I tend to only bake sweet things so figured it was about time I gave something savoury a whirl, and I was so happy with the result that I think this will become a standard brunch around these parts - well, if I ever had people over for brunch that is.
I raided the cupboard and used what I already had on hand and threw it all in to see what would happen - which for a control freak like me is really strange, but seems to be working well so far!
Tomato, Red Onion & Thyme Focaccia
Olive, Fetta & Cumin Focaccia
Focaccia Ingredients (makes 2 focaccia)
- 2 tsp dried yeast
- 1 tsp raw sugar
- 1 3/4 cups warm water
- 1 tbsp extra virgin olive oil
- 3 3/4 cups bakers flour (or plain flour)
- 1/4 cup gluten flour
- 1 tsp salt
- 2 tsp dried aniseed (optional)
- 1/2 cup of Kellogg's All Bran Fibre Toppers (1/2 cup contains 25% of your daily iron and folate, and 33% of your daily fibre requirement)
- 1/2 tomato, sliced
- 1/4 red onion, sliced
- 1/2 tsp dried thyme (1 tsp if fresh)
- 4 kalamatta olives, sliced
- 25g fetta (I prefer to crumble it, but only had the harder stuff to slice)
- 1/4 tsp dried cumin
- Combine yeast, sugar and 1/2 cup of warm water and allow it to bubble up before adding the oil and remaining water, set aside
- Sift both flours in to a large mixing bowl, add in aniseed and Fibre Toppers and make sure it's well combined
- Add the yeast mix to the flour mix and stir with a wooden spoon until you get a dough - it will be really sticky
- Cover with a damp teatowel and allow to rest for an hour in a warm place (I always use the back seat of my car!)
- Dough should double in size and will still be extremely sticky so use well floured hands (or a bit of melted copha) to halve the mixture and place on to lined baking trays, shaping as you go, but not too much - keep it rustic
- Brush with a little extra virgin olive oil and place sliced tomato, onion and thyme on one, and fetta, olives and cumin on the other
- Allow to sit for a further 15 minutes (which I *ahem* kinda forgot to do but they still worked out, phew!)
- Bake at 220C for 10-15 minutes or until golden brown
- When cooked, allow to cool for a few minutes on a wire rack to prevent the bottom going soggy and voila!
The Fibre Toppers and aniseed can be seen scattered throughout the dough
I served thin slices of both of these before a pasta dish (come back tomorrow for that one) in place of garlic bread as a healthier option. You could serve it with dip for a brunch, but there is enough flavour packed in to these that you really don't need anything else with them!
So I guess I should have a brunch now, yes? Who's coming?
Click here to see a nutritional panel I created for the base focaccia minus toppings - see that? I can make nutritional panels now!!!
This is NOT a sponsored post, but it is a competition entry for Kellogg's to win
sponsorship to BlogHer - I'll tell you about it tomorrow!