Wangaratta Chronicle - North East Regional Extra - - Regional Extra - WITH BRON­WYN IN­GLE­TON

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.

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