Рецепт A Delicious Baking Class
January 17, 2010
This week, I had an absolute ton to carry home from my baking class…not an easy task while standing on a jam-packed skytrain, but everything made it home in one piece!
I’m really proud of my Apple Pie that I made- it’s probably the best looking pie I’ve ever managed to make. I will definitely be making a healthier version of this crust and pie recipe in the future.
We made Italian bread, which was nice- but slightly underbaked. We also made some cinnamon buns and they were tasty, but the sticky topping did not turn into a syrupy liquid.
One of the yummiest things we made was a rosemary focaccia bread. Poofy, and baked with a generous helping of olive oil, dimpled and topped with plenty of fresh rosemary and coarse salt. It was fantastic dipped in olive oil and balsamic vinegar. I went out after I had dropped it off at home, and when I went to have a bit that night, it was gone!
- Focaccia
- 1050g bread flour
- 700g water
- 45g fresh yeast
- 25g honey
- 100g olive oil
- 21g salt
Combine all ingredients in a mixer to make a smooth dough- use the paddle attachment first to combine the ingredients, and then switch to a dough hook. Proof on the table until doubled in size. Roll dough out to fit a half sheet pan (or just use your hands!). Proof until doubled in size, again. Brush generously with olive oil, sprinkle with coarse salt and fresh rosemary. Bake at 380F until golden brown. Cool to room temperature. Enjoy!
About Koko
Hey, I'm Koko! I'm a certified raw foods chef and I love sharing healthy recipes and tips for living a vibrant life!
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