Focaccia Savoury Italian bread.
Ingredients
- 350 g bread flour
- 2.5 ml salt
- 7 g sachet instant dried yeast
- 210 ml lukewarm water
- 15 ml olive oil
- Topping
- fresh sage or rosemary
- red onion, thinly sliced
- coarse sea salt
- coarsely ground black pepper
- 30 ml olive oil
Method
- Lightly oil a 25 cm shallow round cake tin or pizza pan.
- Place the flour, salt and yeast in the bowl of an electric mixer.
- Using spiral dough hooks, mix on minimum speed, gradually mixing in the lukewarm water and olive oil to form a soft dough.
- Knead for 1 minute on minimum, then increase speed and knead for 4 minutes, until smooth and elastic.
- Cover the bowl and leave to prove in a warm, draught-free place for about an hour, or until the dough has doubled in size.
- Using the dough hooks again, knead on minimum speed for 30 - 60 seconds to knock back the dough.
- Transfer to a lightly floured surface and shape into a ball. Roll out into a 25 cm circle and place in the prepared tin.
- Cover with oiled clear film and leave to rise in a warm place for about 20 minutes, or until almost doubled in size.
- Using your fingertips, make deep dimples over the surface of the dough. Cover and leave to rise for about 10 minutes.
- Preheat oven to 200 degrees C.
- Uncover the dough and sprinkle with the toppings.
- Drizzle with olive oil and bake for 20 - 25 minutes, or until golden.
- Cool on a wire rack and serve warm.