muffocaccia - a food innovation
Ok. So what’s wrong with Muffins? That’s right. Not enough garlic. The form factor is perfect. The flavours are just too sweet sometimes.
Less of an inventoid, more of a recipoid. Introducing - the muffocaccia. Half muffin. Half focaccia. This fits well with a vegiterranean diet.
The recipe couldn’t be simpler.
2 Lbs of Flour. Make this up from a mixture of Strong White Flour, Strong Wholemeal Flour, and Semolina / Semolina flour. Proportions depending on your taste. I prefer roughly equal parts, although you could remove any one of them I’d keep the semolina at least 25% for texture.
Just over a pint of warm water (more if you use a lot of wholemeal)
About a tablespoon of Salt
About a teaspoon of dried yeast
Combine these in a big bowl. Knead for 5 minutes. It should be soft and springy and look something like this:
Leave for a couple of hours in a cool room. The warm room to rise bread thing is a myth. A cool room lets the flavour improve for longer. Leave it until it looks like this:
Now bash it down and leave it to do that step again. You don’t have to do this step - but I find it makes the finished bread much softer and tastier.
Now find some herbs. Rosemary and Thyme were all my garden could offer. Plus a little basil from the window sill. Chop these. chop in some sundried tomato, leek, and garlic. Oh and some olives. You want to end up with a couple of handfuls of tasty ’stuff’. A bit of sea salt doesn’t hurt either - depending how salty your olives are.
Fry this lot up in a pan for 5 minutes - just to soften the herbs really. Use lots of olive oil. In some ways you’re just flavouring the oil anyway. Use too much olive oil. Then add some more. Then some more. Trust me. You need a lot of olive oil. No one said these were healthy!
Now smooth that into your dough. Get your hands dirty. Squish that dough. Work the oil into the dough and the ‘bits’ evenly throughout.
Warning. Depending on the warmth of your monitor the following pics will look tasty or horrendous. Trust me - they looked tasty in real life. Stupid Sigma lenses under artificial light!
Now scoop this into a couple of muffin trays. This is enough to fill your freezer with 24 of these things! Fill the cups to about 3/4 or 4/5 - we want these to look muffiny!
Perfect. Now leave them to rise for anything up to an hour - until they are doubled in size with nice muffin tops.
Now slap them in a 200′C oven for about 20 minutes. 25 minutes to be certain they’re cooked. They should look something like this. If you have any good olive oil, now is the time to drizzle a little over the top. Not too much, just wee glug.
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About Steve
Steve invents things while travelling to work on the train. He sketches them in his moleskine notebooks. Instead of actually making them (and becoming a billionaire overnight) he posts them here for the good of mankind.
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