Pizza Bread

In continuation with the yeast experiments, the next in line was Pizza Bread.  The original recipe is from The Ivory Hut.

This is an absolutely tasty bread, full of lots of flavour.   Lots of cheese and italian spices ties it all together.

The topping combinations are endless.  As you can see I started of with Garlic and Bell Pepper, then added on jalapeno, pineapple, basil leaves

The actual bread recipe is very simple and basic.  So do play with the additions.

Ingredients

• 1 teaspoon yeast
• 3/4 cups warm water
• 2 1/2 cups all-purpose flour
• 1 teaspoons kosher salt
• 1 tablespoons sugar
• 1 cup favorite toppings, diced - minced garlic, chopped bell pepper, pineapple, jalapeno
• 1 tbsp dried pizza topping - oregano, basil, chilli flakes.
• ½ cup Cheese
• 1 cup shredded mozzarella
• 1 tablespoon olive oil

Sprinkle yeast over warm water in a large bowl. Add in sugar and mix to dissolve.  Let it sit till foamy - around 2 minutes. Add in flour, pizza seasoning and salt. Mix using a spoon just until it comes together. 

Add in the toppings and Cheese and mix to combine well. The dough will be slightly wet. Dust with a bit more flour if it feels too wet. Let rise for about 1 hour, then put in the refrigerator to continue rising for another hour.

Take the dough out of the refrigerator. Flour your counter top, then pat out the dough into a rough rectangle. Sprinkle mozzarella in the centre and fold the dough to encase the cheese. Let your loaf rest while you preheat oven to 200 degrees C

Bake the bread, for 30 to 35 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

Focaccia

So continues my adventure with yeast.  I found fresh yeast, in one of the supermarts, and have been using that.  Its been a boon.

Focaccia is a really simple bread.  Easy to throw together and make.

Make this for a quick dinner with soup or chicken.  

Torn and dunked in olive oil and balsamic, absolutely yumm

Ingredients - for the dough

1. 2 cups – Flour 
2. 1 ¼ tsp dry yeast 
3. 1 tsp sugar
4. 1 tsp salt
5. 3/4 cup buttermilk [this was a recommendation from a friend]
6. ¼ cup warm water
7. 2 Tbsp olive oil

Ingredients for Topping

1. salt
2. jalapeno
3. basil leaves
4. oregano & basil,  dried

• In a large bowl, put the yeast, sugar and dissolve in warm water.
• Let this be for 15 min in a warm place till it doubles and is frothy - Please ensure the water is just the right temperature- not too hot because that will kill the yeast and not too cool because the yeast won’t prove. Approximately 40 C is good.  Proper proving of the yeast is vital to good bread making
• Once the yeast has bloomed, add 1/2 cup of flour and mix well.   
• Add in the balance flour & salt.   
• Add in the buttermilk.  The mixture will be sticky.  
• Normally Focaccia dough is really wet so you might prefer to make it with a mixer.
• Mix in the Olive oil and knead for another 10 minutes till you have a soft and manageable dough now.  
• Transfer the dough to an oiled bowl, cover with a kitchen towel and rest till double.  
• Remove from the bowl once the dough is doubled and gently knock out the air.
• I used an heavy bottom oven tray and just hand fitted the dough into it.   
• Cover with a damp kitchen towel  and leave to rise again.
• Using your fingertips make little dimples on the surface of the bread.  
• Drizzle with Olive oil and sprinkle some salt, oregano and dried basil on top.
• I also added some jalepeno. 
• Bake in a preheated 200 C oven, for 20 minute
• Serve with Olive oil and balsamic vinegar, fresh out of the oven.

Toppings can be varied to suit yourself