EASTER BUNNY FOCACCIA

Makes 6

A GREAT seasonal bread idea – perfect served warm with butter and lashings of strawberry jam.

Ingredients:

500g strong bread flour Three teaspoons dried yeast Three teaspoons salt 375ml water Two tablespoons olive oil Extra flour for dusting Two tablespoons olive oil

Two tablespoons caster sugar

200g marzipan

Method:

1. Place the flour, yeast and salt in a mixer bowl with a dough hook, add the water and oil and put on a medium speed for approximately five minutes until the dough is well-combined and kneaded. 2. Place onto a lightly dusted work surface and knead for about two minutes until smooth.

Place in a lightly oiled bowl, cover with a tea-towel and leave in a warm place for an hour to prove. 3. After an hour tip back onto the work surface dusting with more flour to prevent it sticking and knock back.

Divide into six, knead each one briefly then place into lightly-oiled round tins and place on a tray.

Cover with a cloth and leave again for one hour until lightly risen. 4. Remove the cloth and drizzle with olive oil.

Bake in a hot oven at 180C for 8 minutes, open oven door then shower with sugar then return to the oven for a further 8 minutes. 5. Remove from oven – leave to cool then garnish with marzipan and currants to resemble a rabbit.