FOCCACIA BREAD WITH SOUPS

Foccacia Bread



Foccacia Bread with Mushroom Soup




Foccacia Bread with Minestrone Soup


FOCCACIA BREAD
Sumber dari: Junsalela Coppola

Basil Oil:
3 ulas bawang putih cincang halus
1 sudu besar dry basil
1 tsp salt
1/4 cawan olive oil
Campurkan ni sume kemudian ketepikan sementara buat doh

Topping:
Tomato-dihiris nipis bulat
Bawang besar-dihiris nipis bulat
Black olive-dihiris

Doh:
1 pckt dry yeast
2 cup water (suam)
2 tbsp gula pasir
1/4 cawan minyak sayuran/olive oil
5-1/2 cawan tepung gandum (I mix with tepung roti)
11/2 tbsp water roux starter
1 tsp salt
Extra tepung utk menguli

Caranya:
Panaskan oven
I biasa mix guna mixer
dlm mangkuk kecil campur yis, gula pasir & air suam..biar kejap hingga berbuih..dlm mixing bowl campurkan tepung, garam gaul ratakan....... sambil masukkan minyak kemudian masukkan yis mixture. Gunakan high speed abt 5-8 mins, doh will be a bit sticky.

Atas papan canai tabur tepung rata + salut tapak tgn dgn tepung juga..tuangkan adunan atas papan canai ..uli doh hingga licin, klu rasa doh lekat..salut or tabur tpg sikit2..dah licin bulatkan masukkan dlm mangkuk yg dah digriskan minyak..biarkan naik.

Bila doh dah naik tumbuk, bagi kan dua..spread doh atas loyang 4 segi (guna loyang betuk apa pun ok)..yg sudah digriskan dgn basil oil......sapukan basil oil rata2 pd both doh yg dalam loyang, kemudian susun topping rata2 diatasnya, biarkan doh naik skejap n ..bakar antara 15- 30 min ( bergantung pd oven masing2) Selamat mencuba


WATER ROUX STARTER

50 g Bread flour
250 ml Water

In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.



MUSHROOM CREAM SOUP
Sumber dari: Hanizah Sulaiman


Cendawan segar ( yg macam payung tu)
Bawang besar
Bawang Putih skit
Kentang - d potong2

Cara2
Tumis semua kecuali kentang, bila Dah Nek bau masukkan air Dan kentang.. Biarkan mendidih dn kentang empuk.. Tut up API Dan sejukkan.. Bila Dah sejuk blend semua dlm blender, dn masukkan balik dlm periiuk n jerangkan balik atas tungku... Bila nak mendidih masukkan fresh cream or fresh milk.. Masukkan garam pepper or chicken stock...

MINESTRONE SOUP
Sumber : Jamie Oliver
Saya buat ni main agak2 saja banyak bahannya, ikut cita rasa sendiri :)

Ingredients

10 large ripe plum tomatoes (or two 14 oz cans of tomatoes, drained)
3 medium carrots
2 medium leeks
5 ribs of celery
2 red onions
1 cabbage
1 tbsp olive oil
2 clv garlic, finely sliced
1 heaped Tbsp. chopped fresh rosemary
3 c ham, chicken, or vegetable stock
3 good handfuls of fresh basil, torn
6 oz spaghetti
Salt and freshly ground black pepper
extra-virgin olive oil
Parmesan cheese, grated

Instructions

Score the tomatoes and place briefly in boiling water. Then skin, seed and roughly dice. Peel or scrape the carrots, quarter lengthwise and chop. Remove the outer leaves of the leeks, quarter lengthwise, wash well and chop. Peel the celery with peeler to remove the stringy bits, then cut in half lengthwise and chop. Peel and chop the onions. When you are chopping all these vegetables, try to make them more or less the same size (around inch dice. Wash and roughly chop the cabbage.

Put the olive oil into a warmed thick-bottomed pan and cook the carrots, leeks, celery, onion, garlic and rosemary over medium heat until just tender (about 15 minutes). Add the chopped tomatoes and cook for 1-2 minutes. Add the stock, bring to the boil and simmer for 15 minutes, skimming if necessary. Add the cabbage, cover the pan and simmer for 10 minutes, then add the basil and the pasta, which will absorb the flavors of the soup. Simmer for a further 5 minutes or more. Taste and season. The soup should be quite thick, full in flavor, and the cabbage shouldn't be overcooked--you want to retain its deep color.

Serve with some good peppery extra-virgin olive oil and fresh Parmesan.