Tuesday, June 30, 2020

Garlic and Chili Focaccia

It's amazing that bread is made with the same four basic ingredients - yeast, flour, water and salt, but there are a hundred of ways of baking it. The results vary with different methods used and impress you every now and then!

This one was made with a batter that's impossible to knead as it is soupy, you actually pour the batter into the tin. The bread is surprisingly light and moist. The taste of the bread was great with just the flavor of extra virgin olive oil which I had used to grease the pan.  I usually prefer toasting my bread but this one baked in a cast iron pan, was perfect straight out of the pan!

This recipe for Rosemary Focaccia  is from Rose Levy Beranbaum's book, The Bread Bible. One notable thing about this recipe is the dough consistency and the way it is 'kneaded' using a stand mixer. Of course there are plenty of high hydration recipes for foccaccia and ciabattas, but they mostly involve the stretch and fold method and a longer rise. But this one is simply kneaded for 20 minutes in the stand mixer and it is amazing to see how the batter goes from soupy to melted mozzarella kind of stage! (will post the pictures and videos soon )I don't think you can work with this kind of dough as effortlessly and as efficiently without a sturdy hand mixer. I use a Kitchen Aid 5 quart one . If you have a stand mixer, do give this a try! 

If you are new to baking, try my online classes for beginners. For more details, click here!

Rosemary Foccacia (adapted from The Bread Bible by Rose Beranbaum)

 Maida 390 grams
Instant yeast 3/8 teaspoon
2 cups minus 2 tablespoons water / 442 grams , at room temperature
1.5 teaspoon salt ( the original recipe uses 3/4 teaspoon in the dough plus more as topping) 
3/4 tsp sugar
Extra virgin olive oil 2 tablespoons plus 2 teaspoons (divided use)
Fresh rosemary 2 teaspoons
Sea salt - 1/4 teaspoon

  • In the bowl of the stand mixer, using the paddle attachment on low speed, combine the flour and the yeast. 
  • With the mixer running, gradually add in the water, mix just until the dough comes together. It will be very soupy now.
  • Increase the speed to medium (#4 KitchenAid) and beat until the dough turns into a smooth, shiny ball , this may take about 20 minutes. (the stand mixer is sturdy enough to go on for this duration!) In fact, I was engrossed in writing something and forgot to turn off the mixer, so this step was more than 25 minutes for me.
  • Add the sugar and salt and beat until well incorporated, about 3 minutes.
  • Using an oiled spatula, scrape the dough into a well greased dough rising container. The dough now will look like melted mozzarella indeed as Rose says!
  • Cover and let rise for about 4 hours or at least until double. Mine took 1.5 hours to double. 
  • Grease a sheet pan ( ideally 12x17 inches) very generously with around 2 tablespoons of the oil. This is super super important or your bread will stick to the pan (like mine in the pic below) I used one 12x14 pan and another small cast iron pan.
  • Pour the dough into the sheet pan. Grease your hands well and spread the dough as thin as possible without tearing it. If the dough resists, let it relax for 10 minutes and spread it again. Try to maintain the bubbles in the dough as much as possible.
  • Cover the pan with a large box . Let the dough rise until it doubles, about 1-1.5 hours. 
  • Preheat the oven to 250C 1 hour before baking. 
  • Once it doubles, drizzle the remaining oil on the dough. Oil your fingers and dimple the dough deeply. Sprinkle the salt and rosemary (if using) on top. I used some garlic and chopped fresh red chilies.
  • Bake around 20 minutes or until the top is a deep golden color. The baking time may vary depending on your oven. Be careful not to burn the bread as it is spread thin and the oven is super hot.
  • Remove from the oven and drizzle more olive oil on top and serve immediately! 

Enjoy the delicious, crisp bread with a moist and chewy crumb! The remaining bread in the cast iron pan (picture below) had an even more beautiful crust, it was amazing! 

DISCLAIMER:*This post contains affiliate links. This means if you click on the link and buy through the link, I will earn a tiny commission on the same. I only recommend products which I have used and found good or those I would buy for myself.

You will be paying the same price as mentioned on the website, there will not be any variation here. This commission will help me with me costs of running the blog and channel and bring out more videos for you. Your support will be greatly appreciated!

Tuesday, June 2, 2020

Online class Announcement - Baking for Beginners.


Are you ready to explore the exciting world of baking? Get ready in time to bake your own Christmas cakes? Check out these workshops coming soon! Please let me know your thoughts and if you would like to register. I will fix the dates based on the response.

Day 1 What you need to know even before you think of baking! 2 hours

1. Introduction to baking - Knowing these things will save you a lot of trouble and disappointment!
2. Ovens - an overview, your options.
3. Baking tins. What you really need to get when you start - The beginners set.
4. Baking tools. The simple, but most important tools for best results.
5. Ingredients - know your ingredients, use the right things, the right way.

This session will empower you with basic knowledge - super important to avoid tears and frustration!

Day 2 - Delicious, Easy Recipes!  2.5 hours

1General recipe tips - things you absolutely should know about baking recipes. 
2How to weigh and measure your ingredients.
3. Granola and variations (eggless) - your first bake
4. Eggless Chocolate Cake (pre-recorded)
5. Eggless Chocolate Chip cookies (pre-recorded)

6. You will learn how to read a recipe, how to prepare for it and then bakeLearn how attention to small details will make a big difference to your baking!

Pre-recorded videos will allow me to help you better, pause and take your questions, rewind if needed! An interactive & no-holds barred session of clearing all questions and doubts.


1. Build your basic baking set up.
2. Basics of baking to help you start the right way and get fabulous results!
3. A confident you ready to try more recipes, you won't have to guess if you will fail or succeed every time! Avoid disappointment, recreate the same magic every time!
4. Recipes and notes from session and all handy information in printable format via email.
Plus - A surprise bonus recipe
5. Product recommendations and helpful links
6. Email support for the next 1 month to help you bake and learn.

Fee Rs.2,000 (for Day 1 plus Day 2) 

Additional fee Rs.500 if you would like to bake one recipe of your choice when I am online (1 hour) to support and troubleshoot as you go! This will be done a week after the above sessions when you are ready with your set up. There will be a maximum of 6 people in this extra session so that I can give personal attention to each participant.

Registration details will follow, limited seats per batch, first come first serve basis. Looking forward to your response! 

Please let me know which of these dates you prefer by filling this form 

Read what workshop participants feedback here  https://bit.ly/3ilwkJZ

Leave your email ID in the comments below if you would like more information. Or write to me suma.rowjee@gmail.com

Looking forward to your response!