If you’re a baking fan, you will love this focaccia recipe. It takes a little care, but the results are worth it! Add an Italian flavour to a long sunburnt afternoon.
– serves 6 as a side dish
30 g fresh yeast
½ tsp sugar
600 ml warm water
4 Tbsp olive oil
680 g white flour
2 tsp salt
2 Tbsp olive oil
1½ tps coarse salt
Leaves from 3-4 rosemary sprigs
5 sliced kalamata/green olives
Mix yeast with sugar in a small bowl for 30 seconds or until yeast becomes liquid.
Stir in two thirds of water and olive oil.
In a large bowl, stir together flour and salt. Pour the yeast mixture into the flour and salt along with some of the remaining water if needed. Mix with a wooden spoon and bring together to form a soft dough. Add some more water if the dough is too dry.
Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Place dough into a large lightly oiled bowl, cover with cling film or a damp cloth and leave in a warm place to rise for 1½ hours until doubled in size.
Pre-heat the oven to 200° C.
When the dough has doubled in size, knead again for about 5 minutes on a clean, floured surface to knock it back.
Shape the dough into two rough circles. Place the circles onto two lightly floured baking trays, cover with a clean damp cloth and allow to rise until doubled in size, roughly 10-15min.
Once doubled in size, use your fingertips to form dimples in the dough. Brush with olive oil, sprinkle with salt, rosemary and olives. Transfer trays to the oven and bake for further 10 minutes.
Reduce the heat to 190° C and bake for a further 25-30 minutes until loaves are golden and cooked through.
Turn out onto a wire cooling rack to cool slightly.
Best enjoyed during the day, served with pasta and a crisp green salad.
Thank you to Jade from ‘The Wild Bulb’.
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