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!
|1) Measure all ingredients in a mixing bowl.||2) add in warm water.|
|3) Mix to form a loose dough.||4) Knead until smooth and elastic.|
|5) Let rise until double in size.||6) Divide the dough and shape into a flat disc.|
|7) Cut 16 slits.||8) Pull and twist each slit into a flower shape.|
|9) Rub with olive oil and press a tomato in the middle.||10) Let rise again and bake!|
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