Best Nigel Slaters Olive And Parsley Focaccia Recipes

NIGEL SLATER'S OLIVE AND PARSLEY FOCACCIA

Nigel Slater's Olive and Parsley Focaccia image

Focaccia is about the easiest of all breads to make, even easier than Recipe #194745, which can be fussy about timing. It needs a little kneading, but that's easy if you have a stand mixer (and not much harder without). And it's ready to eat in about 2 hours. Adapted from a recipe on the UK Guardian website.

Provided by DrGaellon

Categories Yeast Breads

Time 2h10m

Yield 15 3-inch squares, 15 serving(s)

Number Of Ingredients 11

Ingredients

1 lb bread flour (3-4 cups) or 1 lb all-purpose flour (3-4 cups)
1 1/2 teaspoons kosher salt
2 teaspoons yeast (7 grams)
13 1/2 ounces warm water (1 1/2 cups plus 3 tbsp)
cornmeal, for the pan
3/4 cup green olives or 3/4 cup black olives, pits removed then roughly chopped
3 tablespoons olive oil
1 garlic clove, roughly chopped
1/2 cup chopped flat leaf parsley
4 sprigs thyme, leaves only
sea salt

Steps:

Combine the flour, salt and yeast in a large bowl and stir with a fork, or use a stand mixer with paddle attachment and spin briefly on low to combine.
The water should be just about body temperature - 98-100°F Add the water a little at a time until fully incorporated. Add more flour if needed; the proper consistency should be sticky when poked with a dry, unfloured finger, but the dough should come off the skin easily.
Knead on a dry floured work surface for five minutes (or change the paddle attachment to the dough hook and knead on high in the stand mixer).
Oil a large bowl and turn the kneaded dough into it. Turn the dough over once to coat all sides with oil. Drape a clean towel over the bowl and set it in a warm place to rise until it has doubled in size, 30 minutes to 1 hour.
Prepare a 10x13" baking pan by brushing the inside with oil, then scattering a little bit of cornmeal (not enough to fully coat the surface). Spread the dough into the pan; it does not need to fill the pan completely, but it should be an even thickness. Cover again with your clean towel and let rise in a warm place another 30 minutes.
Meanwhile, preheat oven to 425°F Combine olives, olive oil, garlic, parsley and thyme in a small bowl. When dough is risen, poke 15-20 holes in the surface with a floured finger. Spoon the topping over the surface, being sure to get some into the holes. Sprinkle with flaky sea salt (I like Maldon).
Bake 25-30 minutes until light golden-brown. Drizzle with additional olive oil if desired. Transfer to a rack and cool 5 minutes, then serve warm.

Nutrition Facts : Calories 146.4, Fat 4.1, SaturatedFat 0.6, Sodium 281.6, Carbohydrate 23.8, Fiber 1.2, Sugar 0.1, Protein 3.5

NIGEL SLATER'S VERY GOOD CHOCOLATE BROWNIES

Nigel Slater's Very Good Chocolate Brownies image

These are so fudgy and definitely live up to their name -- pure heaven in a slice! The recipe was published in Delicious magazine, November 2005. I had to bake these a bit longer than indicated the first time I made them because I used a slightly smaller pan but since then I picked out a bigger one and they've come out perfectly. I have sometimes used chocolate chips instead of a chocolate bar.

Provided by Sackville

Categories Bar Cookie

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

300 g sugar
250 g softened butter
250 g chocolate (70% cocoa solids)
3 large eggs, plus
1 egg yolk
60 g plain flour
60 g cocoa powder
1/2 teaspoon baking powder

Steps:

Preheat the oven to 180° C or 160° C in a fan oven.
Line a 23cm square baking tin with baking paper.
Put the sugar and butter into the bowl of a mixer and beat for a few minutes until white and fluffy.
Meanwhile break the chocolate into pieces. Set 50g of it aside and melt the rest in a bowl over a pan of simmering water.
Remove the chocolate from the heat.
Chop the rest into small pieces.
Lightly beat the eggs and extra yolk in a bowl.
Separately sift the flour, cocoa and baking powder with a bit of salt.
With the machine running slowly, add in the eggs a bit at a time.
Take the bowl from the mixer and add in the chocolate.
Lastly fold in the flour and cocoa powder mixture, gently but firmly, trying not to knock any air out.
Put the mixture in the tin and bake for 25-30 minutes.
It will rise slightly and be a bit softer in the middle.
A toothpick in the centre should come out a bit stick but not with raw batter on it.
If not, bake until the batter is set.
The brownies will solidify a bit on cooling so if they appear squishy be patient -- hard I know, but it's worth it!