THIS is my favorite bread recipe - I make all my breads using this quantity.
I mix in seeds and pumpkin seeds to wholemeal flour, pumpkin meal to white flour and semolina to white flour for a variety of flavors.
This is a soft focaccia studded with olives and rosemary, serve as a part of an authentic antipasto platter or with a hearty Italian style soup.
Once you get the hang of making it you will be able to whip bread up for the family or special occasion and receive lots of compliments.
Combine the water, yeast and oil in a small bowl.
Set aside in a warm, draught-free place for 5 minutes or until frothy. Place flour, sugar and salt in a bowl. Make a well in the centre and pour in the yeast mixture.
Place flour and liquid mix with a dough attachment to your electric mixer, on our low speed, beat for 5-8 minutes until elastic.
Take dough out and grease the bowl with some oil, return the bread dough to mixing bowl cover with glad wrap, stand in a warm place for about 45 minutes or until double in size. Pre-heat oven to 200 degrees. Brush a Swiss roll tin with oil, and some semolina or white flour.
Punch down your dough and turn it onto a floured bench, knead for two minutes.
Press into the prepared tin with your fingers to dimples into the dough.
Brush with oil and sprinkle over rosemary, olives and onion if using and sea salt .Press the olives lightly into the dough.
Bake in the oven for 25-30 minutes or until golden and focaccia sounds hollow when tapped on the base.
Serve warm or at room temperature.