Focaccia

Focaccia goes back to the Etruscan who made it as a yeast-free bread and baked it on hot stones. The Focaccia was used for the original pizza base. It is associated with Roman Catholic religious celebrations. Today this flat, Italian bread, typically seasoned with salt and olive oil, allows one to invent a great variety of interesting toppings. It's great for sandwiches, and as a nibble with drinks if dipped in fruity olive oil and covered with a dry dip.

Focaccia

Ingredients:

  • 1/2 teaspoon sea or rock salt

  • 1/2 teaspoon freshly ground black pepper

  • extra salt for topping

  • 4 cups plain flour

  • 1 1/2 cups cold water

  • 1/2 cup warm water

  • 2 tablespoons dried yeast

  • 1 dessert spoon white sugar

  • (about) 4 tablespoons fruity olive oil

  • 1 tablespoon Rosemary finely chopped (optional)

Method:

  1. Empty 1/2 cup warm water into a medium-sized bowl;

  2. Stir in sugar till dissolved;

  3. Spread yeast over the top and lightly stir;

  4. Place bowl in a warm spot and wait till the liquid becomes fluffy and creamy;

  5. Measure flour into a large bowl, add salt and pepper;

  6. Only when yeast is fluffy stir it into the flour mix;

  7. Using fingers to combine, gradually add cold water;

  8. Lightly oil part of a benchtop, lightly oil your hands;

  9. Turn dough on top of the oiled area and start kneading;

  10. Do not over-knead dough will be smooth in about three minutes;

  11. Fashion dough into a ball, roll it in a light coating of oil;

  12. Pop it into a ceramic bowl and cover top with plastic wrap;

  13. Place bowl in a warm place and leave till dough is doubled in size;

  14. Lightly oil an oven tray;

  15. Pre-heat oven to 180% fan-forced, about 200% convection;

  16. When the dough has risen, take it out, punch it down and divide into three pieces;

  17. Place on a prepared oven tray and press flat;

  18. Prick the surface with a fork; brush with olive oil, and sprinkle with sea or rock salt;

  19. If using Rosemary, sprinkle that on top too;

  20. Bake about 13 minutes or till top is golden;

  21. Eat straight from the oven to the table or slice in half along the length, drizzle with oil and grill.

Toppings for Focaccia after baking

  • A mix of equal quantities of tomato paste and chilli sauce;

  • Caramelised onions and sliced black olives;

  • A paste comprising olive oil, crushed garlic and thyme;

Focaccia Sweet Variation: After forking the surface of oven-ready Focaccia, replace sprinkling of salt with brown sugar. Then straight from the oven after baking, dip chunks of Focaccia in warmed almond milk and honey.


“It is much easier to show compassion to animals. They are never wicked.” -Haile Selassie. Born Ras Tafari Makonnen; 23 July 1892 – 27 August 1975) was Emperor of Ethiopia from 1930 to 1974.