Get your March copy of ABC delicious. magazine on newstands or go to
http://www.deliciousmagazine.com.au
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Tomato and
rosemary focaccia with basil oil
The vibrant colours in this focaccia are so Italian, bellissimo!
Make 1 x 32cm focaccia.
Make 1 x 32cm focaccia.
• 500g bread
flour
• 2 teaspoons
dried yeast
• 1 teaspoon salt
flakes
• 300ml warm
water
• olive oil
spray, for greasing
• 2 tablespoons
extra virgin olive oil
• 400g medley mix
tomatoes
• extra, 1
tablespoon extra virgin olive oil
• 1 tablespoon
rosemary leaves
• extra, sea salt
flakes, for sprinkling
• Basil oil, for
serving
1. Combine the
flour, yeast and salt in the bowl of a mixer. Using a dough hook turn the mixer
onto low and combine the ingredients.
2. Gradually pour
in the combined water and oil while the mixer is still running. Increase to a
medium speed and ‘knead’ the dough for 5 minutes.
3. Turn the dough
onto the bench and lightly oil the mixing bowl with spray, return the dough to
the oiled bowl and roll the dough around so that it is coated in oil. Cover
with a clean tea towel and allow to stand in a warm place for 30 minutes or
until the dough has doubled in size. A warm windowsill or over a sink of hot
water works well if it’s a cool day.
4. Once the dough
has doubled in size turn onto the bench and knead for a few minutes until the
dough is back to its original size.
5. Pour half of
the extra oil into a 32cm ovenproof frying pan. Roll out the dough to the
approximate size of the frying pan and lift into the pan. Cover again with a
clean tea towel and place back in a warm spot for another 30 minutes until it
has again doubled in size.
6. Preheat the
oven to 200ºC (400ºF). Using your fingers push indents into the dough, covering
the surface. Push the tomatoes into the indents, evenly spaced. Brush liberally
with the remaining olive oil and sprinkle with rosemary and extra salt flakes.
Bake for 20-25 minutes until golden and sounds hollow when tapped.
Serve warm with
Basil oil.
Basil oil
Makes 1 cup.
2 cups basil
leaves, approximately 1 large bunch
1 cup olive oil
salt and pepper,
to taste
1. To blanch the
basil, place the basil leaves into a heat resistant bowl, pour over boiling
water and stand for 10 seconds. Drain immediately and plunge into a bowl or
iced water, allow to stand for a few minutes until cold.
2. Drain the basil
leaves and thoroughly squeeze out the water, combine with the oil, salt and
pepper in a small processor and blend until the basil is pureed.
3. Strain using a
fine sieve and store in a clean jar, in the refrigerator for up to a month.
Return to room temperature before serving.
food dept. fact:
For a more rustic basil oil, leave the oil unstrained.
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TFD’s dirty bloody Mary mix
Makes 4½ cups
(6 drinks).
• 1 litre tomato
juice
• 2 teaspoons
prepared horseradish
• 2 teaspoons
salt flakes
• 1 teaspoon
freshly ground black pepper
• juice 1 lemon
• 2 teaspoons Worcestershire
sauce
• ½ - 1 teaspoon
tobacco sauce, or to taste
• 1/3 cup brine from
green olives
1. Combine all
ingredients in a large jug and whisk to combine.
2. Store in the
refrigerator until required, for up to 1 week.
TFD’s dirty
bloody Mary
Makes 1 drink.
• 2 lemon wedges
• celery salt,
for glassses
• 3/4 cup TFD’s
dirty bloody mary mix
• 2 tablespoons
vodka
• 1 stalk
cucumber
1. Using one of
the lemon wedges, wipe the rim of a glass and dip into celery salt, set aside.
2. Pour the Bloody Mary mix into the prepared
glass and top with vodka, garnish with cucumber and remaining lemon wedge. Serve with Green olive grissini.
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Makes 25
sticks.
• 350g jar green
olives, drain and reserve the juice for the TFDs's dirty bloody mary mix
• 2 tablespoons
baby capers in brine, drained
• 1 clove garlic
• 2 tablespoons
extra virgin olive oil
• salt and
pepper, to taste
• 1 sheet frozen
puff pastry
1. Preheat oven to
200ºC (400ºF). Combine the olives, capers, garlic, olive oil, salt and pepper
in a small food processor and process to form a paste.
2. Lay the sheet
of puff pastry on its plastic liner onto a chopping board. Using a ruler to
guide you and a pizza wheel, cut 1cm strips of the pastry, trying to keep the
strips together.
3. Spread 2
tablespoons of the green olive paste onto the sheet of strips. Take each strip
and give it 2-3 twists and then place onto a lined oven tray.
4. Bake for 10-12
minutes or until golden, remove from the oven and allow to cool on the tray.
Store in an airtight container.
food dept.
fact: Store left over green olive paste in a jar in refrigerator for up to 1
month, use on bruschetta, pizzas or through pasta.
THANK YOU! We would like to thank the generous people at Moratis for supplying us with the fresh, juicy, plump tomatoes for this story.
http://www.moraitis.com.au/
THANK YOU! We would like to thank the generous people at Moratis for supplying us with the fresh, juicy, plump tomatoes for this story.
http://www.moraitis.com.au/
