Photo by Tamara West
Focaccia makes a delicious snack, especially with pre-dinner drinks. Salty olives and other flavours sprinkled on top of the bread give it a certain lift. In this recipe herbs are mixed through the dough but you can just sprinkle them on top as a garnish if you prefer.
Makes 1 loaf.
|2 tsp||Active dried yeast|
|50 ml||Water, warm|
|1 Tbsp||Rosemary, or thyme, chopped|
|2 Tbsp||Olive oil|
|200 ml||Water, warm|
- Heat the oven to 200degC.
- Whisk together the dried yeast, 3 Tbsp flour and 50ml warm water. Set aside to ferment until foamy.
- Mix the salt into the second measure of flour and make a well in the centre.
- Add the rosemary, warm water, olive oil and the yeast mixture.
- Using your fingertips or a wooden spoon, draw the wet ingredients together and combine with the flour to form a ball of dough.
- Knead the dough well on a clean surface until smooth and elastic.
- Place in a lightly oiled bowl. Cover and leave to rise in a warm place until doubled in size.
- Knock back (see right). Shape and place on an oiled oven tray. Leave to prove until light and springy (approx 15 minutes).
- Make indentations in the dough with your fingers. Brush with olive oil.
- Sprinkle your chosen topping (olives, cheese, herbs) and salt over the bread and bake for 15 minutes until browned, light and dry on the base. Cool on a wire rack.