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
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
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.