I’m supposed to blog about this bake 2 weeks ago for The Home Bakers… but somehow time just flew by… The Home Bakers is an event organised by Joyce from Kitchen Flavours, in which all of us will bake all the recipes in a chosen book – Coffee Cakes by Lou Seibert Pappas. This time round our host is none other than the organiser herself – Joyce!
This bake is supposed to be studded with sunflower seeds and olives, but not wanting to buy additional ingredients and not finishing them, I decided to omit them and pressed a cherry tomato in the middle instead. Since I’m not studding them with sunflower seeds, I decided to make mini loaves and shape them into a flower instead, after getting an inspiration from here.
I think I might have over-baked the focaccia as my fellow foodies’ loaves aren’t as browned as mine. Texture wise it reminds me of baguette – I don’t think that’s the right texture… but I’ve saved 2 (out of 4) of the loaves and will probably reheat them up when I make some cream soup – think they will go well when dipped in hot, creamy soups!
Step-by-step photos | |
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| 1) Measure all ingredients in a mixing bowl. | 2) add in warm water. |
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| 3) Mix to form a loose dough. | 4) Knead until smooth and elastic. |
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| 5) Let rise until double in size. | 6) Divide the dough and shape into a flat disc. |
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| 7) Cut 16 slits. | 8) Pull and twist each slit into a flower shape. |
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| 9) Rub with olive oil and press a tomato in the middle. | 10) Let rise again and bake! |
This is for The Home Bakers #31 hosted by Joyce of Kitchen Flavours.
Do hop over here and see all the submissions!
Rosemary Pull-Apart Focaccia (makes 4 mini loaves)
adapted from Coffee Cakes by Lou Seibert Pappas
1 1/2 cups all-purpose flour
1 teaspoon dried rosemary
3/4 teaspoon instant yeast
1/2 teaspoon salt
1 tablespoon honey
1 tablespoon olive oil
3/4 cup warm water
une aiguille dans l potage says
It’s very cute ! I love this !
Karen (Back Road Journal) says
Jasline, I love your focaccia and think the mini breads would be perfect to serve when having company.
fromthebartolinikitchens.com says
These looks great, Jasline. I love focaccia and we add rosemary to ours, as well, though they’re hardly as fancy as your are here. I bet your kitchen smelled wonderfully while they baked. 🙂
Daniela Grimburg says
The baking event sounds very exciting, Jaseline.
Love your Focaccia with the cute little cherry tomatoe in the middle 🙂
Rosemary adds such a wonderful flavor!
angsarap.net says
Wow very impressive, that looks perfect chef!
kitchen flavours says
Hi Jasline,
Such cute little focaccia! Lovely flowery shape and good idea with the cherry tomato. These focaccia is great eaten with hot mushroom soup, which I had for lunch!
Wish you a great weekend ahead!
Bam's Kitchen says
Hello Jasline, You always make the prettiest breads. I have already pinned this one. Love that little tomato for the center of the flower, so cute. Take care, BAM
Emily says
Kawaiiiiii
Jeannie Tay says
Pretty! I have seen some other bloggers shaping their dough this way and have always wanted to try it too but somehow whenever I bake some bread, I’ve forgotten lol! Must make a point to remember the next time!
yummychunklet says
What a cute flower shape!