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River Cottage Bread Handbook

River Cottage Bread Handbook

About Me: The River Cottage Bread Handbook examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes.

Recipe

Focaccia

added by River Cottage Bread Handbook

Focaccia is excellent sharing bread for serving with supper, and is really easy to make. You can certainly miss out the rosemary, and you don’t have to sprinkle the top with salt, though it is authentic. You could expand this recipe and experiment as I have often done, mixing various herbs and other flavourings into the actual dough, though I think you’d have to ask an Italian if you can still call it focaccia. You could use a food mixer to knead this soft dough.

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  • RT @RiverCottageHQ: Wrap up warm, it's frosty out there! link
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  • Make the most of your oven's energy, cook meals in bulk where poss. Reheating uses less energy. Top tip via @wwwfoecouk
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  • @anneHuscroft1 so lovely to hear, thanks Anne! Any plans to come back to the farm soon?
  • RT @Hartsturkeys: Great stuff @ChefTomKerridge @BBCFoodandDrink @rivercottage. The best 30mins of TV this week. Looking forward to @Corriga
  • RT @jiholland111: @rivercottage @BBCFoodandDrink Great show. Excellent banter with @ChefTomKerridge :)
  • @linsalad @BBCFoodandDrink glad to hear it :o)
  • Hope you are all enjoying Hugh on @BBCFoodandDrink right now, BBC2!
  • @CharlotteClare1 sorry, blame Hugh!
  • And of course we couldn't let Hugh go without a birthday cake #50yearsofHugh #AskHugh link
  • And if you'd like to buy the book, check it out here! #lightandeasy #askHugh link
  • Thank you, its been great chatting! Have to dash, making a birthday cake for a fellow 50-year-old. Chocolate + hazelnut, pg 374! #askHugh
  • .@Eco_Gite It spreads like mad so not in the veg patch, better in a big pot, but it does take nearly a year to produce good sized roots.
  • . @Lou_la_may Default topping is a sprinkling of soft brown sugar but a trickle of runny honey is also great. #askHugh
  • .@trishaocf Could be your choice of flour or that your sd starter needs a feed up, take a good tblsp, feed it for a few days & start again.
  • . @bookslinger always lovely to hear that people are cooking from my books and enjoying the results! #askHugh
  • .@harrycornwall Cider is a good choice, I would choose a fairly dry one as the onions are quite sweet #AskHugh
  • . @_DjTC_ soon! Early Feb is good, provided you can keep them frost-free. A sunny window is good. #askHugh
  • .@IantheCW I'm all over the roots right now, big trays of them roasted and finished with a sprinkling of toasted seeds and spices #AskHugh
  • . @ACoSfChildren but it's so flat! Actually I do have a soft spot for Norfolk and it's been a while so who knows. #askHugh
  • .@rojob1 Yes, series 3 coming your way very soon and as ever Paul champions the sustainable approach to fish, veg and meat #AskHugh
  • . @missaniela really sorry but I'm not around for that one. I will be here for the Spring Food Fair in May... #askHugh
  • .@pupspigspoulets We said goodbye to our Oxford Sandy & Blacks before Christmas, they were fab! We like ringing the changes though. #AskHugh
  • . @bookslinger It's always a treat to be given other people's goodies. Of course I try them! #askHugh
  • .@GrowandEat That's a tough one to comment on without knowing the whole picture.
  • . @MyrtlesGarden there's a lovely potato gnocchi recipe in RC Veg and you could swap a GF flour in for the wheat flour. #askHugh
  • .@pickleshlee A good way to deliver vitamins and fibre but not to be drunk by the gallon as they are often quite high in sugar #AskHugh
  • . @AmberLofts523 that's better than a birthday suit! #askHugh
  • . @NellieRBean once it's all mixed up you should keep in the fridge and eat within two days #askHugh
  • .@acornwoodcraft I like dual purpose varieties eg Light Sussex Dumpies & Road Island Reds, but Hubbards are good free range modern meat bird
  • . @EmzJ_Smith It's a great campaign, we should be eating this lovely stuff. Let's hope supermarkets get the message @jamieoliver #askHugh
  • .@dikparkes I'll be back in the Autumn with a brand new series - something a bit different too! #AskHugh
  • . @beanbrackets That sounds like my dear Uncle Will - an outstanding gardener and all round top bloke. #askHugh
  • .@petermartindk Grow vertically to max returns. E.G. Climbing peas & beans, plus herbs you like best, thyme, sage and Rosemary are my favs.
  • . @Cooked_UK There are lots I hope. Check out the salad section for some zingy and elegant #lightandeasy starters. #askHugh
  • .@bantam1977 I would love to do that but the place would have to be just right, who knows it could happen one day.
  • . @AmberLofts523 yes, look cool and hang loose. That's what @martinharley will be doing. #askHugh
  • .@POverb Of course, a whole bulging chapter of them pgs 14-60 River Cottage Light & Easy
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