Baking Frenzy

As Sunday was cold and miserable due to the snow, I decided to go into a baking frenzy, so the following were produced: Amoretti, Cantuccini and Focaccia. So let’s begin with the Amoretti.

Amoretti

Ingredients:

• 340g/12oz ground almonds
• 340g/12oz caster sugar
• 4 eggs, whites only
• 30ml/1 fl oz amaretto liqueur
• butter, for greasing

Preparation method:

1. Preheat the oven to 170c/325f/Gas mark 3
2. In a large bowl beat the egg whites until firm.
3. Mix the sugar and the almonds gently into it.
4. Add the amaretto liqueur and fold in gently until you have a smooth paste.
5. Place some greaseproof paper on a baking sheet lightly brush with butter.
6. Take a small amount of the paste and roll into a small ball and place on the baking sheet, keeping them apart.
7. Bake in the oven for approximately 15 minutes until golden brown.

This was followed by Focaccia

Focaccia

 

Ingredients:

• 300ml tepid water
• 7g sachet of yeast (for hand baking)
• 500g Strong white bread flour
• 1 and a half tsp salt
• 3 tbsp olive oil, plus extra for greasing
• extra virgin olive oil, for drizzling
• medium coarse sea salt
• olives, marinated in lemon oil

Preparation method:

1. Measure the water into a jug, add the yeast. Leave for five minutes to soften.
2. Mix the flour and salt in a large mixing bowl.
3. Make a well in the centre of the flour, pour the blended yeast and water into the well along with the oil. Mix thoroughly until a sticky dough is formed.
4. Transfer the dough onto a floured surface, knead the dough for about 10 minutes until smooth and elastic and the dough no longer sticks to your hand.
5. Form the dough into a ball and place in an oiled bowl. Cover with a tea towel or oiled cling film. Leave in a warm place until doubled in size - about one and a half hours depending on room temperature.
6. Knock back and knead for a few minutes, Place on a baking tray and leave it to rise again for about 30 minutes, covering with a tea towel.
7. Preheat the oven to 200c/400f/gas mark 6
8. To create the dimpled effect a glass of tepid water is required. Dip your finger into the water the push into the dough, repeat until the required amount of dimples are created.
9. Place the marinated olives into the dimples, push them well down as they will rise.
10. Sprinkle with a generous amount of olive oil and sea salt.
11. Bake for 25-35 minutes.

The Cantuccini were made as per the recipe in the previous post.