Stephanie Alexander’s Focaccia with Perino Tomatoes & Rosemary
Made with tasty Perino tomatoes, Stephanie Alexander’s focaccia (recipe below) is perfect for sharing.
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Stephanie Alexander's Focaccia with Perino tomatoes & rosemary
This recipe is provided by Stephanie Alexander as part of Coles’ community partnership, and as Founder of the Stephanie Alexander Kitchen Garden Foundation.
Serves 6 as a side Prep 20 mins (+ 10 mins cooling & 1 hour 35 mins standing time) Cooking 20 mins
1 1/2 tsp (3/4 sachet/5g) dried yeast
1 tbs olive oil
3 1/3 cups (500g) plain flour
2 tsp salt
1 tbs extra virgin olive oil
1/2 cup (125ml) pouring (pure) cream or thickened cream
200g Perino tomatoes
2 tbs rosemary sprigs
1. Combine the yeast and 2 tbs water in a large jug or bowl. Set aside for 5 mins or until the mixture is frothy.
2. Add the olive oil and 290ml water to the yeast mixture and whisk to combine. Place the flour and salt in a large bowl and stir to combine. Make a well in the centre. Add the yeast mixture and stir until mixture comes together. Turn onto a lightly floured surface and knead for 10 mins or until the dough is smooth and elastic. Place in a large greased bowl and cover with a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
3. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a 24cm-diameter disc. Transfer to a greased baking tray and use your hands to spread and press dough to the edge of the tray. Brush with extra virgin olive oil. Use your fingertips or the end of a wooden spoon to make ‘dimples’ all over the surface of the dough. Drizzle with cream. Top with tomatoes, lightly pressing into the dough. Sprinkle with rosemary. Loosely cover and set aside in a warm, draught-free place for 30 mins to rise slightly.
4. Preheat oven to 250°C. Bake for 20 mins or until the focaccia is light golden and sounds hollow when tapped. Set aside for 10 mins to cool slightly. Season. Cut into pieces and serve warm or at room temperature.
Want more easy recipes? Check out our ‘Recipes from the Stephanie Alexander Kitchen Garden Foundation’ playlist which includes:
Baked Ricotta & Spinach Gnocchi:
Chickpea, Beetroot & Pumpkin Salad:
Pumpkin & Wattleseed Scones:
Banana Bread:
ASMR - Classic Raisin Scones | Ide Jualan ala Coffee Shop dan Bakery
Hi! Today I want to share my favorite simple scone recipe, similar texture with Starbucks but better! Here we go! (raisin scone ide jualan ala coffee shop dan bakery) #ASMR #DIY #simplerecipe
Ingredients :
- 300 gr all purpose flour
- 50 gr sugar
- 15 gr baking powder (1tbsp)
- 1 gr salt
- 6 gr lemon zest
- 115 gr cold butter, chop into small cube
- 125 ml whipping cream
- 60 ml milk
- 1 egg
- 1 sdt vanilla extract
- 160 gr dark raisin
How to Make :
1. Sift the flour and baking powder, mix with other dry ingredients (sugar and salt). Then add lemon zest, mix well.
2. Add cold butter, mix the butter with both hands until turns into flatten and thin butter texture.
3. In different bowl, pour whipping cream, milk and egg, beat the egg until it completely combined.
4. Pour the wet batter into dry batter, mix with spatula, then transfer into pastry board, then shape the batter to round shape, cut the batter into 8 pieces.
5.Move the batter to the tray then rub the scone surface with milk, bake the scone in the preheated oven with 190C for 25 mins.
Enjoy!
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Hi, teman - teman! Kali ini bikin Scone asik kayak di St*rb*cks yuk! Rasa lebih enak, lebih wangi, dan ga kering sconenya, duh duh nyetok buat sarapan tiap hari juga asik!
Bahan - bahan :
- 300 gr tepung protein sedang
- 50 gr gula
- 15 gr baking powder (1 sdm)
- 1 gr garam
- 6 gr lemon zest atau parutan kulit lemon (jangan sampai kena bagian yang putih ya karena pahit)
- 115 gr butter / margarin dingin (harus dan wajib dingin ya)
- 125ml whipping cream
- 60 ml susu cair, lebihin sedikit supaya bisa untuk oles scone sebelum masuk oven
- 1 butir telur
- 1 sdt vanilla extract
- 160 gr dark raisin atau kismis
Cara membuat :
1. Ayak tepung terigu dan baking powder, campurkan ke dalam wadah berisi gula dan garam. Setelah rata, tambahkan parutan kulit lemon.
2. Tambahkan butter dingin yang sudah dipotong potong kotak kecil, campurkan menggunakan tangan hingga rata dan butter menjadi lebih tipis.
3. Dalam wadah terpisah, campurkan bahan basah, whipping cream, susu dan telur, aduk rata menjadi satu.
4. Tuangkan adonan basah ke dalam adonan kering, aduk menggunakan spatula hingga rata. Kemudian pindahkan adonan ke area yang lebih besar / pastry board atau ke meja yang sudah diberi tepung sebelumnya. Aduk hingga rata.
5. Tambahkan kismis, campur hingga rata di adonan.
6. Bentuk adonan menjadi bulat, lalu potong menjadi 8 potongan, pindahkan ke loyang, beri olesan susu di bagian atas.
7. Panggang scone di suhu 190C selama 25 menit atau sampai atasnya coklat.
Selamat mencoba.
Instagram:
#scone #clasicrecipe #simplerecipe
Blueberry Streusel Scones Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry
Streusel Scones.
This Blueberry Streusel Scone is a little unusual in that it is topped with a delicious crumbly streusel made from a mixture of butter, flour, sugar, and ground cinnamon. Did you know that the word 'streusel' comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'? The streusel adds a touch of sweetness and crunchiness to the baked scone and it also pairs well with the sweet tanginess of the blueberries.
Biscuits (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Biscuits. A perfect biscuit should have a golden brown crusty top and bottom and when you split it in half it should be soft and flaky and moist enough to absorb a pat of butter, which is absolutely necessary. These biscuits fill that bill perfectly.
There is a newer version of this video here:
We welcome comments on our Facebook page:
Gingerbread Scones Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Gingerbread Scones. One look and you instantly know these scones are full of flavor. Molasses and ground cinnamon, ginger, and cloves give these Gingerbread Scones their earthy brown color. But it doesn't end there. They also contain rolled oats (which gives the scones a more hearty flavor and chewy texture), crystallized ginger (to add a little sweetness and heat), and some dried fruit (can use raisins, dried cranberries or dried cherries).
We welcome questions on our Facebook Page: