We stumbled upon a wonderful gourmet shop while near Serene Centre, La gastronomia. H fell in love with the olive and sun dried tomato foccacia. He couldn’t get his hands off it, and I managed to catch a shot while it was on my lap in the car. Yes, H couldn’t wait for it to be fashioned into a sandwich at home. It inspired me to make my Zucchini and Caramelized Onion Focaccia recipe adapted from Bread Winners by Don Yong. Use anything in your fridge or pantry. Simple herbs, dried or fresh will make a lovely herb loaf. I use Herbs de Provence by Carrefour. A little goes a really long way. Put slices of eggplant and tomato for a mediterranean feel and a substantial lunch.I make double the quantity and wrap a piece in paper for H to have at lunch with slices of smoked salmon and sour cream. I usually use wheat gluten in breads that I make, its what gives bread its chewy texture. The only place I can find it is at Jason’s supermarket and its call Bob’s Red Mill Vital Wheat Gluten. It was out of stock for really long so I’ve made bread without it too. I think the difference is in the day after. Bread seems to last longer with the addition of the wheat gluten and bread conditioner. Find bread conditioner in specialty baking shops. Its called Bread Softex at Ailin Cake house at Tanjong Katong Complex. Use a kitchen mixer with a dough hook for easy mixing. Or it’ll be 15 mins of elbow grease, real hard work.
Zucchini and Caramelized Onion Foccacia
Ingredients
2 tbsp wheat gluten (optional)
1 tbsp bread improver (optional)
11g dried yeast
1 tsp mixed dried herbs
310ml cold water
2 tbsp olive oil
Topping
1 zucchini sliced ½ cm slices
1 large onion sliced
1 clove garlic diced
Salt and black pepper
Olive oil
Method
Mix all the dry ingredients for 1 min at low speed. Add water and mix for 2 mins. Slowly trickle in olive oil. Mix on medium speed for 15 mins. Place dough in an airtight container (important!) coated in olive oil. Leave to rise in a warm place for an hour. Divide the dough into 3 portions and pin out into a flat circle about 1 ½ cm thick. Prove for 1 hour. Poke holes in dough with fingers. Saute ingredients of topping till zucchini tender. Put topping of zucchini and onion on. Brush with good amount of extra virgin olive oil. Bake in preheated oven at 220C for 20 mins. Immediately brush with olve oil when out of oven. Transfer bread on wire rack to cool.
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