How good is making your own bread?
There is something about focaccia that everyone seems to love!
I have had this recipe for many years and I believe that it came from the ever so faithful Simon and Alison Holst many years ago, no idea which book it is from though.
Here is what you’ll need:
makes 1 loaf about 22x32cm.
2 tsp yeast
1 1/2 cup water
1 TBSP Sugar
1 tsp salt
1 TBSP olive oil
3 cups high grade flour
1 tsp oregano dried
1 TBSP olive oil
coarse rock or flaky salt
so what your going to do here is measure out the first 5 ingredients into a large bowl with 1 1/2 cups of the high grade plain flour and mix thoroughly, cover and leave 15 mins or longer in warm place. It will start to look bubbly and active like there is some life there.
Stir in the remaining flour and the oregano, adding a little extra warm water or bread flour if necessary to make a dough firm enough to knead.
Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 mins adding extra flour if necessary, until the dough forms a soft dough that springs back when gently pressed.
Turn the dough in 2-3 tsp of oil in the cleaned dry bowl, cover with cling film and leave in a warm draught free place for about 30 mins.
lightly knead the dough in the bowl for 1 minute.
Turn the dough out onto a lightly floured surface and roll out to a 20×30 rectangle and place in a well greased baking sheet.
Leave to rise in a warm draught free place for about 1 hr or until doubled in original size.
Pour the 2nd measure of oil over the top and using your fingers poke some holes in the dough to create a series of indentions.
Sprinkle over the flaky or rock salt.
Bake in a pre heated oven at 225’c for 15 mins or until golden on top.
Enjoy while still warm!
I make this often with soup or use to make roasted vegetable sandwiches its so versatile!