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If the thought of homemade bread makes you think of effort, time, just too much hassle, I'm here to change your mind. This focaccia recipe requires NO KNEADING and MINIMAL BABYSITTING! You combine the ingredients in a bowl, pop the bowl in the fridge overnight, pour into a baking tray and bake the next day. Focaccia is perfect for a bits n’ pieces supper, a ploughman's style lunch, a quick breakfast, the lunch box, or a host gift next time you're invited to someone's place for a meal. We like using it as a pizza base at our place. Let's do this!  Ingredients:
2 cups heritage flour 1 tsp kosher salt 1 tsp instant yeast 2 cups warm water 1 tsp soft butter for greasing pan 3 tbs olive oil Italian herbs or dried rosemary Sea salt flakes Method: Combine flour, kosher salt and yeast in a large mixing bowl, stir to combine. Add warm water, whisking it in as you go, til it's mixed well. (A wooden spoon will suffice if no whisk handy). Cover the bowl well and pop it in the fridge for a minimum of 8 hours, maximum 24. Butter a 22cm cake tin or brownie pan. The shape doesn't matter. Line the pan with baking paper then pour in 2 tbsp olive oil into the pan. Put dough in a pan, turning it over so it's coated in oil. Tuck the dough edges in so it's a roughly shaped ball in the pan. The 2nd rise: cover the pan and leave it to rest for about 2 hours. A warm place is good - sometimes I pop my dough in the car to give it a little nudge. When the dough has swollen to cover most of the pan, it's ready for the oven! Baking: drizzle the remaining tbs of olive oil over the risen dough. Now the fun part: press down on the dough with both hands so all your fingers make deep dents in the surface. Sprinkle top with Italian herbs or Rosemary and flaky sea salt. Bake at 200°c (180°c fan forced) on the centre oven rack for 25 mins approx. Check it at the 20 min mark. If it's nicely golden and the sides are crispy its ready. Use a spatula to transfer carefully to a cooling rack PIMP MY RECIPE
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My 12yo heard about this most excellent recipe, which produces a stack of warm, fluffy flatbread in the same time it takes to cook a pot of rice. I often hand this job entirely to the 12yo to do. I just swoop in at the 11th hour to supervise the frying bit.  Ingredients: 1 cup self raising flour (regular or gluten free)* ½ cup Greek yoghurt (coconut yoghurt and sour cream work also) Pinch salt (optional) Method: In a large mixing bowl, combine all ingredients and mix until combined - no kneading necessary! My kids like to use their hands for the mixing bit. Now look smugly at the big ball of dough you've made, and give it a pat :) Lightly flour a cutting board or kitchen surface. Sprinkle a little extra flour on the ball of dough, and transfer onto the floured surface. Press the ball of dough into a disc and cut into 6 even(ish) pieces. Use a rolling pin or an empty glass bottle to flatten each piece of dough til they're about 1cm thick and vaguely oblong or round. Heat a large, preferably non-stick frypan on medium heat. When hot, place a piece of naan in the dry pan and cook for about 2 minutes, before flipping and cooking for another minute. If desired, brush the tops of the naan bread with melted ghee, butter or oil. *If you don’t have self raising flour, the maths for making your own is pretty user friendly: 1 tsp baking powder to 1 cup plain flour. WAIT, WHAT DO I DO WITH THE LEFTOVERS? If you have leftover naan (lol, I've never experienced this phenomenon but you never know) you can refrigerate it or freeze it for later. Place the wrapped, sealed naan in the fridge or freezer, where they'll keep beautifully for 3 days in the fridge or 6 months in the freezer. To reheat, pop it in a dry, moderately hot pan (or sandwich press!) for a minute or 2 on each side. No need to defrost before reheating. PIMP MY RECIPE: Garlic Naan For Garlic Naan, drizzle cooked naan with garlic oil, or if using fresh garlic do the following: Fry the first side, flip it over and brush lightly with olive oil and sprinkle with about 1/4 tsp freshly minced garlic. Flip the garlic side of the naan onto the cooking surface for about 15 seconds (just until the garlic adheres to the naan. You don't want to burn the garlic.) Peshwari Naan When mixing your dough, add a handful of sultanas or raisins, some dessicated coconut and flaked almonds. Herb Naan Drizzle cooked naan with a little olive oil and chopped herbs, like coriander, mint and parsley. |
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