GARDEN-STYLE FOCACCIA BREAD

375ml (1 ½ cups) lukewarm water

10ml (2 tsp) dry yeast

15ml (1 tbsp) brown sugar

375g (3 cups and 2 tbsp) cake or bread flour

75ml (5 tbsp) olive oil plus extra

5ml (1 tsp) coarse sea salt

Garnish options to make your own:

Rosa or sundried tomatoes, peppadews, thyme, chives, rosemary, capers, dill and olives

Pour the water in a bowl and sprinkle in the yeast, followed by the sugar. Gently stir and set aside for 10 minutes until the mixture starts to bubble. Add the flour, olive oil and salt. Mix the dough with your hands or the paddle attachment on an electric mixer for 5 minutes. The dough should be sticky to the touch. Turn the dough out onto a clean surface dusted with flour. Stretch and fold the dough a few times to create air pockets. The dough should now be soft, smooth, and slightly less sticky to the touch. Transfer the dough to a clean bowl and cover with a clean cloth. Set aside for 1 hour or overnight to rise and double in size. Preheat the oven to 220°C. Drizzle a little olive oil onto a baking tray and scoop the dough into the tray. Stretch the dough until it reaches the sides and more or less fits the tray.

Poke holes in the dough with your fingers and drizzle with a little extra olive oil and coarse sea salt. Use your favourite combination of garnish options to create your own gardenscape on the surface. Lightly press any ingredients into the dough so they are secure. Bake for 15 to 20 minutes until golden brown, reducing the temperature if it browns too quickly.