The smell of freshly baked bread.
Baking a bread from scratch. I don't often do that because the breads in the stores these days are usually good. Unfortunately they are not all vegan or sometimes they contain weird chemicals.
Ik wilde een verse vegan focaccia bakken voor bij mijn vegan Griekse salade and Tzatziki. Natuurlijk is focaccia Italiaans maar we blijven ergens wel in de mediterraanse sferen zo ;). De combinatie is verrukkelijk!
This recipe can't fail really. It feels so good to knead dough, see it rise and not to mention the beautiful smells while baking. Just the whole process relaxes me. Do you sometimes bake bread yourself?
500 grams all purpose flour
1 tsp salt
1 tbs sugar
1.5 sachet vegan yeast (10 grams)
300 ml water (lukewarm)
2 cloves of garlic
twig of rosemary
50 ml olive oil
½ tsp Italian herbs
little bit extra flour for dusting
Put the flour, salt, sugar, Italian herbs and yeast in a food processor with dough hook. Mix everything together and add the lukewarm water. Mix everything well. Get the dough out and put it on a kitchen counter dusted with some flour.
- Knead the dough for 10 minutes with the hand. Make a boll and smear it with a little bit of olive oil. Put the boll in a bowl and cover with a tea towel. Let this rest for 30 minutes on room temperature.
- Make the garlic oil: put the olive oil in a bowl. Crush the garlic, chop the rosemary. Mix this with the olive oil and let it soak.
- After 30 minutes get the dough out of the bowl and knead it for one minute. Roll with a rolling pin and make it two cm thick. Put the dough on baking paper. Make little potholes in the dough and divide the olive oil over the bread (take out the garlic). Sprinkle some sea salt over the focaccia.
- Cover the focaccia with a tea towel and let in rise for 30 minutes. Meanwhile preheat the oven (put a baking tray in the oven) on 220ºC / 425 F.º20 minutes.