Рецепт Recipe For Caprese Focaccia
In the next installment of recipe testing, I made this caprese focaccia. Using firm tomatoes, fresh mozzarella and basil this is a super tasty addition to any meal. We served this with octopus spaghetti.
Head straight on to the Recipe For Caprese Focaccia ♥
I have a few spring cleaning things I do each year starting on the January 1st. One of them is to take every single piece of cutlery and crockery out of the sideboard. Each item then gets washed. I clean out the drawers and when everything goes back in I know it is properly clean. In Jewish homes this would be done just before Passover to remove any traces of bread etc. I also rename each folder of photographs I have taken during the previous year for my blog. This year is was very apparent just how far behind I am in writing posts. Most years I keep the month the same and just change the year. That way the folders stay in the order I took the photographs. But this year I have changed things up a bit and have changed each date to just reflect this year.
Today’s inspiration ♥ Recipe For Caprese Focaccia ♥ can be found on Lavender and Lime Click To Tweet
I don’t make resolutions but I have set myself a goal for January. I reckon if I can stick to it, it will become habit. My goal is to write one blog post per day during the week. As I only post between 3 and 4 times a week I should have all my posts ready to go before we leave for overseas. I want to get back to having posts scheduled one month in advance. That is my comfort zone. I also want to make 3 successful recipes per week. It means getting my head down and persevering. Much like I did with this caprese focaccia. The flavours were inspired by my mother. She asked me to make a pull apart caprese bread and I took note. I made this instead, using very few basil leaves as they are not her favourite. Feel free to add more.
Click on the links for conversions and notes. Caprese Focaccia Save Print This can be enhanced with some basil pesto on the side All Rights Reserved: an original recipe from Lavender and Lime Ingredients 50g active sourdough starter 375g water 20g honey 500g bread flour 9g fine salt 30g olive oil 1 tomato, thinly sliced 75g mozzarella, torn up Few basil leaves, picked Flaked salt for sprinkling Method Place the starter, water and honey into a stand mixer bowl Whisk using the dough hook until frothy Add the flour and salt and knead on a slow setting for 10 minutes Cover the bowl and leave in a warm place to prove until doubled in size Pour the oil into a large plastic container, coat the sides well with the oil Lightly brush some of the oil onto cling wrap and a Swiss roll pan Pour the dough into the plastic container and flip the dough over so that it is completely coated in oil Cover with the cling film and leave to prove for 2 hours until nicely puffed up Preheat the oven to 220° Celsius Tip the dough into the baking tin and stretch to fit as best you can Dimple the top with your fingertips, pushing right to the bottom of the tin Place the tomatoes and mozzarella onto the top, scatter the basil leaves over and sprinkle with flaked salt Bake for 35 minutes and leave to cool slightly before serving 3.5.3229
Inspiration published on Lavender and Lime January 8:
2017 – Detonator
2015 – Blinis
2014 – Camphors At Vergelegen
2012 – The Versatile Blogger Award
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