Locally-Sourced Ingredient Breads

The concept of using locally-sourced ingredients emphasizes sustainability and quality. These recipes are very customizable, so I'll provide a basic outline with tips on how to incorporate local ingredients like flours, herbs, and grains.

Ingredients:

• Use local whole grains (like local wheat, barley, or spelt)

• Local herbs (rosemary, thyme, etc.)

• Local honey or maple syrup

• Local butter or olive oil

Step-by-step Instructions:
The process for these loaves would follow the basic principles of the Whole Grain Bread or Focaccia recipes, with the key difference being that you substitute the locally sourced ingredients.

Flavoured and Filled Breads (Cheese & Herb Bread)

Detailed Ingredients:

• 500g strong bread flour

• 10g salt

• 7g instant yeast

• 300ml warm water

• 1 tbsp olive oil

• 100g shredded cheese (cheddar or your favourite)

• Fresh herbs (like rosemary or thyme)

  

Step-by-step Instructions to follow:
Follow the same instructions as for Ciabatta or Focaccia, but fold in the cheese and herbs during the kneading phase after the first rise. This ensures they are evenly distributed throughout the dough.For ease I’ve listed them here:

1. Combine Dry Ingredients:

   • In a large bowl, mix together the flour, salt, yeast, and sugar.

2. Add Wet Ingredients:

   • Make a well in the centre, pour in the water and 2 tablespoons of olive oil, and stir until combined.
     Tip: Focaccia dough should be a little wetter than typical bread dough—don't worry if it’s sticky.

3. Knead the Dough:

   • Knead the dough for about 8 minutes until smooth.
     Tip: If the dough is too sticky, flour your hands lightly, but avoid adding too much flour.

4. First Rise:

   • Place the dough in a greased bowl, cover it, and let it rise for 1 hour, or until doubled in size.

5. Shape the Dough:

   • Gently punch the dough down, then transfer it to a greased baking tray. Use your fingers to stretch it into the shape of the tray and make little dimples in the dough. Drizzle with olive oil and sprinkle with rosemary.
     Tip: You can also top your focaccia with other ingredients, like olives, garlic, or sun-dried tomatoes.

6. Second Rise:

   • Let the dough rise for 30 minutes.

7. Bake:

   • Preheat the oven to 220°C (450°F). Bake the focaccia for 20-25 minutes until golden and crispy.
     Tip: Focaccia should have a soft interior with a crisp exterior.

8. Cool:

   • Allow the focaccia to cool slightly on a wire rack before serving.
     Tip: Serve warm with extra olive oil for dipping!

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