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Easy Same-Day Focaccia

https://www.tiktok.com/@_lacebakes_/video/7215904953611717894

 

Measurements: 

500g white bread flour (12% protein content or higher) 

420ml warm water 

6g (1.5 teaspoons) instant yeast 

5g (1 teaspoon) honey, or sugar or maple syrup 

10g (2 teaspoons) fine sea salt 

Extra virgin olive oil to line pan and drizzle 

Flaky sea salt to finish 

Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc) 

 

Metal baking tray is best (conducts heat better than ceramic/glass). 9x13inch or 23x33cm. It’s fine if you use larger, it will just bake up thinner. 

 

How long to bake? Bake on lowest rack in oven - 220C/430F for 18-23 mins until it’s a deep golden brown.

 

If you want to use all-purpose flour, reduce water by 40ml. Add in more at the end if you think it needs it. It is only 9-10% protein content so will be less fluffy and will hold in fewer bubbles. 

 

Mixing

Stretch + Folds and First Proofing

 

Step 1: In a large mixing bowl, whisk together the warm water, instant yeast, honey, extra virgin olive oil and fine sea salt until evenly combined. Tip your bread flour into the bowl with the rest of the ingredients and mix with a spoon until all dry flour patches have disappeared. Place cloth or reusable cover over the top of the bowl, let rest for 15 minutes at room temperature.

 

Step 2: After 15 minutes, you will perform a stretch + fold. This helps to develop the gluten in the dough which will help with the structure of the bread. Wet your hand (this prevents dough from sticking to you), grab a handful of dough from the 12 o'clock position, pull it up slightly and then pull it all the way up and over the bulk of the dough to the 6 o'clock position. Repeat this action on all sides of the dough until it feels like you've created tension and can't stretch the dough up and over anymore. Let rest for 15 minutes and then repeat the stretch + fold action one more time.

 

Step 3: After the second set of stretch and folds, wet your hands, gather your dough and place it seam side down into the bowl, so the top is quite smooth (this helps prevent air bubbles from escaping).

 

Step 4: Cover the bowl and leave the dough to continue to proof in the bowl for 1.5 hours at room temperature. 

 

Preparing Tray + Second Proofing

 

Step 5: Prepare your baking tray by putting a tiny bit of oil on the tray and rubbing it all around before placing a sheet of baking paper on the top. The oil helps the baking paper stick in place. Then drizzle 2-3 tbsps of olive oil on the baking paper and spread it evenly around the base and sides of the paper lining the tray.

 

Step 6: Gently release the dough from the sides of the bowl and tip the dough into your oiled and lined tray.

 

Step 7: Now, you are going to oil your hands and fold one side of dough towards the middle of the blob of dough. Repeat with the other side, a bit like folding a piece of paper into thirds (it will look a bit like a burrito). Then flip the dough so the seams from the folding are at the bottom and the smooth side is at the top.

 

Step 8: Cover using another tray, inverted - this prevents the dough from drying out and forming a crust while it rises. Do not cover the dough with plastic wrap or a tea towel, it will stick.

 

Step 9: Let sit to proof at room temperature for about 1.5 hours. The dough should be mostly filling the space in the tray at this point. If it's not filling the space after this period of time, oil your hands and from the underside of the dough you gently pull it towards the edges of the tray. The timing will depend on the temperature on the day. On a cold day it could take up to 2 hours. 

 

Dimpling, Topping & Baking Your Focaccia

 

Step 10: Once you think the dough has finished proofing (it will be floofy and jiggly when you shake the tray) it's time to preheat your oven to 220C.

 

Step 11: Drizzle the top of the dough with a little more extra virgin olive oil and then oil your hands. Using both hands, press your fingers into the dough, gently touching the bottom of the tray. Repeat until the entire tray of dough is dimpled. There is such a thing as too much dimpling though, you can lose some of the nice bubbles you've created in the dough if you dimple too much. Just be mindful of air pockets and try not to pop them.

 

Step 12: Top with a sprinkle of flaky sea salt and add any other toppings you'd like by gentling pressing them into the top of the dough.

 

Step 13: Bake your focaccia for about 18-22 minutes in a 220C ovenbake. Bake it on the lowest rack as this helps the bottom to crisp without burning the top.

 

Step 14: Let it cool for a couple of minutes in the pan and then transfer it to a cooling rack so the bottom doesn't steam while sitting in the tray.

 

Recipe by Lacey Ostermann 

Instagram: @_lacebakes

Tiktok: @_lacebakes

Green Curry

https://honest-food.net/thai-green-curry-venison/

 

Ingredients:

  • 1 tablespoon coconut oil or vegetable oil
  • 1 white or yellow onion, sliced thin
  • 2 to 5 tablespoons Thai green curry paste (add as much as you can take, heat-wise)
  • 4 lime leaves (optional)
  • 1 can coconut milk (about 14 ounces)
  • 1 cup coconut water, or regular water
  • 2 tablespoons palm sugar, or brown sugar
  • 1 pound venison or beef, thinly sliced across the grain
  • 2 to 4 tablespoons fish sauce
  • 1 cup peas, fresh or thawed
  • 1/2 cup Thai basil or cilantro, roughly chopped
  • 5 sliced Thai chilies (optional)
  • Lime juice, to taste

Heat the coconut or vegetable oil in a pot over high heat. 

When it starts smoking, add the onion and stir fry until the onion is soft, and slightly browned on the edges.

Add the curry paste - start with 2 tablespoons - and the lime leaves if using, plus the coconut milk and coconut water or plain water. Bring to a boil. Dissolve the palm or brown sugar into this, then taste. Add more curry paste if you want. Add the venison and stir to combine. Let this simmer a minute or two.

Stir in the fish sauce, peas, chilies and Thai basil and let this cook about 5 minutes. Add lime juice to taste. Serve with jasmine rice.

 

Keys to Success:

  • Use full fat coconut milk. You need it. Lowfat ones lack flavor.
  • Do try to get Maesri or May Ploy curry pastes, or make your own. This is the soul of your curry. 
  • Fish sauce matters. Use as much as you can stand, up to the full 4 tablespoons. It should be noticeable, but not overwhelming. 
  • Thai green curry is supposed to be a little sweet, not sickly sweet. 2 tablespoons is for palm or coconut sugar, which isn't as sweet as brown sugar. Use only 1 tablespoon if that's what you are using. 
  • This is a fast meal, so make sure your venison or beef or whatever is a tender cut, sliced across the grain. 
  • Pretty much not possible to use too much cilantro or Thai basil. Go for it.