Foccacia

Thought I'd write this one up as I make it ... my first one failed ... salty olives and yeast didn't mix well (unless you like unleaved bread).

  • 1 packet of dried yeast (baker yeast is not needed as the flavour is from olives and salt more than the bread)
  • Plain flour (own brand flour is ok just spend more time stretching the dough)
  • 2 tsp Salt
  • 1 tsp Caster sugar
  • 300ml tepid water
  • Flavour ... chillis, olives, rosemary, salt ... you choose

Here's how I make it ... its not exact !
Mix the yeast and water, rest for 5 min
Pour about 250g flour in big mixing bowl, add the yeast water and mix ... keep adding flour till it binds into a ball and can be lifted out ... then start to stretch the dough adding a little flour still if too wet. Keep kneading till you feel the gluten pulling back on you ... then do it for another five minutes.

You're looking for a ball of dough with smooth, glossy outside that feels slightly firm to touch.

Rest in a bowl, covered in a warm place for 45-60min till risen to about 3x its initial size.

Pour it out into an oven tray, push it into the corners, use your fingers to make dimples and rest, covered, for another 30min or so.

Drizzle good olive oil, flavouring and salt(always) then bake at 220 for 20-25 minutes.

1 comment:

  1. Do you bake all your own bread at Wild Garlic? If not, please remember the wonderful Halstock Bakery of River Cottage fame. Clive and Phil will be happy to supply you. (I'm their neighbour)

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