Ok so I actually had a really cool post planned out for you today, halfway written and everything
Then, you will never guess, half way through writing BAM the computer froze and came up with some weird message. Not good… but then at the bottom I saw an ‘auto recovery angel’ and I just about kissed my computer!
- Blogging Folder
- Food Diary
- WHERE IS MY DOCUMENT?
Oh snap, my computer just totally betrayed my trust!
Honestly sometimes I wonder why we live them, then how can we live without them – they are the real ball and chains in the world
Anyway, because of my little (HUGE) mishap with my computer, I am afraid I have to give you a slightly shorter post today. Want to know why? Because I want to be bed in… 40 minutes because… I have school tomorrow. I know, do I want to do this, seriously?
Imagine pint sized year 7s bustling around, us year 12s looking around trying to find the graduates who made us feel so young last term…just imagine that!
- A lack of surprises – we know our subjects, we know our teachers, it is a little comforting we will not be again in foreign waters, especially considering the importance our year
- FORMAL – Year 12 formal, I intend to look like a goddess (goooood…. Totally has humility ;))
- Graduation – Probably the saddest day but one of the most beautiful and closest you will feel with somewhat 200 people
- Bossing around the younger grades… oh sorry was that not included? Oops
To celebrate and get rid of any nerves, I needed some warm food. Some food which epitomised comfort. And I got that through warm cheese, tomato and saucy toasty. Only it was not made on *shudder* store bought bread. Oh no, only the best for the last day.
Enjoy mes cheris!
*As always, my changes are in bold
Homemade Focaccia Bread
Source: Mastering The Art Of Baking
- Large pinch of caster (white) sugar
- 500ml lukewarm water
- 9g dried yeast
- 50ml olive oil + extra for drizzling
- 730g plain flour
- 3 tsp salt
- Sea salt flakes and rosemary sprigs (used Italian herbs instead of rosemary) for sprinkling
- Combine the sugar and 250ml water in a large bowl. Sprinkle over dried yeast and let sit for 5-6 minutes or until foamy.
- Add the remaining water and olive oil and use a wooden spoon to stir in about 1/3 of the flour and the salt, stirring until smooth
- Gradually add the remaining flour, stirring until the mixture becomes to stiff to stir and use your hands – *Note: The dough should remain quite soft so you may not need all the flour
- Turn out onto a lightly floured surface and knead for 7-8 minutes or until smooth and elastic
- Place in a large, oiled bowl and turn to coat in the oil. Cover bowl with plastic wrap and set aside in a warm draught-free area until doubled in size
- Preheat oven to 220 degrees C. Grease a 22x36cm baking dish with oil generously
- Knock back the dough with one punch to expel the air then transfer to the greased dish
- Use your hands to evenly into the dish. Use your fingertips to make deep dimples all over the surface and drizzle with extra olive oil and sprinkle with sea salt & Italian herbs
- Bake for 25-30 minutes or until a deep golden brown and cooked through
- Turn out onto a wire rack to cool
- Best eaten on day of making but can be frozen, sealed in a freezer bag, for up to 4 weeks
- Green Olive & Oregano Focaccia: Omit the sea salt flakes and rosemary. After making dimples in the dough, press 215g anchovy stuffed green olives into the surface. Drizzle with olive oil and sprinkle with 2 tsp oregano
- Potato, Sage & Pecorino Focaccia: Omit rosemary. Ad 125g of finely grated pecorino cheese to the dough with the flour. Before drizzling with olive oil and sprinkling the sea salt, scatter 300g of thinly sliced, scrubbed Kipfler (fingerling) potatoes and a small handful of sage leaves to the dough
And that is that mes cheris, wish me luck for tomorrow! EEK
At least I know my lunch will be delish!