It seems like I hardly feature anything savoury over here. Apart from having an incredibly sweet tooth, I rarely gravitate towards baking savoury items like quiches, meat pies, etc. For a change, here’s something that I’d made some time back during my bread-making phase. After several attempts (and filling the pantry with all sorts of flours for breads) I decided to take a rest from the usual crusty artisan free-form loafs and bake these Italian Focaccia instead.
Aromatic with a nice bite, they were even better dipped in olive oil and balsamic vinegar. However, these were a little dry the next day and not as chewy as we’d liked (maybe my proportions were a little off?) Well, at least they did make an awesome sandwich when lightly toasted with some Emmental cheese, smoked ham and peppery arugula/rocket leaves!
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Italian Herb & Onion Focaccia
09 Thursday Aug 2012
Posted in Lunch, Savoury, Vegan, Yeast & Breads
Whipped this up in under an hour for lunch a few days back, to assuage my guilt from too much feasting. Very scrummy combination of vegetables, seasoned with herbs and drizzles of olive oil, baked till they’re just tender. This makes for a quick meal on its own, or a cut into wedges and served as a side dish. Instead of pâte brisée (shortcrust pastry), buttery puff pastry could be substituted if you’re feeling particularly indulgent, with chunks of feta cheese carelessly strewn on top.
