theveganpea

This recipe makes a pretty delicious and indulgent loaf of bread…it is almost a hybrid between a focaccia and a lighter more aerated bread like a ciabatta! I had found a good focaccia recipe but as per usual I went rogue and ended up adding all kinds of wonderful things…like maple syrup (makes the yeast go on steroids and totally lightens up the focaccia consistency) and organic stone ground flour (apparently this can help overcome the wheat sensitivities that some of us suffer from due to the flour not containing the allergens that are usually used in the manufacturing of normal flour)! 

Preparation time: 4 hours (including proofing and baking times)

Ingredients (Serves 4):

• 250g 00 Flour
• 250g Stone Ground Organic Flour
• 2 tsp Salt (table salt, not flakes)
• 6 tbsp Palestinian Extra Virgin Olive Oil (my favourite!)
• 250ml Tepid Water
• 2 tbsp Dried Instant Yeast
• 1 tbsp Dried Rosemary
• 2 tbsp Maple Syrup
• Black Pepper (optional)

Method:

1. Mix the flours, salt, rosemary and black pepper together by hand
2. In a separate bowl mix the tepid water with the yeast  and maple syrup until the mixture is frothy and forms bubbles
3. Make a well in the centre of the dry ingredient mixture
4. Add the olive oil and the yeast mixture to the well
5. Using one hand, starting in the centre, mix the dough in circular motions until all the flour is incorporated
6. Once the dough has formed, kneed the dough for 10 minutes until it is elastic and firmer
7. Place the dough in a bowl and cover with cling film, and set in a warm area for 2 hours 30 minutes
8. 30 minutes before the dough is ready, preheat the oven to 220 degrees celsius and place a bread stone (or an upside down baking tray) in the oven and allow the stone to heat for 30 minutes before use
9. After the dough has proofed for 2 hours and 30 minutes, it should have doubled in size and so try to reshape the dough into a round circle of roughly 25cm in diameter
10. Brush the dough with some olive oil to help the browning process
11. Place the dough onto the stone in the oven and allow to bake at 220 degrees celsius for 40 minutes
12. Test the cooking of bread by knocking on it’s bottom…you should hear a hollow drum sound when it is ready
13. Dig in whilst it is warm…Enjoy my Little Peas!