Friday night. Barbecue chicken. Pork loin wrapped in bacon. Bottles of Chablis. Crisp salad leaves. Olive oil. Tomatoes. Good company (mostly). Garlic baguette would usually make an appearance, wouldn’t it? Hmmm. There has to be a more aesthetic bread inkeeping with this evening. And there is: focaccia.Light, chewy and delicious (with any luck). Having never reviewed an Asda product before it seems right to get started with this.
This bread is more of a tray bake than a loaf: flat and rectangular with dimples pressed into the surface. All flat-breads are good in my eyes so let’s get started…
- 360ml warm water
- Oil (for surface)
- 1tbsp olive oil
The water might seem excessive but focaccia dough must be well hydrated to achieve the right texture. Getting the mixture ready is simple. Kneading the dough is not. Rather than put down more flour use oil – this will help you.
As you can see, this stuff sticks. I persevere. Fifteen minutes later the dough is better. As per the instructions I spread the dough across a baking tin and make large dimples in the top then cover and leave to rise for 30 minutes approximately. The dimples need to be redone as the dough has risen so well. As an extra touch I chop a red onion and scatter some of it over the top then drizzle the 1tbsp of olive oil over everything.
A few twists of sea salt too then in the oven @200°c for 15 minutes. Watch the focaccia closely: being a fairly ‘thin’ bread it will bake rather quickly and the opportunity for it to become a rectangular brick is all too real. When the top is just golden remove from the oven and leave to cool for a while before turning out on to a wire rack until you’re ready to serve.
Delighted! Looks and tastes great. Whatever flavourings Asda use work well. The flavour is deep and enhanced by the olive oil. Well done Asda.