Focaccia

I've finally found the perfect lunch to have at uni. It's delicious, it's simple and easy to make, it doesn't require re-heating and most importantly, it's cheap.

I have tried so many things. I've done left overs and rice from the night before, various types of pasta with simple and elaborate sauces, sandwiches and even just snacking on lollies all day. They all had their pros and cons, some were delicious but troublesome, others were easy but a bit plain.

What I now deem to be the perfect lunch is focaccia. There's just so much to like about it. For one it's dead easy to make. It may take a little time to let it prove (twice) but it is well worth it. And it is almost like a blank slate for flavour. I think in the coming weeks, I'll have a good play around with whatever I put in there, as long as it has a meat and a vegetable component.

The one I made last night was a great way to start. I used a very simple focaccia recipe from taste.com.au. It was a recipe for absolute beginners but it still tasted delicious. I might buy some bread flour next week so I might be able to get a better crust around the outside, otherwise there's not much room for improvement. I played around with it and essentially made an Italian "toad in the hole".

Rosemary and mandarin focaccia with sausage
250g plain flour
1 teapsoon honey
Packet of instant yeast (7g)
80mL warm water
2 tablespoons olive oil
100mL extra warm water
2 sausages (I used the Italian pork sausage variety from the supermarket)
4-5 tablespoons olive oil
1-2 garlic cloves, crushed
1 HOT chilli, finely sliced
Couple of sprigs of rosemary
Zest of 1 mandarin (not necessary)

Put water, honey and yeast in a small bowl/cup. Cover and let stand for 10-15 minutes to let the yeast do its business. Place flour in a large bowl with a pinch of salt and make a well. Pour in the yeast mixture, olive oil and about a third of the warm water. Knead the mixture in the bowl until it forms a dough, adding more water as needed. Should not require more than 70-80mL. Turn it onto a well floured surface and knead it till it's smooth and elastic. Place in an oiled bowl, cover with wet towel and let it prove in a warm spot for at least an hour.

Once it has doubled in size, knock the air out and give it another quick knead. Transfer it to a well oiled baking tray and try to spread it out. Cover it and let it prove once more for half an hour, meanwhile preheat the oven to 200 degrees.

While it is proving the second time, simmer the sausages in water for 15 minutes, this is because there's a good chance they won't cook through in the oven. Give the rosemary a quick chop and then put it into the mortar and pestle with a pinch of salt and give it a quick pound/grind. Add the chilli, mandarin zest and garlic and grind it some more. Loosen the mixture with as much oil as you want, it shouldn't need more than 5 tablespoons.

When the sausages are done and the dough is done with its second proving, put the sausages on one half of the dough and put in whatever else you want. Spread half of the oil mixture on the dough and then fold it over. Give the edges a bit of a crimp to make sure it is well sealed, it doesn't really matter but it makes it look prettier. Pour the rest of the oil on top and sprinkle over another pinch of salt if you want. A little massage to make sure the flavours stick and it's your last chance to to play with the dough. Into the oven for 30-40 minutes until it's lovely and golden brown. Cooking time may change depending on how thick your focaccia is but as a rule of thumb, golden brown means delicious.