Onwards with the Real Bread Revolution

I continue to by GOBSMACKED by the uptake of bakers taking part in the #ggbreadrevolution.

We are over 300 participants now.

THREE HUNDRED home made loaves of awesome!

W O W.

The original No-Knead post is here.

And the Thyme & Olive loaf is here.

I am hoping it has given people the confidence to try some other loaves too.

A long time ago I posted my recipe for Cheese & Bacon Rolls.

I have baked  quite a few rounds of these over the holidays.

Here is the link to those if you want to try them out.

They are EASY and fab for school lunch boxes- and CHEAP.

Today I made a Focaccia loaf for lunch to have with Hommous and Quinoa Tabbouleh.

Maybe you would like to try one of these super versatile loaves too?

GOURMET GIRLFRIEND'S ROSEMARY FOCACCIA:
Focaccia is a great loaf that you can easily prepare.
It is fab as an accompaniment with most meals.
How great would it look on your lunch table- your guests will be super impressed with your bread making ways!
You can vary the topping to whatever you like- add some little cherry tomatoes and a drizzle of balsamic, olives, thyme,  shredded fennel. Knock yourself out with ideas!
WHAT YOU WILL NEED:

• 450g plain flour
• 350 ml lukewarm water
• 2 teaspoons sugar
• 7g powdered yeast (1 sachet)
• 3 1/2 tablespoons Olive oil
• 1 teaspoon Salt (plus extra salt flakes for top) 
• Fresh rosemary

METHOD:
Measure water into a jug, add yeast & sugar. Wait ten minutes until it starts to froth. 

Meanwhile put flour, olive oil and salt into a bowl

Once water frothing add to flour & mix well.

Place out onto a floured bench and knead well.

Place into a large bowl lined with olive oil, cover with cling wrap and set aside in a warm spot for 30 minutes.

Preheat oven to 200C.

Take a large baking tray and line with silicon baking paper.

Remove dough from bowl and place onto the baking paper.

Spread dough out till it is about 2cm thick all over and a nice rectangle shape.

Dot small holes into the dough with your fingers. Brush with olive oil.

Place rosemary sprigs into these holes (or any other topping of your choice).

Sprinkle with salt flakes and set aside for 45 minutes or until doubled in size.

Bake for 25 minutes or until brown all over.

Oh Tom and your wonky dance ways of awesome.... *sigh*
Not sure of my feelings on the new Atoms for Peace album AMOK yet (i reckon it is a bit hit & miss) but this video is utterly BEAUTIFUL.