Cumin Seed and Honey Foccacia (v)

Claire is the master when it come to focaccia so I fulsomely pinched her recipe and added a few bits!

DOUGH 2 ²⁄¬ cups plain flour

²⁄¬ cup fine semolina

1½ teaspoons table salt

1½ teaspoons instant dry yeast

400mls lukewarm water

1 tablespoon olive oil

1¹⁄¯ teaspoons runny honey

2 teaspoons cumin seeds, lightly ground

2 teaspoons olive oil

2 teaspoons honey

TO COOK

2 tablespoons olive oil

2 teaspoons olive oil

2 teaspoons honey

EQUIPMENT: Brush a 32cm x 23cm shallow baking tray with 2 tablespoons of olive oil.

DOUGH: Combine the flour, semolina, salt and yeast in a large bowl. Whisk the water, oil and honey together, then tip onto the dry ingredients and stir together to make a very soft, sticky dough. Cover and set aside in a warm place for 1 hour, or until doubled in size.

Preheat the oven to 180˚C fan bake

Tip the dough into the baking tray and using lightly oiled fingertips, press the dough to the edges of the tray. Leave to rise for 30 minutes.

TO COOK: Using your fingertips, poke deep pockets all over the dough. Brush the top with the 2 tablespoons of olive oil and sprinkle over the cumin seeds. Bake for about 25-30 minutes, or until the top is deeply golden and the focaccia sounds hollow when tapped.

When hot out of the oven brush the top with the 2 teaspoons of olive oil, heated with the honey in the microwave for 20 seconds. MAKES 1 LOAF