Passport & Plate - Malaysian Focaccia
Italy | Wednesday, March 12, 2014 | 5 photos
Ingredients
400g bread flour
2 sachets of yeast
400ml warm water
3 teaspoons of sea salt
2 tablespoons of olive oil
A pinch of thyme
5 tablespoons of balsamic vinegar
1 small onion
1 tin of button mushrooms
How to prepare this recipeFirst, add yeast into warm water and mix properly. Leave it until it starts to foam.
In the meantime, combine flour and two teaspoons of sea salt in a large bowl.
Mix the yeast water and flour together and knead it until it becomes springy fluffy dough.
Apply olive oil in a large bowl then put the dough into it. Cover with a warm towel and leave it to sit for 30 minutes.
After 30 minutes, knead it again and put it in the refrigerator overnight.
The next morning, preheat the oven to 22o’c.
Meanwhile, slice onions and mushrooms then fry them with a dash of olive oil. Add some balsamic vinegar over low heat.
Pound the giant dough, spread on a well-oiled baking tray and use a clean finger to dent the dough.
Sprinkle some thyme; let it sit for 30 minutes.
Place in oven for 20 minutes or until it looks golden brown.
Combine loaf with the balsamic onions.
Enjoy.
The story behind this recipeFor as long as I can remember, sliced white bread was a household staple. There was a brand called Gardenia, with red, white and blue stripes on the plastic bag. The flimsy bread is slightly sweet and we usually have it with margarine and brightly colored jam. It’s crazily addictive when eaten with curry chicken. Once in awhile, Dad would bring home a Malaysian brand of baguette brought off the Roti-Man that sells breads from his motorcycle. That was the extent of my education in carbs.
Twenty-two years later, I graduated from school, eager to learn new things in the world.
Six months into my first job, my colleague brought me to a tiny café for lunch, where I encountered focaccia for the first time.
When the sandwich arrived, I vaguely remember that the fillings consist of tuna and ham, but they didn’t leave much of an impression. What did, however, was the incredibly fragrant hunk of bread that humbly accompanied it.
Eyes were opened, lives were changed.
What on earth is focaccia? Why did I wait for 23 years before meeting it?
An avid eater but a hesitant cook, the focaccia I had was so delicious that I was pushed to try and recreate it at home. So I googled for recipes, dredged up ingredients and had my first bread kneading experience.
My family was shocked when they saw me measuring flour and oiling bowls that night.
“What are you doing? Ha ha ha”
Let’s just say that I didn’t have a good reputation in the kitchen.
The first loaf was passable (I didn’t know one had to punch the dough after a sitting!), but my siblings supportively finished it. I immediately made a second loaf the next day for my parents. They hated thyme, though.
“Why did you put grass on it?”
I have to say that bread making is a weirdly satisfying activity. I’m aware that focaccia isn’t the most unique dish out there, but this is the first time that a dish touched me enough to make me recreate it. This is my first, and it definitely won’t be the last.
Thanks, bread.
