Genova Focaccia Bread

An other lovely sunny week end. The only places were I want to be is my kitchen and my garden. So this recipe is just what i need for a nice picnic. ( sorry i forgot to take a shot, so instead I placed the normal Kayu bread, I promise to make a nice shot next time to replace this one).

Kayu is the Far East word for “soft grain”, Rice Kayu Bread is the favourite bread among macrobiotic people, and this is my personal recipe for a Genovese Focaccia Bread. I really love this recipe and I'm so proud to share with you!

As a perfect marriage between Macrobiotic and my Nanny's recipes, I truly love this bread, and I wish you'll love as well.

If you are in a good health condition you can eat this focaccia once a month, try to do not exaggerate, baked food is really yang, in addition focaccia needs a lot of oil (actually more than I'm using in this recipe).

Bread comes better during sunny days and clear nights, is alive, it born and rise in you hands, need your love and comprehension, take the time to take care of it.

When I make bread I clean my mind, and in the brightening silence of the night I deeply relax kneading my dough.

This recipe is about metal because the baking but can also be about Tree because the fermentation.

{tools}

Pressure cooker or heavy pan for the rice

Oven round pan

Wooden or ceramic pot

Steamer

A warm place for the dough

Clean tea towes

{ingredients}

{rice}

1 cup of brown rice

4 cup of spring water

a pick of salt

{dough}

2 cup of soft cooked brown rice (like a porridge)

2 cup of your favorite wholemeal flour (I mill the grain at home so usually is a mix of barley,  rice and  wheat)

2 to 3 teaspoon unrefined sea salt

½ cup of extra virgin olive oil or sesame oil

¼ cup spring water

2 sweet and not watery tomatoes (mix green or yellow and red)

Smoked tofu cut in cubes or crumbled (Dragonfly Organic)

A bounce of mixed beetroot leafs (white, yellow and purple)

Some lettuce leaf.

Basil, oregano and rosemary to taste

{technique}

{rice} 

Wash the rice and set aside to soak for half an hour, than dry and  place in the pan, add the water. Bring to boil, add the salt and turn the flame to the low and cover. Leave to cook until soft and dry.

Leave to cool down until warm in a ceramic or glass pot.

 {dough}

Mix together the flour and 1 tesp of salt.

Add the flour to the rice mixing gently and form a dough into a ball.

Knead the dough 400 times adding a little flour time to time to prevent sticking. When you are kneading, relax your shoulder and breath calm. The dough should be quite soft at the end.

The amount of flour change on the weather, so always you can adjust it following your instinct.

Whisk 1/8 cup of olive oil with 2 spoon of water and oil with this mixture a 24 cm round pan.

Shape the dough into a loaf and place in a round pan pressing down gently.

Place the pan in a warm place covered with a wet towel 10 or more hours, occasionally moisten the damp towel. The dough is ready when is approximately the double from the initial size.

{topping}

Cut in half moon the tomatoes and take away the seeds, spread a little bit of salt over and leave aside.

Mince finely the herbs.

Whisk the left oil with ¼ cup of spring water, the teasp of salt and your minced herbs.

{to cook}

When your dough is ready, preheat the oven at 300 degree. [Wait to have the condiments ready before take out your focaccia from the warm place in order to avoid a temperature shock.]

When everything is ready take your focaccia out and, with your fingers, make  much holes as possible all-over the surface.

Spread the focaccia with the water and oil mixture filling the holes. Rise the tomatoes from their water and top with them the surface.

Place in the oven for 30 min at 250° C or until cooked.

Remove from the oven and leave to cool down until warm, then garnish with steamed tofu and coloured beetroot leafs.

{ to assemble}

Steam the other leaf and the lettuce and serve as a focaccia side dish with some pressed carrots and daikon.

Macha Creamy Kanten

I have to admit it, I got a sweet teeth! In particular for a creamy dessert.

When I go back home in the evening I slightly think about what to cook, I will decide when I see inside the fridge. But I've clear in my mind which dessert I'm going to do! Actually I remember my that with my Nanny was always forbidden the after dinner dessert. Because sweet doesn't let you sleep well. But living in a big city we are always stressed and a macro sweet sometimes can help to calm down. But if you are having tumble in sleeping or so, is maybe better to follow my Nanny suggestion and bring it in your lunch box.

 

{ingredients}

{for kanten}

 

1 Liter of rice milk

6 Table spoon of agar agar flakes (or see package instruction)

3 Tablespoon of almond meal

1 Tablespoon of rice syrup

1 Tablespoon of Chef Macha powder (a less expensive option for cooking)

{for the sauce}

1 Red plum

1/2 Cup of apple juice

2 Tablespoon of beetroot juice

1 Tablespoon of kuzu

{technique}

{kanten}

Heat the milk with almond meal, rice syrup and agar agar. Bring to boil. Simmer 10 minutes or until agar flakes are dissolved.

Dissolve the macha tea in few spoons of rice milk. Add to the milk, simmer for a couple of minutes (don't panic is not important that is completely, perfectly dissolved).

Leave to set in individual moulds.

When ready, run under hot water and tip out.

{plum sauce}

Bring to boil the juices with the plum in half moon slice simmer for 10/15 min to reduce.
Dissolve the kuzu in a couple of spoon of juice and add it whisking constantly for 3 minutes, until thick.

{to serve}

Make a beautiful decoration to satisfy all your senses and serve a bit cold.