What could be better when you have a treasured friend coming for lunch than serving fresh homemade bread? This focaccia is not only easy to make but tasty too! It is a great addition to an easy to prepare and relaxed lunch of cold meats, cheeses, salad and chutneys, with the bread served fresh and warm straight from the oven.
INGREDIENTS:
300ml of Warm Water
6 Tablespoons of Extra Virgin Olive Oil
1lb of Strong White Bread Flour
1 1/2 Level teaspoons of Dried Yeast
1 Level Teaspoon of Sea Salt
3 level Teaspoons of sugar
Extra Virgin Olive Oil for drizzling
Sea Salt to sprinkling over the finished bread
Add the warm water and the olive oil to the bread machine tin
Cover with the bread flour. Then add the salt, sugar and dried yeast into seperate corners. Make sure the salt and yeast do not touch.
Put the tin in the machine on the ‘Dough’ setting. It takes about 1 1/2 hours.
Tip the dough onto an oiled baking sheet, and with oiled fingers push the dough to the edges of the tin. The dough is at the ‘knock back’ stage which means it has big air bubbles in it that need popping. You can pop the air pockets as you push the dough to the corners of the tin. The dough needs to proove for another hour now.
Heat the oven to 200 Fan. Sprinkle the bread with sea salt and bake for 20 minutes. When it is cooked it should sound hollow when you tap the bottom. Drizzle with a bit more olive oil while still warm, and sprinkle with more sea salt if desired. Best served warm fresh from the oven.
I also use this bread as a base for the Pizza recipe also on my blog. Delicious!
Rachael Bakes 