Ski Total: Taste of the Mountains

I’m very jealous of everyone I know who has been or is going skiing this season. I’ve never been but would really love to go. So when Ski Total invited me to recreate the taste of the mountains, I welcomed the challenge with open arms as the next best thing!

From what I’ve been told/watching Chalet Girl, the perfect way to finish off a day spent in the mountains is to come in from the bitter cold and warm yourself up with hearty comfort food by an open fire.

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Ski Total have selected comforting recipes to represent the popular resorts of Italy, Austria and France (mostly consisting of the ski staples; bread, cheese, meat and potatoes!) I decided to have a go at baking their recipe for focaccia as the Italian favourite, infused with rosemary and honey, sounded too delicious to resist.

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I think this is one of the most rewarding bakes I’ve featured on my blog. There’s something so satisfying about making bread from scratch – not to mention the delicious aroma of freshly baked bread when it comes out the oven!

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I was a bit wary about making focaccia as I haven’t baked much bread before but I followed the recipe to the letter and it turned out perfectly! It was so yummy served warm, fresh from the oven. If you want to have a go at making this rosemary and honey focaccia yourself, you can find the recipe below.

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Ingredients:

  • 450g flour

  • 300ml water

  • 3g sea salt

  • 7g yeast

  • 5g honey

  • 60g olive oil

  • 2g of fresh rosemary

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Method:

  1. In a large mixing bowl, combine flour, salt and yeast. In a small saucepan, heat water and honey over medium heat to a temperature of 35ºC to 40ºC degrees. Add this to the flour mixture and beat for about 2 minutes.

  2. Once the dough pulls away from side of bowl, turn out onto a slightly floured surface and knead until dough is smooth and elastic. If need be, add more flour. Cover with a large bowl and allow to rest for about 10 minutes.

  3. On a lightly floured surface, roll out dough to fit greased pan, pressing into corners. Cover loosely with cling film and allow to prove for 30 minutes or until doubled in bulk. Preheat oven to 200ºC.

  4. Drizzle dough with olive oil. Press indentations with a finger or the handle of a wooden spoon at 1-inch intervals all over the surface. Sprinkle with rosemary, coarse salt and pepper. Bake in centre of oven about 20 minutes or until golden brown. Serve warm.

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Let me know in the comments if you have a go at making this focaccia or you can recreate the taste of the mountains with more hearty recipes from Ski Total here.


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