Thursday, 21 April 2016

Wholemeal Garlic Foccacia 全麦葱香佛卡夏 (中英加图对照食谱)

Yum

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! 

心血来潮想做面包,就用直接法做了这佛卡夏。这次不像平常放橄榄,番茄和迷迭香,反而放了大蒜和帕梅森起司粉更加美味!😋 烘焙时,香气充满了整个屋子也!太喜欢了!

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: enquiries@gourmetimp.com to place your order and have it delivered to you.

同时,我也要与大家分享我的喜乐。《食尚品味》的4/5月最新双语双月刊,里头有8页烘焙太太的访问与最新三道健康食谱。新加坡的读者在4月18日起就可以在各大书局如‘大众’与‘高岛屋’,一些报摊,加油站和超市买得到。住在国外的读者们如果有兴趣买的话,可以电邮:enquiries@gourmetimp.com订购杂志,邮寄到您家。
     







Wholemeal Garlic Foccacia 
全麦葱香佛卡夏 


Ingredients : (makes 4)
A: Bread Dough

100ml water
200g blue jacket bread flour
100g blue jacket wholemeal flour (or any superfine textured wholemeal flour)
15g sugar

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 





食材:(4份)
A:面团 

100ml 水
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)
15克 糖

1/2茶匙 海盐
1/2茶匙 即溶酵母粉
25克 橄榄油

B:表面装饰
橄榄油适量
蒜末适量
干燥意大利香草适量
帊梅森起士粉适量



Method 做法:

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。

OR 或 

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.

2。桌上洒些高筋面粉,将发好的面团取出,表面洒上一些高筋面粉。将第一次发酵完成的面团空气拍出,平均分割成4等份,然后滚成圆形,盖上拧干的湿布,再让面团休息15分钟。





3. Roll the dough flat and round with 1cm thickness. Place the dough neatly on the baking tray laid with baking paper or baking mat, spray some water on the surface and place the tray into the oven. Close the oven door and let it proof for 40 minutes till 1.5 times bigger. 

3. 将面团棍擀成厚度约1cm的圆形薄片,间隔整齐排放在铺有烤纸或烤垫的烤盘上,面团表面喷些水,放入烤箱,关门发酵40分钟至1.5倍大。



4. 10 minutes before end of proofing time, remove the tray of bread dough from the oven. Preheat the oven to 200 degree Celsius, then poke some holes on the dough. Drizzle half a teaspoon of olive oil on the surface and spread out evenly. Place some minced garlic on the surface before sprinkling some dried italian herbs and parmesan cheese powder.

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. 

5. 放入已预热的烤箱中,以上下火摄氏200度烘烤约18~20分钟。



6. After baked, transfer to cool on the wiring rack. 

6. 面包烤好后,转移到铁网上放凉。











Update
Feedback given by reader who has tried this recipe:

" Thanks for this simple and yummy recipe. The aroma is really good during baking. I have used mozzarella cheese instead as my family does not like the smell of Parmasan cheese. My kids like your simple version of Foccacia instead of the usual herbs laden ones. Eating it when warm is super delicious!" 


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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. 




食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同

“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.”
"编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于并提供在这的相关链接,谢谢。"

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7 comments :

Yanki Tam said...

Dear Miss Cheryl, Thanks for sharing this recipe,
Foccacia is actually one of my favorite bread.
I usually make with only olive oil. Now, I will try your version too. I will let you know how it goes =)

Amanda Lim said...

Hi Ms Cheryl,
I use hand to knead my bread dough. Is it better to have a silicon matt? If yes, Can I seek your advice on what brand, quality to buy? Thanks

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Amanda, you can actually knead your bread dough on your kitchen counter top whether it's wood, granite, metal etc. not necessary to use a silicon mat. If you prefer to knead on silicon mat, then Tovolo's pastry mat is large and of good size for dough kneading.

Ho Catherine said...

Hi Cheryl,
I am looking for an eggless wholemeal bread breadmachine recipe.Can I use the dough recipe here? Thanks.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Catherine, sure you can experiment with it but do bear in mind that this is a foccacia bread recipe which means the texture will be denser and not the soft and fluffy type. Perhaps you may like to try my other blog bread recipe which is eggless as well but with softer texture due to Tangzhong being used. Here is the link: http://www.bakingtaitai.com/2016/03/tangzhong-wholemeal-buns-easter.html

Khim said...

Hi Cheryl. I'm checking on the liquid amount listed in this recipe. My dough couldn't come together and it was lumpy so I added more water.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Khim, the liquid portion for this recipe is water-100ml and olive oil-25g as stated under the Ingredient list. Before olive oil is added to the dough, it will be somehow lumpy as you can see from the photo in Step 1. After olive oil is added, the dough should come together nice and smooth.

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