burnt toast

Category: Bread

Dukkah – dusted Focaccia

There are days ( specifically late Saturday and Sunday mornings), when the only thing that will do is bread. Pastry, starch. Anything soothing, filling and comforting. It’s even better if it has some sophisticated twist going on, so you have a reason to eat more, because you know, it’s sophisticated.

This is a beautiful combination of the previous two recipes. I dearly hope that you make it for dinner, and then, like me, have a nibble on a reheated piece the next day.

To weekends, to celebrations, and to my father’s wedding.

Dukkah – dusted Focaccia

I had this combination in Brisbane a few weeks ago at a little Italian restaurant called Conti, and it blew my mind a little bit. Maybe it was the combination of crusty, crunchy, dukkah –studded bread combined with the zingy hit of sharp olive oil and balsamic, or my starved self finally having some food to comfort my belly. Either way, it’s very sophisticated, in a tummy –filling sort of way.

1x focaccia dough, proven once, stretched out on a baking tray

a jar of dukkah, 5-7 Tbsp (about 1/6 of the previous recipe)

Preheat oven to 200°C. Brush your dough with some water – it makes the dukkah stick better than oil would. Sprinkle as much or as little dukkah as you choose over the top, and pop it into the oven, baking it for about 20 minutes or until golden. Serve with a combination of peppery olive oil and balsamic vinegar, and if you’re anything like me, with a dip and a few olives. But that’s entirely up to you.

Focaccia

focaccia

So um, hey. If I invited you over for dinner, would you say yes? Feel the pressure. Of course you would. I’d spoil you rotten you know that. So if you asked me what you could bring, chances are that if it’s not a bottle of wine, then something to dip with. Because you know me well enough that there will always be dip. That’s how I roll. Now, corn chips or crackers or crisps may be your first choice, and I understand that. But if you’re feeling a little creative, and think of making your own dipping utensils, then baby, you can come again. I’m sure you’ve got your own special cracker/flatbread recipe, which I’ll be more than delighted to taste, but for now, this is what I would make if you were inviting me. And I’ll bring a bottle of shiraz too, just in case.

This is my go-to dough for pizza and focaccia. Often I just top it with some sea salt flakes and a drizzle of olive oil, but I’ve been also known to infuse the oil with garlic, or scatter some fresh rosemary over the top.

 

Focaccia

300g (2 cups) plain flour

180ml warm water

1 tsp salt

1 tsp sugar

1 packet (7g) dried yeast

2 Tbsp olive oil, plus more for drizzling

Plonk the flour in a bowl and make a well in the middle. Pour in the warm water, and sprinkle the rest of the ingredients over it, including the oil. Stir with a butter knife until roughly combined, then give it a go with your hands, until it comes together and gets that soft and elastic feel. Oil the bottom of the bowl you’ve just used and turn the dough in it. Now cover with cling wrap or a damp towel and place somewhere warm for an hour. Once it’s risen to twice its size, give it a little punching action and transfer it to an oiled baking tray, rolling it as thin or as thick as you like. Ideally now, you cover it again and let it rest for about 20 minutes. I’m usually too impatient and only let it get about 10. Then, once it’s risen again slightly, gently dimple the risen dough back down with your fingers. This is where you can top your focaccia.Olive oil, maybe some halved cherry tomatoes or a scatteing of parmesan. Now place the tray in the oven and bake at 200°C for 20 minutes. After it’s done, drizzle with some more olive oil and cut into wedges.

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