15 February 2012

Rosemary Focaccia: 65C Tangzhong Method


Have you ever tasted the bread from Modesto's Restaurant? If you love bread with herbs then this is a must try. We had dinner there recently, the restaurant served the bread as starter which filled with flavour of olive oil and rosemary, the bread was supersoft and it was cut in small squares to dip in the balsamic vinegar. 

I'm not sure whether the bread was focaccia because no dimpled was spotted on the small square bread surface but I just couldn't resist myself in baking focaccia today. 

The original recipe is without using tangzhong but I wish to have a soft focaccia, adding tangzhong or water roux starter will ensure I have a soft and more elastic bread texture with a long lasting of freshness.  



The focaccia is rich with flavour of olive oil and rosemary, it tastes so good just by eating the bread without dipping the vinegar. 


Recipe for tangzhong, please refer to here

Recipe adapted from  松本洋一(Soleil 面包教室)
Ingredients:
200g bread flour
4g instant dry yeast
10g caster sugar
3g salt
20g milk powder
124g water (I added ~60g, substituted most of the water with tangzhong)
100g tangzhong
15g fresh rosemary, finely chopped
20g olive oil

deco:
olive oil
cheese powder

Method:
1. Add tangzhong and all ingredients except the liquid and olive oil in a bowl, gradually add water and knead well. Add olive oil and knead to form smooth elastic dough.
2. Spray water on dough and place in a container. Cover and let it proof for 60 mins.
3. Punch down the dough, and roll into a ball. Let it rest for 10 mins.
4. Flatten the dough into a round shape (I used 6" cake pan)
5. Place the dough into grease pan. Let it proof for another 30~45 mins. or the dough will double in size.
6. Coat one finger with olive oil and poke into the dough to make as many dimpled as possible. This is to ensure the bread is flat after baked.
7. Brush some olive oil on the dough surface. Sprinkle with cheese and bake in the pre-heat oven at 200C for 25 mins.

Happy Baking!

27 comments:

  1. great idea to add tangzhong into Foccacia, resulted softer texture, Thanks for sharing.

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  2. Replies
    1. Hi, glad that you are back to Singapore!

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  3. Ah Tze, yes I love Foccacia with the flavour of rosemary and olive. Very innovative of you to make tangzhong version of Foccacia. Your bread looks great!

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  4. 我很喜欢以香料烘出来的面包,吃时会有一种独特的风味。

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    1. 是呀,我是对香料到了迷恋的成度 :)买了好多!

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  5. I love foccacia and your recipe looks amazing! I just found your site and I look forward to looking around and reading more! Have a wonderful week!

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    1. Serena, thanks for coming over! You have a great blog too!

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  6. Replies
    1. thanks for dropping me your lovely comment!

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  7. Such perfect bread! I love rosemary focaccia, and would love to have a slice of yours! Thanks for stopping by my blog today...I've missed coming here :)

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    1. Lizzy, this year I promise myself to cut down checking on the Internet and also my baking. Thanks for coming over!

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  8. I love this! I have tried the bread as described by you and agreed it was very delicious! It's been a while since my last loaf of bread, I should bake some soon:)

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  9. Tze, saw this on your FB. I have to come here to leave my comment again. This looks fantastic!

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  10. Your Focaccia looks delicious! I love focaccia, great eaten on its own! And I like to dip it in mushroom soup! Yum!

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  11. no, i hvnt tried the bread at modestos but heard of that dipping! feel like making focaccia again!

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  12. 充满了橄榄油的香味哦?听到就觉得一定很美味,有机会我也要尝试做做看 ^_^

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  13. wowow the texture looks so great!! ive used the tangzhong method before with bread loaf but not with focaccia...this rosemary one looks soooo delicious!

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  14. 知道你最近减少了花在部落的时间,希望你能抽空到我家去领奖。:)

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  15. Interesting to know that having tangzhong in the bread does fluff up your focaccia texture.

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  16. Did u put rosemary into the dough? Or before bake as topping?

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