I like to cycle flours quickly so that they’re always as fresh as possible and don’t go rancid or off (quite important if you’re using organic flours which have not been treated with chemical products and so have more chances to ‘breed life’).
I had a lot of Hodmedod’s YQ wholemeal flour which I wanted to use, but I wanted to try something different to the usual wholemeal loaf.
I thought of making a focaccia, which is very easy to make, but they’re normally made with white flour. Using wholemeal flour might sound like a heresy when the first idea that comes to mind about focaccia is a soft white fluffy dough, but the result surprised me—it was moist and full of flavour.
We used to do most of our grocery shopping in the shops in the area, but since the ‘outbreak’ and the ‘lockdown’, it all has been really messed up, with shops packed with people but devoid of food.
Now that most of our fresh food shopping comes from erratic and unpredictable home deliveries, and is complemented with whatever we can find when we venture onto the shops once a week, we’ve had to “change our paradigm”.
Or in other words, instead of going from recipe to ingredients, we’re now going the other way: here’s the ingredients, what can you do with them?
I wanted something soothing and autumnal like a shepherd’s pie but I was also feeling quite adventurous and experimental, so I ended up with this delicious alternative, which also happens to be vegan ?
On arrival to the agroturismo, we were offered an aperitivo, with olives, crisps, bread, cheeses, and white wine from the region, produced by a nearby vineyard.
After we had either opened our appetite or obliterated it with cheese, it was time to have dinner.
This was the opening, and I really liked its simplicity: bread, rosemary, olive oil and very mature figs. The combination of sweet and salty worked really well, and the rosemary added that extra complexity of aromas for a memorable snack.
✍? Adding it to my list of “things to replicate at home” ?