It’s been a tough week here in Singapore, with the worst haze situation we’ve had since ’97. A lot of fellow mommy friends have been tending to the needs of their children, who have either displayed health concerns in response to the alarming haze, or have been feeling a little cabin fever, with the inevitable quarantine in the midst of the school holidays. Whilst lil A and I have been staying indoors, and seeing the (brave and masked) mister off to do a hurried stocking-up of our pantry today, I am aware that quite a number of us are running out of meal ideas, and turning to the packets of instant noodles stashed in the depths of the cupboard, in an attempt to avoid stepping out of the house altogether.
To those of us staying safe indoors, here’s a quick fix for some comfort amidst the uncertainties. I’ve already posted the recipe before, but a revisit is certainly in order, especially on days like today, when I find myself out of whole wheat bread, have a hankering for eggs, but can’t see myself out there in the smog. Haze or not, this focaccia deserves its place on your dining table, embraced by the warmth of a bowl cream of mushroom soup, sliced thickly alongside a simple egg salad, or simply on its own, dimpled with your favourite toppings. Without the hassle of hours’ long dough rise, and having the gratification of slicing through the warm crisp crust enveloping its chewy and soft innards in just under an hour, you can see why I’m calling this one fast focaccia.
(adapted from here)
1 tablespoon active dry yeast
1 cup warm water
1 teaspoon white sugar
1 tablespoon extra-virgin olive oil, plus extra for topping
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
2 1⁄2 – 2 3⁄4 cups all-purpose flour
toppings of your choice (mozzarella, onions, tomatoes)
In a bowl, dissolve the yeast and sugar in water, and leave aside to proof for about 10 min.
Add in the salt and oil, then stir in your dry ingredients, kneading it into a dough until smooth and elastic. Place the dough in a lightly-oiled bowl, and leave to rise, covered with a damp cloth, for about 20mins.
While waiting, preheat oven to 230°C.
Punch dough down, and place on a greased baking pan. Pat into a rectangle, and brush the surface with olive oil, before placing your preferred toppings.
Bake for about 15 – 20 minutes, or until golden brown. Serve warm.