EASTERN STYLE FOCACCIA
Another bread recipe for you all to digest, this time Italian meets Middle Eastern. An Italian bread spiced with cumin & coriander. Light and fluffy I find this focaccia perfect to make sandwiches or even to use as an accompniament with your favourite tagine or hummus. Recipe taken from Sabrina Ghayour's Persiana.
- 550g Strong White Bread Flour
- 125g Sour Cream
- 150ml Cold Water
- 100ml Boiling Water
- 1 Tbsp Sumac
- 4 sprigs Fresh Thyme (Leaves Picked)
- 200ml Extra Virgin Olive Oil
- 1 Tsp Dried Chilli Flakes
- 1 Tbsp Dried Mint
- 1 Tsp Ground Coriander
- 3 Tbsp Cumin Seeds
- 1 x 7g Sachet InstantYeast
- 2 Tbsp Caster Sugar
- 3 Tsp Sea Salt (Extra For Topping)
- Mix the sour cream with the cold and boiling water in a large bowl. Add the salt with the sugar and yeast, then blend in the flour, cumin seeds, coriander, mint and the chilli flakes until the mixture forms a rough ball. Cover the bowl with a tea towel and leave the dough to rest somewhere warm for 10 minutes to rise.
- Drizzle 2 Tbsp olive oil in a large roasting tin, spreading into all the corners.
- Stretch out the dough to the size of your tin, then, using your fingers, poke deep holes all over it. You can be pretty tough with it, go all the way down to the bottom of the tin. Cover the tin with a damp tea towel and leave the dough to rest somewhere warm for 1 hour.
- 20 minutes prior to baking, preheat the oven to 200°C.
- Drizzle the remaining extra virgin olive oil over it, ensuring it covers every nook and cranny of the dough. A silicone brush will aid this process. Sprinkle the entire surface of the dough with sea salt flakes, thyme leaves, nigella seeds, the remaining cumin seeds and the sumac. Place the baking sheet on the top shelf of the oven and bake for 25–30 minutes, or until golden brown.