Focaccia

A lovely bread that goes exceptionally well as a tear and share with some cold cuts and salads.

Easy to make and a great flavor full of herbs olives and tomatoes etc.

Even if your not a fan of olives they give off a great flavor to the bread, And to have a nice tasting bread at the center of the table for everyone to rip a bit off is amazing, and the aromas it  will release when you tear it will fill your room with herby goodness.

 

Focaccia


 

Ingredients:                    

500g Bread Flour.

320ml Tepid Water.

1 Sachet Yeast.

1 tsp Salt.

1 Glug Olive Oil.

2 tsp Herbs De Provence.

1 Jar Sun Dried Tomatos.

Handfull of Olives.

Couple of sprigs Rosemary.


Procedure:

  • Place Flour yeast salt and herbs du Provence in a mixing bowl ensuring the salt and yeast are on opposite sides of the bowl as the salt will start to kill the yeast.
  • Mix in the water and olive oil and mix with your fingers until all ingredients are combined into a rough dough ball.
  • Throw some olive oil onto a work surface and spread it about liberally and tip the dough ball onto it and knead until the dough is smooth and elastic, this will take around 10-20 minutes.
  • Put the dough ball into an oiled bowl and cover with a damp towel or Clingfilm to prove, and double in size, this will take around an hour – hour and half.
  • This time flour a work surface and tip the dough ball onto it  and knock the air out of it, and fold in half the olives and half the roughly chopped sun dried tomatoes
  • Shape the dough ball by cupping your hands under the dough ball repeatedly whilst tightening the skin of the dough ball and place in an oiled cast iron Dutch oven or clay casserole pot and cover and leave to prove again for an hour to hour and a half.
  • Lightly press the remaining olives, tomatoes and rosemary into the surface of the dough and drizzle a little olive oil over the dough.
  • Put the lid on and put into a screaming hot oven and turn down to 180 degrees for 40-45 minutes.

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