Prep
1 hr plusBake
20-25 minsServes
8 to 10Difficulty
Hard About
Herby focaccia is an undeniably beautiful bread, and mixing in some veg adds extra colour and even more flavour! A fantastic sharer or starter for the dinner table, this easy bake recipe is a little taste of spring.
Sift the bread flour into a mixing bowl and add 1 tsp salt. Whisk together to combine and leave to one side. Fill a jug with 300ml lukewarm water and stir through the sugar. Sprinkle the yeast on top and leave it aside for 10 minutes. A foam layer will form on top of the water.
Pour the water into the dough with 2 tbsp olive oil and stir them together to make a sticky but soft dough. Turn the dough out onto the work surface and knead for 10 minutes until bouncy, with an elastic feel. Keep slapping it down onto the work surface and stretching it out, repeating the motion when kneading the dough. Avoid adding additional flour, to avoid drying the dough out.
Clean your mixing bowl, lightly grease it with olive oil and then place the dough in.
Cover the bowl with a clean tea towel and leave it to one side in a warm place for 2 hours.
Once it has doubled in size it is ready for the next stage.
Slide the risen dough out of the bowl and onto your work surface, knocking it back into a round ball.
Lightly grease a 28cm x 18cm baking tray with olive oil and put the dough into the tin. Gently stretch it out so it is the same shape as the tin. It should expand to fill it. Cover the top of the tin with cling film and put it in the fridge to rise overnight.
Take the focaccia out of the fridge and set it aside for 1 hour before you bake it. Gently use your fingers to poke dimples in the top of the dough and drizzle with olive oil and a bit of salt. Preheat your oven to 230°C.
Prepare your toppings from the “garden” using mixed herbs, soft veg, olives, antipasto and sundried tomatoes. Use your vegetables to create your arrangement on your focaccia. We used onions, tomatoes, spring onions and olives. Then add your herbs to create the leaves.
Once added to your focaccia place in the oven and cook for 20-25 minutes until golden and risen. It should be hollow to touch.
Take your focaccia out of the oven and let it cool before carefully removing it from the tin, then place it on a wire rack and finish to cool. Add extra olive oil for extra deliciousness.
Ingredients – 8 items
1
Strong bread
Strong bread flour
Golden caster sugar
Fast-action dried yeast
Pinch of herbs (rosemary, basil)
Choice of vegetables
cherry tomatoes, spring onion, red onions, peppers
Olives
black or green
Sun-dried tomatoes
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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
Forget the cherry, there`s much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
We`ve given the trifle a little refresh here... And wouldn`t you know it, it`s ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
(See recipe link in bio!)
Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn`t know were possible.
That`s why we`re so pleased it`s us that lines their shelves! 🏆
#TrustedByTheBest
It`s been bowl and cone for as long as we can remember. But now you can add bag to the list too!
Anyone tried this before!?
Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh`hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We`re so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
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If you`re planning on embracing some cocoa this evening, here`s a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
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