In a mood to make some bread and decided on foccacia, instead of the usual olive, tomato and rosemary, I have added minced garlic and parmesan cheese powder. I have also added wholemeal flour to make this Italian flat bread more wholesome and healthy. It turned out super fragrant and nice! 😋 In fact while it was baking, the roasted garlic aroma filled the whole house!
At the same time, I want to share my joy with you especially if you are new to my blog. In the latest bimonthly and bilingual "食尚品味 Gourmet Living Magazine" April/May 2016 issue, it features 8 pages of 'Baking Tatiai' where you can read about my interview as well as my three new healthy recipes. You can get a copy for $4.80 from major bookstores like Popular and Kinokuniya, selected newsstands, petrol kiosks and supermarkets like NTUC and Cold Storage from 18 April 2016 onwards. For my international readers, you may email: firstname.lastname@example.org to place your order and have it delivered to you.
Wholemeal Garlic Foccacia
Ingredients : (makes 4)
A: Bread Dough
200g blue jacket bread flour
100g blue jacket wholemeal flour (or any superfine textured wholemeal flour)
1/2 tsp sea salt
1/2 tsp instant dry yeast
25g olive oil
B: Surface Decoration
Some olive oil
some minced garlic
some dried italian herbs
some grated parmesan cheese
200克 水手牌特级强力粉 （或高筋面粉）
100克 水手牌全麦面粉 （或其它细幼质感的全麦面粉）
1a. Using Hand knead or Mixer - mix in all the ingredients (except olive oil) till everything is combined, then add the olive oil in and knead till window pane stage. Proof for 60 minutes or till double in size.
1a. 用手或搅拌器 - 把所有材料（橄榄油除外）搓揉成为一个不粘手的面团， 再加入橄榄油搓揉到完全融合。 继续搓揉甩打成撑得起薄膜的面团。放在温暖密闭的空间，发酵约60分钟至两倍大。
1b. Using Breadmaker - Place water first followed by dry ingredients in sequence (except olive oil) into the breadmaker pan. Select dough program, press start. Add olive oil when it stops kneading after a few minutes. Dough will be proofed to double its size at the end of this 90 minutes program.
1b。用面包机 - 将所有食材（橄榄油除外）依次放入面包桶。选择面团做法程序，按下启动键，揉几分钟停止后再加入橄榄油。 90分钟程序完毕后，面团已发酵两倍大。
2. Sprinkle some bread flour on the worktop, put the proofed dough down, sprinkle some bread flour on it. Punch it down to release air. Divide into 4 equal portions, roll it round and cover it with a wrung damp cloth and let it rest for another 15 minutes.
4. 发酵好前10分钟，将烤盘取出再预热烤箱至摄氏度200。在面团上用筷子戳出一些小洞， 淋上半小匙的橄榄油，抹平。表面铺上蒜末，再撒上适量的干燥意大利香草和帊梅森起士粉。
5. Bake in a preheated oven 200°C top/bottom heat for about 18 to 20 minutes.
6. After baked, transfer to cool on the wiring rack.
Feedback given by reader who has tried this recipe:
The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.
“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”