Rosemaryand
garlicfocaccia
SERVES8 // PREPTIME 25 MINS//
COOK 40 MINS(PLUSPROVING,COOLING)Focacciais oneofthesimplest
breadstomakeandyoucan
top it with whatever you like.Caramelisedonionandgruyérerolls
MAKES10-12// PREPTIME 30 MINS// COOK1 HR 55 MINS(PLUSSTANDING)
Thesepull-apartrollsarebestservedwarmfromtheoven.Gruyérecanbeswapped
outforEmmentaloranother Swiss-style cheese, or even a firm goat’s cheese.
Pumpkin,taleggioandpancettarolls
MAKES8 // PREPTIME 30 MINS// COOK1 HR 15 MINS(PLUSSTANDING)
Roasted pumpkin adds a natural sweetness to these salty, savoury rolls.
2 tspdriedyeast
310 ml(1¼cups)milk,warmed
500 gm(31⁄3cups)plainflour
160 ml(2⁄3 cup)extra-virgin
oliveoil
5 redonions,thinlysliced
3 garliccloves,crushed
2 tspfinelychoppedthyme
90 gm(¾cup)gratedcheddar
100 gm (1 cup) grated gruyére
1 Combineyeastandmilkin
a jug.Siftflourand1½tspsalt
intoa largebowl.Stirinyeast
mixtureand¼ cupoil;mixto
a firmdough.Transferdough
toa lightlyflouredsurfaceand
kneaduntilsmoothandelastic
(5minutes).Placedoughinan
oiledbowl,coverandstandin
a warmplaceuntildoughhas
doubled in size (1 hour).
2 Meanwhile,heat¼ cupof
theremainingoilina large
saucepanovermediumheat.
Addonionandcook,covered,
stirringoccasionally,untilonion
is soft(30minutes).Stiringarlic,
thymeandcook,uncovered,
stirringoccasionallytocombine
(5minutes).Seasontotaste.
Spreadonionona traytocool.
3 Meanwhile,preheatovento
180°C.Oila 20cmx 30cmtray.
Turndoughontoa lightly
flouredsurfaceandkneaduntil
smooth.Pressorrolldoughinto
a 25cmx 36cmrectangleon
a lightlyflouredsheetofbaking
paper.Spreadonionmixture
ondough,topwithcheddarand
three-quartersofthegruyére.
Turnpapersoa longsideofthe
dough is in front of you. Roll updoughfromthelongside,using
paperasa guide;cutcrossways
into12cmx 3cmthickslices.
Arrangeslices,cut-sideup,in
pan(threeacross,fourdown).
Stand,uncovered,ina warm
placeuntildoughhasrisen
slightly(15minutes).
4 Toprollswithremainingoil.
Bakefor 20 minutes.Topwith
remaininggruyéreandbake
untildeep-goldenandcooked
(10minutes;coverlooselywith
foilif rollsbrown too much).
Serve warm.2 tspdriedyeast
250 ml(1cup)milk
60 gmbutter,finelydiced
450 gm(3cups)breadflour
1 egg,lightlybeaten
500 gmkentpumpkin,peeled,
cutinto1cmthickwedges
2 tbspoliveoil
8 slicesofpancetta,diced
125 gmtaleggio,cutinto 8
pieces
1 egg,beatenlightly
2 tbsp pepitas
1 Preheatovento200°C.
Combineyeastand60ml
lukewarmwaterina bowl.
2 Meanwhile,heatmilkand
butterina smallsaucepan
untilbutteris justmeltedand
milkis warmbutnothot.
3 Placehalftheflourand1 tsp
salt in a large bowl. Add yeast
mixture,milkmixtureandegg,
andstiruntilcombined.Add
remainingflourandmixuntil
combined.Transferdoughto
a lightlyflouredsurfaceand
kneaduntilsmoothandelastic
(5-7minutes;alternatively,mix
inanelectricmixerfittedwith
a doughhook.)Placedough
inanoiledbowl,coverand
setasideina warmplace
untildoubledinsize(1 hour).
4 Meanwhile,placepumpkin
onanoventray,drizzlewith
halftheoil,tosstocoat,season
totasteandroastuntiltender
(20minutes).Reduceovento
180°C.Linea roundpizza tray
withbakingpaper.
5 Heatremainingoilina frying
panoverhighheat.Cook
pancettauntilgolden(2minutes).
Drain on absorbent paper.6 Knockbackdough,then
transfertoa lightlyfloured
surfaceandkneaduntilsmooth.
Flattendough,placepumpkin
andpancettaontop,foldinhalf,
thencarefullyandbrieflyknead
withloosefingersinfolding
motionssonottobreak
pumpkinuptoomuch.
7 Dividedoughintoeight
portions.Pusha pieceof
taleggiointoeachportion,
thenshapedoughintorounds.
Placeroundsina wreathshape
onlinedpizzatray.Dustwith
a littleflour,coverwitha clean
teatowelandsetrollsaside
ina warmplaceuntilrisen
slightly(10minutes).
8 Brushrollslightlywithegg,
sprinklewithpepitasandbake
untilgolden(30minutes).Cover
withfoilforthelast 10 minutes
topreventover-browning.
Serve warm.400 gm(22⁄3 cups)plainflour
1 tspdriedyeast
80 ml(1⁄3 cup)extra-virgin
oliveoil
2 tbsprosemarysprigs
1 tspseasaltflakes
CONFITGARLIC
1 bulbgarlic,cloves
separated,peeled
250 ml (1 cup) olive oil1 Combineflour,yeastand1 tsp
saltinthebowlofanelectric
mixerfittedwitha doughhook.
Add310mllukewarmwaterand
halftheoil;mixonmediumspeed
untilcombined(15minutes).
2 Transferdoughtoanoiled
bowlandlightlyoilthetopof
thedough.Coverandstandat
roomtemperatureuntildough
hasdoubledinsize(3hours).
3 Meanwhile,forconfitgarlic,
heatoilandgarlicina small
saucepanoververylowheat;
makingsuregarlicis completely
covered.Simmeruntiltender
(20minutes).Removegarlic
fromoil(reserveoilforanother
use).Cutlargeclovesinhalf.
4 Preheatovento200°C.Line
a 30cmx 40cmoventraywith
bakingpaper;brushpaperwith
halftheextraoil.Usingoiled
hands,pressandspreaddough
ontray;don’tstretchthedough
toomuch.Restfor 10 minutes,
thencontinuestretchingthe
doughwithyourfingertipsto
fitthetray.Setasideina warm
placeuntildoublein size(1 hour).
Pokedimplesintothedough
withyourfingertips,thenpress
confitgarlicandrosemaryinto
dimples.Drizzledoughwith
remainingoil;sprinklewithsalt
flakesandbakefocacciauntil
goldenandcookedthrough
(20 minutes) Serve warm.●GOURMET TRAVELLER 73