Italian Herbs and Tomatoes Foccacia with home made stewed beef, leek and barley soup!

Freshly n Lovingly Baked n Stewed on :  23rd Aug 2014



I am excited and happy to have friends over to bake and eat together.  I am not good with cooking. The few things I can do decently is probably this beef stew. So I decided to get this going first today while waiting to bake the focaccia with the gals.

What I prepared the night before is to infuse the olive oil with itslian herbs. I pour in about 80ml of extra virgin olive oil into a bottle with 1 Tbsp of Italian Dried Herbs. I also added in a pinch of black pepper and salt. Shake it well and let it sat overnight.

Ingredients for the beef, leeks and barley stew:

4 Cups Beef Stock
4 Cups Water
2 Tsp Salt
3 big stalk of Leeks
2 Big Brown onions
1 Cup Pearl Barley
2 Cloves Garlic
1/2 Can Chopped Tomatoes
1 Cup Dried Wild Mushrooms

Directions :

Slice up the leeks, onions and chop up the garlic. Slice up the beef into bit size pieces. Take 3 Tbsp of the herbs infused olive oil and use it to fry the garlic until fragrant. Add the onions and caramelised it. Add in the stock and water and bring it to a boil. Add in the beef, leeks, wild mushroom and barley. Let it boil for 10 minutes before lowering the heat. Let it simmer for 1.5 hours before adding in the chopped tomatoes. Continued to simmer for another 1.5 hours.



235g Bread Flour
10g Herbs infused olive oil
3g Instant Yeast
5g Salt
4g Granulated Sugar
150g Water

10 Small Cherries Tomatoes ( halved it and toss it in 2 Tbsp of herbs infused olive oil) and set aside.


Add in the flour, salt, sugar and yeast in the mixing bowl before adding in the herbs infused oil and water. Mix it up before knead till it passed the window pane test. Let it did its first proof until it doubled in size. Once done, take it out, knead out all the air pockets and shaped it into a round shape. Flatten it and place it onto a baking tray. Let it did another round of rise for 30 minutes. Brush a layer of herbs infused olive oil onto the dough. Once done, pushed the tomatoes into the dough and baked it in a preheated oven of 220 degree.

Only slice it up after it completely cooled down. Unfortunately, I do not have the time given that it is almost dinner time and everyone is hungry!



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