The day my visitors came to visit us on Sunday almost two weeks ago, I made focaccia out of gluten-free flour. The process was very easy and didn't take too long to bake. It, furthermore, is safe for those who are allergic to gluten or suffering from either Coeliacs disease or Eczema. The flavour was not quite so intense but it's just right.
I made it again for lunch today. And also there's a new addition to our taste is roti susu (roti=bread, susu=milk) which was posted by Ferra. I do remember this kind of bread which is filled with milk mixture on my fond memory of childhood food. The filling is but milky and sweet.
Focaccia with Pesto & Rosemary
Source: Healtheries Simple “Entertaining Made Simple” booklet
2 Tbs wheat and gluten-free yeast,
430ml lukewarm water,
500g Healtheries Simple Bread Mix,
plus 2 Tbs extra,
3 Tbs each: vegetable oil (I used rice bran oil),
pesto (I used semi-dried tomato pesto),
1 tsp salt,
1 Tbs each: olive oil, chopped rosemary,
½ tsp sea salt
Line a 36cm x 28cm (or similar) baking tray with baking paper. Place the yeast and water in the bowl of an electric mixer with a paddle attachment and leave for 5 minutes until foamy (I had to put the bowl on the warmest spot in the house). Add the 500g of bread mix plus the oil, pesto and salt. Mix for about 4 minutes. The bread mixture should be smooth and similar in texture to a very thick batter. Turn out the dough onto a bench dusted with the extra flour and mould it into an oblong about 25cm x 15cm. Place on the baking tray. Make indentations all over the top with floured fingers. Cover the dough with a tea towl and leave it to rise in a warm place for 45 minutes. Meanwhile, preheat the oven to 225C. Brush the top of the risen dough with the olive oil and sprinkle over the rosemary and salt. Bake for about 20 minutes or until golden. Serve the bread with caramelised onions, sun-dried tomatoes and pesto.
In Bahasa Indonesia:
Khusus buat Mbak Titiek: hayoooo... sekarang dah bisa kan bikinin Mas Frist rotinya huehuehue...! Healtheries Simple ada di supermarket, kalo ga di Foodtown ya di Pak n Save. Pestonya bisa ganti dengan basil pesto (daun kemangi, pinenuts, bawang putih, garam, lada hitam, dan olive oil—atau beli pesto yang udah jadi deh!).
2 sdM ragi wheat dan gluten-free,
430ml air hangat,
500g Healtheries Simple Bread Mix, tambah 2 sdM ekstra,
3 Tbs masing-masing: minyak sayur (aku pakai rice bran oil),
pesto (aku pakai semi-dried tomato pesto),
1 sdt garam,
1 sdM masing-masing: olive oil, rosemary cincang,
½ sdt garam
Alasi loyang ukuran 36cm x 28cm (atau yang serupa ukurannya) dengan kertas roti. Masukkan air dan ragi ke dalam wadah mixer—pakai mixer untuk adonan roti—dan sisihkan hingga berbusa. Tambahkan bread mix (yang 500g) berikut minyak, pesto dan garam. Aduk hingga 4 menit. Adonannya akan lembut dan mengental. Letakkan di atas tepung ekstra lalu bentuk dengan ukuran 25cm x 15cm. Letakkan ke atas loyang. Buat lubang-lubang dengan jari yang dilumuri tepung di permukaan roti. Tutup adonan dengan serbet dan biarkan mengembang di tempat yang hangat selama 45 menit. Panaskan oven suhu 225C. Olesi permukaan roti dengan olive oil, taburi rosemary dan garam. Panggang selama 20 menit atau sampai berwarna kuning kecoklatan. Hidangkan dengan caramelised onion, sun-dried tomatoes, dan pesto.
Source: Fera Freeman (Indonesian version click here)
200g high grade flour,
100g Standard flour (to my mistake, I used self-rising flour instead),
75g caster sugar,
1 sachet instant yeast (I used Surebake yeast, 11g),
2 Tbs milk powder,
2 egg yolks,
150ml warm milk
Milk Flavour filling: Mix all the ingredients well.
2 Tbs milk powder,
2 Tbs icing sugar (again, to my mistake, I used caster sugar instead)--add more if you like sweeter version,
1 Tbs coconut threads, for crunchy bites, optional
Put together in a bowl flours, sugar, butter, yeast, milk powder, salt, and egg yolks, beat with dough hooks. Drizzle over the warm milk in a little stream while still beating until the dough becomes smooth. Cover with plastic wrap or damp tea towel, set aside to rise and double in size, about 1 hour. Divide the dough 60g each, then put the filling in. Arrange in a bread tin (I still have 180g left and I used a mini chiffon tin to fit them in--the result looks really plump). Set aside for 30 minutes. Preheat the oven to 200C (my oven). Brush the risen dough with the mixture of egg yolk and milk, then bake until golden brown (20 minutes my oven).