Sun-dried Tomato Olive Focaccia + 100% Kamut Sourdough 50% Sprouted
Focaccia is one of my favorite bread. It’s not hard for someone to understand why after learning about my love for salt.
Sun-dried Tomato Olive Spelt Focaccia with 25% Sprouted Red Wheat
Dough flour (all freshly milled):
130g 65% Whole spelt flour
50g 25% Sprouted red wheat flour
20g 10% Pearl barley flour
For scalded barley dough:
20g 10% Pearl barley flour
20g 10% Hot water
For leaven:
8g 4% Starter
21g 10.5% Bran sifted out from dough flour except barley
21g 10.5% Water
For dough:
159g 79.5% Dough flour excluding bran for leaven and barley flour
144g 72% Cold water
50g 25% Leaven
3g 1.5% Vital wheat gluten
3g 1.5% Salt
Add-ins:
20g 10% Rehydrated sun-dried tomatoes
Toppings:
-g -% Olives, rosemaey, freshly ground black pepper, coarse sea salt and olive oil
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184g 90.2% Whole grain
189g 92.6% Total hydration
Mix together the hot water and barley flour. Set aside until needed.
Sift out the coarse bran from the dough flour, reserve 21g for leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.
Combine all leaven ingredients and let sit until doubled, around 3 hours.
Pour cold water into the spelt flour slowly until a rough dough is formed. Autolyse for 2 hours. Knead in the rest of the ingredients and the scalded barley dough and ferment for 30 minutes. Fold in the add-ins then ferment for 3 hours longer.
Preshape the dough then let it rest for 15 minutes. Lightly oil a sheet of parchment paper that fits an 8 inches cast iron pan. Place the dough into the pan then stretch it gently into a circle. Proof it at room temperature for 1.25 hours.
Preheat the oven at 250°C/482°F. Poke holes into the proofed dough and place the olives into the indention. Drizzle olive oil then sprinkle rosemary over them. Top the dough with coarse salt and black pepper.
Spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 15 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 1 hour before slicing.
It developed a shiny and crispy crust in the oven. The coarse salt and black pepper added not only flavour but also texture and look.
Infused with the flavour of rosemary and sun-dried tomatoes, the bread is very aromatic. The kitchen smelled wonderful when it was baking.
The crumb is moderately open and chewy. I like the balance of sweetness, sourness, saltiness and spiciness in this bread.
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After months of waiting, the grains I ordered overseas arrived! Immediately I put kamut, the grain I have wanted to try for ages, into use.
100% Whole Kamut Sourdough with 50% Sprouted
Dough flour (all freshly milled):
150g 50% Whole kamut flour
150g 50% Sprouted kamut flour
For leaven:
10g 3.3% Starter
35g 11.7% Bran sifted out from dough flour
35g 11.7% Water
For dough:
265g 88.3% Dough flour excluding bran for leaven
172g 57.3% Cold water
60g 20% Whey
80g 26.7% Leaven
9g 3% Vital wheat gluten
5g 1.67% Salt
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305g 100% Whole grain
272g 90.7% Total hydration
Sift out the coarse bran from the dough flour, reserve 35g for leaven. Soak the rest (I got 9g), if any, in equal amount of water taken from dough ingredients.
Combine all leaven ingredients and let sit until doubled, around 3.5 hours.
Pour cold water into the un-sprouted kamut flour slowly until a rough dough is formed. Autolyse for 2 hours. Knead in the rest of the ingredients ferment for 30 minutes. Stretch and fold the dough before fermenting for 2.5 hours longer (mine was over-fermented at 2.75 hours).
Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 10 hours.
Preheat the oven at 250°C/482°F. Remove the dough from the fridge to warm up at room temperature for 20 minutes.
Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.
Since I returned home late, the dough was over-fermented and over-proofed. It spread in the oven and there was no oven spring. Also, the excessive proteolysis contributed to this cracked crust.
