Thread: Focaccia

Summer makes breadmaking a breeze...such a lovely day here so I made a loaf of focaccia...sorry but the recipe in imperial measurements...



2lb flour (I use the Italian 00), 1oz dried yeast, 12 fluid oz of warm water, 1 pinch of sugar, 1/4 pint olive oil, plus six tbs to brush the top of the loaf, 1/4 pint dry white wine, black olives, chopped, 2 tbs Italian mixed herbs, seasalt


Put the flour and a pinch of salt in a bowl. Dissolve yeast in half of the warm water, adding a pinch of sugar. Leave to froth and stir into the flour, along with the oil, wine, rest of the warm water, the herbs and 2/3 of the olives. Knead until soft and elastic, adding more flour if sticky. Oil the bowl and place the dough in it and leave to rise. Knead again, and roll out flat until 1/2 inch thick, place on trays either oiled or sprinkled with cornmeal. Oil the top of the dough and scatter on the rest of the olives and sprinkle well with the seasalt. Make depressions with the fingers. Bake in a hot oven for 25 minutes.

Goes beautifully with the Canada goose salami!!