Wednesday, 27 May 2015
It was a little cool today and so Todd wanted me to make him some soup for lunch. I didn't do anything special, just opened a couple of tins of Bean and Bacon Soup. He loves that kind.
I did want to make something special to go along with it though, just to lift lunch up out of the ordinary. I love making savoury muffins and breads to go along with soup. They help to make even a simple meal of tinned soup extra-ordinary!
I love foccaccia and I found a recipe for some little mini foccaccia in one of my cookerybooks. It used refrigerated biscuits though . . . and I didn't want to use them. Those types of things are not readily available over here, and I think homemade always tastes better.
I decided to make a scone type of dough, because it would be quick and then apply the topping to that.
I used the plain scone dough recipe from the Bero baking book, and then cut the dough into 2 inch rounds. I then flattened the rounds out to about 3 1/2 inch rounds about 1/4 inch thick. Then I dimpled the top with my fingers and applied a beautiful herby olive oil mixture and some pine nuts.
Wow! These were fantastic! They were nice and crisp around the edges and so flavourful! We just loved them!
I can see great possibilities for this. Perhaps next time I will try a sun-dried tomato pesto on top! That sounds really good, don't you think???
Quick, easy and very, VERY tasty! I do hope you will give them a try!!
*Mini Scone Foccaccia Breads*
Makes 10 (3-inch) foccaccia breads
Lovely little flattish scones that are wonderfully herby, buttery and fantastic with soups and stews!
225g self raising flour (a scant 2 cups)
50g of butter (1/4 cup)
enough milk to make a soft dough
For the topping:
a large handful of basil leaves (about a loose cup)
a small handful of fresh thyme (about 1/4 loose cup)
2 fat cloves, of garlic, peeled and mashed
2 fluid ounces of extra virgin olive oil (1/4 cup)
sea salt and freshly ground black pepper to taste
3 TBS of pinenuts
Preheat the oven to 200*C/400*F/ gas mark 6. Lightly butter a large baking sheet. Set aside.
To make the herby oil, place the basil, thyme, garlic and olive oil into a blender. Blitz until fairly smooth. You do not want big chunks of anything. Season to taste with some salt and pepper. Set aside.
Measure the flour into a bowl. Add the salt. Drop in the butter and rub it in with your fingertips until you have fine crumbs. Stir in enough milk to make a soft dough with a fork. Pat out on a lightly floured surface to about half in thick. Cut into 2 inch rounds with a sharp cutter. Press the rounds out to about 3 1/2 inches in diameter. Place onto the baking sheet leaving some space inbetween each. Dimple over the tops with your fingertips. Brush each with some of the herbed oil. Sprinkle with pinenuts and then bake for 12 to 15 minutes until lightly browned on the bottoms and crisp around the edges. Serve warm.