Though the crumb openness is not pleasing, the flavour is outstanding. This bread is for those who don’t like sourness in bread. It is pleasantly sweet with tanginess so subtle that I couldn’t really tell it is there. The other thing I like is its colour: the yellowish crumb lifted my mood instantly!
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Gumbo served with white basmati rice-purple rice mix
Turning cholar dal (skinned and splitted chickpeas coconut curry) into pasta sauce
Lemon curd swirl bread with 30% purple rice mochi dough
Cinnamon raspberry tang zhong bread with 50% sprouted red wheat
Comments
but I love in particular the Focaccia and the Kamut bread and what a colour! 100% Kamut is very brave and so far I have not gone beyond 40%...
I also have not dared yet to do Focaccia but this might inspire me especially as family members love it and keep saying that I should make it....
What a beautiful selection of yummies! Kat
The dough resembles 100% whole spelt in some ways but I think it is even easier to handle than spelt. It is thirstier and much stiffer at 90% hydration so the hydration can probably go higher. Both 100% whole spelt and kamut are so delicious they're worth a shot! You're talented so I'm sure you're ready for the challenge.
Focaccia is a beginners' bread in my opinion: there're no worries about dough spreading! It's the easy and rewarding kind of bread that everyone loves. Really, there're no reasons not to make it :)
Glad you like the food, Kat!
I too have not been brave enough to try 100% Kamut. I love the colour of it though. Yours looks gorgeous and I love the focaccia. Wish you were closer because I would definitely invite myself over to sample all your goodies! Well done!
I too hope I could visit your place and taste all the lovely bread :)
Kamut is surprisingly easy to work with. It had no spreading issue at all, well, until it got into the oven over-proofed... Give it a chance! Just the colour alone is worth the effort.
Thanks for the compliment and happy baking!
Everything is outstanding ! I love Kamut and use it all the time but never 100 %. I make lemon curd and would love to know how you incorporated it into the bread. As part of the dough or as a filling ?
How did you make the curry ? I see brussel sprouts I think and ??? We love curry !
Happy Baking ! Always interesting things that you make. c
The lemon curd was not mixed into the dough as I thought that would mask the delicate flavour of purple rice and change the texture of bread. It was spread onto the rolled-out dough, exactly like how you make cinnamon buns. Then I cut the log lengthwise into two and twisted them together. Pinch the two ends together and you get a ring-shaped bread :)
Those reddish brown jewels were skin-on peanuts. They were pan roasted in a tsp of homemade ghee until fragrant and crunchy. I removed them from the pan then added 1/2 tsp of whole cumin seeds, 1/4 stick cinnamon and 2 cloves of minced garlic into the same oil. After that 1 tbsp of desiccated coconut went into the pan. When it was toasted, I put in the pressure cooked chana dal (50g dry weight) along with half a cup of water. I mashed the dal gently until the desire consistency was reached. For a golden colour, 1/8 tsp of turmeric was sprinkled in. Season with salt (1/4 tsp for me) and black pepper. I then tossed in the cooked penne (around100 g dry weight for the amount of sauce) with a tbsp of pasta water and it was done! Top with the roasted peanuts, caramelized brussel sprouts and raisins if desired.
Keeping things interesting is key to maintaining enjoyable cooking and baking time for me. Happy curry cooking!
I love the architectural rosette tang zhong bread the best:-) it takes me back to classicla Greek and Roman architecture!
https://www.architecturaldepot.com/rosettes.html?gclid=EAIaIQobChMIsu2ctMLl3AIVDcRkCh2atgZ9EAAYASAAEgKYF_D_BwE&ppcsclkid=jJoE8NBfoXqw&ppcstrkid=111527...
Followed by the Curried Pasta and focaccia bread but is all is so good. On to Kamut I love Kamut but wish it didn't cost an arm and a leg to get some:-( I love the color, sweetness and the buttery softness of the crumb. If you had panned the bread, I can't tell you how wonderful it would have been but it would have spectacular. Once you get over 80% hydration Kamut bread goes flat. it's gluten structure is not the same as wheat where a 100% whole wheat bread at 100% hydration is the way to go. It's protein is fabulous, much higher than wheat, but not in the the two that make gluten. It is fast but it won't take the water as well. My favorite Kamut is the one you make at 100% hydration in a pan. Best sandwich bread ever:-)
Loved the post and happy baking Elsie!
