Cheesy Herbed Focaccia with Sun-Dried Tomatoes

I suppose my love for bread comes from being Goan, and having experienced the joys of beautifully baked bread whenever we visited Goa during our yearly summer vacations. From the basic Pao and Poee (Poi) to the Bakri and the ring shaped Kanconn, to the numerous varieties that the village ‘poder’ or baker delivered to our doorstep morning and noon, just in time for breakfast and tea. Every one of those loaves of bread so distinct, so full of flavour, and still warm, they dance around the edges of my tongue and my mind as I relive those memories… So many varieties, I can’t recall all their names.

Even back home, Bandra where I grew up was dotted with numerous Irani and the odd Goan bakery or two that made both the soft pao and its crustier cousin the brun pao. None of those packed loaves of the flavourless sliced variety, sitting encased in plastic bags, waiting, characterless and forlorn for someone to pick them up from the corner store made it to our table, at least not very often.

I’ve always wanted to bake delicious bread… forming it into loaves, shaping it… my love for clay and working with it made me figure that it wouldn’t be such a difficult task. And despite being a fine art, the process is really quite simple, with the easiest of ingredients… flour, water, salt and yeast… in some cases without the yeast. All it takes is love and a pair of caring hands.

And then comes what’s known as artisan bread… which is really nothing but small batches of focaccia, ciabatta, country loaves, sour-dough and baguettes among others, all hand-crafted and at times combined with an array of scrumptious ingredients, ranging from cheese (Parmesan, Cheddar or Mozarella to name a few) to sun-dried tomatoes, caramelised onions, or even the finest olives… the list is endless.

Traditionally artisan bread is made in old-fashioned masonry ovens, but even a tiny regular home oven can produce the most amazing loaves of bread, and it isn’t all that difficult to make.

Here’s a Cheesy Herbed Focaccia with Sun-Dried Tomatoes. I had the sun-dried tomatoes sitting in rosemary and garlic  infused olive oil for a week, just to develop a few more flavours and I used both the olive oil and the tomatoes for this recipe along with a generous handful of Parmesan and some parsley while working the dough.

After almost 2 hours of letting the soft elastic dough prove or rise…

Proving the Dough

… I  knocked it back (in a quick punching motion) and worked it a bit before placing it onto the baking tray to sit for an additional twenty to twenty-five minutes (I lined the tray with a bit of oil).

Knocked back... but not out!

Finally stretching out the dough using my fingertips and finishing it up by making a few rapid jabbing motions into the dough to give it that dimpled effect…

All Dimpled!

Brushing the top with olive oil, a generous sprinkling of oregano, chopped rosemary and a bit of rock salt… and it was oven ready…

Snug as a bug!

I took a tip from a Lesley Waters recipe I came across and sprayed the top of the focaccia with water a couple of times to allow it to steam as it baked…

And here it is…

Cheesy Herbed Focaccia with Sun-dried Tomatoes

I wanted to eat it no sooner it was out of the oven, but I turned it onto a rack to cool before slicing it… and wow!

Advertisements

5 thoughts on “Cheesy Herbed Focaccia with Sun-Dried Tomatoes

  1. Pingback: Saturday Night Treats (Part 2 of 3)… Feta and Olive Herb Focaccia | The Cook, The Baker and The Clay Boy Maker

Go on! Let me know what you think.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s