food
pinch of salt and olive oil. 
3. Knead into a smooth dough for 5-10 
minutes on a low speed with a dough 
hook on a machine. the dough should 
be soft, smooth and elastic.
4. Cover with a cloth and allow to 
rise. this will take approximately 
45 minutes depending on the 
temperature and humidity.
5. Knock it back and spread out onto an 
oiled tray using the tips of your fingers 
to knead indentations or dimples into 
the dough ’s surface.
6. drizzle with a generous amount of 
olive oil, rosemary, chilli flakes, garlic 
slices.
7. allow to rise again until it has doubled 
in volume for a further 45 minutes.
8. Bake in a hot oven 200C for 30 
minutes or until the focaccia is 
golden.
9. pour the cream over the surface of 
the dough and bake for a further 5 
minutes. 
10. Remove from the oven and cool.
gaRLiC naan
IngredIentS
250g bread flour
Garlic Naan
1 pinch baking powder
1tbsp dry yeast
2tbsp plain yogurt seeds, almonds, pistachios etc.) 2. to finish the bread, add the remaining 
1tbsp sugar 10. Using a rolling pin, roll your balls into  flour and yeast to the bread mixture 
125ml warm water a pitta shape but not too thin.  and mix well.
1tbsp oil (veg or olive) 11. then place each naan in the oven and  3. gradually add the rest of the water to 
salt to taste let it cook for 3 minutes. Monitor to  the bread mixture. When nearly all 
3 cloves chopped garlic determine whether it has puffed up or  of the water has been added, add the 
Baking stone has a puffy surface. salt to the remaining water and mix 
12. Remove from oven and baste it with  together for a further 5 minutes, until 
Method your melted butter. preserve in foil to  a sticky dough is formed. 
1. in a mixing bowl add flour, baking  keep it warm. Serve with chutney, dry  4. transfer the dough into a large oiled 
powder, salt and sugar and mix well.  curries or plain.  bowl and leave to rise for 1 hour.
2. add your oil and yogurt and mix well. 5. transfer the dough to a heavily 
3. dissolve the yeast in warm water and  CiaBetta BRead floured work surface and leave to rest 
let it sit for 2 minutes. IngredIentS for a further 30 minutes.
4. Mix the yeast water into your flour  overnight preparation 6. preheat the oven to 240 C 
and knead well (make it a bread dough  250g bread flour gas mark 8.
like consistency and just a little bit  190ml warm water 7. Cut the dough into three strips and 
sticky but not too dry; add more water  15g yeast stretch them out to make long, flat 
if needed). to finish the bread ciabetta loaf shapes.
5. Let it sit for 3-4 hours. 250g bread flour 8. place onto a baking sheet lined 
6. Knead your dough again for 1-2  10g yeast with baking paper and leave for 10 
minutes and divide it into six parts. 190 ml warm water minutes. 
7. heat oven to 260°c, gas mark 9 with  12g salt 9. transfer the dough to the oven to 
your baking stone in the oven for 20  bake for 25 minutes, or until risen and 
minutes. Method golden-brown.
8. Make the parts into ball shapes and  1. for the overnight preparation, mix  10. Remove from the oven and transfer to 
coat it with flour. the flour with the water in a large  a wire rack to cool. once cool, serve 
9. Sprinkle some chopped garlic on to  bowl and add the yeast. Whisk for 3  with a selection of dips and sides like 
the balls (alternatively, you can use  minutes and leave to rise overnight  salsa and olives. or alternatively, serve 
cumin, cilantro, poppy seeds, mustard  (or at least for 8 hours). them plain.  
www.emel.com | emel magazine 47
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