I'm now getting to grips with the new cooking facility in my kitchen, although the kitchen still isn't finished.....hopefully it will be before Christmas. The glass man has now installed the splash backs, hubby has completed the bespoke task lighting - the electrician is to return to do a few finishing touches and the fitter has a couple of items to complete......it isn't a huge kitchen and it has taken far too long but I'm really happy with my choices.
I decided to have an oven stack which includes a combination steam oven, an all singing all dancing main oven and a warming draw. The combination steam oven is a gem - it cooks and reheats effortlessly. It does take some getting used to and you have to be careful not to get burnt when the steam is released from the oven door. I'm still in the learning process but it's great to have some new kitchen toys.
Proving dough in the steam oven is successful, the dough doesn't form a skin and it proves without covering. The bread is cooked on a special setting which uses the fan and also injects steam.
Instructions aren't included below for making the focaccia in a combination steam oven.
You will need:
450g strong white flour
2 teaspoons salt
7g easy blend dried yeast
4 tablespoons olive oil
350ml tepid water
For the topping:
2 tablespoons olive oil
285g red onions
2 cloves garlic, crushed
1. Slice the red onions. Put the two tablespoons of oil into a pan and add the onions. Dampen a round piece of greaseproof paper and place on top of the onions. Leave to cook gently for 10 minutes.
2. Remove the greaseproof paper and add the crushed garlic, stir and cook for a minute. Remove the onions from the pan and transfer to a plate to cool.
3. Place the flour into a mixing bowl, add the yeast to one side of the bowl and the salt to the other ensuring the yeast and salt do not come into contact with each other. Add the olive oil and 350ml tepid water, mix to a soft dough.
4. Knead for 10 minutes by hand or 6 minutes in a food mixer.
5. Place the dough into an oiled bowl and turn to coat in the oil. Cover the bowl with clingwrap and leave to rise for about 1 hour in a warm place.
6. Line a 25cmx30cm baking tray with baking parchment and oil lightly. Remove the risen dough and place in the roasting tin, stretching to fit. Cover with oiled clingwrap and leave the dough to rise at room temperature until doubled in size.
7. Preheat the oven to 200ºC.
8. Dip the fingertips in flour and press down into the dough.
9. Top the dough with the cooled onions. Sprinkle over the sea salt, if using. Bake for 35 minutes until golden brown. Drizzle over more olive whilst warm.