This classic Italian bread is a firm favourite in our household. It rarely lasts long, so much so that I’ve nicknamed it my ‘gone-in-ten-minutes’ focaccia. It is super easy to make, requiring very low skills in bread making or kneading. What it does require though, is a little self-belief and confidence in handling wet doughs, and the faith that it will turn out alright despite appearances.
Tag Archives: bread
Continuing the theme of avocado breakfasts, here is another gem that resulted from an impromptu raid through the fridge for leftovers and things that needed fnishing up.
- Take one slice of toast. I had used a multiseeded brown bread. It needs to be crunchy to add that exta bit of texture in contrast to the softness of the avocado and mozzarella.
- Slather it with some philadelphia cream cheese and red pepper hummus
- Layer on some mixed italian salami
- Top with chunks of fresh avocado and mozzarella
- Drizzle with a little flavoured olive oil. I used some that was left over from a jar of homemade thyme, rosemary and garlic flavoured sundried tomatoes. You could also alternatively dot it with sriracha sauce for an extra kick
I recently joined a bread baking group on Facebook, called ‘We Knead to Bake’. This is run by Aparna from ‘My Diverse Kitchen‘ and it is essentially a group of like-minded bread enthusiasts, who get to do a common new bread recipe every month and share their results.
This month’s selection was Komaj. These are Persian buns, made with turmeric and cumin in an enriched dough and stuffed with chopped dates and cardamom. They’re a lovely combination of sweet and savoury, and despite my initial misgivings, actually turned out to be a wonderful treat. They are apparently meant to be served with tea, and I can imagine them making a perfect addition to any afternoon tea party.
The recipe that Aparna provided is is taken from Greg and Lucy Malouf’s book, Saraban – A Chef’s Journey Through Persia. An unusual thing about this recipe is that it calls for three rounds of proving of the dough rather than the usual two. I did a few modifications when made this. I chose to go with a round cookie cutter to shape the buns, but a lot of people have used heart-shaped ones too. I reduced the sugar in the dough by a third and also avoided the final dusting of icing sugar. Instead, I opted to go for just a final dusting of toasted, crushed cumin.