticking to the surface, add 1 tbsp to help the dough wet and smooth. You want to be able to pick the dough up without it sticking to the base of the bowl or counter top so don't be afraid to add more olive oil at each stage.

Keyword bread, Easy Dough, Focaccia, Garlic bread

If you like this recipe why not try my easy pita recipe. These za’atar roasted pittas are a delicious recipe to have up your sleeve.

Bread & Dough dessert Recipe

Cinnamon Buns

Posted on March 25, 2020

Ingredients:

1 cup oat milk | 250ml

2 ½ cups plain flour | 440g

1/2 cup caster sugar | 100g

1 heaped tsp fast yeast (7-8g)

¼ tsp salt

½ cup room temperature dairy free margarine (not melted) |100g

Cinnamon sugar filling:

100g dark brown soft sugar (around 4 tbsp)

55g caster sugar (around 4 tbsp)

100g soft butter (around 4 heaped tbsp)

1 tsp cinnamon

For the cinnamon icing:

100g powdered sugar | 1 cup

2 tbsp oat milk

1 tsp cinnamon

1 tbsp soft butter

1 tsp vanilla extract (optional)

Method:

Bring the oat milk up to room temperature then pour in the sugar and yeast, leave for 5 minutes to react (it should create bubbles)

In a large mixing bowl add the flour, salt then slowly pour in the oat milk and fold together loosely

Lightly whisk the butter to make sure it's at room temperature (should be soft but not runny) then add to the bowl with the dough

Flour a surface then knead the dough for around 10 minutes (the texture should be slightly sticky but not sticking to your hands, so if needed add a dash more flour at a time)

Pop a drizzle of olive oil into the bottom of a large bowl then add the dough, pop a tea towel over the op and leave in a warm spot of your home for around 1-1.5 hours to double in size (if it's particularly cold, it may need up to 2.5 hours to rise)

Whilst the dough is rising, bring the cinnamon butter filling together by simply bringing the ingredients together in a bowl with a silicone spoon or spatula until it creates a sugary butter texture

*preheat the oven to 180ºC*

Once the dough has risen place back onto a floured surface and give another quick knead for a few seconds to knock back the dough, then using a rolling pin roll out into a large rectangle shape (approx 40 x 25cm) then spoon on the cinnamon butter filling

Roll the dough into a sausage shape (lengthways) then using a sharp knife, slice through the midde, then repeat until you have 8 even(ish) cinnamon rolls

Place into a baking dish (I've even seen people bake them in muffin tins) and bake for 40 minutes in the middle of your oven

Take out, allow to cool, in the meantime mix all of the cinnamon icing ingredients together in a bowl then drizzle over the top

Enjoy!