I intended to try a complex braiding method but the dough was far too sticky and wet for that. I gave up on the thought and shaped it the way it is now. Luckily it came out better then expected :)
Kamut has a clean sweet flavour while spelt is sweet in a malty way to me. I love both of them but spelt is truly much more affordable in comparison... But still I think the 5 lbs I ordered might not be able to last me a year.
Perhaps because I added 1 tbsp of vital wheat gluten, unlike spelt and einkorn, the dough was pretty stiff and strong throughout the bulk and proof. No spreading was experienced and I thought it would still do fine with 3% more water. I guessed the spreading was caused merely by over-fermentation and over-proofing since it only spread after entering the oven. Was I wrong to assume that?
Glad you loved the post. Happy baking to you too!
inside and out! I don't know all of the other grains' tastes but the toppings make me want to devour it.
I have missed some of your "rice bread" posts but after "stalking" your blog, I know how much you love it. I also love sticky rice in bread; I have made some with sticky rice making more or less 25% of the total flour. I know exactly the special texture it creates and I know why you love it. :)
As you can probably tell, I prefer chewy bread to airy bread. Glutinous rice produces a spongy and "mochi" textured crumb that I truly love. The only drawback for including it is that the dough becomes much stickier and harder to handle.
The method I adopted for this bake was different from the one in my kaya bread post. I cooked the 30% of purple rice in all the liquid for the dough, which made true mochi. The texture of this bread is springier and resembles more of sticky rice cake yet it was a nightmare to knead... The dough stuck to my hands every time I touched it!
One benefit of using purple rice instead of regular white sticky rice is that another layer of texture is gained. The bran of purple rice becomes crunchy bits in the resulting bread, contrasting the slight chewiness and softness. Also, purple rice is so much more fragrant than white sticky rice!
Hope you will give purple rice a try soon:)
I love olives and sun dried tomato together, yum!
I've never used kamut but well done for your loaf!! Just keep baking :)
Happy baking
Ru
I like to make sun-dried tomatoes olives tapenade to spread on bread and savory pancakes. Moreover, one of my favourite stuffings for meat or toppings for pan grilled vegetables is sauteed mushrooms with olives and sun-dried tomatoes. They are seasoned with anchovies, garlic, onions, white wine, thyme and Worcestershire, which make it kind of addictive! I can eat it by the spoonful :)
Kamut is very sweet so it's perfect when you're baking for someone who doesn't like sourdough bread. I'm sure it'll turn out better next time!
Happy Baking, Ru!
Love that focacia. It's been too long since I made one myself, so I think it's time again.
Too bad you overproofed your Kamut bread. I am a big fan of this grain and have made many bakes with it. Not sure I have done 100% Kamut though. I'm sure your next attempt will be just right, but it looks like yours is still tasty anyway. The cinnamon raspberry tang zhong bread looks fabulous as does the lemon curd swirl bread.
Super creative as usual.
Happy Baking!
Ian
You can hardly mess up focaccia and it is the kind of popular bread people bring to parties, knowing that it'd be devolved in no time!
Kamut tastes lovely, no wonder you've included it in so many of your bakes. Next I'll try durum wheat, which I know is another favourite grain of yours. I planned to be a bit more creative with that bake by incorporating add-ins commonly seen in pasta dishes. Hopefully it won't be overproofed again...
Tang zhong bread is what I bake when I have not planned ahead or have little time for baking. They have their own value though the place sourdough bread in my heart will never be taken over :)
Glad you like the bread. Happy baking!
The lemon curd swirl bread looks fantastic
It did taste good. Purple rice and lemon made a nice match surprisingly. What made it stand out was the mochi-like texture though. It suited the taste bud of someone who prefer chewy to airy bread like me.