Granola & Yoghurt & Fruit Dessert

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When I was land based, I used to bake cakes and cookies but I don't feel like yacht galley is a place for such trivia. Nowadays I like to keep the cooking to minimum and that includes making desserts. 

It doesn't mean that I don't have a sweet tooth, as it is true for Mark, so I sometimes resort to making this 3-layer dessert. I don't really follow a recipe, as with any other sort of cooking I do, but since the effect is so yummy I would like to share some ideas of how to make this delicious treat. 

Ingredients for granola:

Porridge oats

Nuts such as: 

- almonds

- cashew nuts

- walnuts

hazel nuts

- any nuts you want!

Dry fruit such as 

cranberries

- prunes

- apricots

- or any that you like 

Honey or sugar syrup

Cinnamon

Preparation: 

1. Add 1 teaspoon of sugar to the 6 grams of yeast and wait until it melts together. 

2. Add 600 ml of water (cold tap water) and stir together. 

3. Add the 750 grams of flour and mix until the ingredients blend together. It is recommended to do it on a flat surface, adding a bit of flour so the dough doesn't stick to the surface but I blend it in the bowl. It is a quick process and the dough doesn't require kneading. 

4. Form a ball and leave the dough in a bowl under a tea cloth in a warm place for 45 minutes. I am not able to be specific about how warm it has to be, but I noticed that the dough isn't very sensitive to the temperature as we sail around northern latitudes and it was fine every time I made it. I imagine it should be lower than 15 degrees. 

The flour we used for the focaccia bread is a type of flour suitable for pizza, ciabatta, focaccia, or pasta.

 

Different countries and retailers will have their own brands. 

 

We used the one in the photo but I'll have to research what flour is good for focaccia in the UK. 

5. Add 15 grams of salt and 2 tablespoons of water, knead the dough until the ingredients are combined, and leave it for 30 minutes.

6. Pull the edges of the dough, stretching them to the side and folding them over the top of the ball but without breaking them off. Go once around the ball of the dough, then flip it over and leave it for 1 hour. 

7. Repeat step 6. Pour some olive oil over the dough and make sure it gets underneath the dough as well so it doesn't get stuck to the bowl. It is important for later when the dough needs to be transferred to a baking dish. 

8. Leave the dough overnight in a cool place. 

Baking the bread at home with a "normal" oven:

1. Preheat the oven to 230 degrees Celsius. 

2. Line the baking tray with baking paper. 

3. Gently transfer the dough keeping it intact so the bubbles formed in the dough do not burst. 

4. Make dimples in the dough with your fingers without fully perforating the dough. 

5. Sprinkle it with some rosemary, or add some olives or sundried tomatoes. 

6. Bake for 20 to 30 minutes.