Freshly and Lovingly Baked on: 14th Mar 2015
I cannot believe that I actually ran out of bread flour in my pantry. This is so impossible. I never ran out of ingredients that I use on a very regular basis. It was highly frustrating since the urge to bake happen at 11pm yesterday and I intend to do up this dough for a slow rise in the fridge. Anyhow, I jumped out of bed real early to get things going today.
I wanted to bake a bread to complement the chicken curry dish at a friend’s “housewarming” party. The good old foccacia bread will definitely do the trick but I intend to add a little something to accentuate the chicken curry. I have search in vain for a curry flavoured foccacia recipe. So I decide to create something. It is really just to test. I have no idea how it is going to turn out when I am kneading the dough. Nevertheless. it smell so curryish. I am so in love with the smell.
As I knead, I tasted the raw dough. It taste heavenly in the raw form. I am not sure if it taste as good after it is baked! The normal foccacia uses water as an ingredient. I have decided to add some coconut milk to accentuate the curry powder taste to simulate the curry taste. I have absolutely no idea how it would have turn out!
410g Bread Flour
3 Tbsp Curry Powder
8 g Sugar
194g Coconut Milk
22g Coconut oil
Curry leaves infused olive oil
Basically, I sliced up some curry leaves and poured olive oil into it. And let it sit overnight.
Mix the dry ingredients in the mixing bowl. And pour in the liquids. Use a spoon to mix it up before kneading it until the dough is smooth.
Coat a big bowl with the curry leaves flavoured olive oil and put the dough inside. Cover with cling wrap and let it proof till double in size.
Once that first proofing is done, take the dough out and knead with hand for a few minutes. Let it rest for 10 minutes. Then shape it into a rectangular shape and positioned it into the baking tray as shown. Let it proof the 2nd time for 30 minutes.
Here is it during the 2nd round of proofing:
While waiting, heat up the oven at 220 degree.
Once the 2nd round of proofing is done, use your finger and make indentations onto the dough. Then drizzle the curry flavoured olive oil onto it. Sprinkled some sea salt onto it as well. Bake it for 15 to 18 minutes.Once it is done, take it out and let it cool down completely before slicing into it.
It taste really yummy! The curry flavour is not that overpowering and the level of saltiness is just right! OMG! I am going to just keep reusing this recipe!