FO­CAC­CIA BREAD

I love fo­cac­cia bread, with its salty, gar­licky crisp top­ping. This clas­sic Ital­ian bread freezes very well baked but is best warm, just out of the oven. You can change the top­pings ad­ding olives, lots of sun dried toma­toes or fried, caramelised onions. I

EDP Norfolk - - Bringing The Harvest Home -

In­gre­di­ents

DOUGH 500g strong white flour 1 pack fast ac­tion dried yeast 1 ta­ble­spoon salt 4 ta­ble­spoons olive oil 350ml warm wa­ter TOP­PING 4 ta­ble­spoons olive oil 4 gar­lic cloves, finely chopped or grated Zest and juice of half a le­mon (prefer­ably un­waxed) Sea salt and pep­per

Method

1. Mea­sure all the dough in­gre­di­ents into the mixer and us­ing the dough hook mix on min­i­mum speed for about 5 min­utes. Trans­fer into an oiled bowl and cover with cling film and leave in a warm place for about an hour un­til it has dou­bled in size.

2. Tip the dough on to a floured work

sur­face and knock back by hand us­ing a lit­tle ex­tra flour if needed. Place on a piece of black magic sheet and with a rolling pin; roll out to about 30 x 40cm (12”x 16”). Lift the black magic and rolled out dough on to a bak­ing sheet and us­ing your fin­gers make 10-12 holes evenly across the sur­face of the dough.

3. Mix the top­ping in­gre­di­ents to­gether in a small bowl and pour over the sur­face of the bread.

4. Place the whole thing in a large poly bag and leave some­where warm to dou­ble in size for about 30 min­utes.

5. Re­move from the bag and slide the bak­ing sheet into the oven and bake for 20–25 min­utes.

3. In an Aga, slide onto the floor of the roast­ing oven for about 15 min­utes. Place the cold sheet above on the sec­ond set of run­ners and cook for 10 min­utes un­til golden brown un­der­neath and pale golden on top.

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