{"id":871,"date":"2013-09-05T16:52:03","date_gmt":"2013-09-05T16:52:03","guid":{"rendered":"http:\/\/www.thedehons.biz\/wordpress\/?p=871"},"modified":"2013-09-05T16:52:03","modified_gmt":"2013-09-05T16:52:03","slug":"focaccia-bread","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=871","title":{"rendered":"Focaccia Bread"},"content":{"rendered":"<p><a href=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2013\/09\/imgres1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-893 alignleft\" src=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2013\/09\/imgres1.jpg\" alt=\"imgres\" width=\"275\" height=\"183\" \/><\/a><\/p>\n<p><strong>Simple Recipe :<\/strong><\/p>\n<ul>\n<li>800g White Strong Flour<\/li>\n<li>Olive Oil (30 to 45g)<\/li>\n<li>200g Semolina flour (medium is ok)<\/li>\n<li>1 Tablespoon of Salt \/ 15g (sea salt is nice)<\/li>\n<li>Dry Yeast for 1KG Bread &#8211; 10g<\/li>\n<li>Fresh rosemary \/ Thyme \/ Dried Herbs<\/li>\n<\/ul>\n<p><strong>How to Make it:<\/strong><\/p>\n<p>Mix all dry parts first, including herbs.<br \/>\nThen add olive oil, 2 to 3 tablespoons<br \/>\n650ml lukewarm water this is lower than my other loaves of bread (65% versus 75%)<br \/>\n(a bit warmer than blood &#8230;about 40degrees)<br \/>\nmix with a fork in the bowl<\/p>\n<p>work the dough manually (for therapy effect), use the machine if you want.<br \/>\nkeep the dough fairly moist<br \/>\nput on the work surface and work the dough, about 5 minutes.<br \/>\n&#8220;tuck-in&#8221; the dough into a ball and put into a large bowl with a bit of flour<br \/>\nlet rise for 1 hour<\/p>\n<p>put the dough into a large baking tray (clay or ceramic one) with olive oil in the bottom<br \/>\npoke the dough so that the tray is fully filled<br \/>\nput a bit of olive oil on top<br \/>\nlet rise a second time for 20\/30 minutes<br \/>\npoke with 1 finger in even spaced holes<\/p>\n<p>pre-heat oven to 250 degrees.<br \/>\nPut Rosemary on top of the dough.<br \/>\npoke the dough with 1 finger until holes evenly spread<br \/>\nadd a bit of rock salt on top.<br \/>\nput in the oven for 20\/30 minutes or until golden brown and dry inside.<\/p>\n<p>Take out and let cool for 30 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Simple Recipe : 800g White Strong Flour Olive Oil (30 to 45g) 200g Semolina flour (medium is ok) 1 Tablespoon of Salt \/ 15g (sea salt is nice) Dry Yeast for 1KG Bread &#8211; 10g Fresh rosemary \/ Thyme \/ &hellip; <a href=\"https:\/\/ozone.me.uk\/?p=871\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-871","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=871"}],"version-history":[{"count":0,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/871\/revisions"}],"wp:attachment":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}