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
20g milk powder
124g water (I added ~60g, substituted most of the water with tangzhong)
15g fresh rosemary, finely chopped
20g olive oil
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.
great idea to add tangzhong into Foccacia, resulted softer texture, Thanks for sharing.ReplyDelete
Pretty bread, I love! ;)ReplyDelete
Hi, glad that you are back to Singapore!Delete
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!ReplyDelete
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!ReplyDelete
Serena, thanks for coming over! You have a great blog too!Delete
that looks absolutely delish!ReplyDelete
thanks for dropping me your lovely comment!Delete
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 :)ReplyDelete
Lizzy, this year I promise myself to cut down checking on the Internet and also my baking. Thanks for coming over!Delete
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:)ReplyDelete
Tze, saw this on your FB. I have to come here to leave my comment again. This looks fantastic!ReplyDelete
Your Focaccia looks delicious! I love focaccia, great eaten on its own! And I like to dip it in mushroom soup! Yum!ReplyDelete
no, i hvnt tried the bread at modestos but heard of that dipping! feel like making focaccia again!ReplyDelete
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!ReplyDelete
Beautiful crumb and crust!ReplyDelete
Interesting to know that having tangzhong in the bread does fluff up your focaccia texture.ReplyDelete
Did u put rosemary into the dough? Or before bake as topping?ReplyDelete