Focaccia

Easy and interesting 

Ingredients

FiberFlour                500g

Water UK formula       370g

Water for US formula  400g

Salt                            8g

Yeast                         15g

Olive oil                   50 ml

Herbs, olives, onion, garlic

Another variation on basic dough but with added olive oil.  The picture shows a heavy basting of olive oil, rosemary and sage.

Instructions

  1. Put flour in mixing bowl. Add yeast. Pour warm water over the yeast and let activate for 5 minutes. When vigorously fermenting mix and knead for 5-10 minutes. While kneading add 40 ml of olive oil and salt. No such thing as spoiling the dough so add more water or flour to get the right dough consistency which is when it all comes together into a ball.

  2. Once the dough has good elastic consistency, not too sticky and combined well it can be rolled out to the size of your baking tray. Press into the corners and up the sides of our oiled baking tray.  Decorate with your choice of herbs, chopped olives , onions or garlic, cover and leave to rise (proof) for 45 -60 mins.

  3. Bake for around 18-20 minutes at 210 degrees.

Tips:

  • Make it easy and use a mixer with dough hook or a bread machine on the dough setting.

  • Put your baking tray inside a thin film rubbish/garbage bag (unused naturally) place in a warm place or warming tray, when risen nicely take off the bag and place in the oven.  

Nutritional Information

per 100g

Fat (mostly omega3)            9g

Carbs                              8g

Fiber                             23g

Protein                           13g