Herb and Cheese Focaccia 芝士意大利香草包

I’ve heard that the Danish dough whisk does a marvelous job on the mixing of thick batters and yeast doughs. I finally decided to purchase one and it came in the mail two days ago. I made some focaccia immediately in order to test my funny-shaped dough whisk and it was really useful indeed! Mixing was quick and thorough. Not much dough got clogged in the whisk (I used to use a pair of chopsticks for this mixing job before kneading with hands). Cleaning was super easy too! I was in love with this whisk right away.

EC早已聽說丹麥麵糰攪拌器(Danish dough whisk)是攪拌鬆餅麵糊和麵糰的神器,上星期終於忍不住訂購了一個來試試看。攪拌棒前天送到了,EC立刻用它來試做意大利香草包,真的很神奇耶!攪拌棒能快速地將材料均勻混合成糰,麵糰沒有怎樣卡在攪拌頭中(EC以往是先用筷子攪拌材料成麵糰才轉用手搓的),清洗也超方便的,EC十分喜愛這個新玩具呢!

Now back to my focaccia… Focaccia is an Italian flatbread that is flavored with plenty of olive oil and topped usually with herbs and sometimes other vegetables such as olives, onions and tomatoes. I followed the Herbed Focaccia recipe from Bake Good Things with some modifications on the procedures. I also added grated cheese on top. A big thanks to my daughter who sprinkled the cheese for me.

說回EC弄的麵包吧!意大利軟包(focaccia)是意大利扁麵包的一種,風味來自橄欖油,麵糰通常配以香草,有時亦會以黑橄欖、洋蔥和蕃茄等蔬菜作配料。EC用自己慣常做麵包的方法做了Bake Good Things書內的Herbed Focaccia,麵糰份量作了少許修改並配以刨碎芝士同焗。芝士碎是EC女兒幫忙洒上的,絕對應記一功!


Herb and Cheese Focaccia

Makes a 11” square flatbread


350 g all-purpose flour or tipo 00 flour, plus extra for dusting
2-1/4 tsp (7 g) active dry yeast
1/2 tsp granulated sugar
240 g warm water (105-115°F/40-46°C)
2 Tbsp extra-virgin olive oil, plus more for coating and drizzling
1 tsp pink or sea salt
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
3/4 cup old cheddar cheese, shredded


中筋麵粉或意大利00麵粉 350克(另加少量洒面用)
活性乾酵母 2-1/4茶匙 (7克)
細砂糖 1/2茶匙
暖水 (105-115°F/40-46°C) 240克
特級初榨橄欖油 2湯匙(另加少量刷面用)
粉紅岩鹽或海鹽 1茶匙
乾百里香 1/2茶匙
乾牛至 1/2茶匙
乾羅勒 1/2茶匙
車打芝士(刨碎) 3/4杯

Directions 做法

In a measuring cup or a bowl, activate the yeast by dissolving the sugar and yeast in warm water. Let stand 10 minutes until foamy

Combine flour, salt and dried herbs in a large mixing bowl. Add in yeast mixture and olive oil and stir with a pair of chopsticks (I used my Danish dough whisk) until a rough and shaggy ball forms. Let stand 10 minutes before kneading to let the dough absorb water and hydrate fully.
鋼盆內放麵粉、鹽及香草碎拌匀,加入酵母水及橄欖油用筷子(EC用Danish dough whisk)攪拌至剛成糰及看不到粉粒即可,靜置十分鐘讓麵糰充分吸收水份。


Scrape dough out onto a floured work surface. Knead until the dough is smooth and elastic, about 5 minutes for me. Shape dough into a ball then place in an oiled bowl, seam side down. Cover the bowl with plastic wrap. Let the dough rise in a warm area until doubled in size, about an hour. Dip a finger in flour then insert into the risen dough, if the indentation remains then the dough has risen enough.


Punch down the dough to remove gas bubble then transfer it to a baking pan that is lined with a piece of oiled parchment paper. Pat and stretch dough with hands to about the size of the baking pan. Make indentations over the entire surface of the dough with fingertips. Cover with plastic wrap and let the dough rise in a warm area until puffy, about 30 minutes.

Preheat oven to 400°F/200°C. Gently press dimples down again if they have puffed up too much. Brush dough surface with olive oil then sprinkle with shredded cheese. Bake for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool slightly. Cut into slices and serve warm


Recipe adapted from Bake Good Things with modifications.

My Danish dough whisk.



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