A Mediterranean style Focaccia Bread Recipe by Eric Lanlard.
Eric finishes off his Focaccia Bread recipe with feta cheese, sun dried tomatoes, black olives and rosemary. You can bring your own personal touch with your favourite ingredients.
You could also bake this focaccia on the braai using an indirect heat method with the lid closed.
|Strong White Flour||500|
1 . Sift the flour into a bowl
2 . Add the yeast
3 . Add the salt
4 . Add the water
5 . Add the olive oil
6 . Combine the ingredients together until they have all stuck together
7 . Dust the surface with some flour
8 . Knead the dough into a smooth ball
9 . Leave to rise in a cling film covered bowl for 1 1/2 to 2 hours until it has doubled in volume
10 . Dust the surface with flour and knead some more
11 . Roll the dough out to fit in the baking tray
12 . Lay the dough out in the baking tray
13 . Use your fingers to make the traditional wells
14 . Drizzle with olive oil
At this point add your own ingredients
Eric is going with Feta, sun dried tomatoes, black pitted olives and rosemary
Season with sea salt
1 . Then leave to rise for another 30 minutes before popping it in the oven
2 . Bake in a very hot oven, 225°C for 20 to 25 minutes