FOCACCIA
We always have a shelf where we cool our focaccia as they come out of the oven and walking past when the smell of them is a real treat. This bread has existed since the Etruscans roamed the Tuscan countryside. Its texture is soft and lush, olive oil and salt enrich its already deep flavour, and the scent of oregano permeates the air around it. Enjoy it on its own or in great company.
Makes 1 Loaf
Ingredients
10 g fresh yeast or 1 teaspoon dried yeast
500 g plain flour, plus extra for dusting
1 teaspoon salt
Olive oil, for drizzling
Dried oregano and sea salt, for sprinkling
Method
Lightly grease a 30 cm x 25 cm baking tray.
Place the yeast and 400 ml warm water in the bowl of an electric mixer fitted with the dough hook and mix on low speed until the yeast has dissolved. Add the flour and salt and mix on low speed for 15 minutes or until a sticky dough has formed.
Scrape the dough onto a lightly floured workbench. It will be too sticky to knead so lift and fold the dough for 2–3 minutes or until it forms a manageable dough. Place the dough in the centre of the prepared tray, cover with a tea towel and allow to prove for 45 minutes.
Using your hands, press down on the dough and flatten it out to evenly cover the tray. Cover and prove for 30–60 minutes or until nearly doubled in size.
Preheat the oven to 190°C (fan-forced).
Lightly oil your fingers and press them into the dough to make indentations, then drizzle with olive oil and sprinkle with dried oregano and sea salt. (You can add any other toppings you like here, grapes work well)
Bake for 25 minutes or until golden brown. Place the focaccia on a wire rack and allow to cool or enjoy it hot straight from the oven.