Nigel Slaters Olive And Parsley Focaccia Food

BLT FOCACCIA SQUARES

Steps:

• Heat oven to 400°F.
• Stretch or roll bread dough into greased 15x10x1-inch jelly-roll pan. (If dough is difficult to stretch, cover with plastic food wrap and let rest 10 minutes, then continue stretching to fit into pan.).
• Combine mayonnaise, mustard and pepper in small bowl.
• Spread evenly over dough.
• Combine tomatoes, bacon, 3/4 cup cheese and green onions in medium bowl; toss lightly.
• Sprinkle over dough.
• Bake for 20 to 25 minutes or until edges of crust are golden brown.
• Sprinkle with remaining cheese; continue baking just until cheese is melted (2 to 3 minutes).
• Immediately sprinkle with lettuce. Cut into squares.
• Serve warm.

NIGEL SLATER'S VERY GOOD CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 180° C or 160° C in a fan oven.
• Line a 23cm square baking tin with baking paper.
• Put the sugar and butter into the bowl of a mixer and beat for a few minutes until white and fluffy.
• Meanwhile break the chocolate into pieces. Set 50g of it aside and melt the rest in a bowl over a pan of simmering water.
• Remove the chocolate from the heat.
• Chop the rest into small pieces.
• Lightly beat the eggs and extra yolk in a bowl.
• Separately sift the flour, cocoa and baking powder with a bit of salt.
• With the machine running slowly, add in the eggs a bit at a time.
• Take the bowl from the mixer and add in the chocolate.
• Lastly fold in the flour and cocoa powder mixture, gently but firmly, trying not to knock any air out.
• Put the mixture in the tin and bake for 25-30 minutes.
• It will rise slightly and be a bit softer in the middle.
• A toothpick in the centre should come out a bit stick but not with raw batter on it.
• If not, bake until the batter is set.
• The brownies will solidify a bit on cooling so if they appear squishy be patient -- hard I know, but it's worth it!

NIGEL SLATER'S OLIVE AND PARSLEY FOCACCIA

Steps:

• Combine the flour, salt and yeast in a large bowl and stir with a fork, or use a stand mixer with paddle attachment and spin briefly on low to combine.
• The water should be just about body temperature - 98-100°F Add the water a little at a time until fully incorporated. Add more flour if needed; the proper consistency should be sticky when poked with a dry, unfloured finger, but the dough should come off the skin easily.
• Knead on a dry floured work surface for five minutes (or change the paddle attachment to the dough hook and knead on high in the stand mixer).
• Oil a large bowl and turn the kneaded dough into it. Turn the dough over once to coat all sides with oil. Drape a clean towel over the bowl and set it in a warm place to rise until it has doubled in size, 30 minutes to 1 hour.
• Prepare a 10x13" baking pan by brushing the inside with oil, then scattering a little bit of cornmeal (not enough to fully coat the surface). Spread the dough into the pan; it does not need to fill the pan completely, but it should be an even thickness. Cover again with your clean towel and let rise in a warm place another 30 minutes.
• Meanwhile, preheat oven to 425°F Combine olives, olive oil, garlic, parsley and thyme in a small bowl. When dough is risen, poke 15-20 holes in the surface with a floured finger. Spoon the topping over the surface, being sure to get some into the holes. Sprinkle with flaky sea salt (I like Maldon).
• Bake 25-30 minutes until light golden-brown. Drizzle with additional olive oil if desired. Transfer to a rack and cool 5 minutes, then serve warm.