A bread recipe. Carrot and Coriander Focaccia

As you all know, I love to make bread when I’m not writing and I love to try new flavour combinations.

Focaccia is one of those classic loaves, great for soaking up tomato sauce in a pasta dish or with cheese and a little Balsamic Vinegar as a snack. Here’s a twist on the traditional version.

First get everything for a basic Focaccia dough,

500g Flour,

20g Coarse Semolina,

320g Water,

50g Olive Oil,

10g each of Instant Yeast and Salt.

To this I added 120g grated Carrot and 1 heaped tsp of ground Coriander (Cilantro)

this was kneaded in my mixer on slow for about 6 minutes.

Then proved for an hour,

I divided the dough into two pieces and stretched it into two Focaccia in oiled trays.

and left to rise for another 45 minutes.

They had 20 minutes in the oven at 220°C.

You can see the carrot inside the dough. The bread tasted delicious.

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