What I am baking today - 17 January 2013
A little glut of ripe avocados let me to wonder if they would be good in bread. Who has ever heard of eating warm avocado? Not one to shirk a challenge, I gave it a go. Who knew focaccia could be this delicious...
300 g plain white flour
270 g water
1.5 g instant/3 g dry/6 g fresh yeast
6 g salt
1 avocado - ripe, cut into little cubes
1 handful of basil leaves ripped up
1/2 thinly sliced red onion or equivalent in shallots
Sea salt (flakes or biggish pieces, but not rock salt)
Lots of good quality olive oil
If you are using dry yeast, measure the flour into a bowl and make a well. Sprinkle the yeast in the well and add 100 g of the water. Walk away for 15 minutes. Then, add the rest of the water and the salt and attempt to knead for 10 minutes. Knead in the bowl, to be honest. Just kind of pull at the dough for 10 mintues. You want to stretch out the gluten but you don't want the dough on the floor. It is VERY wet but don't worry about that.
If you are using instant or fresh yeast, measure all the ingredients into a bowl and attempt to knead for 10 minutes. Knead in the bowl, to be honest. Just kind of pull at the dough for 10 mintues. You want to stretch out the gluten but you don't want the dough on the floor. It is VERY wet but don't worry about that.
Cover the dough and let it rest for 90 minutes. It should have blisters on the top after that time.
Next, pour a lot of olive oil into a baking tray that is about 12 inches x 12 inches and at least 2 inches deep. Really coat the bottom of the tray. Then pour the dough out of the bowl and into the tray. Oil your hands and get them under the blob of dough and then stretch it out gently to the sides and corners of the tray. Try not to tear holes in the dough but if you do, just kind of patch them up by pinching the dough together.
Let this sit here for 1 hour or so. You can cover it but expect the cling flim or the tea towel to get covered in dough. Again, the surface of the dough will have blisters.
Next, pre heat the oven to 230 degrees (or as high as you can get it).
Scatter the avocado, onion, and basil leaves on top of the dough, and liberally cover the dough with more olive oil and sprinkle it (not too much!) with sea salt. Then, (fun bit) using all 10 fingers of both hands, press down sharply and rapidly into the dough right to the bottom - until you feel the tin. PUSH the avocado bits into the dough! Make POOLS for the olive oil to fill.
Pop it in the oven for 20 minutes - on a high shelf so it goes brown.
Remove it from the tin immediately by iplacing a cooing rack on top of the tin nverting it (carefully - hot oil). Try to let it cool before you eat it. Eat it all on the day you made it (it won't be difficult) as it does not keep.