Focaccia

Suitable for vegetarians

It occurred to me that we are masquerading as a baking/food blog yet have never posted a bread recipe. If the Great British Bake Off heard of this, they'd wring our necks. So to ensure my neck remains unsavaged, here is a lovely recipe for some tasty focaccia. - Bekki

Ingredients;

250g strong bread flour

1 sachet of yeast

1 tsp salt

1 tbsp olive oil

200ml cool water

Coarse sea salt and olive oil for top of loaf

Optional for topping;

1 red onion, thinly sliced

50g mature cheddar

2tsp dried thyme

Equipment;

Baking tray with raised sides. A tray-bake tray is idea.

Oven temp;

200c/400f/Gas 6

Method;

• Sift your flour and add the yeast, salt, olive oil and between 120ml-150ml of the water into a mixing bowl.
• Bring all the ingredients together in the bowl with your hands. There's no escaping getting messy with focaccia dough unless you have a breadmaker or kitchen aid with a dough hook.
• Knead in the bowl for a few minutes and then slowly add the water bit by bit until all 200ml is in.
• Continue to knead the dough until it is no longer sticky and can be worked with.
• Oil your worktop or lightly dust with flour and knead the dough well for 10 minutes. It is ready to prove when it is smooth and springs back if you poke it with a finger.
• Place in a clean bowl and cover with either a damp towel or cling film and leave to prove for approximately 1 hour until it is doubled in size. Depending on the temperature on the day it may take more like 90 minutes.
• Tip the proved dough onto a well oiled baking tray and press with fingers into all of the corners so the tray is filled.
• Cover the dough again and leave to prove for another 45mins. 
• Turn on your oven to preheat.
• OPTIONAL - if you want to add the topping, fry off the onions in a little oil for 5 minutes until softened but not floppy. You don't want them over cooked.
• Remove from the heat to cool a little before topping the bread. 
• Once the bread is proved, if you are not topping it, drizzle with a little olive oil and sprinkle with some coarse sea salt.

• If adding the topping, grate the cheese as evenly as possible all over the bread, sprinkle on the thyme and then scatter the onions across the top. 
• Bake the loaf for 30 minutes and check how it's doing. It may need up to 45 minutes. You will know it's done when well risen and golden in colour.
• Leave to cool and serve warm or cold.
• Is best eaten on the day of baking but will keep for up to 48hours

Verdict;

I love focaccia and it is actually very easy to make so long as you don't mind getting your hands dirty. It can be used to carry a lot of flavour combinations. Rosemary and sea salt is a common one. I love the texture of focaccia and how it is perfect for absorbing liquids such as vinegar and oil or soup. An all round satisfying bread and looks the part so great for entertaining.