In the next installment of recipe testing, I made this caprese focaccia. Using firm tomatoes, fresh mozzarella and basil this is a super tasty addition to any meal. We served this with octopus spaghetti.
I have a few spring cleaning things I do each year starting on the January 1st. One of them is to take every single piece of cutlery and crockery out of the sideboard. Each item then gets washed. I clean out the drawers and when everything goes back in I know it is properly clean. In Jewish homes this would be done just before Passover to remove any traces of bread etc. I also rename each folder of photographs I have taken during the previous year for my blog. This year is was very apparent just how far behind I am in writing posts. Most years I keep the month the same and just change the year. That way the folders stay in the order I took the photographs. But this year I have changed things up a bit and have changed each date to just reflect this year.
Today’s inspiration ♥ Recipe For Caprese Focaccia ♥ can be found on Lavender and Lime Click To Tweet
I don’t make resolutions but I have set myself a goal for January. I reckon if I can stick to it, it will become habit. My goal is to write one blog post per day during the week. As I only post between 3 and 4 times a week I should have all my posts ready to go before we leave for overseas. I want to get back to having posts scheduled one month in advance. That is my comfort zone. I also want to make 3 successful recipes per week. It means getting my head down and persevering. Much like I did with this caprese focaccia. The flavours were inspired by my mother. She asked me to make a pull apart caprese bread and I took note. I made this instead, using very few basil leaves as they are not her favourite. Feel free to add more.
Click on the links for conversions and notes.
- 50 g active sourdough starter
- 375 g water
- 20 g honey
- 500 g bread flour
- 9 g fine salt
- 30 g olive oil
- 1 to mato thinly sliced
- 75 g mozzarella torn up
- Few basil leaves picked
- Flaked salt for sprinkling
- Place the starter, water and honey into a stand mixer bowl
- Whisk using the dough hook until frothy
- Add the flour and salt and knead on a slow setting for 10 minutes
- Cover the bowl and leave in a warm place to prove until doubled in size
- Pour the oil into a large plastic container, coat the sides well with the oil
- Lightly brush some of the oil onto cling wrap and a Swiss roll pan
- Pour the dough into the plastic container and flip the dough over so that it is completely coated in oil
- Cover with the cling film and leave to prove for 2 hours until nicely puffed up
- Preheat the oven to 220° Celsius
- Tip the dough into the baking tin and stretch to fit as best you can
- Dimple the top with your fingertips, pushing right to the bottom of the tin
- Place the tomatoes and mozzarella onto the top, scatter the basil leaves over and sprinkle with flaked salt
- Bake for 35 minutes and leave to cool slightly before serving