Fergosa Recipes

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

EASIEST FOCACCIA RECIPE

Steps:

• In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat oven to 475 degrees F (245 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
• Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

FERGOSA

Steps:

• Sauté onion and butter until the onion is transparent.
• Meanwhile, combine the biscuit mix, 1/2 cup of grated cheese, and milk and beat until smooth. This will be sticky.
• Knead 10 times on floured board working in a small amount of flour if it is sticking too much.
• Butter 8 or 9 inch pie pan and also your hands; spread this mixture on the bottom of the pan.
• Combine the cup of grated cheddar and egg. Spread on crust,
• Sprinkle with onion-butter mixture and poppy seeds.
• Bake at 425°F for 20 minutes.
• To serve, cut in wedges.

FERGASA BREAD (BREAD MACHINE)

Steps:

• Combine in order recommended for your bread machine.
• Select white bread cycle.

FERGOSA

Steps:

• Sauté onion and butter until onion is transparent. Combine biscuit mix, cheese, and milk. Beat until smooth. Knead 10 times. Butter pie plate or pan. Spread mixture. Combine cup of cheese and egg on top. Sprinkle with onion and butter. bake at 425ºF (220ºC) for 20 minutes.